| 1 |
Liu Y, Chen Q, Liu D, Yang L, Hu W, Kuang L, Huang Y, Teng J, Liu Y. Multi-omics and enzyme activity analysis of flavour substances formation: Major metabolic pathways alteration during Congou black tea processing. Food Chemistry 2023;403:134263. [DOI: 10.1016/j.foodchem.2022.134263] [Reference Citation Analysis]
|
| 2 |
Jiang Z, Han Z, Zhu M, Wan X, Zhang L. Effects of thermal processing on transformation of polyphenols and flavor quality. Current Opinion in Food Science 2023. [DOI: 10.1016/j.cofs.2023.101014] [Reference Citation Analysis]
|
| 3 |
Xu J, Yan X, Jia X, Wang Y, Xu H, Yu H, He L, Zheng B, Wu X. A new strategy to improve Ganoderma polysaccharides production by symbiotic fungi elicitors through activating the biosynthetic pathway. Int J Biol Macromol 2023;235:123798. [PMID: 36841391 DOI: 10.1016/j.ijbiomac.2023.123798] [Reference Citation Analysis]
|
| 4 |
Jiang Z, Zhou F, Huo H, Han Z, Qin C, Ho CT, Zhang L, Wan X. Formation Mechanism of Di-N-ethyl-2-pyrrolidinone-Substituted Epigallocatechin Gallate during High-Temperature Roasting of Tea. J Agric Food Chem 2023;71:2975-89. [PMID: 36734013 DOI: 10.1021/acs.jafc.2c07071] [Reference Citation Analysis]
|
| 5 |
Wan Y, Liu L, Zhang B, Wang S, Wang X, Chen K, Li Y, Zhao T, Qi H. Structural Characterization and Anti-Nonalcoholic Fatty Liver Effect of High-Sulfated Ulva pertusa Polysaccharide. Pharmaceuticals (Basel) 2022;16. [PMID: 36678559 DOI: 10.3390/ph16010062] [Reference Citation Analysis]
|
| 6 |
Tian J, Gong Y, Li J. Nutritional Attributes and Phenolic Composition of Flower and Bud of Sophora japonica L. and Robinia pseudoacacia L. Molecules 2022;27. [PMID: 36558062 DOI: 10.3390/molecules27248932] [Reference Citation Analysis]
|
| 7 |
Wang X, Yang X, Hu Y, Guo S, Lu J. Bionic Assembly of Layered Double Hydroxides Nanosheets and Positively Charged Micelles by Counterions Balance and Their Selective Detection of Mannose. Langmuir 2022;38:14686-94. [PMID: 36437733 DOI: 10.1021/acs.langmuir.2c02225] [Reference Citation Analysis]
|
| 8 |
Wen M, Zhou F, Zhu M, Han Z, Lai G, Jiang Z, Long P, Zhang L. Monitoring of pickled tea during processing: From LC-MS based metabolomics analysis to inhibitory activities on α-amylase and α-glycosidase. Journal of Food Composition and Analysis 2022. [DOI: 10.1016/j.jfca.2022.105108] [Reference Citation Analysis]
|
| 9 |
Zhou J, Fang T, Li W, Jiang Z, Zhou T, Zhang L, Yu Y. Widely targeted metabolomics using UPLC-QTRAP-MS/MS reveals chemical changes during the processing of black tea from the cultivar Camellia sinensis (L.) O. Kuntze cv. Huangjinya. Food Research International 2022. [DOI: 10.1016/j.foodres.2022.112169] [Reference Citation Analysis]
|
| 10 |
Han Z, Jiang Z, Zhang H, Qin C, Rong X, Lai G, Wen M, Zhang L, Wan X, Ho CT. Amadori Reaction Products of Theanine and Glucose: Formation, Structure, and Analysis in Tea. J Agric Food Chem 2022. [PMID: 36084346 DOI: 10.1021/acs.jafc.2c04560] [Reference Citation Analysis]
|
| 11 |
Huang W, Lu G, Deng W, Ning J. Effects of different withering methods on the taste of Keemun black tea. LWT 2022;166:113791. [DOI: 10.1016/j.lwt.2022.113791] [Cited by in F6Publishing: 1] [Reference Citation Analysis]
|
| 12 |
Qin C, Lian L, Xu W, Jiang Z, Wen M, Han Z, Zhang L. Comparison of the chemical composition and antioxidant, anti-inflammatory, α-amylase and α-glycosidase inhibitory activities of the supernatant and cream from black tea infusion. Food Funct 2022;13:6139-51. [PMID: 35579412 DOI: 10.1039/d2fo00707j] [Reference Citation Analysis]
|
| 13 |
Lai G, Cui Y, Granato D, Wen M, Han Z, Zhang L. 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. Food Research International 2022;155:111041. [DOI: 10.1016/j.foodres.2022.111041] [Cited by in Crossref: 2] [Cited by in F6Publishing: 3] [Article Influence: 2.0] [Reference Citation Analysis]
|
| 14 |
Wang Z, Gan S, Sun W, Chen Z. Widely Targeted Metabolomics Analysis Reveals the Differences of Nonvolatile Compounds in Oolong Tea in Different Production Areas. Foods 2022;11:1057. [DOI: 10.3390/foods11071057] [Cited by in Crossref: 4] [Cited by in F6Publishing: 3] [Article Influence: 4.0] [Reference Citation Analysis]
|
| 15 |
Jiang Z, Han Z, Qin C, Lai G, Wen M, Ho CT, Zhang L, Wan X. Model Studies on the Reaction Products Formed at Roasting Temperatures from either Catechin or Tea Powder in the Presence of Glucose. J Agric Food Chem 2021;69:11417-26. [PMID: 34519500 DOI: 10.1021/acs.jafc.1c03771] [Cited by in Crossref: 5] [Cited by in F6Publishing: 6] [Article Influence: 2.5] [Reference Citation Analysis]
|
