Metabolomics combined with proteomics provides a novel interpretation of the compound differences among Chinese tea cultivars (Camellia sinensis var. sinensis) with different manufacturing suitabilities

Untargeted metabolomics coupled with chemometrics approach for Xinyang Maojian green tea with cultivar, elevation and processing variations

(2021) Huijun Wang et al.   FOOD CHEMISTRY

Effects of red-light withering on the taste of black tea as revealed by non-targeted metabolomics and transcriptomics analysis

(2021) Yuchuan Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Rapid and real-time detection of black tea fermentation quality by using an inexpensive data fusion system

(2021) Ge Jin et al.   FOOD CHEMISTRY

TBtools: An Integrative Toolkit Developed for Interactive Analyses of Big Biological Data

(2020) Chengjie Chen et al.   Molecular Plant

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

(2020) Weidong Dai et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Metabolomics combined with proteomics provides a novel interpretation of the changes in nonvolatile compounds during white tea processing

(2020) Qincao Chen et al.   FOOD CHEMISTRY

Integrated proteomics and metabolomics analysis of tea leaves fermented by Aspergillus niger, Aspergillus tamarii and Aspergillus fumigatus

(2020) Yan Ma et al.   FOOD CHEMISTRY

Effects of epigallocatechin gallate, epigallocatechin and epicatechin gallate on the chemical and cell-based antioxidant activity, sensory properties, and cytotoxicity of a catechin-free model beverage

(2020) Yong-Quan Xu et al.   FOOD CHEMISTRY

Understanding different regulatory mechanisms of proteinaceous and non-proteinaceous amino acid formation in tea (Camellia sinensis) provides new insights into the safe and effective alteration of tea flavor and function

(2019) Zhenming Yu et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Metabolomics for a millenniums-old crop – tea plant (Camellia sinensis)

(2019) Chenkai Jiang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

UPLC–Q-TOF/MS-based untargeted metabolomics coupled with chemometrics approach for Tieguanyin tea with seasonal and year variations

(2019) Peng Zhou et al.   FOOD CHEMISTRY

Phytochemical comparison of different tea (Camellia sinensis) cultivars and its association with sensory quality of finished tea

(2019) Jia Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The enantiomeric distributions of volatile constituents in different tea cultivars

(2018) Bing Mu et al.   FOOD CHEMISTRY

An emerging strategy for evaluating the grades of Keemun black tea by combinatory liquid chromatography-Orbitrap mass spectrometry-based untargeted metabolomics and inhibition effects on α-glucosidase and α-amylase

(2018) Xuemei Guo et al.   FOOD CHEMISTRY

Application of metabolomics profiling in the analysis of metabolites and taste quality in different subtypes of white tea

(2018) Chen Yang et al.   FOOD RESEARCH INTERNATIONAL

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

(2018) Weidong Dai et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Novel Flavoalkaloids from White Tea with Inhibitory Activity against the Formation of Advanced Glycation End Products

(2018) Xiao Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Novel insight into the role of withering process in characteristic flavor formation of teas using transcriptome analysis and metabolite profiling

(2018) Yu Wang et al.   FOOD CHEMISTRY

eggNOG 5.0: a hierarchical, functionally and phylogenetically annotated orthology resource based on 5090 organisms and 2502 viruses

(2018) Jaime Huerta-Cepas et al.   NUCLEIC ACIDS RESEARCH

Non-targeted metabolomics reveals distinct chemical compositions among different grades of Bai Mudan white tea

(2018) Wenjie Yue et al.   FOOD CHEMISTRY

Metabolomic analysis reveals the composition differences in 13 Chinese tea cultivars of different manufacturing suitabilities

(2017) Pengliang Li et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Study of the dynamic changes in the non-volatile chemical constituents of black tea during fermentation processing by a non-targeted metabolomics approach

(2016) Junfeng Tan et al.   FOOD RESEARCH INTERNATIONAL

Phenolic compounds and the biological effects of Pu-erh teas with long-term storage

(2016) Meichun Chen et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Quantification of flavonol glycosides in Camellia sinensis by MRM mode of UPLC-QQQ-MS/MS

(2016) Yahui Wu et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

Spatial variability of theaflavins and thearubigins fractions and their impact on black tea quality

(2015) Lakshi Prasad Bhuyan et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Urinary hydrophilic and hydrophobic metabolic profiling based on liquid chromatography-mass spectrometry methods: Differential metabolite discovery specific to ovarian cancer

(2012) Jing Chen et al.   ELECTROPHORESIS

Flavor Characteristics of Seven Grades of Black Tea Produced in Turkey

(2012) Cesarettin Alasalvar et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Health-promoting effects of green tea

(2012) Yasuo SUZUKI et al.   PROCEEDINGS OF THE JAPAN ACADEMY SERIES B-PHYSICAL AND BIOLOGICAL SCIENCES

Influence of shade on flavonoid biosynthesis in tea (Camellia sinensis (L.) O. Kuntze)

(2012) YunSheng Wang et al.   SCIENTIA HORTICULTURAE

Production, Quality, and Biological Effects of Oolong Tea (Camellia sinensis)

(2010) Yu Long Chen et al.   FOOD REVIEWS INTERNATIONAL

Universal sample preparation method for proteome analysis

(2009) Jacek R Wiśniewski et al.   NATURE METHODS

Tea Polyphenols and Their Roles in Cancer Prevention and Chemotherapy

(2008) Di Chen et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES