| 1. Yating Guo, Yili Shen, Boya Hu, Huichun Ye, Haowei Guo, Qiang Chu, Ping Chen. (2023) Decoding the Chemical Signatures and Sensory Profiles of Enshi Yulu: Insights from Diverse Tea Cultivars. Plants-Basel, 12 (21): (3707). [PMID:37960063] [10.3390/plants12213707] |
| 2. Ming-Xi Zhou, Xing Tian, Zhong-Qin Wu, Ke Li, Zong-Jun Li. (2021) Fuzhuan brick tea supplemented with areca nuts: Effects on serum and gut microbiota in mice. JOURNAL OF FOOD BIOCHEMISTRY, 45 (5): (e13737). [PMID:33876445] [10.1111/jfbc.13737] |
| 3. Yu-Meng Zhu, Jun-Jie Dong, Jing Jin, Jin-Hua Liu, Xin-Qiang Zheng, Jian-Liang Lu, Yue-Rong Liang, Jian-Hui Ye. (2021) Roasting process shaping the chemical profile of roasted green tea and the association with aroma features. FOOD CHEMISTRY, [PMID:33714119] [10.1016/j.foodchem.2021.129428] |
| 4. Huanhuan Xu, Titi Liu, Jing Xu, Jin Li, Fei Chen, Zemin Xiang, Yewei Huang, Dongying Zhang, Lihong Hu, Banglei Zhang, Chengting Zi, Xuanjun Wang, Jun Sheng. (2019) Interactions between β-cyclodextrin and tea catechins, and potential anti-osteoclastogenesis activity of the (−)-epigallocatechin-3-gallate–β-cyclodextrin complex. RSC Advances, 9 (48): (28006-28018). [PMID:35558992] [10.1039/C9RA05889C] |
| 5. Meng Shi, Ying Nie, Xin-Qiang Zheng, Jian-Liang Lu, Yue-Rong Liang, Jian-Hui Ye. (2016) Ultraviolet B (UVB) Photosensitivities of Tea Catechins and the Relevant Chemical Conversions. MOLECULES, 21 (10): (1345). [PMID:27735869] [10.3390/molecules21101345] |
| 6. Fang-Yuan Fan, Meng Shi, Ying Nie, Yue Zhao, Jian-Hui Ye, Yue-Rong Liang. (2015) Differential behaviors of tea catechins under thermal processing: Formation of non-enzymatic oligomers. FOOD CHEMISTRY, [PMID:26593500] [10.1016/j.foodchem.2015.09.056] |
| 7. Songyan Huang, Lingling Tao, Linlin Xu, Mingtao Shu, Dahe Qiao, Huilin Wen, Hui Xie, Hongrong Chen, Shengrui Liu, Deyu Xie, Chaoling Wei, Junyan Zhu. (2024) Discrepancy on the flavor compound affect the quality of Taiping Houkui tea from different production regions. Food Chemistry-X, [PMID:38974194] [10.1016/j.fochx.2024.101547] |
| 8. Zhenfeng Xie, Yi Wu. (2024) Enhancing (−)-epigallocatechin gallate thermal stability in emulsified oil droplets: Designing a thermal insulation interface for O/W emulsion. JOURNAL OF FOOD ENGINEERING, [PMID:] [10.1016/j.jfoodeng.2024.112065] |
| 9. Yating Guo, Yani Pan, Xinyu Feng, Haowei Guo, Liping Liu, Kexin Zhang, Haojun Xie, Binkai Zhu, Shuying Gong, Qiang Chu, Hua Fang, Ping Chen. (2025) Reshaped local microbiology metabolism by raw tea according to pile fermentation in the dark tea. Journal of Advanced Research, [PMID:40064439] [10.1016/j.jare.2025.02.039] |
| 10. Haozhen Li, Shuyao Wang, Xiaohua Zhang, Kangkang Song, Long Yang. (2025) Revealing novel insights into the improvement of greenhouse tea quality through exogenous substance interventions using targeted and untargeted metabolomics and microbial community analyses. Food Chemistry-X, [PMID:40213339] [10.1016/j.fochx.2025.102410] |
| 11. Yueming Liang, Zhusheng Liu, Yuelan Pang, Min Li, Shengmeng Zheng, Fujing Pan, Chunyu Guo, Qianhua Wu, Ting Chen, Qiang Li, Zhonghua Liu. (2024) Effects of storage durations on flavour and bacterial communities in Liupao tea. FOOD CHEMISTRY, [PMID:39756084] [10.1016/j.foodchem.2024.142697] |
| 12. Yan Hu, Wei Chen, Mostafa Gouda, Huan Yao, Xinxin Zuo, Huahao Yu, Yuying Zhang, Lejia Ding, Fengle Zhu, Yuefei Wang, Xiaoli Li, Jihong Zhou, Yong He. (2024) Fungal fermentation of Fuzhuan brick tea: A comprehensive evaluation of sensory properties using chemometrics, visible near-infrared spectroscopy, and electronic nose. FOOD RESEARCH INTERNATIONAL, [PMID:38729704] [10.1016/j.foodres.2024.114401] |
| 13. Huan Fang, Tong Wang, Lan Chen, Xiao-Zhi Wang, Hai-Long Wu, Yao Chen, Ru-Qin Yu. (2024) Rapid authenticity identification of high-quality Wuyi Rock tea by multidimensional fluorescence spectroscopy coupled with chemometrics. JOURNAL OF FOOD COMPOSITION AND ANALYSIS, [PMID:] [10.1016/j.jfca.2024.106632] |
| 14. Lan Zhang, Haocun Kong, Bimal Chitrakar, Xiaofeng Ban, Zhengbiao Gu, Yan Hong, Li Cheng, Zhaofeng Li, Caiming Li. (2024) The substitution sites of hydroxyl and galloyl groups determine the inhibitory activity of human pancreatic α-amylase in twelve tea polyphenol monomers. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, [PMID:38181909] [10.1016/j.ijbiomac.2023.129189] |
| 15. Ruijie Liu, Jeroen Kool, Jingyi Jian, Jincai Wang, Xianglong Zhao, Zhengjin Jiang, Tingting Zhang. (2020) Rapid Screening α-Glucosidase Inhibitors from Natural Products by At-Line Nanofractionation with Parallel Mass Spectrometry and Bioactivity Assessment. JOURNAL OF CHROMATOGRAPHY A, [PMID:33271429] [10.1016/j.chroma.2020.461740] |
| 16. Haolin Zhang, Jingjing Zhang, Hui Cao, Petra Högger, Randolph Arroo, Mohamed A. Farag, Avi Shpigelman, Jianbo Xiao, Chunlin Li. (2025) Amination of Flavonoids Possessing a Pyrogallol Group in Cell Culture Medium at 37°C. Food Frontiers, 6 (2): (1058-1078). [PMID:] [10.1002/fft2.70002] |
| 17. Dunchao Wu, Yufei He, Juanshu Wen, Hongfa Zheng, Xi Zhao, Penghui Yu, Ni Zhong, Li Niu, Shi Li, Yong Lin, Hao Huang, Zhonghua Liu. (2026) Multidimensional Analysis Reveals the Flavor Quality Formation Mechanism During the Primary Pile Fermentation of Dark Tea. Foods, 15 (2): (212). [PMID:41596811] [10.3390/foods15020212] |
| 18. Shiyu Zhang, Xinzhuan Yao, Yanxia Wang, Muhammad Safiullah Virk, Shiyu Tian, Zhenkedai Yuan, Qihong Zou, Linlin Li, Shenyuan Ye, Hu Tang, Litang Lu. (2026) Chemical and Sensory Characteristics of Baiye No.1 (BY1H) Yellow Tea: Insights into Flavoring Mechanism and Quality Valuation. Food Bioscience, [PMID:] [10.1016/j.fbio.2026.108380] |
| 19. Xiao-Lan Yu, Xizhe Zhu, Xinxin Lv, Jingming Ning, Haibo Yuan. (2026) Antagonistic Polyphenol Interactions Underlie the α-Glucosidase Inhibitory Activity of Keemun Black Tea. Foods, 15 (6): [PMID:] [10.3390/foods15061061] |
E2521352