Oolong tea made from tea plants from different locations in Yunnan and Fujian, China showed similar aroma but different taste characteristics

Changes of major tea polyphenols and production of four new B-ring fission metabolites of catechins from post-fermented Jing-Wei Fu brick tea

(2015) Yun-Fei Zhu et al.   FOOD CHEMISTRY

Identification of the anthocyanins from the purple leaf coloured tea cultivar Zijuan ( Camellia sinensis var. assamica ) and characterization of their antioxidant activities

(2015) Hai-Peng Lv et al.   Journal of Functional Foods

Comparative Analysis of Pu-erh and Fuzhuan Teas by Fully Automatic Headspace Solid-Phase Microextraction Coupled with Gas Chromatography–Mass Spectrometry and Chemometric Methods

(2014) Shidong Lv et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antioxidant and Metabolite Profiling of North American and Neotropical Blueberries Using LC-TOF-MS and Multivariate Analyses

(2013) Chunhui Ma et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A new liquid chromatography–mass spectrometry-based strategy to integrate chemistry, morphology, and evolution of eggplant (Solanum) species

(2013) Shi-Biao Wu et al.   JOURNAL OF CHROMATOGRAPHY A

Metabolite Profiling of Jaboticaba (Myrciaria cauliflora) and Other Dark-Colored Fruit Juices

(2012) Shi-Biao Wu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evaluation of the bitterness of green tea catechins by a cell-based assay with the human bitter taste receptor hTAS2R39

(2011) Masataka Narukawa et al.   BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS

Comparison of catechins and volatile compounds among different types of tea using high performance liquid chromatograph and gas chromatograph mass spectrometer

(2011) Kunbo Wang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Metabolism of carotenoid degradation in leaves of Camellia sinensis—Functional and biochemical modifications

(2011) Christiane Felfe et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

A review on the isolation and structure of tea polysaccharides and their bioactivities

(2010) Shao-Ping Nie et al.   FOOD HYDROCOLLOIDS

Changes in volatile compounds upon aging and drying in oolong tea production

(2010) Ping-Chung Kuo et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Quality control and original discrimination of Ganoderma lucidum based on high-performance liquid chromatographic fingerprints and combined chemometrics methods

(2008) Yi Chen et al.   ANALYTICA CHIMICA ACTA

Dimensionality Reduction and Visualization in Principal Component Analysis

(2008) Gordana Ivosev et al.   ANALYTICAL CHEMISTRY

Analysis of coumarin and its glycosidically bound precursor in Japanese green tea having sweet-herbaceous odour

(2008) Ziyin Yang et al.   FOOD CHEMISTRY

Characterization of Aroma Active Compounds in Fruit Juice and Peel Oil of Jinchen Sweet Orange Fruit (Citrus sinensis (L.) Osbeck) by GC-MS and GC-O

(2008) Yu Qiao et al.   MOLECULES

Discrimination of teas with different degrees of fermentation by SPME–GC analysis of the characteristic volatile flavour compounds

(2007) Li-Fei Wang et al.   FOOD CHEMISTRY