Zhipeng Kan

Impact of Six Typical Processing Methods on the Chemical Composition of Tea Leaves Using a Single <i>Camellia sinensis</i> Cultivar, Longjing 43

Yijun Wang, Zhipeng Kan, Henry J. Thompson et al. · Journal of Agricultural and Food Chemistry · 2018 · 236 citations

LC-MS-Based Metabolomics Reveals the Chemical Changes of Polyphenols during High-Temperature Roasting of Large-Leaf Yellow Tea

Jie Zhou, You Wu, Piaopiao Long et al. · Journal of Agricultural and Food Chemistry · 2018 · 142 citations

Food Chemistry, Polyphenolics, Tea Constituents +15

Green tea polyphenols and epigallocatechin-3-gallate protect against perfluorodecanoic acid induced liver damage and inflammation in mice by inhibiting NLRP3 inflammasome activation

Dongxu Wang, Qiang Gao, Taotao Wang et al. · Food Research International · 2019 · 79 citations

Inflammation, Anti-inflammatory, Medicine +12

Protective Effect and Mechanism of Theanine on Lipopolysaccharide-Induced Inflammation and Acute Liver Injury in Mice

Dongxu Wang, Qiang Gao, Guangshan Zhao et al. · Journal of Agricultural and Food Chemistry · 2018 · 71 citations

Green Tea Suppresses Amyloid β Levels and Alleviates Cognitive Impairment by Inhibiting APP Cleavage and Preventing Neurotoxicity in 5XFAD Mice

Zhipeng Kan, Yijun Wang, Qian Chen et al. · Molecular Nutrition & Food Research · 2021 · 13 citations