Formation Mechanism of Di-N-ethyl-2-pyrrolidinone-Substituted Epigallocatechin Gallate during High-Temperature Roasting of Tea

Formation of Volatile Heterocyclic Compounds and Open-Chain Amides of Theanine in Model Systems with Glucose, Tea Leaves, and Tea Extract under Tea-Roasting Conditions

(2022) Mengru Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Study on In Vitro Preparation and Taste Properties of N-Ethyl-2-Pyrrolidinone-Substituted Flavan-3-Ols

(2022) Zongde Jiang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Bitterness and astringency of tea leaves and products: Formation mechanism and reducing strategies

(2022) Jian-Hui Ye et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Screening of α-glucosidase inhibitors in large-leaf yellow tea by offline bioassay coupled with liquid chromatography tandem mass spectrometry

(2022) You Wu et al.   Food Science and Human Wellness

Comprehensive comparison on the chemical metabolites and taste evaluation of tea after roasting using untargeted and pseudotargeted metabolomics

(2022) Zongde Jiang et al.   Food Science and Human Wellness

Focusing on the recent progress of tea polyphenol chemistry and perspectives

(2022) Shiming Li et al.   Food Science and Human Wellness

Decoding the Specific Roasty Aroma Wuyi Rock Tea (Camellia sinensis: Dahongpao) by the Sensomics Approach

(2022) Jing Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

(2022) Zisheng Han et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Monitoring of pickled tea during processing: From LC-MS based metabolomics analysis to inhibitory activities on α-amylase and α-glycosidase

(2022) Mingchun Wen et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

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

(2021) Xiangyang Guo et al.   FOOD CHEMISTRY

Model Studies on the Reaction Products Formed at Roasting Temperatures from either Catechin or Tea Powder in the Presence of Glucose

(2021) Zongde Jiang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Metabolomics Analysis Reveals Four Novel N-Ethyl-2-pyrrolidinone-Substituted Theaflavins as Storage-Related Marker Compounds in Black Tea

(2021) Dan Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

α-Glucosidase Inhibitory Activities and the Interaction Mechanism of Novel Spiro-Flavoalkaloids from YingDe Green Tea

(2021) Zhi-Wei Hou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Sensory and chemical characteristics of Tieguanyin oolong tea after roasting

(2021) Qing-Qing Cao et al.   Food Chemistry-X

New insights into the influences of baking and storage on the nonvolatile compounds in oolong tea: A nontargeted and targeted metabolomics study

(2021) Jiakun Peng et al.   FOOD CHEMISTRY

Interaction of (−)-Epigallocatechin Gallate and Deoxyosones Blocking the Subsequent Maillard Reaction and Improving the Yield of N-(1-Deoxy-d-xylulos-1-yl)alanine

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

New Flavoalkaloids with Potent α-Glucosidase and Acetylcholinesterase Inhibitory Activities from Yunnan Black Tea ‘Jin-Ya’

(2020) Na Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Association between chemistry and taste of tea: A review

(2020) Liang Zhang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

N-Ethyl-2-Pyrrolidinone-Substituted Flavan-3-Ols with Anti-inflammatory Activity in Lipopolysaccharide-Stimulated Macrophages Are Storage-Related Marker Compounds for Green Tea

(2020) Weidong Dai 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

Detection and quantification of flavoalkaloids in different tea cultivars and during tea processing using UPLC-TOF-MS/MS

(2020) Peng Zhang et al.   FOOD CHEMISTRY

Effective Mechanism of (−)-Epigallocatechin Gallate Indicating the Critical Formation Conditions of Amadori Compound during an Aqueous Maillard Reaction

(2019) Xiaohong Yu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Oligomerization mechanism of tea catechins during tea roasting

(2019) Hitomi Morikawa et al.   FOOD CHEMISTRY

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

Metabolomics based on UHPLC-Orbitrap-MS and GNPS molecular networking reveals effects of time scale and environment of storage on the metabolites and taste quality of raw Pu-erh tea

(2019) SHANSHAN XU et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

(2019) Piaopiao Long et al.   FOOD CHEMISTRY

Contribution of l -theanine to the formation of 2,5-dimethylpyrazine, a key roasted peanutty flavor in Oolong tea during manufacturing processes

(2018) Xiangyang Guo et al.   FOOD CHEMISTRY

C-8 N-Ethyl-2-pyrrolidinone-Substituted Flavan-3-ols from the Leaves of Camellia sinensis var. pubilimba

(2018) Xiu-Hua Meng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Metabolomics Investigation Reveals That 8-C N-Ethyl-2-pyrrolidinone-Substituted Flavan-3-ols Are Potential Marker Compounds of Stored White Teas

(2018) Weidong Dai et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Novel Flavoalkaloids from White Tea with Inhibitory Activity against the Formation of Advanced Glycation End Products

(2018) Xiao Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Flavoalkaloids with a Pyrrolidinone Ring from Chinese Ancient Cultivated Tea Xi-Gui

(2018) Jian Cheng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Inhibition of microbial metabolites of Chinese dark tea on age-related neurodegenerative disorders in Senescence-accelerated mouse prone 8 (SAMP8) mice

(2018) Shuxian Cai et al.   Food & Function

Importance of the Nucleophilic Property of Tea Polyphenols

(2018) Qing Meng 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

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

(2018) Xiangyang Guo et al.   FOOD CHEMISTRY

Identification of Bitter Modulating Maillard-Catechin Reaction Products

(2014) Liyun Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

8-C N-ethyl-2-pyrrolidinone substituted flavan-3-ols as the marker compounds of Chinese dark teas formed in the post-fermentation process provide significant antioxidative activity

(2013) Weinan Wang et al.   FOOD CHEMISTRY