Amadori Reaction Products of Theanine and Glucose: Formation, Structure, and Analysis in Tea

Effect of the roasting degree on flavor quality of large-leaf yellow tea

(2021) Xiangyang Guo et al.   FOOD CHEMISTRY

Formation and fate of Amadori rearrangement products in Maillard reaction

(2021) Heping Cui et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

Maillard Mimetic Food-Grade Synthesis of N-(β-d-Deoxyfructos-1-yl)-l-glutamic Acid and N-(β-d-Deoxyfructos-1-yl)-β-alanyl-l-histidine by a Combination of Lyophilization and Thermal Treatment

(2020) Jianan Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Adducts Derived from (−)-Epigallocatechin Gallate-Amadori Rearrangement Products in Aqueous Reaction Systems: Characterization, Formation, and Thermolysis

(2020) Junhe Yu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

N-(1-Deoxy-d-xylulos-1-yl)-glutathione: A Maillard Reaction Intermediate Predominating in Aqueous Glutathione-Xylose Systems by Simultaneous Dehydration-Reaction

(2019) Wei Tang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Sodium sulfite pH-buffering effect for improved xylose-phenylalanine conversion to N -(1-deoxy- d -xylulos-1-yl)-phenylalanine during an aqueous Maillard reaction

(2018) Heping Cui et al.   FOOD CHEMISTRY

Yellow tea ( Camellia sinensis L . ), a promising Chinese tea: Processing, chemical constituents and health benefits

(2018) Jingyi Xu et al.   FOOD RESEARCH INTERNATIONAL

Synergistic Effect of a Thermal Reaction and Vacuum Dehydration on Improving Xylose–Phenylalanine Conversion to N-(1-Deoxy-d-xylulos-1-yl)-phenylalanine during an Aqueous Maillard Reaction

(2018) Heping Cui et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

LC-MS-Based Metabolomics Reveals the Chemical Changes of Polyphenols during High-Temperature Roasting of Large-Leaf Yellow Tea

(2018) Jie Zhou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Structure–reactivity relationship of Amadori rearrangement products compared to related ketoses

(2016) Martin Kaufmann et al.   CARBOHYDRATE RESEARCH

Nontargeted Modification-Specific Metabolomics Investigation of Glycosylated Secondary Metabolites in Tea (Camellia sinensis L.) Based on Liquid Chromatography–High-Resolution Mass Spectrometry

(2016) Weidong Dai et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Brick dark tea: a review of the manufacture, chemical constituents and bioconversion of the major chemical components during fermentation

(2015) Wen-Jun Zheng et al.   PHYTOCHEMISTRY REVIEWS

ZnCl2-mediated practical protocol for the synthesis of Amadori ketoses

(2014) Nanishankar V. Harohally et al.   FOOD CHEMISTRY

Improved Synthesis of Lysine- and Arginine-Derived Amadori and Heyns Products and in Vitro Measurement of their Angiotensin I-Converting Enzyme Inhibitory Activity

(2012) Sudhanva M. Srinivas et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparative effects of irradiation, fumigation, and storage on the free amino acids and sugar contents of green, black and oolong teas

(2012) Tusneem Kausar et al.   RADIATION PHYSICS AND CHEMISTRY

L-Theanine: properties, synthesis and isolation from tea

(2011) Quan V Vuong et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE