LC-MS based metabolomics and sensory evaluation reveal the critical compounds of different grades of Huangshan Maofeng green tea

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

Improving the taste of autumn green tea with tannase

(2018) Qing-Qing Cao et al.   FOOD CHEMISTRY

Improving the sweet aftertaste of green tea infusion with tannase

(2016) Ying-Na Zhang et al.   FOOD CHEMISTRY

Volatile compounds and sensory characteristics of various instant teas produced from black tea

(2016) Vilma Kraujalytė et al.   FOOD CHEMISTRY

Identification of UDP-glycosyltransferases involved in the biosynthesis of astringent taste compounds in tea (Camellia sinensis)

(2016) Lilan Cui et al.   JOURNAL OF EXPERIMENTAL BOTANY

Determination of flavonol glycosides in green tea, oolong tea and black tea by UHPLC compared to HPLC

(2015) Heyuan Jiang et al.   FOOD CHEMISTRY

TMDB: A literature-curated database for small molecular compounds found from tea

(2014) Yi Yue et al.   BMC PLANT BIOLOGY

Identifying key non-volatile compounds in ready-to-drink green tea and their impact on taste profile

(2014) Peigen Yu et al.   FOOD CHEMISTRY

Automatic Chemical Structure Annotation of an LC–MSn Based Metabolic Profile from Green Tea

(2013) Lars Ridder et al.   ANALYTICAL CHEMISTRY

Geographical and Climatic Dependencies of Green Tea (Camellia sinensis) Metabolites: A1H NMR-Based Metabolomics Study

(2010) Jang-Eun Lee et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Metabolomics Analysis Reveals the Compositional Differences of Shade Grown Tea (Camellia sinensisL.)

(2009) Kang Mo Ku et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Fuzzy Analysis of Sensory Data for Quality Evaluation and Ranking of Instant Green Tea Powder and Granules

(2008) V. R. Sinija et al.   Food and Bioprocess Technology

Phenolic content and antioxidative capacity of green and white tea extracts depending on extraction conditions and the solvent used

(2008) Gordana Rusak et al.   FOOD CHEMISTRY