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For: Zhou J, Wu Y, Long P, Ho C, Wang Y, Kan Z, Cao L, Zhang L, Wan X. LC-MS-Based Metabolomics Reveals the Chemical Changes of Polyphenols during High-Temperature Roasting of Large-Leaf Yellow Tea. J Agric Food Chem 2019;67:5405-12. [DOI: 10.1021/acs.jafc.8b05062] [Cited by in Crossref: 65] [Cited by in F6Publishing: 67] [Article Influence: 13.0] [Reference Citation Analysis]
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6 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]
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8 Jiao Y, Song Y, Yan Z, Wu Z, Yu Z, Zhang D, Ni D, Chen Y. The New Insight into the Effects of Different Fixing Technology on Flavor and Bioactivities of Orange Dark Tea. Molecules 2023;28. [PMID: 36770746 DOI: 10.3390/molecules28031079] [Reference Citation Analysis]
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14 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]
15 Wu Y, Han Z, Wen M, Ho C, Jiang Z, Wang Y, Xu N, Xie Z, Zhang J, Zhang L, Wan X. Screening of α-glucosidase inhibitors in large-leaf yellow tea by offline bioassay coupled with liquid chromatography tandem mass spectrometry. Food Science and Human Wellness 2022;11:627-34. [DOI: 10.1016/j.fshw.2021.12.019] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
16 Li J, Wang Y, Suh JH. Multi-omics approach in tea polyphenol research regarding tea plant growth, development and tea processing: current technologies and perspectives. Food Science and Human Wellness 2022;11:524-36. [DOI: 10.1016/j.fshw.2021.12.010] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
17 Li S, Zhang L, Wan X, Zhan J, Ho C. Focusing on the recent progress of tea polyphenol chemistry and perspectives. Food Science and Human Wellness 2022;11:437-44. [DOI: 10.1016/j.fshw.2021.12.033] [Cited by in Crossref: 6] [Cited by in F6Publishing: 8] [Article Influence: 6.0] [Reference Citation Analysis]
18 Liao W, Li W, Liu S, Tang D, Chen Y, Wang Y, Xie Z, Huang J. Potential prebiotic effects of nonabsorptive components of Keemun and Dianhong black tea: an in vitro study. Food Science and Human Wellness 2022;11:648-59. [DOI: 10.1016/j.fshw.2021.12.022] [Cited by in F6Publishing: 1] [Reference Citation Analysis]
19 Ye J, Ye Y, Yin J, Jin J, Liang Y, Liu R, Tang P, Xu Y. Bitterness and astringency of tea leaves and products: Formation mechanism and reducing strategies. Trends in Food Science & Technology 2022;123:130-43. [DOI: 10.1016/j.tifs.2022.02.031] [Cited by in Crossref: 8] [Cited by in F6Publishing: 10] [Article Influence: 8.0] [Reference Citation Analysis]
20 Jiang Z, Han Z, Wen M, Ho C, Wu Y, Wang Y, Xu N, Xie Z, Zhang J, Zhang L, Wan X. Comprehensive comparison on the chemical metabolites and taste evaluation of tea after roasting using untargeted and pseudotargeted metabolomics. Food Science and Human Wellness 2022;11:606-17. [DOI: 10.1016/j.fshw.2021.12.017] [Cited by in Crossref: 4] [Cited by in F6Publishing: 3] [Article Influence: 4.0] [Reference Citation Analysis]
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22 Wei Y, Yin X, Wu H, Zhao M, Huang J, Zhang J, Li T, Ning J. Improving the flavor of summer green tea (Camellia sinensis L.) using the yellowing process. Food Chem 2022;388:132982. [PMID: 35447593 DOI: 10.1016/j.foodchem.2022.132982] [Cited by in Crossref: 2] [Cited by in F6Publishing: 1] [Article Influence: 2.0] [Reference Citation Analysis]
23 Liao W, Liu S, Chen Y, Kong Y, Wang D, Wang Y, Ling T, Xie Z, Khalilova I, Huang J. Effects of Keemun and Dianhong Black Tea in Alleviating Excess Lipid Accumulation in the Liver of Obese Mice: A Comparative Study. Front Nutr 2022;9:849582. [DOI: 10.3389/fnut.2022.849582] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
24 Jiang Z, Zhang H, Han Z, Zhai X, Qin C, Wen M, Lai G, Ho CT, Zhang L, Wan X. Study on In Vitro Preparation and Taste Properties of N-Ethyl-2-Pyrrolidinone-Substituted Flavan-3-Ols. J Agric Food Chem 2022. [PMID: 35289174 DOI: 10.1021/acs.jafc.2c00798] [Cited by in F6Publishing: 2] [Reference Citation Analysis]
25 Li Y, Chen N, Li W, Lou H, Li Y, Xiong Q, Bai R, Wang J, Hu Y, Ren D, Yi L. Chemical profiling of ancient bud black tea with a focus on the effects of shoot maturity and fermentation by UHPLC-HRMS. Eur Food Res Technol. [DOI: 10.1007/s00217-022-03972-6] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
26 Selim DA, Shawky E, Abu El-khair RM. Identification of the discriminatory chemical markers of different grades of Sri Lankan white, green and black tea (Camellia sinenesis L.) via metabolomics combined to chemometrics. Journal of Food Composition and Analysis 2022. [DOI: 10.1016/j.jfca.2022.104473] [Reference Citation Analysis]
27 Wen M, Han Z, Cui Y, Ho CT, Wan X, Zhang L. Identification of 4-O-p-coumaroylquinic acid as astringent compound of Keemun black tea by efficient integrated approaches of mass spectrometry, turbidity analysis and sensory evaluation. Food Chem 2022;368:130803. [PMID: 34403995 DOI: 10.1016/j.foodchem.2021.130803] [Cited by in Crossref: 9] [Cited by in F6Publishing: 10] [Article Influence: 9.0] [Reference Citation Analysis]
28 Cao QQ, Fu YQ, Wang JQ, Zhang L, Wang F, Yin JF, Xu YQ. Sensory and chemical characteristics of Tieguanyin oolong tea after roasting. Food Chem X 2021;12:100178. [PMID: 34927052 DOI: 10.1016/j.fochx.2021.100178] [Cited by in Crossref: 8] [Cited by in F6Publishing: 8] [Article Influence: 4.0] [Reference Citation Analysis]
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30 Hou ZW, Chen CH, Ke JP, Zhang YY, Qi Y, Liu SY, Yang Z, Ning JM, Bao GH. α-Glucosidase Inhibitory Activities and the Interaction Mechanism of Novel Spiro-Flavoalkaloids from YingDe Green Tea. J Agric Food Chem 2021. [PMID: 34964344 DOI: 10.1021/acs.jafc.1c06106] [Cited by in Crossref: 5] [Cited by in F6Publishing: 6] [Article Influence: 2.5] [Reference Citation Analysis]
31 Li J, Ma J, Li Q, Fan S, Fan L, Ma H, Zhang Y, Zheng L. Determination of 35 Free Amino Acids in Tea Using Ultra-Performance Liquid Chromatography Coupled With Quadrupole Time-of-Flight Mass Spectrometry. Front Nutr 2021;8:767801. [PMID: 34957181 DOI: 10.3389/fnut.2021.767801] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 1.0] [Reference Citation Analysis]
32 Shi J, Yang G, You Q, Sun S, Chen R, Lin Z, Simal-Gandara J, Lv H. Updates on the chemistry, processing characteristics, and utilization of tea flavonoids in last two decades (2001-2021). Crit Rev Food Sci Nutr 2021;:1-28. [PMID: 34898343 DOI: 10.1080/10408398.2021.2007353] [Cited by in Crossref: 4] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
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34 Liu SY, Zhang YY, Chu GX, Bao GH. N-ethyl-2-pyrrolidinone substitution enhances binding affinity between tea flavoalkaloids and human serum albumin: Greatly influenced by esterization. Spectrochim Acta A Mol Biomol Spectrosc 2021;262:120097. [PMID: 34182296 DOI: 10.1016/j.saa.2021.120097] [Cited by in Crossref: 6] [Cited by in F6Publishing: 7] [Article Influence: 3.0] [Reference Citation Analysis]
35 Li R, Peng S, Ye H, Li D, Granato D, Guo H, Xie Z. Metabolite differentiation and antiobesity effects between different grades of Yuexi Cuilan green tea. Journal of Functional Foods 2021;87:104794. [DOI: 10.1016/j.jff.2021.104794] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 1.0] [Reference Citation Analysis]
36 Dai W, Ramos-Jerz M, Xie D, Peng J, Winterhalter P, Jerz G, Lin Z. 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. Molecules 2021;26:7284. [PMID: 34885862 DOI: 10.3390/molecules26237284] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 0.5] [Reference Citation Analysis]
37 Hemwech P, Obma A, Detsangiamsak S, Wirasate S, Chaiyen P, Wilairat P, Chantiwas R. Capillary electrophoresis-UV analysis using silica-layer coated capillary for separation of seven phenolic acids and caffeine and its application to tea analysis. SN Appl Sci 2021;3. [DOI: 10.1007/s42452-021-04849-1] [Cited by in Crossref: 2] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
38 Zheng PC, Qin CY, Liu PP, Feng L, Ling TJ, Ning JM, Zhang L, Wan XC. Untargeted Metabolomics Combined with Bioassay Reveals the Change in Critical Bioactive Compounds during the Processing of Qingzhuan Tea. Molecules 2021;26:6718. [PMID: 34771127 DOI: 10.3390/molecules26216718] [Cited by in F6Publishing: 1] [Reference Citation Analysis]
39 Cheng L, Wang Y, Zhang J, Xu L, Zhou H, Wei K, Peng L, Zhang J, Liu Z, Wei X. Integration of non-targeted metabolomics and E-tongue evaluation reveals the chemical variation and taste characteristics of five typical dark teas. LWT 2021;150:111875. [DOI: 10.1016/j.lwt.2021.111875] [Cited by in Crossref: 14] [Cited by in F6Publishing: 15] [Article Influence: 7.0] [Reference Citation Analysis]
40 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]
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44 Wang W, Zhang P, Liu X, Ke J, Zhuang J, Ho C, Xie Z, Bao G. Identification and quantification of hydroxycinnamoylated catechins in tea by targeted UPLC-MS using synthesized standards and their potential use in discrimination of tea varieties. LWT 2021;142:110963. [DOI: 10.1016/j.lwt.2021.110963] [Cited by in Crossref: 4] [Cited by in F6Publishing: 5] [Article Influence: 2.0] [Reference Citation Analysis]
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46 Hou W, Wang J, Christensen MJ, Liu J, Zhang Y, Liu Y, Cheng C. Metabolomics insights into the mechanism by which Epichloë gansuensis endophyte increased Achnatherum inebrians tolerance to low nitrogen stress. Plant Soil 2021;463:487-508. [DOI: 10.1007/s11104-021-04930-z] [Cited by in Crossref: 6] [Cited by in F6Publishing: 3] [Article Influence: 3.0] [Reference Citation Analysis]
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50 Guo X, Ho CT, Schwab W, Wan X. Effect of the roasting degree on flavor quality of large-leaf yellow tea. Food Chem 2021;347:129016. [PMID: 33486364 DOI: 10.1016/j.foodchem.2021.129016] [Cited by in Crossref: 21] [Cited by in F6Publishing: 21] [Article Influence: 10.5] [Reference Citation Analysis]
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52 Li M, Xu J, Zhang Y, Chu S, Sun S, Huo Y, Zhao J, Hu X, Wan C, Li L. Comparative analysis of fecal metabolite profiles in HFD-induced obese mice after oral administration of huangjinya green tea extract. Food Chem Toxicol 2020;145:111744. [PMID: 32918987 DOI: 10.1016/j.fct.2020.111744] [Cited by in Crossref: 8] [Cited by in F6Publishing: 8] [Article Influence: 2.7] [Reference Citation Analysis]
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55 Guo C, Bi J, Li X, Lyu J, Liu X, Wu X, Liu J. Immunomodulation effects of polyphenols from thinned peach treated by different drying methods on RAW264.7 cells through the NF-κB and Nrf2 pathways. Food Chem 2021;340:127931. [PMID: 32871358 DOI: 10.1016/j.foodchem.2020.127931] [Cited by in Crossref: 17] [Cited by in F6Publishing: 14] [Article Influence: 5.7] [Reference Citation Analysis]
56 Zhang P, Wang W, Liu XH, Yang Z, Gaur R, Wang JJ, Ke JP, Bao GH. Detection and quantification of flavoalkaloids in different tea cultivars and during tea processing using UPLC-TOF-MS/MS. Food Chem 2021;339:127864. [PMID: 32858385 DOI: 10.1016/j.foodchem.2020.127864] [Cited by in Crossref: 19] [Cited by in F6Publishing: 20] [Article Influence: 6.3] [Reference Citation Analysis]
57 Gu H, Yin X, Ma Y, Wang J, Yang F, Sun W, Ding B, Chen Y, Liu Z. Differentiating grades of Xihu Longjing teas according to the contents of ten major components based on HPLC-DAD in combination with chemometrics. LWT 2020;130:109688. [DOI: 10.1016/j.lwt.2020.109688] [Cited by in Crossref: 15] [Cited by in F6Publishing: 13] [Article Influence: 5.0] [Reference Citation Analysis]
58 Liu Y, Zhang X, Zhan L, Xu C, Sun L, Jiang H, Sun C, Li X. LC-Q-TOF-MS Characterization of Polyphenols from White Bayberry Fruit and Its Antidiabetic Effect in KK-Ay Mice. ACS Omega 2020;5:17839-49. [PMID: 32715269 DOI: 10.1021/acsomega.0c02759] [Cited by in Crossref: 11] [Cited by in F6Publishing: 12] [Article Influence: 3.7] [Reference Citation Analysis]
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