Identification of low-molecular-weight color contributors of black tea infusion by metabolomics analysis based on UV–visible spectroscopy and mass spectrometry

State-of-the-art review of dark tea: From chemistry to health benefits

(2021) Fang-Jun Lin et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Untargeted and targeted metabolomics reveal changes in the chemical constituents of instant dark tea during liquid-state fermentation by Eurotium cristatum

(2021) Tingting An et al.   FOOD RESEARCH INTERNATIONAL

Quantitative changes in monosaccharides of Keemun black tea and qualitative analysis of theaflavins-glucose adducts during processing

(2021) Mingchun Wen et al.   FOOD RESEARCH INTERNATIONAL

Prediction of suitable brewing cuppages of Dahongpao tea based on chemical composition, liquor colour and sensory quality in different brewing

(2020) Sifeng Zhang et al.   Scientific Reports

Characterization of the Key Odorants in a High-Grade Chinese Green Tea Beverage (Camellia sinensis; Jingshan cha) by Means of the Sensomics Approach and Elucidation of Odorant Changes in Tea Leaves Caused by the Tea Manufacturing Process

(2020) Mario Flaig et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The reference genome of tea plant and resequencing of 81 diverse accessions provide insights into genome evolution and adaptation of tea plants

(2020) Enhua Xia et al.   Molecular Plant

Identification of key odorants responsible for cooked corn-like aroma of green teas made by tea cultivar ‘Zhonghuang 1′

(2020) Xueli Liao et al.   FOOD RESEARCH INTERNATIONAL

Production Mechanisms of Black Tea Polyphenols

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

Metabolomic understanding of the difference between unpruning and pruning cultivation of tea (Camellia sinensis) plants

(2020) N.H.M. Rubel Mozumder et al.   FOOD RESEARCH INTERNATIONAL

Rooibos agro-processing waste as herbal tea products - optimisation of soluble solids extraction from dust and application to improve sensory profile, colour and flavonoid content of stem infusions

(2019) Manzimase Sishi et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Tea in Health and Disease

(2019) Q. Ping Dou   Nutrients

Chemistry and Biological Activities of Processed Camellia sinensis Teas: A Comprehensive Review

(2019) Liang Zhang et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

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

(2019) Piaopiao Long et al.   FOOD CHEMISTRY

“Oral” tribology study on saliva-tea compound mixtures: Correlation between sweet aftertaste (Huigan) perception and friction coefficient

(2019) Pik Han Chong et al.   FOOD RESEARCH INTERNATIONAL

Characterization of the orchid-like aroma contributors in selected premium tea leaves

(2019) Zhihui Feng 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

Efficient Approach for the Extraction and Identification of Red Pigment from Zanthoxylum bungeanum Maxim and Its Antioxidant Activity

(2018) Xi Chen et al.   MOLECULES

Domestication Origin and Breeding History of the Tea Plant (Camellia sinensis) in China and India Based on Nuclear Microsatellites and cpDNA Sequence Data

(2018) Muditha K. Meegahakumbura et al.   Frontiers in Plant Science

Improving the quality of fermented black tea juice with oolong tea infusion

(2017) Yong-Quan Xu et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

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

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

Genetic diversity and domestication origin of tea plant Camellia taliensis (Theaceae) as revealed by microsatellite markers

(2014) Dong-wei Zhao et al.   BMC PLANT BIOLOGY

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

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

Classification of tea category using a portable electronic nose based on an odor imaging sensor array

(2013) Quansheng Chen et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS

Flavor Characteristics of Seven Grades of Black Tea Produced in Turkey

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

New phenolic compounds from Camellia sinensis L. fermented leaves

(2012) Ayaka Kanegae et al.   Journal of Natural Medicines

Differentiation of tea varieties using UV–Vis spectra and pattern recognition techniques

(2012) Ana Palacios-Morillo et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

A new catechin oxidation product and polymeric polyphenols of post-fermented tea

(2011) He-yuan Jiang et al.   FOOD CHEMISTRY

New phenolic compounds from Camellia sinensis L. leaves fermented with Aspergillus sp.

(2011) Rani Agustina Wulandari et al.   Journal of Natural Medicines

Determination of purine alkaloids and catechins in different parts ofCamellia assamicavar.kuchaby HPLC-DAD/ESI-MS/MS

(2009) Jia-Li Lu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of different brewing methods on antioxidant properties of steaming green tea

(2007) Sheng-Dun Lin et al.   LWT-FOOD SCIENCE AND TECHNOLOGY