Sensory and chemical characteristics of Tieguanyin oolong tea after roasting

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Roasting process shaping the chemical profile of roasted green tea and the association with aroma features

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Effect of the roasting degree on flavor quality of large-leaf yellow tea

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Effects of brewing water on the sensory attributes and physicochemical properties of tea infusions

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N-Ethyl-2-Pyrrolidinone-Substituted Flavan-3-Ols with Anti-inflammatory Activity in Lipopolysaccharide-Stimulated Macrophages Are Storage-Related Marker Compounds for Green Tea

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Effect of chemical composition of black tea infusion on the color of milky tea

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Contribution of l -theanine to the formation of 2,5-dimethylpyrazine, a key roasted peanutty flavor in Oolong tea during manufacturing processes

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Quantitative analyses of the bitterness and astringency of catechins from green tea

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Effect of extraction methods on the chemical components and taste quality of green tea extract

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Quality development and main chemical components of Tieguanyin oolong teas processed from different parts of fresh shoots

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Metabolomics Investigation Reveals That 8-C N-Ethyl-2-pyrrolidinone-Substituted Flavan-3-ols Are Potential Marker Compounds of Stored White Teas

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Comparative analysis of fecal phenolic content between normal and obese rats after oral administration of tea polyphenols

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LC-MS-Based Metabolomics Reveals the Chemical Changes of Polyphenols during High-Temperature Roasting of Large-Leaf Yellow Tea

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Improving the taste of autumn green tea with tannase

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A method for producing superfine black tea powder with enhanced infusion and dispersion property

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Effect of the type of brewing water on the chemical composition, sensory quality and antioxidant capacity of Chinese teas

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Characterisation of odorants in roasted stem tea using gas chromatography–mass spectrometry and gas chromatography-olfactometry analysis

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Differential behaviors of tea catechins under thermal processing: Formation of non-enzymatic oligomers

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Recent Advances in Volatiles of Teas

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Anti-inflammatory activity and molecular mechanism of Oolong tea theasinensin

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8-C N-ethyl-2-pyrrolidinone substituted flavan-3-ols as the marker compounds of Chinese dark teas formed in the post-fermentation process provide significant antioxidative activity

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Effects of baking and aging on the changes of phenolic and volatile compounds in the preparation of old Tieguanyin oolong teas

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Changes in the Concentrations of Acrylamide, Selected Odorants, and Catechins Caused by Roasting of Green Tea

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