Chunyin Qin

Study on <i>In Vitro</i> Preparation and Taste Properties of <i>N</i>-Ethyl-2-Pyrrolidinone-Substituted Flavan-3-Ols

Zongde Jiang, Hui Zhang, Zisheng Han et al. · Journal of Agricultural and Food Chemistry · 2022 · 38 citations

Amadori Reaction Products of Theanine and Glucose: Formation, Structure, and Analysis in Tea

Zisheng Han, Zongde Jiang, Hui Zhang et al. · Journal of Agricultural and Food Chemistry · 2022 · 38 citations

Bioorganic Chemistry, Engineering, Flavoromics +16

Model Studies on the Reaction Products Formed at Roasting Temperatures from either Catechin or Tea Powder in the Presence of Glucose

Zongde Jiang, Zisheng Han, Chunyin Qin et al. · Journal of Agricultural and Food Chemistry · 2021 · 30 citations

The Chemistry, Sensory Properties and Health Benefits of Aroma Compounds of Black Tea Produced by Camellia sinensis and Camellia assamica

Asma Parveen, Chunyin Qin, Feng Zhou et al. · Horticulturae · 2023 · 27 citations · Full text

Food Chemistry, Black Tea Produced, Polyphenolics +12

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

Chunyin Qin, Li Lian, Wen Xu et al. · Food & Function · 2022 · 19 citations

Nutraceutical Ingredient, Food Analysis, Chemical Composition +16