Analysis of differences in the accumulation of tea compounds under various processing techniques, geographical origins, and harvesting seasons

Characterization of white tea metabolome: Comparison against green and black tea by a nontargeted metabolomics approach

Weidong Dai, Dongchao Xie, Meiling Lü et al. · Food Research International · 2017 · 265 citations

Life Sciences, Biochemistry, Food Chemistry +11

Aroma formation and dynamic changes during white tea processing

Qincao Chen, Yin Zhu, Weidong Dai et al. · Food Chemistry · 2018 · 229 citations

Agriculture, Food Science, Food Processing +14

Chinese dark teas: Postfermentation, chemistry and biological activities

Liang Zhang, Zhengzhu Zhang, Yibin Zhou et al. · Food Research International · 2013 · 213 citations

Life Sciences, Biochemistry, Food Science +13

Novel insight into the role of withering process in characteristic flavor formation of teas using transcriptome analysis and metabolite profiling

Yu Wang, Pengcheng Zheng, Panpan Liu et al. · Food Chemistry · 2018 · 203 citations

Agriculture, Food Science, Plant Sciences +17

Evaluation of astringent taste of green tea through mass spectrometry-based targeted metabolic profiling of polyphenols

Juhua Zhuang, Xinlong Dai, Mengqing Zhu et al. · Food Chemistry · 2019 · 177 citations

Life Sciences, Biochemistry, Food Science +16