Mechanisms of single and mixed microbial fermentation to improve summer-autumn green tea

Tea aroma formation from six model manufacturing processes

Zhihui Feng, Yifan Li, Ming Li et al. · Food Chemistry · 2019 · 418 citations

Agriculture, Food Science, Manufacturing Engineering +14

Kombuchas from green and black teas have different phenolic profile, which impacts their antioxidant capacities, antibacterial and antiproliferative activities

Rodrigo Rezende Cardoso, Rafaela Oliveira Neto, Carolina Thomaz dos Santos D’Almeida et al. · Food Research International · 2019 · 368 citations

Agriculture, Oncology, Cancer Pharmacology +15

Identification and quantification of key odorants in the world’s four most famous black teas

Suyoung Kang, Han Yan, Yin Zhu et al. · Food Research International · 2019 · 280 citations

Agriculture, Chemistry, Food Science +16

Effects of enzymatic action on the formation of theabrownin during solid state fermentation of Pu‐erh tea

Qiuping Wang, Chunxiu Peng, Jiashun Gong · Journal of the Science of Food and Agriculture · 2011 · 196 citations

Life Sciences, Food Science, Plant Sciences +15

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 · 147 citations

Life Sciences, Biochemistry, Food Science +17