Multi-omics and enzyme activity analysis of flavour substances formation: Major metabolic pathways alteration during Congou black tea processing

Free, soluble conjugated and insoluble bonded phenolic acids in Keemun black tea: from UPLC-QQQ-MS/MS method development to chemical shifts monitoring during processing

(2022) Guoping Lai et al.   FOOD RESEARCH INTERNATIONAL

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

(2021) Xiangyang Guo et al.   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

New insights into the effect of fermentation temperature and duration on catechins conversion and formation of tea pigments and theasinensins in black tea

(2021) Jinjie Hua et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Black tea aroma formation during the fermentation period

(2021) Qincao Chen et al.   FOOD CHEMISTRY

A high‐precision method evaluating color quality of Sichuan Dark Tea based on colorimeter combined with multi‐layer perceptron

(2020) Yao Zou et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Nonvolatile metabolism in postharvest tea (Camellia sinensis L.) leaves: Effects of different withering treatments on nonvolatile metabolites, gene expression levels, and enzyme activity

(2020) Xinlei Yu et al.   FOOD CHEMISTRY

Metabolomics combined with proteomics provides a novel interpretation of the changes in nonvolatile compounds during white tea processing

(2020) Qincao Chen et al.   FOOD CHEMISTRY

Chinese oolong tea: An aromatic beverage produced under multiple stresses

(2020) Lanting Zeng et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

Tea aroma formation from six model manufacturing processes

(2019) Zhihui Feng et al.   FOOD CHEMISTRY

GC–MS-based metabolomic study reveals dynamic changes of chemical compositions during black tea processing

(2019) Hualing Wu et al.   FOOD RESEARCH INTERNATIONAL

Identification and quantification of key odorants in the world’s four most famous black teas

(2019) Suyoung Kang et al.   FOOD RESEARCH INTERNATIONAL

Investigation of free amino acids, bioactive and neuroactive compounds in different types of tea and effect of black tea processing

(2019) Cemile Yılmaz et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Phytochemical comparison of different tea (Camellia sinensis) cultivars and its association with sensory quality of finished tea

(2019) Jia Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Microbial bioconversion of the chemical components in dark tea

(2019) Ming-zhi Zhu et al.   FOOD CHEMISTRY

Characterization of the key aroma compounds in Longjing tea using stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC–MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV), and aroma recombination

(2019) Meng-Qi Wang et al.   FOOD RESEARCH INTERNATIONAL

Identification of key odorants responsible for chestnut-like aroma quality of green teas

(2018) Yin Zhu et al.   FOOD RESEARCH INTERNATIONAL

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

Attractive but Toxic: Emerging Roles of Glycosidically Bound Volatiles and Glycosyltransferases Involved in Their Formation

(2018) Chuankui Song et al.   Molecular Plant

Impact of Six Typical Processing Methods on the Chemical Composition of Tea Leaves Using a Single Camellia sinensis Cultivar, Longjing 43

(2018) Yijun Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of white tea metabolome: Comparison against green and black tea by a nontargeted metabolomics approach

(2017) Weidong Dai et al.   FOOD RESEARCH INTERNATIONAL

Comprehensive Lipidome-Wide Profiling Reveals Dynamic Changes of Tea Lipids during Manufacturing Process of Black Tea

(2017) Jia Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Purification, characterization and enzymatic synthesis of theaflavins of polyphenol oxidase isozymes from tea leaf ( Camellia sinensis )

(2017) Jie Teng et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The Tea Tree Genome Provides Insights into Tea Flavor and Independent Evolution of Caffeine Biosynthesis

(2017) En-Hua Xia et al.   Molecular Plant

Study of the dynamic changes in the non-volatile chemical constituents of black tea during fermentation processing by a non-targeted metabolomics approach

(2016) Junfeng Tan et al.   FOOD RESEARCH INTERNATIONAL

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

Lipid signalling in plant responses to abiotic stress

(2016) Quancan Hou et al.   PLANT CELL AND ENVIRONMENT

Changes in theanine and caffeine contents of black tea with different rolling methods and processing stages

(2013) Ferda Sari et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Recent studies of the volatile compounds in tea

(2013) Ziyin Yang et al.   FOOD RESEARCH INTERNATIONAL

Biosynthesis, function and metabolic engineering of plant volatile organic compounds

(2013) Natalia Dudareva et al.   NEW PHYTOLOGIST

Organic Extractives from Mentha spp. Honey and the Bee-Stomach: Methyl Syringate, Vomifoliol, Terpenediol I, Hotrienol and Other Compounds

(2010) Igor Jerković et al.   MOLECULES

Biosynthesis of plant-derived flavor compounds

(2008) Wilfried Schwab et al.   PLANT JOURNAL