286. [IF=8] Xin Fang et al."Mechanisms of phenolic conversion in anaerobic fermentation of tea leaves revealed by integrating microbiome and metabolome analysis."FOOD RESEARCH INTERNATIONAL.2026 Mar;228:118381 285. [IF=9.8] Hanchen Zhou et al."Metabolic profiling of glycosidically bound volatiles associated with specific aroma of Keemun black tea produced in the Qimen region of China."FOOD CHEMISTRY.2026 Mar;504:148016 284. [IF=7.8] Ye Zhibin et al."Sensomics evaluation of sun drying for reducing the bitterness and astringency of crude Ancha tea."npj Science of Food.2025 Aug;9(1):1-11 283. [IF=4.6] Huiru Zhang et al."Rapid identification of Longjing tea from different scale origins by a colorimetric sensor based on the oxidase-like activity of Cu-CDs."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2025 Nov;:108583 282. [IF=6.2] Ang Lv et al."High-Level Expression of a Novel Tannase from Penicillium oxalicum in Aspergillus niger for Enzymatic Production of Punicalin from Pomegranate Peel."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2025;XXXX(XXX):XXX-XXX 281. [IF=6.2] Cunqiang Ma et al."Eurotium amstelodami with bacterial assistance generated jinhua fungus aroma and enhanced hypoglycemic effect during compressed tea storage."Journal of Agriculture and Food Research.2026 Feb;25:102536 280. [IF=6.2] Yanfei Wang et al."Exploring the impact of diverse combinations of withering methods and drying temperatures on the quality characteristics of white tea."INDUSTRIAL CROPS AND PRODUCTS.2025 Dec;237:122196 279. [IF=6.2] Li GUO et al."Sunny Flavour Unveiled: Decoding the Signature Taste of Yellow Tea through Chemical Quantification and Metabolomics."Applied Food Research.2025 Nov;:101548 278. [IF=7.2] Yang Wei et al."Category discrimination and quality prediction of instant green tea based on the fusion of computer vision, E-nose and E-tongue."Journal of Future Foods.2025 Nov;: 277. [IF=8.2] Lu Li et al."Selective adsorption of metabolites by different size of TiO2 nano particles from tea infusion."Food Chemistry-X.2025 Dec;32:103288 276. [IF=9.8] Lan Zhang et al."The combination of epigallocatechin gallate with exopolysaccharides from Bacillus subtilis STB22 enhances α-amylase inhibitory activity."FOOD CHEMISTRY.2026 Jan;498:147247 275. [IF=3.3] Run Huang et al."Retention of Original Flavor Characteristics in Defluorinated Instant Qingzhuan Brick Tea Prepared Using Membrane Separation Technology."Fermentation-Basel.2025 Nov;11(11):609 274. [IF=5.1] Tao Lin et al."Machine Learning and UHPLC–MS/MS-Based Discrimination of the Geographical Origin of Dendrobium officinale from Yunnan, China."Foods.2025 Jan;14(19):3442 273. [IF=6.6] Yanxia Xie et al."Integrated untargeted metabolomics and transcriptomics revealed the high-efficiency synthesis of theabrownins by Pantoea camelliae Z09 in liquid-state fermentation."LWT-FOOD SCIENCE AND TECHNOLOGY.2025 Oct;:118583 272. [IF=12.4] Xiaoxue Wang et al."Enhanced stability and antioxidant activity of pickering emulsions stabilized by chayote tuber starch-tea polyphenol composites."FOOD HYDROCOLLOIDS.2026 Mar;172:112113 271. [IF=6.2] Feiquan Wang et al."Genomic and Metabolomic Insights into Volatile and Nonvolatile Metabolite Variation from Fresh Leaves to the Turning Stages in Wuyi Rock Tea “Rougui”."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2025;73(39):25089–25102 270. [IF=6.2] Dengyi Pei et al."Dynamic changes in Pu-erh tea during pile fermentation: Comparing novel plie fermentation to traditional method."Applied Food Research.2025 Dec;5:101332 269. [IF=9.8] Jia-Ping Ke et al."From morphology to metabolites: Integrated analysis of chemical and functional diversity in six shape-distinct premium green teas."FOOD CHEMISTRY.2025 Sep;:146491 268. [IF=4.6] Ling Liu et al."Enhancing functional metabolites and flavor volatiles of kiwifruit juice fermented with selenium-enriched Limosilactobacillus fermentum Ln-9."FOOD MICROBIOLOGY.2025 Aug;:104912 267. [IF=6.2] Yi-Long Wu et al."New Insights into the Structural Profiling of Polyphenol Aggregates from Pu-erh Tea and Their Anti-Inflammatory Activity via the TLR4/MyD88/NF-κB Signaling Pathway and Gut Microbiota."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2025;XXXX( 266. [IF=8.2] Lei Li et al."Targeted quantitative analysis of the effect of hawthorn leaves on volatiles and nonvolatile polyphenols and amino acids in hawthorn wine."Food Chemistry-X.2025 Aug;30:102920 265. [IF=9.8] Qian Pu et al."Unlocking the metabolic code of Qingzhuan tea from fresh leaves to finished product: Insights into flavor evolution at an industrial scale."FOOD CHEMISTRY.2025 Dec;494:146154 264. [IF=7.8] Ye Zhibin et al."Sensomics evaluation of sun drying for reducing the bitterness and astringency of crude Ancha tea."npj Science of Food.2025 Aug;9(1):1-11 263. [IF=4.6] Ling Liu et al."Enhancing functional metabolites and flavor volatiles of kiwifruit juice fermented with selenium-enriched Limosilactobacillus fermentum Ln-9."FOOD MICROBIOLOGY.2025 Aug;:104912 262. [IF=6.2] Yi-Long Wu et al."New Insights into the Structural Profiling of Polyphenol Aggregates from Pu-erh Tea and Their Anti-Inflammatory Activity via the TLR4/MyD88/NF-κB Signaling Pathway and Gut Microbiota."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2025;XXXX(X 261. [IF=8.2] Lei Li et al."Targeted quantitative analysis of the effect of hawthorn leaves on volatiles and nonvolatile polyphenols and amino acids in hawthorn wine."Food Chemistry-X.2025 Aug;30:102920 260. [IF=9.8] Qian Pu et al."Unlocking the metabolic code of Qingzhuan tea from fresh leaves to finished product: Insights into flavor evolution at an industrial scale."FOOD CHEMISTRY.2025 Dec;494:146154 259. [IF=3.8] Yiwei Yuan et al."The Effects of Wuniuzao Green Tea on Mice With High‐Fat Diet‐Induced Liver Steatosis."Food Science & Nutrition.2025 Jul;13(7):e70505 258. [IF=5.1] Chunju Peng et al."Dynamic Changes in Sensory Quality and Chemical Components of Bingdao Ancient Tree Tea During Multiple Brewing."Foods.2025 Jan;14(14):2510 257. [IF=5.1] Jialin Chen et al."Metabolomics and Sensory Evaluation Reveal the Aroma and Taste Profile of Northern Guangdong Black Tea."Foods.2025 Jan;14(14):2466 256. [IF=8] Xuejie Wang et al."Eurotium Cristatum fermented instant dark tea prevents obesity and promotes adipose thermogenesis via modulating the gut microbiota."FOOD RESEARCH INTERNATIONAL.2025 Jul;:116969 255. [IF=8.2] Caibi Zhou et al."Flavor changes of Yunnan large-leaf cultivar white tea during different aging periods."Food Chemistry-X.2025 Jul;:102846 254. [IF=9.8] Yiyun Yang et al."Enhanced stability and anticancer activity of (−)-epicatechin gallate and procyanidin B2: Synergistic effects of natural deep eutectic solvent-based ovalbumin glycation and non-covalent complexation."FOOD CHEMISTRY.2025 Jul;:145587 253. [IF=3] Zhang Jiao et al."Determining the Active Ingredients of Dendrobium officinale and Tracing Its Region of Origin."Food Analytical Methods.2025 Jun;:1-20 252. [IF=4.2] Xiaolei Miao et al."Determination of Eight Catechins and Four Theaflavins in Qingzhuan Dark Tea of Different Years (1, 5, 9, and 13 Years)."JOURNAL OF FOOD BIOCHEMISTRY.2025 Jun;2025(1):1214060 251. [IF=8] Huiyan Jia et al."Endophytic bacterium V4 from albino tea plant enhances umami taste as well as flowery and roasted aromas in dried tea."FOOD RESEARCH INTERNATIONAL.2025 Jun;:116950 250. [IF=9.8] Mei-Qi Yang et al."Binding of Chinese quince oligomeric proanthocyanidins with different structures to sarcoplasmic and myofibrillar protein in chicken: Role of conformational changes and heterocyclic amine inhibition."FOOD CHEMISTRY.2025 Jun;:145084 249. [IF=9.8] Zongde Jiang et al."Discovery and identification of novel color compound formed from EGCG upon heating: Integrated multispectral, sensory evaluation, metabolomics, and nuclear magnetic resonance."FOOD CHEMISTRY.2025 Jun;:145070 248. [IF=8] Wanjun Long et al."A nanozyme colorimetric sensor combined with cloud-based machine learning algorithm-assisted WeChat mini program for intelligent identification of Chinese green tea."FOOD RESEARCH INTERNATIONAL.2025 May;:116668 247. [IF=8] Guangneng Li et al."Determination of potential α-glucosidase inhibitors in Jinxuan black tea based on bioaffinity ultrafiltration combined with UHPLC-Q-Exactive-MS."FOOD RESEARCH INTERNATIONAL.2025 Aug;214:116635 246. [IF=12.5] Lin Chen et al."Structural diversity of tea phenolics modulates physicochemical properties and digestibility of wheat starch: Insights into gallic acid group-dependent interactions."CARBOHYDRATE POLYMERS.2025 May;:123763 245. [IF=1.8] Yuexing Chen et al."Optimization of White Tea Flavanol Extraction Process by the Ultrasonic-Assisted Deep Eutectic Solvent Method and Determination of the Antioxidant and Antibacterial Activity."Engineering Reports.2024 Oct;:e13018 244. [IF=4.8] Shiqi Li et al."Enhancing antioxidant activity and functional benefits of kiwi ice wine via freeze concentration techniques and apple pomace freeze-dried powder."Food Bioscience.2025 Feb;64:106006 243. [IF=8.5] Junfeng Tan et al."The influence of pH on auto-oxidative browning of flavan-3-ols and gallic acid as a promising browning inhibitor."FOOD CHEMISTRY.2025 May;473:143066 242. [IF=4.7] Jiayi Xu et al."Characteristic Changes and Potential Markers of Flavour in Raw Pu-Erh Tea with Different Ageing Cycles Analysed by HPLC, HS-SPME-GC-MS, and OAV."Foods.2025 Feb;14(5):829 241. [IF=4.2] Xiaoqiong Xu et al."Simultaneous Qualitative and Quantitative Analyses of 41 Constituents in Uvaria macrophylla Leaves Screen Antioxidant Quality-Markers Using Database-Affinity Ultra-High-Performance Liquid Chromatography with Quadrupole Orbitrap Tandem 240. [IF=6] Dongzhu Huang et al."Comprehensive analysis reveals the contribution of “rolling-anaerobic” processing to the improved aroma, taste and color of GABA black tea."LWT-FOOD SCIENCE AND TECHNOLOGY.2024 Nov;212:116966 239. [IF=8.5] Shengnan Wang et al."Postharvest changes in the phenolic and free volatile compound contents in Shine Muscat grapes at room temperature."FOOD CHEMISTRY.2025 Feb;465:141958 238. [IF=6.5] Honglin Mao et al."An integrative multi-omics approach reveals metabolic mechanism of flavonoids during anaerobic fermentation of de'ang pickled tea."Food Chemistry-X.2024 Nov;:102021 237. [IF=7.6] Yujie Zhang et al."High-resolution mass spectrometry-based suspect and nontarget screening of natural toxins in foodstuffs and risk assessment of dietary exposure."ENVIRONMENTAL POLLUTION.2024 Nov;:125338 236. [IF=8.5] Xinyu Feng et al."Liubao insect tea polyphenols ameliorate DSS-induced experimental colitis by protecting intestinal barrier and regulating intestinal microbiota."FOOD CHEMISTRY.2024 Nov;:142156 235. [IF=8.5] Xiaomei Yan et al."Exogenous theanine application improves the fresh leaf yield and quality of an albino green tea Huangjinya."FOOD CHEMISTRY.2024 Nov;:142298 234. [IF=2.7] Xuancheng Wang et al."Characterisation of the phytochemical and bioactivity profiles of raw tea, stale-aroma, and betelnut-aroma type of Liupao tea through GC/LC-MS-based metabolomics."Analytical Methods.2024 Dec;: 233. [IF=4.7] Bernard Ntezimana et al."Integrated Transcriptomic and Metabolomic Analyses Reveal Changes in Aroma- and Taste-Related Substances During the Withering Process of Black Tea."Foods.2024 Jan;13(23):3977 232. [IF=4.8] Yue Pan et al."Exploration on the cultivar specifity and processing progress of an excellent hybrid tea cultivar ‘Jinmudan’."Food Bioscience.2025 Jan;63:105660 231. [IF=4.7] Yan Huang et al."White Tea Aqueous Extract: A Potential Anti-Aging Agent Against High-Fat Diet-Induced Senescence in Drosophila melanogaster."Foods.2024 Jan;13(24):4034 230. [IF=6.1] Jianmei Xu et al."A genus-specific R2R3 MYB transcription factor, CsMYB34, regulates galloylated catechin biosynthesis in Camellia sinensis."PLANT PHYSIOLOGY AND BIOCHEMISTRY.2025 Feb;219:109401 229. [IF=8.5] Zi-Jian Feng et al."Regulation of catechins with different structure characteristics on the physicochemical properties of casein and the structure-activity relationship."FOOD CHEMISTRY.2025 Mar;467:142515 228. [IF=4.7] Zhaobao Wu et al."Differences in the Quality Components of Wuyi Rock Tea and Huizhou Rock Tea."Foods.2025 Jan;14(1):4 227. [IF=7] Lunfang Huang et al."The processing of shaking and standing improves the taste quality of summer black tea."FOOD RESEARCH INTERNATIONAL.2024 Dec;:115545 226. [IF=7] Jinjin Xue et al."Effect of cultivar and process on the astringency of matcha based on flavonoids-targeted metabolomic analysis."FOOD RESEARCH INTERNATIONAL.2025 Mar;204:115954 225. [IF=4.1] Majida AL-Wraikat et al."Microbial community and organic compounds composition analysis and the edible security of common buckwheat fermented via Kombucha consortium."Food Chemistry: Molecular Sciences.2025 Feb;:100247 224. [IF=4.7] Delai Yang et al."Natural Copper Ion Scavenger: Investigation of the Hepatoprotective Effects of Green Tea Extract in Toxic-Milk Mice with Wilson’s Disease Model."Foods.2025 Jan;14(4):679 223. [IF=6.5] De Zhou et al."Quality analysis and characteristic difference identification of organic tea and conventional planting tea based on ICP, HPLC and machine algorithm."Food Chemistry-X.2025 Feb;:102299 222. [IF=8.5] Lu Li et al."Non-volatile metabolite and in vitro bioactivity differences in green, white, and black teas."FOOD CHEMISTRY.2025 Jun;477:143580 221. [IF=5.7] Tianyu Luo et al."Tea Extracellular Vesicle-Derived MicroRNAs Contribute to Alleviate Intestinal Inflammation by Reprogramming Macrophages."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2025;XXXX(XXX):XXX-XXX 220. [IF=7] Zixi Yang et al."Investigation of the classification criteria and flavor compounds in diversified commercially ripened Pu-erh teas."FOOD RESEARCH INTERNATIONAL.2025 Mar;:116198 219. [IF=6.2] Bingsong Ma et al."Revealing the formation of aged aroma in raw Pu-erh tea during the storage through comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry and molecular docking."Current Research in Food Science.2025 218. [IF=4.6] Xinyu Wang et al."Core germplasm construction of tea plant populations based on genome-wide SNP and catechins in Shaanxi Province, China1."Journal of Integrative Agriculture.2025 Mar;: 217. [IF=6.5] Zixi Yang et al."Unraveling the flavor formation process of mellow and thick-type ripened Pu-erh tea through non-targeted metabolomics and metagenomics."Food Chemistry-X.2025 Mar;:102424 216. [IF=4.6] Li He et al."Neuroprotective Effects of Catechins by Differentially Affecting the Binding of Beta-amyloid and Its Aggregates to the Target Cells."MOLECULAR NEUROBIOLOGY.2025 Apr;:1-20 215. [IF=7.7] Youshudi Xie et al."Identification and characterization of two hydrolase genes involved in the hydrolysis of galloylated catechin in the tea plant Camellia sinensis."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 May;308:142620 214. [IF=6.5] Cunqiang Ma et al."Grade identification of ripened Pu-erh teas, and their differences of phenolic components, in vitro antioxidant capacity and hypoglycemic effect."Food Chemistry-X.2025 Apr;:102421 213. [IF=6.5] Yong Luo et al."The distribution of catechins and their derivatives among 114 Camellia plants and their correlation in different species and tea-processing suitability."Food Chemistry-X.2025 Apr;27:102461 212. [IF=7] Guangshan Zhao et al."Tea drinking effectively improves symptoms of diabetes and prevents hepatorenal damage in mice."FOOD RESEARCH INTERNATIONAL.2025 Apr;:116502 211. [IF=6.5] Jingzhe Li et al."Exploring seasonal differences in taste and nonvolatiles of Lu'an Guapian tea and perceptual interactions between odorants and EGCG via multi-sensory analysis and metabolomics."Food Chemistry-X.2025 Apr;:102497 210. [IF=2.7] De-Huan Yang et al."Classification of Lu'an Gua Pian tea before and after Qingming Festival using HPLC-DAD analysis: A comparison for different data analysis strategy."Analytical Methods.2025 Apr;: 209. [IF=4.2] Langhua Zhou et al."Antioxidant and Anticancer Mechanisms of Unique Polyphenols in Camellia ptilophylla: Focus on Gallocatechin-3,5-di-O-gallate and 1,2,4,6-Tetra-O-galloyl-β-D-glucopyranose."MOLECULES.2025 Apr;30(9):1919 208. [IF=4.7] Rui Wu et al."Chemical, Sensory Variations in Black Teas from Six Tea Cultivars in Jingshan, China."Foods.2025 Jan;14(9):1558 207. [IF=2.6] Yin Feilong et al."Peach gum edible coating film delays the browning of postharvest litchi and maintains its quality."JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE.2024 Sep;:1-10 206. [IF=4.7] Zhihao Ye et al."Tea’s Characteristic Components Eliminate Acrylamide in the Maillard Model System."Foods.2024 Jan;13(17):2836 205. [IF=6.5] Chunyin Qin et al."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)."Food Chemistry-X.2024 Dec;24:101809 204. [IF=6.5] Wenjing Huang et al."Effect of tea stems on the quality formation of large-leaf yellow tea: Sensomics and flavoromics approaches."Food Chemistry-X.2024 Dec;24:101794 203. [IF=8.5] Mingchun Wen et al."Developed metabolomics approach reveals the non-volatile color-contributing metabolites during Keemun congou black tea processing."FOOD CHEMISTRY.2025 Jan;463:141222 202. [IF=3.3] Lu Wang et al."The variation of acrylamide and 5-hydroxymethylfurfural in tea with different roasting degrees and the effects of tea polyphenols on their formation."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE.2024 Aug;: 201. [IF=4.8] Zixin Zhao et al."Extraction effects of eight deep eutectic solvents on dianhong black tea: From chemical composition analysis to antioxidant and α-glucosidase inhibitory assessments."Food Bioscience.2024 Oct;61:104923 200. [IF=7] Yao Chen et al."Intelligent identification of picking periods of Lu’an Guapian tea by an indicator displacement colorimetric sensor array combined with machine learning."FOOD RESEARCH INTERNATIONAL.2024 Nov;195:114960 199. [IF=8.5] Nanhuan Huang et al."Improved physicochemical and functional properties of dietary fiber from matcha fermented by Trichoderma viride."FOOD CHEMISTRY.2024 Dec;460:140784 198. [IF=6] Zhe Wang et al."High-throughput screening, “protein–metabolite” interaction, and hypoglycemic effect investigations of α-amylase inhibitors in teas using an affinity selection-mass spectrometry method."LWT-FOOD SCIENCE AND TECHNOLOGY.2024 Jul;203:116392 197. [IF=6.5] Yida Wu et al."Investigation of the quality of Lu'an Guapian tea during grain rain period by sensory evaluation, objective quantitative indexes and metabolomics."Food Chemistry-X.2024 Jun;:101595 196. [IF=8.5] Xiangxin Gu et al."Effects of different low-temperature maceration times on the chemical and sensory characteristics of Syrah wine."FOOD CHEMISTRY.2024 Sep;:141230 195. [IF=7] Xiaoxiao Feng et al."Exploration of the flavor diversity of oolong teas: A comprehensive analysis using metabolomics, quantification techniques, and sensory evaluation."FOOD RESEARCH INTERNATIONAL.2024 Aug;:114868 194. [IF=4.7] Jiajun Cai et al."Comprehensive Analysis of the Yield and Leaf Quality of Fresh Tea (Camellia sinensis cv. Jin Xuan) under Different Nitrogen Fertilization Levels."Foods.2024 Jan;13(13):2091 193. [IF=5.7] Jiahao Chen et al."Dynamic DNA methylation modification in catechins and terpenoids biosynthesis during tea plant (Camellia sinensis) leaf development."Horticultural Plant Journal.2024 Jul;: 192. [IF=6.5] Gaozhong Yang et al."Effects of anaerobic treatment on the non-volatile ceomponents and angiotensin-converting enzyme (ACE) inhibitory activity of purple-colored leaf tea."Food Chemistry-X.2024 Jul;:101649 191. [IF=7] Xuyang Liu et al."LC-MS and GC–MS based metabolomics analysis revealed the impact of tea trichomes on the chemical and flavor characteristics of white tea."FOOD RESEARCH INTERNATIONAL.2024 Sep;191:114740 190. [IF=8.5] Guojian Deng et al."Mechanism of key volatiles in osmanthus scented green tea on the improvement of its aroma and taste quality."FOOD CHEMISTRY.2024 Dec;460:140560 189. [IF=4.5] Xianyang Zhao et al."Development of UHPLC-Q-Exactive Orbitrap/MS Technique for Determination of Proanthocyanidins (PAs) Monomer Composition Content in Persimmon."Plants-Basel".2024 Jan;13(11):1440 188. [IF=6] Michelle Farrell et al."Microencapsulation of purple tea polyphenols using the vibrating nozzle ionotropic gelation technology: Metabolomics, bioactivity, and application in milky tea."LWT-FOOD SCIENCE AND TECHNOLOGY".2024 Apr;:116099 187. [IF=4.7] Ye Yutong et al."Quality analysis and antioxidant activity of different types of tea powder."Food Production Processing and Nutrition".2024 Dec;6(1):1-13 186. [IF=3.5] Xi Zhao et al."Impact of Storage Temperature on Green Tea Quality: Insights from Sensory Analysis and Chemical Composition."Beverages".2024 Jun;10(2):35 185. [IF=6.1] Hanchen Zhou et al."The manufacturing process provides green teas with differentiated nonvolatile profiles and influences the deterioration of flavor during storage at room temperature."Food Chemistry-X".2024 Jun;22:101371 184. [IF=5.9] Yi Yang et al."Green tea hydroxycinnamoylated catechins extend lifespan and attenuate Aβ-induced paralysis of Caenorhabditis elegans via anti-oxidation and peptides dis-aggregation."INDUSTRIAL CROPS AND PRODUCTS".2024 Jun;212:118390 183. [IF=8.1] Wei Hu et al."Revealing the variances in color formation and bioactivities of seven catechin monomers throughout the enzymatic reaction by colorimetric and mass spectrometry."FOOD RESEARCH INTERNATIONAL".2024 May;184:114266 182. [IF=3.3] Zheyong Wang et al."A comprehensive strategy for quality evaluation of Changan powder by fingerprinting combined with rapid qualitative and quantitative multi-ingredients profiling."PHYTOCHEMICAL ANALYSIS".2024 Feb;: 181. [IF=4.3] Fan Xinyu et al."A comprehensive investigation on the chemical changes of traditional Chinese medicine with classic processing technology: Polygonum multiflorum under nine cycles of steaming and sunning as a case study."ANALYTICAL AND BIOANALYTICAL CHEMIS 180. [IF=4.3] Xin Guan et al."Variation of taste and odor compounds in tea beverage after microbial fermentation by HPLC–MS, GC×GC–O–MS, GC–MS, and sensory evaluation."JOURNAL OF FOOD COMPOSITION AND ANALYSIS".2024 Apr;128:106075 179. [IF=4.5] Haowei Guo et al."Influence of Various Tea Utensils on Sensory and Chemical Quality of Different Teas."Plants-Basel".2024 Jan;13(5):669 178. [IF=5.2] Yueqi Wang et al."Identification of Key Genes Associated with 1,2,6-Tri-O-galloyl-β-D-glucopyranose Accumulation in Camellia sinensis Based on Transcriptome Sequencing."Foods".2024 Jan;13(3):495 177. [IF=5.7] Zhang Wei et al."Development of a SERS aptasensor for the determination of L-theanine using a noble metal nanoparticle-magnetic nanospheres composite."MICROCHIMICA ACTA".2024 Mar;191(3):1-11 176. [IF=6.1] Qiong Chen et al."In Situ Oral Metabolism Analysis of Astringent Compounds in Tea by Paper Spray Mass Spectrometry, Electrospray Mass Spectrometry, Turbidimetry, and Sensory Evaluation."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY".2024;XXXX(XXX):XXX-XXX 175. [IF=8.8] Shengxiao Su et al."Chemical, sensory and biological variations of black tea under different drying temperatures."FOOD CHEMISTRY".2024 Jul;446:138827 174. [IF=6.5] Feng Zhou et al."Integrated metabolomics and transcriptomic analysis reveals metabolic changes of flavor compounds of Camellia assamica host plant after parasitized by Viscum articulatum."PLANT PHYSIOLOGY AND BIOCHEMISTRY.2023 Dec;205:108157 173. [IF=8.8] Zixuan Xie et al."Mechanism of aroma enhancement methods in accelerating Congou black tea acidification subjected to room temperature storage."FOOD CHEMISTRY.2023 Nov;:137837 172. [IF=8.8] Duoduo Zhang et al."Quality analysis of steamed beef with black tea and the mechanism of action of main active ingredients of black tea on myofibrillar protein."FOOD CHEMISTRY.2023 Nov;:137997 171. [IF=4.3] Linmu Chen et al."The spatiotemporal variations of L-glutamic acid and catechins during the development of etiolated tea leaves in ‘Huangjinye’."SCIENTIA HORTICULTURAE.2024 Mar;328:112888 170. [IF=6] Shimao Fang et al."Ancient tea plants black tea taste determinants and their changes over manufacturing processes."LWT-FOOD SCIENCE AND TECHNOLOGY.2024 Jan;:115750 169. [IF=4.2] Jiangcheng Ye et al."Effects of Fermented Extracts of Wuniuzao Dark Loose Tea on Hepatic Sterol Regulatory Element-Binding Protein Pathway and Gut Microbiota Disorder in Obese Mice."JOURNAL OF NUTRITION.2023 Dec;: 168. [IF=5.2] Li Lian et al."Molar ratio of (-)-epicatechin and (-)-epigallocatechin gallate determined their enzymatic oxidation products and color characteristics."Food Bioscience.2024 Feb;57:103480 167. [IF=6] Jian Zhu et al."Quantitative analysis of active components in Rhodiola species based on disease module-guided network pharmacology."Arabian Journal of Chemistry.2024 Feb;17:105570 166. [IF=6.1] Xin Guo et al."Study of four polyphenol-Coregonus peled (C. peled) myofibrillar protein interactions on protein structure and gel properties."Food Chemistry-X.2024 Mar;21:101063 165. [IF=8.8] Zihao Qiu et al."Comprehensive analysis of fresh tea (Camellia sinensis cv. Lingtou Dancong) leaf quality under different nitrogen fertilization regimes."FOOD CHEMISTRY.2024 May;439:138127 164. [IF=4.5] Xiaogang Lei et al."Genome-Wide Association Studies of Biluochun Tea Plant Populations in Dongting Mountain and Comprehensive Identification of Candidate Genes Associated with Core Agronomic Traits by Four Analysis Models."Plants-Basel.2023 Jan;12(21):3719 163. [IF=5] Jian-Chang Jin et al."Widely targeted metabolomics reveals the effect of different raw materials and drying methods on the quality of instant tea."Frontiers in Nutrition.2023; 10: 1236216 162. [IF=6.1] Si TAN et al."Green tea polyphenols improved the physicochemical stability of mango powder during storage."Food Chemistry-X.2023 Dec;20:100941 161. [IF=3.7] Manni Tong et al."Quality Characteristics of White Leaf Tea of ‘Baiye 1’ (Camellia sinensis) in Different Producing Areas."Agronomy-Basel.10.3390/agronomy13102526 160. [IF=8.1] Qiuwen Yu et al."Chemometrics-based investigation of non-volatiles/volatiles flavor of tencha (Camellia sinensis cv. Yabukita, Longjing 43 and Baiye 1)."FOOD RESEARCH INTERNATIONAL.10.1016/j.foodres.2023.113461 159. [IF=3.3] Huijie Wei et al."Effect of baking treatment on quality, nonvolatile and volatile compounds of Liupao tea."INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY.2023 Aug;: 158. [IF=6] Tiehan Li et al."Exploring the mysterious effect of piling fermentation on Pu-erh tea quality formation: Microbial action and moist-heat action."LWT-FOOD SCIENCE AND TECHNOLOGY.2023 Aug;185:115132 157. [IF=5.2] Miao Zhu et al."Effects of Processing Conditions and Simulated Digestion In Vitro on the Antioxidant Activity, Inhibition of Xanthine Oxidase and Bioaccessibility of Epicatechin Gallate."Foods.2023 Jan;12(14):2807 156. [IF=7] Xuechun Zhang et al."Chemical Constituents, Antioxidant, and α-Glucosidase Inhibitory Activities of Different Fermented Gynostemma Pentaphyllum Leaves and Untargeted Metabolomic Measurement of the Metabolite Variation."Antioxidants.2023 Aug;12(8):1505 155. [IF=8] Feng Jia et al."Functional properties and release characteristics of tea polyphenols-loaded gliadin films enforced by cinnamaldehyde."Food Packaging and Shelf Life.2023 Nov;39:101144 154. [IF=8.1] Jingna Yan et al."Sensory-directed isolation and identification of an intense salicin-like bitter compound in infected teas with bird’s eye spot disease."FOOD RESEARCH INTERNATIONAL.2023 Jul;:113272 153. [IF=8.8] Yuming Wei et al."Metabolomics analysis reveals the mechanism underlying the improvement in the color and taste of yellow tea after optimized yellowing."FOOD CHEMISTRY.2023 Jul;:136785 152. [IF=1.7] Zhouyi Zhang et al."Revealing the differences in phenolics in different parts of Taraxacum mongolicum using UPLC-MS/MS."Phytochemistry Letters.2023 Aug;56:13 151. [IF=5.2] Zhuanrong Wu et al."Effects of Sun Withering Degree on Black Tea Quality Revealed via Non-Targeted Metabolomics."Foods.2023 Jan;12(12):2430 150. [IF=8.6] Qixian Zhang et al."Effectively recovering catechin compounds in the removal of caffeine from tea polyphenol extract by using hydrophobically modified collagen fiber."SEPARATION AND PURIFICATION TECHNOLOGY.2023 Jun;:124325 149. [IF=8.8] Suwan Zhang et al."Metabolomics reveals the effects of different storage times on the acidity quality and metabolites of large-leaf black tea."FOOD CHEMISTRY.2023 Nov;426:136601 148. [IF=8.8] Zhengyu Ren et al."Cost-effective colorimetric sensor for authentication of protected designation of origin (PDO) Longjing green tea."FOOD CHEMISTRY.2023 Nov;427:136673 147. [IF=4.342] Wei Ran et al."Comprehensive analysis of environmental factors on the quality of tea (Camellia sinensis var. sinensis) fresh leaves."SCIENTIA HORTICULTURAE.2023 Sep;319:112177 146. [IF=5.561] Zihao Qiu et al."The Cultivar Effect on the Taste and Aroma Substances of Hakka Stir-Fried Green Tea from Guangdong."Foods.2023 Jan;12(10):2067 145. [IF=6.443] Yuchuan Li et al."Study on taste quality formation and leaf conducting tissue changes in six types of tea during their manufacturing processes."Food Chemistry-X.2023 Jun;18:100731 144. [IF=6.449] Shengkai Luo et al."Proteolytic activation and characterization of recombinant polyphenol oxidase from Rosa chinensis for efficient synthesis of theaflavins."INDUSTRIAL CROPS AND PRODUCTS.2023 Sep;200:116810 143. [IF=7.425] Xinlong Cheng et al."Cabernet sauvignon dry red wine ameliorates atherosclerosis in mice by regulating inflammation and endothelial function, activating AMPK phosphorylation, and modulating gut microbiota."FOOD RESEARCH INTERNATIONAL.2023 Jul;169:112942 142. [IF=1.967] ke Zunli et al."Physicochemical characteristics, polyphenols and antioxidant activities of Dimocarpus longan grown in different geographical locations."ANALYTICAL SCIENCES.2023 Apr;:1-8 141. [IF=4.52] Yue-Yue Chang et al."Targeted metabolites analysis and variety discrimination of Wuyi rock tea by using a whole-process chemometric-assisted HPLC-DAD strategy."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2023 Aug;121:105365 140. [IF=4.927] Yushi Zou et al."Discovery and Flavor Characterization of High-Grade Markers in Baked Green Tea."MOLECULES.2023 Jan;28(6):2462 139. [IF=6.056] Cunqiang Ma et al."Investigation and dynamic changes of phenolic compounds during a new-type fermentation for ripened Pu-erh tea processing."LWT-FOOD SCIENCE AND TECHNOLOGY.2023 Apr;180:114683 138. [IF=7.425] Yiyi Zhang et al."Indicator displacement assay for freshness monitoring of green tea during storage."FOOD RESEARCH INTERNATIONAL.2023 May;167:112668 137. [IF=8.022] Guangshan Zhao et al."Alleviating effects and mechanisms of action of large-leaf yellow tea drinking on diabetes and diabetic nephropathy in mice."Food Science and Human Wellness.2023 Sep;12:1660 136. [IF=9.231] Yingying Li et al."Nontargeted and targeted metabolomics analysis for evaluating the effect of “golden flora” amount on the sensory quality, metabolites, and the alpha-amylase and lipase inhibitory activities of Fu brick tea."FOOD CHEMISTRY.2023 Aug;416:1 135. [IF=9.231] Yuqing Cui et al."The inhibition effects of chlorogenic acid on the formation of colored oxidation products of (−)-epigallocatechin gallate under enzymatic oxidation."FOOD CHEMISTRY.2023 Aug;417:135895 134. [IF=5.895] Zongde Jiang et al."Formation Mechanism of Di-N-ethyl-2-pyrrolidinone-Substituted Epigallocatechin Gallate during High-Temperature Roasting of Tea."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2023;XXXX(XXX):XXX-XXX 133. [IF=6.056] Mengxue Chen et al."Dynamic changes in the metabolite profile and taste characteristics of loose-leaf dark tea during solid-state fermentation by Eurotium cristatum."LWT-FOOD SCIENCE AND TECHNOLOGY.2023 Feb;176:114528 132. [IF=7.425] Jingna Yan et al."Characterization of triterpenoids as possible bitter-tasting compounds in teas infected with bird’s eye spot disease."FOOD RESEARCH INTERNATIONAL.2023 Feb;:112643 131. [IF=9.231] Yan Hou et al."Widely targeted metabolomics and HPLC analysis elaborated the quality formation of Yunnan pickled tea during the whole process at an industrial scale."FOOD CHEMISTRY.2023 Feb;:135716 130. [IF=5.561] Weitao Wang et al."Reduction in Five Harmful Substances in Fried Potato Chips by Pre-Soaking Treatment with Different Tea Extracts."Foods.2023 Jan;12(2):321 129. [IF=7.104] Guowei Man et al."Comparison of thermal and non-thermal extraction methods on free and bound phenolics in pomegranate peel."Innovative Food Science & Emerging Technologies.2023 Mar;84:103291 128. [IF=7.425] Shuxian Shao et al."Production regions discrimination of Huangguanyin oolong tea by using the content of chemical components and rare earth elements."FOOD RESEARCH INTERNATIONAL.2023 Mar;165:112522 127. [IF=5.561] Kai Zheng et al."Effect of Tea Polyphenols on the Storage Stability of Non-Fermented Frozen Dough: Protein Structures and State of Water."Foods.2023 Jan;12(1):80 126. [IF=6.449] Xiaoxiao Wang et al."Physicochemical analysis, sensorial evaluation, astringent component identification and aroma-active compounds of herbaceous Peony (Paeonia lactiflora Pall) black tea."INDUSTRIAL CROPS AND PRODUCTS.2023 Mar;193:116159 125. [IF=5.318] Su Zhou et al."Pu'er raw tea extract alleviates lipid deposition in both LO2 cells and Caenorhabditis elegans."Food Bioscience.2022 Dec;50:102172 124. [IF=5.561] Qingping Ma et al."Pea-Tea Intercropping Improves Tea Quality through Regulating Amino Acid Metabolism and Flavonoid Biosynthesis."Foods.2022 Jan;11(22):3746 123. [IF=7.425] Jifan Zhang et al."Inconsistency between polyphenol-enzyme binding interactions and enzyme inhibition: Galloyl moiety decreases amyloglucosidase inhibition of catechins."FOOD RESEARCH INTERNATIONAL.2023 Jan;163:112155 122. [IF=7.425] Jie Zhou et al."Widely targeted metabolomics using UPLC-QTRAP-MS/MS reveals chemical changes during the processing of black tea from the cultivar Camellia sinensis (L.) O. Kuntze cv. Huangjinya."FOOD RESEARCH INTERNATIONAL.2022 Dec;162:112169 121. [IF=5.561] Jiazheng Lin et al."Effect of the Presence of Stem on Quality of Oolong Tea."Foods.2022 Jan;11(21):3439 120. [IF=6.443] Qian Tu et al."The effects of regions and the wine aging periods on the condensed tannin profiles and the astringency perceptions of Cabernet Sauvignon wines."Food Chemistry-X.2022 Oct;15:100409 119. [IF=6.056] Yuchuan Li et al."Pile-fermentation of dark tea: Conditions optimization and quality formation mechanism."LWT-FOOD SCIENCE AND TECHNOLOGY.2022 Jul;:113753 118. [IF=5.195] Zehua Jin et al."Network pharmacology study to reveal active compounds of Qinggan Yin formula against pulmonary inflammation by inhibiting MAPK activation."JOURNAL OF ETHNOPHARMACOLOGY.2022 Oct;296:115513 117. [IF=6.656] Mingrui Han et al."Single-cell transcriptomics reveals the natural product Shi-Bi-Man promotes hair regeneration by activating the FGF pathway in dermal papilla cells."PHYTOMEDICINE.2022 Jun;:154260 116. [IF=5.154] Erdong Yuan et al."Roles of Adinandra nitida (Theaceae) and camellianin A in HCl/ethanol-induced acute gastric ulcer in mice."Food Science and Human Wellness. 2022 Jul;11:1053 115. [IF=5.396] Chunyin Qin et al."Comparison on the chemical composition, antioxidant, anti-inflammatory, α-amylase and α-glycosidase inhibitory activities of the supernatant and cream from black tea infusion."Food & Function. 2022 Apr;: 114. [IF=7.514] Zisheng Han et al."LC-MS based metabolomics and sensory evaluation reveal the critical compounds of different grades of Huangshan Maofeng green tea."Food Chem. 2022 Apr;374:131796 113. [IF=6.576] Guowei Man et al."Profiling Phenolic Composition in Pomegranate Peel From Nine Selected Cultivars Using UHPLC-QTOF-MS and UPLC-QQQ-MS."Front Nutr. 2021; 8: 807447 112. [IF=5.645] Huilan Yue et al."Hypoglycemic ingredients identification of Rheum tanguticum Maxim. ex Balf. by UHPLC-triple-TOF-MS/MS and interrelationships between ingredients content and glycosidase inhibitory activities."Ind Crop Prod. 2022 Apr;178:114595 111. [IF=4.556] Yiyu Ren et al."Metabolomics, sensory evaluation, and enzymatic hydrolysis reveal the effect of storage on the critical astringency-active components of crude Pu-erh tea."J Food Compos Anal. 2022 Apr;107:104387 110. [IF=3.463] Ping Wang et al."Systematic transcriptomic and metabolomic analysis of walnut (Juglans regia L.) fruit to trace variations in antioxidant activity during ripening."Sci Hortic-Amsterdam. 2022 Mar;295:110849 109. [IF=6.475] Guoping Lai et al."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."Food Res Int. 2022 May;155:111041 108. [IF=7.514] Yuqing Cui et al."Identification of low-molecular-weight color contributors of black tea infusion by metabolomics analysis based on UV–visible spectroscopy and mass spectrometry."Food Chem. 2022 Aug;386:132788 107. [IF=4.411] Shuang Mei et al."The Physiology of Postharvest Tea (Camellia sinensis) Leaves, According to Metabolic Phenotypes and Gene Expression Analysis."Molecules. 2022 Jan;27(5):1708 106. [IF=4.411] Peng-Cheng Zheng et al.Untargeted Metabolomics Combined with Bioassay Reveals the Change in Critical Bioactive Compounds during the Processing of Qingzhuan Tea.Molecules. 2021 Jan;26(21):6718 105. [IF=0.986] Lingli Sun et al."Phytochemical Profiles and Bioactivities of Cake Tea Leaves Obtained From the Same Cultivar: A Comparative Analysis:."Nat Prod Commun. 2020;15(8): 104. [IF=2.19] Sheng-xiang Yang et al."Extraction of flavonoids from Cyclocarya paliurus (Juglandaceae) leaves using ethanol/salt aqueous two-phase system coupled with ultrasonic."J Food Process Pres. 2020 Jun;44(6):e14469 103. [IF=2.19] Qiaoran Zheng et al."The effect of storage time on tea Polyphenols, catechin compounds, total flavones and the biological activity of Ya’an Tibetan tea (Camellia sinensis)."Journal Of Food Processing And Preservation. 2021 Oct 11 102. [IF=2.431] Wang Yanfeng et al."Effects of temperature and ultrasonic scaler on the infusion process of green tea leaves and catechins stability under ultrasonic vibration."J Food Meas Charact. 2021 Aug;15(4):3598-3607 101. [IF=2.45] Zhu Kai et al."Preventive Effect of Liupao Tea Polyphenols on HCl/Ethanol-Induced Gastric Injury in Mice."J Food Quality. 2020;2020:5462836 100. [IF=2.72] Wenfeng Li et al."Citric acid-enhanced dissolution of polyphenols during soaking of different teas."J Food Biochem. 2019 Dec;43(12):e13046 99. [IF=2.863] Qiaoran Zheng et al."Optimizing synchronous extraction and antioxidant activity evaluation of polyphenols and polysaccharides from Ya'an Tibetan tea (Camellia sinensis)."Food Sci Nutr. 2020 Jan;8(1):489-499 98. [IF=2.863] Penghui Yu et al."Distinct variation in taste quality of Congou black tea during a single spring season."Food Sci Nutr. 2020 Apr;8(4):1848-1856 97. [IF=2.896] Li Wang et al."Separation of epigallocatechin gallate and epicatechin gallate from tea polyphenols by macroporous resin and crystallization."Anal Methods-Uk. 2021 Feb;13(6):832-842 96. [IF=2.952] Ke Yang et al."Dendrobium officinale polysaccharides protected against ethanol-induced acute liver injury in vivo and in vitro via the TLR4/NF-κB signaling pathway."Cytokine. 2020 Jun;130:155058 95. [IF=3.119] Jia Liu et al."Grape skin fermentation by Lactobacillus fermentum CQPC04 has anti-oxidative effects on human embryonic kidney cells and apoptosis-promoting effects on human hepatoma cells."Rsc Adv. 2020 Jan;10(8):4607-4620 94. [IF=3.167] Xingliang Xiang et al."The hypoglycemic effect of extract/fractions from Fuzhuan Brick-Tea in streptozotocin-induced diabetic mice and their active components characterized by LC-QTOF-MS/MS."J Food Sci. 2020 Sep;85(9):2933-2942 93. [IF=3.361] Mengmeng Yuan et al."The interaction of dietary flavonoids with xanthine oxidase in vitro: molecular property-binding affinity relationship aspects."Rsc Adv. 2019 Apr;9(19):10781-10788 92. [IF=3.833] Jin Li et al."Simultaneous determination of the pharmacokinetics of A-type EGCG and ECG dimers in mice plasma and its metabolites by UPLC-QTOF-MS."Int J Food Sci Nutr. 2020;71(2):211-220 91. [IF=4.098] Chunlin Li et al."Discrimination of white teas produced from fresh leaves with different maturity by near-infrared spectroscopy."Spectrochim Acta A. 2020 Feb;227:117697 90. [IF=4.192] Qiangqiang Li et al."Bee Pollen Extracts Modulate Serum Metabolism in Lipopolysaccharide-Induced Acute Lung Injury Mice with Anti-Inflammatory Effects."J Agr Food Chem. 2019;67(28):7855–7868 89. [IF=4.35] Qian Ge et al."Effects of Simultaneous Co-Fermentation of Five Indigenous Non-Saccharomyces Strains with S. cerevisiae on Vidal Icewine Aroma Quality."Foods. 2021 Jul;10(7):1452 88. [IF=4.35] Miao Zhu et al."Epicatechin Gallate as Xanthine Oxidase Inhibitor: Inhibitory Kinetics, Binding Characteristics, Synergistic Inhibition, and Action Mechanism."Foods. 2021 Sep;10(9):2191 87. [IF=4.379] Feng Lin et al."Chemical profile changes during pile fermentation of Qingzhuan tea affect inhibition of α-amylase and lipase."Sci Rep-Uk. 2020 Feb;10(1):1-10 86. [IF=4.379] Zhang Sifeng et al."Prediction of suitable brewing cuppages of Dahongpao tea based on chemical composition, liquor colour and sensory quality in different brewing."Sci Rep-Uk. 2020 Jan;10(1):1-11 85. [IF=4.411] Haibo Hu et al."Comparative Research of Chemical Profiling in Different Parts of Fissistigma oldhamii by Ultra-High-Performance Liquid Chromatography Coupled with Hybrid Quadrupole-Orbitrap Mass Spectrometry."Molecules. 2021 Jan;26(4):960 84. [IF=4.411] Lin Chen et al."Dehydroascorbic Acid Affects the Stability of Catechins by Forming Conjunctions."Molecules. 2020 Jan;25(18):4076 83. [IF=4.451] Fangfang Yan et al."Comparison of the inhibitory effects of procyanidins with different structures and their digestion products against acrylamide-induced cytotoxicity in IPEC-J2 cells."J Funct Foods. 2020 Sep;72:104073 82. [IF=4.653] Fengfeng Qu et al."Comparison of the Effects of Green and Black Tea Extracts on Na+/K+‐ATPase Activity in Intestine of Type 1 and Type 2 Diabetic Mice."Mol Nutr Food Res. 2019 Sep;63(17):1801039 81. [IF=4.694] Jia Liu et al."Exploring the Antioxidant Effects and Periodic Regulation of Cancer Cells by Polyphenols Produced by the Fermentation of Grape Skin by Lactobacillus plantarum KFY02."Biomolecules. 2019 Oct;9(10):575 80. [IF=4.879] Guopeng Wang et al."Utilizing the Combination of Binding Kinetics and Micro-Pharmacokinetics Link in Vitro α-Glucosidase Inhibition to in Vivo Target Occupancy."Biomolecules. 2019 Sep;9(9):493 79. [IF=4.952] Fengfeng Qu et al."The new insight into the influence of fermentation temperature on quality and bioactivities of black tea."Lwt Food Sci Technol. 2020 Jan;117:108646 78. [IF=4.952] Jinjie Hua et al."Influence of enzyme source and catechins on theaflavins formation during in vitro liquid-state fermentation."Lwt Food Sci Technol. 2021 Mar;139:110291 77. [IF=4.952] Jia Xue et al."Contrasting microbiomes of raw and ripened Pu-erh tea associated with distinct chemical profiles."Lwt Food Sci Technol. 2020 Apr;124:109147 76. [IF=5.279] Hui Li et al."Relationship between Secondary Metabolism and miRNA for Important Flavor Compounds in Different Tissues of Tea Plant (Camellia sinensis) As Revealed by Genome-Wide miRNA Analysis."J Agr Food Chem. 2021;69(6):2001–2012 75. [IF=5.279] Huan Zhang et al."Metabolite and Microbiome Profilings of Pickled Tea Elucidate the Role of Anaerobic Fermentation in Promoting High Levels of Gallic Acid Accumulation."J Agr Food Chem. 2020;68(47):13751–13759 74. [IF=5.279] Yinyin Liao et al."Effect of Major Tea Insect Attack on Formation of Quality-Related Nonvolatile Specialized Metabolites in Tea (Camellia sinensis) Leaves."J Agr Food Chem. 2019;67(24):6716–6724 73. [IF=5.279] Zongde Jiang et al."Model Studies on the Reaction Products Formed at Roasting Temperatures from either Catechin or Tea Powder in the Presence of Glucose."J Agr Food Chem. 2021;69(38):11417–11426 72. [IF=5.396] Xin Song et al."Inhibitory mechanism of epicatechin gallate on tyrosinase: inhibitory interaction, conformational change and computational simulation."Food Funct. 2020 Jun;11(6):4892-4902 71. [IF=5.81] Mu Jianfei et al."Determination of Polyphenols in Ilex kudingcha and Insect Tea (Leaves Altered by Animals) by Ultra-high-performance Liquid Chromatography-Triple Quadrupole Mass Spectrometry (UHPLC-QqQ-MS) and Comparison of Their Anti-Aging Effects."Fro 70. [IF=6.475] Shuyuan Liu et al."Comparative studies on the physicochemical profile and potential hypoglycemic activity of different tea extracts: Effect on sucrase-isomaltase activity and glucose transport in Caco-2 cells."Food Res Int. 2021 Oct;148:110604 69. [IF=6.475] Mingchun Wen et al."Quantitative changes in monosaccharides of Keemun black tea and qualitative analysis of theaflavins-glucose adducts during processing."Food Res Int. 2021 Oct;148:110588 68. [IF=6.475] Zhenming Yu et al."Transformation of catechins into theaflavins by upregulation of CsPPO3 in preharvest tea (Camellia sinensis) leaves exposed to shading treatment."Food Res Int. 2020 Mar;129:108842 67. [IF=6.953] Chao Jiang et al."Three flavanols delay starch digestion by inhibiting α-amylase and binding with starch."Int J Biol Macromol. 2021 Mar;172:503 66. [IF=7.514] Huijun Wang et al."Untargeted metabolomics coupled with chemometrics approach for Xinyang Maojian green tea with cultivar, elevation and processing variations."Food Chem. 2021 Aug;352:129359 65. [IF=7.514] Piaopiao Long et al."Untargeted and targeted metabolomics reveal the chemical characteristic of pu-erh tea (Camellia assamica) during pile-fermentation."Food Chem. 2020 May;311:125895 64. [IF=7.514] Mingchun Wen et al."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."Food Chem. 2022 Jan;368:130803 63. [IF=7.514] Yinyin Liao et al."Visualized analysis of within-tissue spatial distribution of specialized metabolites in tea (Camellia sinensis) using desorption electrospray ionization imaging mass spectrometry."Food Chem. 2019 Sep;292:204 62. [IF=3.06] Zeyi Ai et al."Effect of Stereochemical Configuration on the Transport and Metabolism of Catechins from Green Tea across Caco-2 Monolayers."Molecules. 2019 Jan;24(6):1185 61. [IF=3.361] Ji Li et al."Efficient extraction of major catechins in Camellia sinensis leaves using green choline chloride-based deep eutectic solvents."Rsc Adv. 2015 Nov;5(114):93937-93944 60. [IF=3.361] Yun Liu et al."Structural characteristics of (−)-epigallocatechin-3-gallate inhibiting amyloid Aβ42 aggregation and remodeling amyloid fibers."Rsc Adv. 2015 Jul;5(77):62402-62413 59. [IF=3.659] Liu Shuyuan et al."In vitro α-glucosidase inhibitory activity of isolated fractions from water extract of Qingzhuan dark tea."Bmc Complem Altern M. 2016 Dec;16(1):1-8 58. [IF=3.894] Lixia Liu et al."Protective effects of tea polyphenols on exhaustive exercise-induced fatigue, inflammation and tissue damage."Food Nutr Res. 2017;61(1):1333390 57. [IF=4.098] Chunlin Li et al."Rapid and non-destructive discrimination of special-grade flat green tea using Near-infrared spectroscopy."Spectrochim Acta A. 2019 Jan;206:254 56. [IF=4.451] Zhenzhen Ge et al."Comparison of the inhibition on cellular 22-NBD-cholesterol accumulation and transportation of monomeric catechins and their corresponding A-type dimers in Caco-2 cell monolayers."J Funct Foods. 2016 Dec;27:343 55. [IF=4.759] Fangyuan Gao et al."A comprehensive strategy using chromatographic profiles combined with chemometric methods: Application to quality control of Polygonum cuspidatum Sieb. et Zucc."J Chromatogr A. 2016 Sep;1466:67 54. [IF=4.952] Fengfeng Qu et al."Effect of different drying methods on the sensory quality and chemical components of black tea."Lwt Food Sci Technol. 2019 Jan;99:112 53. [IF=5.279] Jie Zhou et al."LC-MS-Based Metabolomics Reveals the Chemical Changes of Polyphenols during High-Temperature Roasting of Large-Leaf Yellow Tea."J Agr Food Chem. 2019;67(19):5405–5412 52. [IF=5.396] Jiachan Zhang et al."Understanding the role of extracts from sea buckthorn seed residues in anti-melanogenesis properties on B16F10 melanoma cells."Food Funct. 2018 Oct;9(10):5402-5416 51. [IF=5.396] Bo Chen et al."Comparative analysis of fecal phenolic content between normal and obese rats after oral administration of tea polyphenols."Food Funct. 2018 Sep;9(9):4858-4864 50. [IF=7.514] Xuemei Guo et al."An emerging strategy for evaluating the grades of Keemun black tea by combinatory liquid chromatography-Orbitrap mass spectrometry-based untargeted metabolomics and inhibition effects on α-glucosidase and α-amylase."Food Chem. 2018 Apr;2 49. [IF=7.514] Shuyuan Liu et al."Effect of steeping temperature on antioxidant and inhibitory activities of green tea extracts against α-amylase, α-glucosidase and intestinal glucose uptake."Food Chem. 2017 Nov;234:168 48. Liu, Shuyuan, et al. "Effect of steeping temperature on antioxidant and inhibitory activities of green tea extracts against α-amylase, α-glucosidase and intestinal glucose uptake." Food chemistry 234 (2017): 168-173.https://doi.org/10.1016/j.foodchem.2017. 47. Liu, Shuyuan, et al. "Effect of steeping temperature on antioxidant and inhibitory activities of green tea extracts against α-amylase, α-glucosidase and intestinal glucose uptake." Food chemistry 234 (2017): 168-173.https://doi.org/10.1016/j.foodchem.2017. 46. Liu, Shuyuan, et al. "Effect of steeping temperature on antioxidant and inhibitory activities of green tea extracts against α-amylase, α-glucosidase and intestinal glucose uptake." Food chemistry 234 (2017): 168-173.https://doi.org/10.1016/j.foodchem.2017. 45. Yu, Penghui, et al. "Distinct variation in taste quality of Congou black tea during a single spring season." Food science & nutrition 8.4 (2020): 1848-1856.https://doi.org/10.1002/fsn3.1467 44. Ge, Zhenzhen, et al. "Comparison of the inhibition on cellular 22-NBD-cholesterol accumulation and transportation of monomeric catechins and their corresponding A-type dimers in Caco-2 cell monolayers." Journal of Functional Foods 27 (2016): 343-351.https: 43. Liang Zhang, Jânio Sousa Santos, Thiago Mendanha Cruz, Mariza Boscacci Marques, Mariana Araújo Vieira do Carmo, Luciana Azevedo, Yijun Wang, Daniel Granato, Multivariate effects of Chinese keemun black tea grades (Camellia sinensis var. sinensis) on the ph 42. Hua, Jinjie, et al. "Influence of enzyme source and catechins on theaflavins formation during in vitro liquid-state fermentation." LWT 139 (2021): 110291.https://doi.org/10.1016/j.lwt.2020.110291 41. Liu, Shuyuan, et al. "In vitro α-glucosidase inhibitory activity of isolated fractions from water extract of Qingzhuan dark tea." BMC complementary and alternative medicine 16.1 (2016): 1-8. 40. Qu, Fengfeng, et al. "Comparison of the Effects of Green and Black Tea Extracts on Na+/K+‐ATPase Activity in Intestine of Type 1 and Type 2 Diabetic Mice." Molecular nutrition & food research 63.17 (2019): 1801039.https://doi.org/10.1002/mnfr.201801039 39. Ge, Zhenzhen, et al. "Comparison of the inhibition on cellular 22-NBD-cholesterol accumulation and transportation of monomeric catechins and their corresponding A-type dimers in Caco-2 cell monolayers." Journal of Functional Foods 27 (2016): 343-351.https: 38. Xiang, X., Xiang, Y., Jin, S., Wang, Z., Xu, Y., Su, C., Shi, Q., Chen, C., Yu, Q. and Song, C. (2020), The hypoglycemic effect of extract/fractions from Fuzhuan Brick-Tea in streptozotocin-induced diabetic mice and their active components characterized by 37. Fangyuan Gao, Zihua Xu, Weizhong Wang, Guocai Lu, Yvan Vander Heyden, Tingting Zhou, Guorong Fan, A comprehensive strategy using chromatographic profiles combined with chemometric methods: Application to quality control of Polygonum cuspidatum Sieb. et Zuc 36. Li, Wenfeng, Kun Zhang, and Qiang Zhao. "Fructooligosaccharide enhanced absorption and anti-dyslipidemia capacity of tea flavonoids in high sucrose-fed mice." International journal of food sciences and nutrition 70.3 (2019): 311-322.https://doi.org/10.1080 35. Liao, Yinyin, et al. "Effect of major tea insect attack on formation of quality-related nonvolatile specialized metabolites in tea (Camellia sinensis) leaves." Journal of agricultural and food chemistry 67.24 (2019): 6716-6724.https://doi.org/10.1021/acs.j 34. 张恒,郑俏然,何靖柳,韦婷,刘翔,章斌.藏茶玫瑰乌梅无糖复合饮料研制及功能性成分分析与抗氧化研究[J].食品科技,2021,46(01):46-53+61. 33. 黄创盛,龚淑英,范方媛,钱虹,柳丽萍,陆文渊,沈云鹤.白叶茶树品种“中白1号”加工不同茶类适制性研究[J].茶叶,2019,45(02):69-74. 32. 范方媛,杨晓蕾,龚淑英,郭昊蔚,纵榜正,李春霖,钱虹,胡建平.基于浙江部分主栽品种的黄茶滋味特征及化学组分贡献研究[J].浙江大学学报(农业与生命科学版),2019,45(04):443-451. 31. 乔小燕,操君喜,车劲,陈栋,刘仲华.基于滋味和香气成分结合化学计量法鉴别不同贮藏年份的康砖茶[J].现代食品科技,2020,36(09):260-269+299. 30. 姜丽娜,李纪元,范正琪,童冉,莫润宏,李志辉,蒋昌杰.金花茶组植物花朵内多酚组分含量分析[J].林业科学研究,2020,33(04):117-126. 29. 汤晓, 倪翠阳, 王丽英,等. 煮制时间与二次煮制对紫娟普洱茶抗氧化性的影响[J]. 食品工业科技, 2015, 036(008):141-147. 28. 汤晓 叶庄新 余伟 等. 南瓜酚类物质及抗氧化活性受烹饪方式的影响[J]. 食品科技 2016 041(005):223-228. 27. 蔡爽, 阮成江, 杜维,等. 高效液相色谱-串联质谱法同时测定沙棘中的11种黄酮类物质[J]. 分析科学学报, 2019, 035(003):311-316. 26. 萎凋方式对黄化英红九号红茶品质的影响 25. 乔小燕, 黄国资, 王秋霜,等. 连续化生产线加工过程中客家炒青绿茶主要品质成分的化[J]. 广东农业科学, 2014, 041(024):91-94. 24. 王玮, 张纪伟, 赵一帆,等. 澜沧江流域部分茶区古茶树资源生化成分多样性的分析[J]. 分子植物育种, 2020(2). 23. 乔小燕, 黄华林, 李波,等. 广东客家茶树种质资源儿茶素特性分析[J]. 江西农业学报, 2019, v.31(01):30-33. 22. 杜欢欢, 蔡艳妮, 江海,等. 超高效液相串联质谱同时测定茶叶中的8种有效物质[J]. 陕西理工大学学报(自然科学版), 2017(33):74-80. 21. 欧惠算,张灵枝,王维生.阿姆斯特丹散囊菌对六堡茶品质成分的影响研究[J].中国茶叶加工,2019(02):45-50. 20. 乔小燕, 饶幸霞, 黄国资,等. 传统客家绿茶在连续化生产线加工过程中主要品质成分的变化趋势研究[J]. 江西农业学报, 2015, 000(004):74-77. 19. 黄华林, 李波, 陈海强,等. 不同萎凋时间英红九号和黄化英红九号红茶品质比较[J]. 山西农业科学, 2019, 047(010):1742-1745. 18. 李波, 黄华林, 陈欣,等. 不同季节黄化英红九号红茶品质比较分析[J]. 山东农业科学, 2019. 17. 乔小燕, 陈维, 马成英,等. 不同仓储地康砖茶生化成分比较分析[J]. 广东茶业, 2019(5):7-10. 16. 乔小燕, 李崇兴, 姜晓辉,等. 不同等级CTC红碎茶生化成分分析[J]. 食品工业科技, 2018, 039(010):83-89. 15. 梅双, 乔小燕, 陈维,等. 半连续化生产线和传统单机加工客家炒青绿茶主要品质成分比较分析[J]. 广东农业科学, 2019(11). 14. 乔小燕, 黄秀新, 黄国资,等. "二炒"温度对传统客家炒青绿茶品质特征的影响[J]. 广东农业科学, 2015, 042(001):96-99. 13. 左丹, 刘冬, 李仕琪, et al. 黄山毛峰茶多酚提取物对肝药酶Cyp3a11的调控作用[J]. 食品科学, 2018, 39(21):196-202. 12. 乔小燕, 李波, 何梓卿,等. 黄化英红九号红茶体外抗氧化活性分析[J]. 农产品质量与安全, 2018, 000(005):85-90. 11. 魏琳,卢凤美,邵宛芳,袁唯.酸茶发酵过程中感官品质及主要成分变化分析[J].食品研究与开发,2019,40(14):69-74. 10. 李辉, 张静, 李超,等. 贺兰山东麓不同陈酿年份赤霞珠干红葡萄酒中酚类物质对涩感质量的影响[J]. 食品与发酵工业, 2018, 44(10):42-48. 9. 周晓晴, 胡立文, 罗琦,等. 茶叶籽油中茶多酚和儿茶素的测定[J]. 食品工业科技, 2019. 8. 胡立文, 周晓晴, 张彬,等. 茶叶籽油中儿茶素类和咖啡因含量测定[J]. 南昌大学学报(理科版), 2018, 42(002):134-138,146. 7. 郭颖, 黄峻榕, 陈琦,等. 茶叶中儿茶素类测定方法的优化[J]. 食品科学, 2016, 37(06):137-141. 6. 张天晓, 王祥荣. 真丝织物上茶多酚的高效液相色谱法检测[J]. 现代丝绸科学与技术, 2020(2):4-7. 5. 黄贝, 李龙宝, 吴信洁,等. 油茶花青素还原酶基因克隆和体外功能研究[J]. 茶业通报, 2018, 040(002):71-76. 4. 陈斌辉, 吕圭源, 金伟锋,等. 基于正交设计和BP神经网络-遗传算法多指标综合优化茶叶提取工艺[J]. 中国现代应用药学, 2019, 036(010):1223-1228. 3. 赵文平, 贾龙刚, 路福平,等. 基于β-内酰胺酶构建大肠杆菌体内Aβ42聚集抑制剂筛选体系[J]. 食品与发酵工业, 2019, 45:17-24. 2. 王婷婷 蔡自建 蒲婉欣 等. 四川绿茶感官品质与主要滋味贡献成分分析[J]. 食品研究与开发 2018 39(24):162-167. 1. 阮鸣. HPLC法同时测定六安瓜片中七种活性成分的含量[J]. 南京晓庄学院学报 2016(6):37-42.