The effects of tea plant age on the color, taste, and chemical characteristics of Yunnan Congou black tea by multi-spectral omics insight
Long, Piaopiao, Su, Shengxiao, Han, Zisheng, Granato, Daniel, Hu, Wei, Ke, Jiaping, Zhang, Liang
Published in Food Chemistry: X (30.03.2024)
Published in Food Chemistry: X (30.03.2024)
Get full text
Journal Article
Comprehensive comparison on the chemical metabolites and taste evaluation of tea after roasting using untargeted and pseudotargeted metabolomics
Jiang, Zongde, Han, Zisheng, Wen, Mingchun, Ho, Chi-Tang, Wu, You, Wang, Yijun, Xu, Na, Xie, Zhongwen, Zhang, Jinsong, Zhang, Liang, Wan, Xiaochun
Published in Food science and human wellness (01.05.2022)
Published in Food science and human wellness (01.05.2022)
Get full text
Journal Article
Chemical profile and in-vitro bioactivities of three types of yellow teas processed from different tenderness of young shoots of Huoshanjinjizhong (Camellia sinensis var. sinensis)
Qin, Chunyin, Han, Zisheng, Jiang, Zongde, Ke, Jia-Ping, Li, Wen, Zhang, Liang, Li, Daxiang
Published in Food Chemistry: X (30.12.2024)
Published in Food Chemistry: X (30.12.2024)
Get full text
Journal Article
Screening of α-glucosidase inhibitors in large-leaf yellow tea by offline bioassay coupled with liquid chromatography tandem mass spectrometry
Wu, You, Han, Zisheng, Wen, Mingchun, Ho, Chi-Tang, Jiang, Zongde, Wang, Yijun, Xu, Na, Xie, Zhongwen, Zhang, Jinsong, Zhang, Liang, Wan, Xiaochun
Published in Food science and human wellness (01.05.2022)
Published in Food science and human wellness (01.05.2022)
Get full text
Journal Article
Food polyphenols and Maillard reaction: regulation effect and chemical mechanism
Han, Zisheng, Zhu, Mengting, Wan, Xiaochun, Zhai, Xiaoting, Ho, Chi-Tang, Zhang, Liang
Published in Critical reviews in food science and nutrition (10.06.2024)
Published in Critical reviews in food science and nutrition (10.06.2024)
Get full text
Journal Article
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
Wen, Mingchun, Han, Zisheng, Cui, Yuqing, Ho, Chi-Tang, Wan, Xiaochun, Zhang, Liang
Published in Food chemistry (30.01.2022)
Published in Food chemistry (30.01.2022)
Get full text
Journal Article
Effects of thermal processing on transformation of polyphenols and flavor quality
Jiang, Zongde, Han, Zisheng, Zhu, Mengting, Wan, Xiaochun, Zhang, Liang
Published in Current opinion in food science (01.06.2023)
Published in Current opinion in food science (01.06.2023)
Get full text
Journal Article
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
Lai, Guoping, Cui, Yuqing, Granato, Daniel, Wen, Mingchun, Han, Zisheng, Zhang, Liang
Published in Food research international (01.05.2022)
Published in Food research international (01.05.2022)
Get full text
Journal Article
Monitoring of pickled tea during processing: From LC-MS based metabolomics analysis to inhibitory activities on α-amylase and α-glycosidase
Wen, Mingchun, Zhou, Feng, Zhu, Mengting, Han, Zisheng, Lai, Guoping, Jiang, Zongde, Long, Piaopiao, Zhang, Liang
Published in Journal of food composition and analysis (01.04.2023)
Published in Journal of food composition and analysis (01.04.2023)
Get full text
Journal Article
Formation of Furan from Linoleic Acid Thermal Oxidation: (E,E)‑2,4-Decadienal as a Critical Intermediate Product
Zhang, Qing, Ke, Jiaping, Long, Piaopiao, Wen, Mingchun, Han, Zisheng, Zhang, Liang, Zhu, Mengting
Published in Journal of agricultural and food chemistry (28.02.2024)
Published in Journal of agricultural and food chemistry (28.02.2024)
Get full text
Journal Article
Discovery of color compounds: Integrated multispectral omics on exploring critical colorant compounds of black tea infusion
Long, Piaopiao, Li, Yaxin, Han, Zisheng, Zhu, Mengting, Zhai, Xiaoting, Jiang, Zongde, Wen, Mingchun, Ho, Chi-Tang, Zhang, Liang
Published in Food chemistry (30.01.2024)
Published in Food chemistry (30.01.2024)
Get full text
Journal Article
Developed metabolomics approach reveals the non-volatile color-contributing metabolites during Keemun congou black tea processing
Wen, Mingchun, Hu, Wei, Li, Lu, Long, Piaopiao, Han, Zisheng, Ke, Jia-Ping, Deng, Zhiyang, Zhu, Mengting, Zhang, Liang
Published in Food chemistry (15.01.2025)
Published in Food chemistry (15.01.2025)
Get full text
Journal Article
Model Studies on the Reaction Products Formed at Roasting Temperatures from either Catechin or Tea Powder in the Presence of Glucose
Jiang, Zongde, Han, Zisheng, Qin, Chunyin, Lai, Guoping, Wen, Mingchun, Ho, Chi-Tang, Zhang, Liang, Wan, Xiaochun
Published in Journal of agricultural and food chemistry (29.09.2021)
Published in Journal of agricultural and food chemistry (29.09.2021)
Get full text
Journal Article
Formation Mechanism of Di‑N‑ethyl-2-pyrrolidinone-Substituted Epigallocatechin Gallate during High-Temperature Roasting of Tea
Jiang, Zongde, Zhou, Feng, Huo, Huixia, Han, Zisheng, Qin, Chunyin, Ho, Chi-Tang, Zhang, Liang, Wan, Xiaochun
Published in Journal of agricultural and food chemistry (15.02.2023)
Published in Journal of agricultural and food chemistry (15.02.2023)
Get full text
Journal Article
Chemical, sensory and biological variations of black tea under different drying temperatures
Su, Shengxiao, Long, Piaopiao, Zhang, Qing, Wen, Mingchun, Han, Zisheng, Zhou, Feng, Ke, Jiaping, Wan, Xiaochun, Ho, Chi-Tang, Zhang, Liang
Published in Food chemistry (15.07.2024)
Published in Food chemistry (15.07.2024)
Get full text
Journal Article