High-quality instant black tea manufactured using fresh tea leaves by two-stage submerged enzymatic processing

Effects of dynamic and static withering technology on volatile and nonvolatile components of Keemun black tea using GC-MS and HPLC combined with chemometrics

(2020) Zhi-Wei Hou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Aroma enhancement of instant green tea infusion using β-glucosidase and β-xylosidase

(2020) Ting Zhang et al.   FOOD CHEMISTRY

Quality assessment of instant green tea using portable NIR spectrometer

(2020) Yemei Sun et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Profiling of volatile and non-phenolic metabolites—amino acids, organic acids, and sugars of green tea extracts obtained by different extraction techniques

(2019) Protiva Rani Das et al.   FOOD CHEMISTRY

Dynamic change in amino acids, catechins, alkaloids, and gallic acid in six types of tea processed from the same batch of fresh tea (Camellia sinensis L.) leaves

(2019) Hao Jiang et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Characterization of the volatile and sensory profile of instant Pu-erh tea using GC × GC-TOFMS and descriptive sensory analysis

(2019) Liping Du et al.   MICROCHEMICAL JOURNAL

Tea aroma formation from six model manufacturing processes

(2019) Zhihui Feng et al.   FOOD CHEMISTRY

Recombinant polyphenol oxidases for production of theaflavins from tea polyphenols

(2019) Jun Zeng et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

The influence of processing conditions on catechin, caffeine and chlorophyll contents of green tea (Camelia sinensis) leaves and infusions

(2019) Natthawuddhi Donlao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

(2018) Yong-Quan Xu et al.   FOOD CHEMISTRY

Study on the effects of rapid aging technology on the aroma quality of white tea using GC–MS combined with chemometrics: In comparison with natural aged and fresh white tea

(2018) Dandan Qi et al.   FOOD CHEMISTRY

A comparative analysis for the volatile compounds of various Chinese dark teas using combinatory metabolomics and fungal solid-state fermentation

(2018) Luting Cao et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

Natural deep eutectic solvents as eco-friendly and sustainable dilution medium for the determination of residual organic solvents in pharmaceuticals with static headspace-gas chromatography

(2018) Meilian Wang et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS

Separation of catechins from green tea ( Camellia sinensis L.) by microwave assisted acetylation, evaluation of antioxidant potential of individual components and spectroscopic analysis

(2018) Ignasimuthu Kalai Selvi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physicochemical properties and biological activities of a high-theabrownins instant Pu-erh tea produced using Aspergillus tubingensis

(2018) Qiuping Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Determination of carbamates in soils by liquid chromatography coupled with on-line postcolumn UV irradiation and chemiluminescence detection

(2018) José A. Murillo Pulgarín et al.   Arabian Journal of Chemistry

Green Tea Catechins Improve Liver Dysfunction Following Massive Hepatectomy Through Anti-Oxidative and Anti-Inflammatory Activities in Rats

(2018) Yu Saito et al.   GASTROENTEROLOGY

Aroma compositions of large-leaf yellow tea and potential effect of theanine on volatile formation in tea

(2018) Xiangyang Guo et al.   FOOD CHEMISTRY

Analysis of the aroma change of instant green tea induced by the treatment with enzymes from Aspergillus niger prepared by using tea stalk and potato dextrose medium

(2017) Yan Bing Zhu et al.   FLAVOUR AND FRAGRANCE JOURNAL

Evaluation of the synergism among volatile compounds in Oolong tea infusion by odour threshold with sensory analysis and E-nose

(2017) JianCai Zhu et al.   FOOD CHEMISTRY

Antioxidant Evaluation and Composition Analysis of Extracts from Fuzhuan Brick Tea and Its Comparison with Two Instant Tea Products

(2017) Qing-An Zhang et al.   JOURNAL OF AOAC INTERNATIONAL

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

(2016) Vilma Kraujalytė et al.   FOOD CHEMISTRY

Recent Advances in Volatiles of Teas

(2016) Xin-Qiang Zheng et al.   MOLECULES

Comparison of antioxidant activities among four kinds of Japanese traditional fermented tea

(2016) Masanori Horie et al.   Food Science & Nutrition

Integrated membrane process for wastewater treatment from production of instant tea powders

(2015) Bin Chen et al.   DESALINATION

Comparison of Aroma-Active Volatiles in Oolong Tea Infusions Using GC–Olfactometry, GC–FPD, and GC–MS

(2015) JianCai Zhu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Classification of different varieties of Oolong tea using novel artificial sensing tools and data fusion

(2015) Quansheng Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of raw material on the chemical composition, organoleptic properties, antioxidant activity, physical properties and the yield of instant black tea

(2015) Gardhi Arachchilage Aruna Ranjith Perera et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Changes in flavor volatile composition of oolong tea after panning during tea processing

(2015) Ershad Sheibani et al.   Food Science & Nutrition

Quality evaluation of black CTC teas based upon seasonal variations

(2014) Amit Laddi et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Investigation of Processes in Black Tea Manufacture through Model Fermentation (Oxidation) Experiments

(2014) Ulf W. Stodt et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Production of High-Aroma Instant Tea Powder Using Various Novel Technologies

(2014) Danrong Ye et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Enzymatic Improvement in the Polyphenol Extractability and Antioxidant Activity of Green Tea Extracts

(2013) Yang-Hee HONG et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Discrimination of oolong tea (Camellia sinensis) varieties based on feature extraction and selection from aromatic profiles analysed by HS-SPME/GC–MS

(2013) Jie Lin et al.   FOOD CHEMISTRY

Evaluation of Chinese tea by the electronic nose and gas chromatography–mass spectrometry: Correlation with sensory properties and classification according to grade level

(2013) Zihan Qin et al.   FOOD RESEARCH INTERNATIONAL

Characterization of Aronia melanocarpa Volatiles by Headspace-Solid-Phase Microextraction (HS-SPME), Simultaneous Distillation/Extraction (SDE), and Gas Chromatography-Olfactometry (GC-O) Methods

(2013) Vilma Kraujalytė et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Assessing biochemical changes during standardization of fermentation time and temperature for manufacturing quality black tea

(2013) Tanmoy Samanta et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Application of Enzymes in the Production of RTD Black Tea Beverages: A Review

(2012) Chandini S. Kumar et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

A novel technology for production of instant tea powder from the existing black tea manufacturing process

(2012) Ch. Someswararao et al.   Innovative Food Science & Emerging Technologies

Flavor Characteristics of Seven Grades of Black Tea Produced in Turkey

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

Black tea: chemical analysis and stability

(2012) Shiming Li et al.   Food & Function

Enzymatic treatment to improve the quality of black tea extracts

(2011) S.K. Chandini et al.   FOOD CHEMISTRY

Aroma characterisation of Pu-erh tea using headspace-solid phase microextraction combined with GC/MS and GC–olfactometry

(2011) Hai-Peng Lv et al.   FOOD CHEMISTRY

Preemptive identification of optimum fermentation time for black tea using electronic nose

(2007) Nabarun Bhattacharya et al.   SENSORS AND ACTUATORS B-CHEMICAL