Recent advances on white tea: Manufacturing, compositions, aging characteristics and bioactivities

Insights into crucial odourants dominating the characteristic flavour of citrus-white teas prepared from citrus reticulata Blanco ‘Chachiensis’ and Camellia sinensis ‘Fudingdabai’

(2022) Jiatong Wang et al.   FOOD CHEMISTRY

Phytochemical profile of differently processed tea: A review

(2022) Melody Wong et al.   JOURNAL OF FOOD SCIENCE

Comparative study of phenolic profile, antioxidant and antimicrobial activities of aqueous extract of white and green tea

(2022) Gamal A. Gabr et al.   ZEITSCHRIFT FUR NATURFORSCHUNG SECTION C-A JOURNAL OF BIOSCIENCES

Anthocyanins in Chronic Diseases: The Power of Purple

(2022) Sunil K. Panchal et al.   Nutrients

Transcriptome and phytochemical analyses reveal the roles of characteristic metabolites in the taste formation of white tea during the withering process

(2022) Cheng-zhe ZHOU et al.   Journal of Integrative Agriculture

Metabolomics Combined with Proteomics Provide a Novel Interpretation of the Changes in Flavonoid Glycosides during White Tea Processing

(2022) Xuming Deng et al.   Foods

How does the tea L-theanine buffer stress and anxiety

(2022) Liwen Wang 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

White tea alleviates non-alcoholic fatty liver disease by regulating energy expenditure and lipid metabolism

(2022) Na Li et al.   GENE

Six types of tea extracts attenuated high-fat diet-induced metabolic syndrome via modulating gut microbiota in rats

(2022) Fang Zhou et al.   FOOD RESEARCH INTERNATIONAL

Evaluation of the effects of solar withering on nonvolatile compounds in white tea through metabolomics and transcriptomics

(2022) Li Zou et al.   FOOD RESEARCH INTERNATIONAL

Effects of Three Different Withering Treatments on the Aroma of White Tea

(2022) Huiting Wu et al.   Foods

A Comprehensive Investigation of Macro-Composition and Volatile Compounds in Spring-Picked and Autumn-Picked White Tea

(2022) Cheng Zhang et al.   Foods

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

(2022) Feng Zhao et al.   FOOD CHEMISTRY

Ameliorative effect of white tea from 50-year-old tree of Camellia sinensis L. (Theaceae) on kidney damage in diabetic mice via SIRT1/AMPK pathway

(2021) Xiaoyan Xia et al.   JOURNAL OF ETHNOPHARMACOLOGY

White Tip Silver Needle (Slightly Fermented White Tea) Flavonoids Help Prevent Aging via Antioxidative and Anti-Inflammatory Effects

(2021) Chong Li et al.   Drug Design Development and Therapy

Effect of white tea consumption on serum leptin, TNF-α and UCP1 gene expression in ovariectomized rats

(2021) Sinan Saral et al.   EUROPEAN CYTOKINE NETWORK

A comprehensive review on polysaccharide conjugates derived from tea leaves: Composition, structure, function and application

(2021) Anan Xu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Apios Americana Medicus: A potential staple food candidate with versatile bioactivities

(2021) Yonglu Li et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Beneficial Effects of Betaine: A Comprehensive Review

(2021) Madan Kumar Arumugam et al.   Biology-Basel

Updates on the chemistry, processing characteristics, and utilization of tea flavonoids in last two decades (2001-2021)

(2021) Jiang Shi et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Macro-composition quantification combined with metabolomics analysis uncovered key dynamic chemical changes of aging white tea

(2021) Feng Zhao et al.   FOOD CHEMISTRY

Widely targeted metabolomics analysis of white peony teas with different storage time and association with sensory attributes

(2021) Fang-Yuan Fan et al.   FOOD CHEMISTRY

Impact of prolonged withering on phenolic compounds and antioxidant capability in white tea using LC-MS-based metabolomics and HPLC analysis: Comparison with green tea

(2021) Binxing Zhou et al.   FOOD CHEMISTRY

Isolation of N-Ethyl-2-pyrrolidinone-Substituted Flavanols from White Tea Using Centrifugal Countercurrent Chromatography Off-Line ESI-MS Profiling and Semi-Preparative Liquid Chromatography

(2021) Weidong Dai et al.   MOLECULES

Identification of the age of white tea using proton transfer reaction time‐of‐flight mass spectrometry (PTR‐TOF‐MS) coupled with multivariate analysis

(2021) Weihua Wu et al.   RAPID COMMUNICATIONS IN MASS SPECTROMETRY

Green Synthesis, Characterization and In Vivo Evaluation of White Tea Silver Nanoparticles with 5-Fluorouracil on Colorectal Cancer

(2021) Sheba R. David et al.   BioNanoScience

A 2A adenosine receptor antagonists: From caffeine to selective non‐xanthines

(2020) Kenneth A. Jacobson et al.   BRITISH JOURNAL OF PHARMACOLOGY

Rapid and direct identification of the origin of white tea with proton transfer reaction‐time of flight‐mass spectrometry

(2020) Dandan Zhang et al.   RAPID COMMUNICATIONS IN MASS SPECTROMETRY

White tea and its active polyphenols lower cholesterol through reduction of very-low-density lipoprotein production and induction of LDLR expression

(2020) Kun Luo et al.   BIOMEDICINE & PHARMACOTHERAPY

Separation and identification of enzyme inhibition peptides from dark tea protein

(2020) Bingli Zhao et al.   BIOORGANIC CHEMISTRY

Hepatoprotective effect of Raspberry ketone and white tea against acrylamide-induced toxicity in rats

(2020) Soha M. Hamdy et al.   DRUG AND CHEMICAL TOXICOLOGY

Enantiomeric distributions of volatile lactones and terpenoids in white teas stored for different durations

(2020) Yin Zhu et al.   FOOD CHEMISTRY

Characterization of the Aroma of an Instant White Tea Dried by Freeze Drying

(2020) Hui Ni et al.   MOLECULES

Analytical strategy coupled to chemometrics to differentiate Camellia sinensis tea types based on phenolic composition, alkaloids, and amino acids

(2020) Hao Jiang et al.   JOURNAL OF FOOD SCIENCE

Combination of white tea and peppermint demonstrated synergistic anti‐bacterial and anti‐inflammatory activities

(2020) Xiaoyan Xia et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

Identification of Aroma Composition and Key Odorants Contributing to Aroma Characteristics of White Teas

(2020) Qin-Cao Chen et al.   MOLECULES

GABA-enriched teas as neuro-nutraceuticals

(2020) Tina Hinton et al.   NEUROCHEMISTRY INTERNATIONAL

Enzymatic hydrolysis and auto-isomerization during β-glucosidase treatment improve the aroma of instant white tea infusion

(2020) Hui Ni et al.   FOOD CHEMISTRY

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

The effect of white tea on serum TNF-α/NF-κB and immunohistochemical parameters in cisplatin-related renal dysfunction in female rats

(2019) Sinan Saral et al.   BIOMEDICINE & PHARMACOTHERAPY

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

Neuroprotective and Anti-Amyloid β Effect and Main Chemical Profiles of White Tea: Comparison Against Green, Oolong and Black Tea

(2019) Xinlei Li et al.   MOLECULES

Tea aroma formation from six model manufacturing processes

(2019) Zhihui Feng et al.   FOOD CHEMISTRY

Nontargeted metabolomics predicts the storage duration of white teas with 8-C N-ethyl-2-pyrrolidinone-substituted flavan-3-ols as marker compounds

(2019) Dongchao Xie et al.   FOOD RESEARCH INTERNATIONAL

White Peony (Fermented Camellia sinensis) Polyphenols Help Prevent Alcoholic Liver Injury via Antioxidation

(2019) Yalin Zhou et al.   Antioxidants

Study of enrichment difference of 64 elements among white tea subtypes and tea leaves of different maturity using inductively coupled plasma mass spectrometry

(2019) Junjie Zhang et al.   FOOD RESEARCH INTERNATIONAL

Discrimination of white teas produced from fresh leaves with different maturity by near-infrared spectroscopy

(2019) Chunlin Li et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Study on the effects of rapid aging technology on the aroma quality of white tea using GC–MS combined with chemometrics: In comparison with natural aged and fresh white tea

(2018) Dandan Qi et al.   FOOD CHEMISTRY

Accumulating pathways of γ-aminobutyric acid during anaerobic and aerobic sequential incubations in fresh tea leaves

(2018) Qin Yan Wu et al.   FOOD CHEMISTRY

Effect of brewing time and temperature on antioxidant capacity and phenols of white tea: Relationship with sensory properties

(2018) S. Pérez-Burillo et al.   FOOD CHEMISTRY

Hydrophilic interaction liquid chromatography coupled with quadrupole-orbitrap ultra high resolution mass spectrometry to quantitate nucleobases, nucleosides, and nucleotides during white tea withering process

(2018) Feng Zhao et al.   FOOD CHEMISTRY

Application of metabolomics profiling in the analysis of metabolites and taste quality in different subtypes of white tea

(2018) Chen Yang et al.   FOOD RESEARCH INTERNATIONAL

Comparison of the main compounds in Fuding white tea infusions from various tea types

(2018) Junxian Pan et al.   FOOD SCIENCE AND BIOTECHNOLOGY

White tea intake interferes with the expression of angiogenic factors in the corpora lutea of superovulated rats

(2018) Francislaine Anelize Garcia Santos et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

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

Responses of Different Cancer Cells to White Tea Aqueous Extract

(2018) Liyue Liu et al.   JOURNAL OF FOOD SCIENCE

Novel insight into the role of withering process in characteristic flavor formation of teas using transcriptome analysis and metabolite profiling

(2018) Yu Wang et al.   FOOD CHEMISTRY

Characterization of three different classes of non-fermented teas using untargeted metabolomics

(2018) Qunfeng Zhang et al.   FOOD RESEARCH INTERNATIONAL

A minireview of effects of white tea consumption on diseases

(2018) Nevin Sanlier et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Aroma formation and dynamic changes during white tea processing

(2018) Qincao Chen et al.   FOOD CHEMISTRY

Healthy properties of green and white teas: an update

(2017) S. Pastoriza et al.   Food & Function

Recent Advances in Volatiles of Teas

(2016) Xin-Qiang Zheng et al.   MOLECULES