Dynamic change of oligopeptides and free amino acids composition in five types of tea with different fermentation degree processed from the same batch of fresh tea (Camelilia Sinensis. L.) leaves

Quantification, identification and comparison of oligopeptides on five tea categories with different fermentation degree by Kjeldahl method and ultra-high performance liquid chromatography coupled with quadrupole-orbitrap ultra-high resolution mass spectrometry

(2022) Feng Zhao et al.   FOOD CHEMISTRY

Purification, characterization, and bioactivity of Liupao tea polysaccharides before and after fermentation

(2021) Hanao Qin et al.   FOOD CHEMISTRY

Pre- and post-harvest exposure to stress influence quality-related metabolites in fresh tea leaves (Camellia sinensis)

(2021) Chenyu Shao et al.   SCIENTIA HORTICULTURAE

Investigation and dynamic profiling of oligopeptides, free amino acids and derivatives during Pu-erh tea fermentation by ultra-high performance liquid chromatography tandem mass spectrometry

(2021) Shengshuang Chen et al.   FOOD CHEMISTRY

Preparation, physicochemical characterization and identification of two novel mixed ACE-inhibiting peptides from two distinct tea alkali-soluble protein

(2020) Jiangxiong Zhu et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Selenium-chelating corn oligopeptide as a potential antioxidant supplement: investigation of the protein conformational changes and identification of the antioxidant fragment composition

(2020) Xiu-Yuan Qin et al.   International Journal of Food Engineering

Association between chemistry and taste of tea: A review

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

Chinese oolong tea: An aromatic beverage produced under multiple stresses

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

The profile of dynamic changes in yellow tea quality and chemical composition during yellowing process

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

Effects of fermentation time and shooting period on amino acid derivatives and free amino acid profiles of tea

(2020) Sinem Salman et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Identification and comparison of oligopeptides during withering process of White tea by ultra-high pressure liquid chromatography coupled with quadrupole-orbitrap ultra-high resolution mass spectrometry

(2019) Feng Zhao et al.   FOOD RESEARCH INTERNATIONAL

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

Determination of 21 free amino acids in 5 types of tea by ultra-high performance liquid chromatography coupled with tandem mass spectrometry (UHPLC–MS/MS) using a modified 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate (AQC) method

(2019) Peng Zhou et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Sensoproteomics: A New Approach for the Identification of Taste-Active Peptides in Fermented Foods

(2018) Karin Sebald et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Variation of theanine, phenolic, and methylxanthine compounds in 21 cultivars of Camellia sinensis harvested in different seasons

(2017) Rui Fang et al.   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

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

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

Simultaneous determination of free amino acids in Pu-erh tea and their changes during fermentation

(2016) Yuchen Zhu et al.   FOOD CHEMISTRY

Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations – A review

(2016) Cindy J. Zhao et al.   FOOD RESEARCH INTERNATIONAL

Simultaneous Determination of Caffeine and Some Selected Polyphenols in Wuyi Rock Tea by High-Performance Liquid Chromatography

(2014) Feng Zhao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

HemI: A Toolkit for Illustrating Heatmaps

(2014) Wankun Deng et al.   PLoS One

Antioxidant Activities of Buttermilk Proteins, Whey Proteins, and Their Enzymatic Hydrolysates

(2012) Valérie Conway et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY