137 related articles for article (PubMed ID: 35289174)
1. Study on
Jiang Z; Zhang H; Han Z; Zhai X; Qin C; Wen M; Lai G; Ho CT; Zhang L; Wan X
J Agric Food Chem; 2022 Mar; 70(12):3832-3841. PubMed ID: 35289174
[No Abstract] [Full Text] [Related]
2. Formation Mechanism of Di-
Jiang Z; Zhou F; Huo H; Han Z; Qin C; Ho CT; Zhang L; Wan X
J Agric Food Chem; 2023 Feb; 71(6):2975-2989. PubMed ID: 36734013
[TBL] [Abstract][Full Text] [Related]
3. Metabolomics Investigation Reveals That 8-C N-Ethyl-2-pyrrolidinone-Substituted Flavan-3-ols Are Potential Marker Compounds of Stored White Teas.
Dai W; Tan J; Lu M; Zhu Y; Li P; Peng Q; Guo L; Zhang Y; Xie D; Hu Z; Lin Z
J Agric Food Chem; 2018 Jul; 66(27):7209-7218. PubMed ID: 29921123
[TBL] [Abstract][Full Text] [Related]
4. Investigations of the highly efficient processing technique, chemical constituents, and anti-inflammatory effect of N-ethyl-2-pyrrolidinone-substituted flavan-3-ol (EPSF)-enriched white tea.
Gao J; Chen D; Xie D; Peng J; Hu Z; Lin Z; Dai W
Food Chem; 2024 Aug; 450():139328. PubMed ID: 38626712
[TBL] [Abstract][Full Text] [Related]
5. Nontargeted metabolomics predicts the storage duration of white teas with 8-C N-ethyl-2-pyrrolidinone-substituted flavan-3-ols as marker compounds.
Xie D; Dai W; Lu M; Tan J; Zhang Y; Chen M; Lin Z
Food Res Int; 2019 Nov; 125():108635. PubMed ID: 31554114
[TBL] [Abstract][Full Text] [Related]
6. C-8 N-Ethyl-2-pyrrolidinone-Substituted Flavan-3-ols from the Leaves of Camellia sinensis var. pubilimba.
Meng XH; Zhu HT; Yan H; Wang D; Yang CR; Zhang YJ
J Agric Food Chem; 2018 Jul; 66(27):7150-7155. PubMed ID: 29889511
[TBL] [Abstract][Full Text] [Related]
7. LC-MS-Based Metabolomics Reveals the Chemical Changes of Polyphenols during High-Temperature Roasting of Large-Leaf Yellow Tea.
Zhou J; Wu Y; Long P; Ho CT; Wang Y; Kan Z; Cao L; Zhang L; Wan X
J Agric Food Chem; 2019 May; 67(19):5405-5412. PubMed ID: 30485095
[TBL] [Abstract][Full Text] [Related]
8.
Dai W; Lou N; Xie D; Hu Z; Song H; Lu M; Shang D; Wu W; Peng J; Yin P; Lin Z
J Agric Food Chem; 2020 Oct; 68(43):12164-12172. PubMed ID: 33074673
[TBL] [Abstract][Full Text] [Related]
9. Isolation of
Dai W; Ramos-Jerz M; Xie D; Peng J; Winterhalter P; Jerz G; Lin Z
Molecules; 2021 Nov; 26(23):. PubMed ID: 34885862
[No Abstract] [Full Text] [Related]
10. 8-C N-ethyl-2-pyrrolidinone substituted flavan-3-ols as the marker compounds of Chinese dark teas formed in the post-fermentation process provide significant antioxidative activity.
Wang W; Zhang L; Wang S; Shi S; Jiang Y; Li N; Tu P
Food Chem; 2014; 152():539-45. PubMed ID: 24444972
[TBL] [Abstract][Full Text] [Related]
11. Novel Flavoalkaloids from White Tea with Inhibitory Activity against the Formation of Advanced Glycation End Products.
Li X; Liu GJ; Zhang W; Zhou YL; Ling TJ; Wan XC; Bao GH
J Agric Food Chem; 2018 May; 66(18):4621-4629. PubMed ID: 29669412
[TBL] [Abstract][Full Text] [Related]
12. Nontargeted Analysis Using Ultraperformance Liquid Chromatography-Quadrupole Time-of-Flight Mass Spectrometry Uncovers the Effects of Harvest Season on the Metabolites and Taste Quality of Tea (Camellia sinensis L.).
Dai W; Qi D; Yang T; Lv H; Guo L; Zhang Y; Zhu Y; Peng Q; Xie D; Tan J; Lin Z
J Agric Food Chem; 2015 Nov; 63(44):9869-78. PubMed ID: 26494158
[TBL] [Abstract][Full Text] [Related]
13. Sensory and chemical characteristics of
Cao QQ; Fu YQ; Wang JQ; Zhang L; Wang F; Yin JF; Xu YQ
Food Chem X; 2021 Dec; 12():100178. PubMed ID: 34927052
[TBL] [Abstract][Full Text] [Related]
14. Metabolite analysis and sensory evaluation reveal the effect of roasting on the characteristic flavor of large-leaf yellow tea.
Li Y; Zhang J; Jia H; Pan Y; Xu YQ; Wang Y; Deng WW
Food Chem; 2023 Nov; 427():136711. PubMed ID: 37390734
[TBL] [Abstract][Full Text] [Related]
15. New Flavoalkaloids with Potent α-Glucosidase and Acetylcholinesterase Inhibitory Activities from Yunnan Black Tea 'Jin-Ya'.
Li N; Zhu HT; Wang D; Zhang M; Yang CR; Zhang YJ
J Agric Food Chem; 2020 Jul; 68(30):7955-7963. PubMed ID: 32628847
[TBL] [Abstract][Full Text] [Related]
16. Application of metabolomics profiling in the analysis of metabolites and taste quality in different subtypes of white tea.
Yang C; Hu Z; Lu M; Li P; Tan J; Chen M; Lv H; Zhu Y; Zhang Y; Guo L; Peng Q; Dai W; Lin Z
Food Res Int; 2018 Apr; 106():909-919. PubMed ID: 29580004
[TBL] [Abstract][Full Text] [Related]
17. Metabolomic profiling delineate taste qualities of tea leaf pubescence.
Zhu M; Li N; Zhao M; Yu W; Wu JL
Food Res Int; 2017 Apr; 94():36-44. PubMed ID: 28290365
[TBL] [Abstract][Full Text] [Related]
18. New phenylpropanoid-substituted flavan-3-ols from Pu-er ripe tea.
Tao MK; Xu M; Zhu HT; Cheng RR; Wang D; Yang CR; Zhang YJ
Nat Prod Commun; 2014 Aug; 9(8):1167-70. PubMed ID: 25233599
[TBL] [Abstract][Full Text] [Related]
19. Enhanced oxidation of flavan-3-ols and proanthocyanidin accumulation in water-stressed tea plants.
Hernández I; Alegre L; Munné-Bosch S
Phytochemistry; 2006 Jun; 67(11):1120-6. PubMed ID: 16712885
[TBL] [Abstract][Full Text] [Related]
20. Model Studies on the Reaction Products Formed at Roasting Temperatures from either Catechin or Tea Powder in the Presence of Glucose.
Jiang Z; Han Z; Qin C; Lai G; Wen M; Ho CT; Zhang L; Wan X
J Agric Food Chem; 2021 Sep; 69(38):11417-11426. PubMed ID: 34519500
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
