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Yang G, Meng Q, Shi J, Zhou M, Zhu Y, You Q, Xu P, Wu W, Lin Z, Lv H. Special tea products featuring functional components: Health benefits and processing strategies. Compr Rev Food Sci Food Saf 2023. [PMID: 36856036 DOI: 10.1111/1541-4337.13127] [Reference Citation Analysis]
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Ye F, Qiao X, Gui A, Liu P, Wang S, Wang X, Teng J, Zheng L, Feng L, Han H, Zhang B, Chen X, Gao Z, Gao S, Zheng P. Characterization of Roasting Time on Sensory Quality, Color, Taste, and Nonvolatile Compounds of Yuan An Yellow Tea. Molecules 2022;27:4119. [DOI: 10.3390/molecules27134119] [Reference Citation Analysis]
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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]
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Wu G, Sun X, Cheng H, Xu S, Li D, Xie Z. Large Yellow Tea Extract Ameliorates Metabolic Syndrome by Suppressing Lipogenesis through SIRT6/SREBP1 Pathway and Modulating Microbiota in Leptin Receptor Knockout Rats. Foods 2022;11:1638. [DOI: 10.3390/foods11111638] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 3.0] [Reference Citation Analysis]
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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]
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Xu W, Zhou Y, Lin L, Yuan D, Peng Y, Li L, Xiao W, Gong Z. Hypoglycemic effects of black brick tea with fungal growth in hyperglycemic mice model. Food Science and Human Wellness 2022;11:711-8. [DOI: 10.1016/j.fshw.2021.12.028] [Cited by in F6Publishing: 2] [Reference Citation Analysis]
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Wang B, Qu F, Wang P, Zhao L, Wang Z, Han Y, Zhang X. Characterization analysis of flavor compounds in green teas at different drying temperature. LWT 2022;161:113394. [DOI: 10.1016/j.lwt.2022.113394] [Cited by in Crossref: 4] [Cited by in F6Publishing: 6] [Article Influence: 4.0] [Reference Citation Analysis]
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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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Yue H, Jiang S, Wang L, Banma C, Zhou G, Shao Y, Tao Y, Zhao X. Hypoglycemic ingredients identification of Rheum tanguticum Maxim. ex Balf. by UHPLC-triple-TOF-MS/MS and interrelationships between ingredients content and glycosidase inhibitory activities. Industrial Crops and Products 2022;178:114595. [DOI: 10.1016/j.indcrop.2022.114595] [Cited by in Crossref: 4] [Cited by in F6Publishing: 4] [Article Influence: 4.0] [Reference Citation Analysis]
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Yue H, Wang L, Jiang S, Banma C, Jia W, Tao Y, Zhao X. Hypoglycemic effects of Rhodiola crenulata (HK. f. et. Thoms) H. Ohba in vitro and in vivo and its ingredient identification by UPLC-triple-TOF/MS. Food Funct 2022;13:1659-67. [PMID: 35080557 DOI: 10.1039/d1fo03436g] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
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Liu SY, Wang W, Ke JP, Zhang P, Chu GX, Bao GH. Discovery of Camellia sinensis catechins as SARS-CoV-2 3CL protease inhibitors through molecular docking, intra and extra cellular assays. Phytomedicine 2021;:153853. [PMID: 34799184 DOI: 10.1016/j.phymed.2021.153853] [Cited by in Crossref: 7] [Cited by in F6Publishing: 8] [Article Influence: 3.5] [Reference Citation Analysis]
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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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