Recent advances on white tea: Manufacturing, compositions, aging characteristics and bioactivities
S Zhou, J Zhang, S Ma, C Ou, X Feng, Y Pan… - Trends in Food Science …, 2023 - Elsevier
Background With pleasant organoleptic properties, aging characteristics and promising
medicinal potential, white tea (WT) has been consumed worldwide for a long history, and …
medicinal potential, white tea (WT) has been consumed worldwide for a long history, and …
Metabolomics in tea products; a compile of applications for enhancing agricultural traits and quality control analysis of Camellia sinensis
Tea is one of the world's most popular beverages, with several health benefits. Polyphenols
are the predominant constituents to account for its health benefits. Despite the well-known …
are the predominant constituents to account for its health benefits. Despite the well-known …
GC–MS and LC-MS/MS metabolomics revealed dynamic changes of volatile and non-volatile compounds during withering process of black tea
X Fang, Y Liu, J Xiao, C Ma, Y Huang - Food Chemistry, 2023 - Elsevier
High-performance liquid chromatography (HPLC), headspace solid-phase microextraction-
gas chromatography-mass spectrometry (HS-SPME-GC–MS) and ultra-high performance …
gas chromatography-mass spectrometry (HS-SPME-GC–MS) and ultra-high performance …
The flavor characteristics and antioxidant capability of aged Jinhua white tea and the mechanisms of its dynamic evolution during long-term aging
Z Wang, Y Liang, C Gao, W Wu, J Kong, Z Zhou… - Food Chemistry, 2024 - Elsevier
This study explored the sensory characteristics, metabolites and antioxidant capability of
aged Jinhua white tea (AJWT) over different years of aging and revealed the transformation …
aged Jinhua white tea (AJWT) over different years of aging and revealed the transformation …
[HTML][HTML] Comparative volatiles profiling in milk-flavored white tea and traditional white tea Shoumei via HS-SPME-GC-TOFMS and OAV analyses
Z Hao, J Feng, Q Chen, H Lin, X Zhou, J Zhuang… - Food Chemistry: X, 2023 - Elsevier
White tea is a mildly fermented tea processed with withering and drying. Milk-flavored white
tea has a unique milk flavor compared to the traditional white tea. Little is known about the …
tea has a unique milk flavor compared to the traditional white tea. Little is known about the …
A comprehensive review of the classification, sources, biosynthesis, and biological properties of hydroxybenzoic and hydroxycinnamic acids
Simple phenolic acids are considered the most common and widely studied bioactive
compounds belonging to plants' secondary metabolites. The simple phenolic acids can be …
compounds belonging to plants' secondary metabolites. The simple phenolic acids can be …
[HTML][HTML] Impact of harvest season on bioactive compounds, amino acids and in vitro antioxidant capacity of white tea through multivariate statistical analysis
B Ma, J Wang, B Zhou, Z Wang, Y Huang, C Ma, X Li - LWT, 2022 - Elsevier
To explore the impact of harvest season in white tea, high-performance liquid
chromatography (HPLC) and amino acid analyzer were developed for the determinations of …
chromatography (HPLC) and amino acid analyzer were developed for the determinations of …
Individual and synergistic effect of multi-frequency ultrasound and electro-infrared pretreatments on polyphenol accumulation and drying characteristics of edible …
The freeze-dried (FD) edible roses with high content of bioactive substances and superior
flavor have been favored by consumers. Nevertheless, the development of freeze-dried rose …
flavor have been favored by consumers. Nevertheless, the development of freeze-dried rose …
[HTML][HTML] Impact of enzymatic fermentation on taste, chemical compositions and in vitro antioxidant activities in Chinese teas using E-tongue, HPLC and amino acid …
B Zhou, B Ma, C Xu, J Wang, Z Wang, Y Huang, C Ma - Lwt, 2022 - Elsevier
Green, white and black teas showed different degrees in enzymatic fermentation through
relevant processing procedures. To reveal the impact of enzymatic fermentation in tea …
relevant processing procedures. To reveal the impact of enzymatic fermentation in tea …
[HTML][HTML] Geographical origin identification of Chinese white teas, and their differences in tastes, chemical compositions and antioxidant activities among three …
C Ma, B Ma, J Wang, Z Wang, X Chen, B Zhou, X Li - Food chemistry: X, 2022 - Elsevier
The producing area of Chinese white tea has been expanded to Xinyang and Yunnan from
Fuding region. In this study, six sensory tastes and fifty-one chemical components including …
Fuding region. In this study, six sensory tastes and fifty-one chemical components including …