15. [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 14. [IF=4.927] Jiachun Lu et al."Sensory-Guided Identification and Characterization of Kokumi-Tasting Compounds in Green Tea (Camellia sinensis L.)."MOLECULES.2022 Jan;27(17):5677 13. [IF=5.895] Zisheng Han et al."Amadori Reaction Products of Theanine and Glucose: Formation, Structure, and Analysis in Tea."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2022;XXXX(XXX):XXX-XXX 12. [IF=9.231] Yao Fan et al."Highly sensitive visual fluorescence sensor for aminoglycoside antibiotics in food samples based on mercaptosuccinic acid-CdTe quantum dots."FOOD CHEMISTRY.2023 Mar;404:134040 11. [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;: 10. [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 9. [IF=4.196] Zhou Ziwen et al."K solubilizing bacteria (Bacillus) promote theanine synthesis in tea roots (Camellia sinensis) by activating CsTSI activity."Tree Physiol. 2022 Mar;: 8. [IF=4.546] Hui Bai et al."L-Theanine Reduced the Development of Knee Osteoarthritis in Rats via Its Anti-Inflammation and Anti-Matrix Degradation Actions: In Vivo and In Vitro Study."Nutrients. 2020 Jul;12(7):1988 7. [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 6. [IF=7.514] Xiangyang Guo et al."Effect of the roasting degree on flavor quality of large-leaf yellow tea."Food Chem. 2021 Jun;347:129016 5. [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 4. [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 3. [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 2. [IF=7.514] Xiangyang Guo et al."Aroma compositions of large-leaf yellow tea and potential effect of theanine on volatile formation in tea."Food Chem. 2019 May;280:73 1. [IF=7.514] Xiangyang Guo et al."Contribution of l-theanine to the formation of 2,5-dimethylpyrazine, a key roasted peanutty flavor in Oolong tea during manufacturing processes."Food Chem. 2018 Oct;263:18