The Oxidation Mechanism of Flavan-3-ols by an Enzymatic Reaction Using Liquid Chromatography–Mass Spectrometry-Based Metabolomics Combined with Captured o-Quinone Intermediates of Flavan-3-ols by o-Phenylenediamine

Targeted and nontargeted metabolomics analysis for determining the effect of storage time on the metabolites and taste quality of keemun black tea

(2021) Ai Huang et al.   FOOD CHEMISTRY

New degradation mechanism of black tea pigment theaflavin involving condensation with epigallocatechin-3-O-gallate

(2021) Takashi Tanaka et al.   FOOD CHEMISTRY

Production Mechanisms of Black Tea Polyphenols

(2020) Takashi Tanaka et al.   CHEMICAL & PHARMACEUTICAL BULLETIN

Untargeted and targeted metabolomics reveal the chemical characteristic of pu-erh tea (Camellia assamica) during pile-fermentation

(2019) Piaopiao Long et al.   FOOD CHEMISTRY

Differentiation of black tea infusions according to origin, processing and botanical varieties using multivariate statistical analysis of LC-MS data

(2018) Anastasiia Shevchuk et al.   FOOD RESEARCH INTERNATIONAL

Novel Theaflavin-Type Chlorogenic Acid Derivatives Identified in Black Tea

(2018) Shuwei Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Importance of the Nucleophilic Property of Tea Polyphenols

(2018) Qing Meng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Model system-based mechanistic studies of black tea thearubigin formation

(2015) Ghada H. Yassin et al.   FOOD CHEMISTRY

Oxidation mechanism of black tea pigment theaflavin by peroxidase

(2015) Rie Kusano et al.   TETRAHEDRON LETTERS

Identification of trimeric and tetrameric flavan-3-ol derivatives in the SII black tea thearubigin fraction of black tea using ESI-tandem and MALDI-TOF mass spectrometry

(2014) Ghada H. Yassin et al.   FOOD RESEARCH INTERNATIONAL

Identification of Novel Homologous Series of Polyhydroxylated Theasinensins and Theanaphthoquinones in the SII Fraction of Black Tea Thearubigins Using ESI/HPLC Tandem Mass Spectrometry

(2014) Ghada H. Yassin et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Investigation of isomeric flavanol structures in black tea thearubigins using ultraperformance liquid chromatography coupled to hybrid quadrupole/ion mobility/time of flight mass spectrometry

(2014) Ghada H. Yassin et al.   JOURNAL OF MASS SPECTROMETRY

Structures of enzymatic oxidation products of epigallocatechin

(2013) Yosuke Matsuo et al.   TETRAHEDRON

The chemistry of low molecular weight black tea polyphenols

(2010) James Warren Drynan et al.   NATURAL PRODUCT REPORTS

Mass spectrometric characterization of black tea thearubigins leading to an oxidative cascade hypothesis for thearubigin formation

(2010) Nikolai Kuhnert et al.   RAPID COMMUNICATIONS IN MASS SPECTROMETRY

Chemistry of Secondary Polyphenols Produced during Processing of Tea and Selected Foods

(2009) Takashi Tanaka et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Production mechanism of proepitheaflagallin, a precursor of benzotropolone-type black tea pigment, derived from epigallocatechin via a bicyclo[3.2.1]octane-type intermediate

(2009) Yosuke Matsuo et al.   TETRAHEDRON LETTERS