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Jia Xu, Yang Wei, Yi Huang, Xinchu Weng & Xinlin Wei. (2022) Current understanding and future perspectives on the extraction, structures, and regulation of muscle function of tea pigments. Critical Reviews in Food Science and Nutrition 0:0, pages 1-23.
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Yang Wei, Jia Xu, Siwei Miao, Kang Wei, Lanlan Peng, Yuanfeng Wang & Xinlin Wei. (2022) Recent advances in the utilization of tea active ingredients to regulate sleep through neuroendocrine pathway, immune system and intestinal microbiota. Critical Reviews in Food Science and Nutrition 0:0, pages 1-29.
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Jie Wang, Ying Zhang, Yan Liu, Shaorong Zhang, Linying Yuan, Yingfu Zhong, Xiuhong Wu, Juan Yang & Ze Xu. (2022) Multi-Metabolomics Coupled with Quantitative Descriptive Analysis Revealed Key Alterations in Phytochemical Composition and Sensory Qualities of Decaffeinated Green and Black Tea from the Same Fresh Leaves. Foods 11:20, pages 3269.
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Ayumi Ito & Emiko Yanase. (2022) Study into the chemical changes of tea leaf polyphenols during japanese black tea processing. Food Research International 160, pages 111731.
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Yunle Huang, Rui Min Vivian Goh, Aileen Pua, Shao Quan Liu, Kim Huey Ee, Benjamin Lassabliere & Bin Yu. (2022) Characterisation of catechins and their oxidised derivatives in Ceylon tea using multi-dimensional liquid chromatography and high-resolution mass spectrometry. Journal of Chromatography A 1682, pages 463477.
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Ting Li, Bo Yan, Xiujuan Xiao, Li Zhou, Jin Zhang, Qiang Yuan, Letian Shan, Huiling Wu & Thomas Efferth. (2022)
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Jie Shao, Yang Wei & Xinlin Wei. (2022) A comprehensive review on bioavailability, safety and antidepressant potential of natural bioactive components from tea. Food Research International 158, pages 111540.
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Hyung-Min Kim, Eun-Mi Kim, Eun-Soo Lee, Nok Hyun Park, Yong Deog Hong & Ji-Yong Jung. (2022) Theabrownin in Black Tea Suppresses UVB-induced Matrix Metalloproteinase-1 Expression in HaCaT Keratinocytes. Biotechnology and Bioprocess Engineering 27:3, pages 379-385.
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Wei Wang, Lin Chen, Weiwei Wang, Jianyong Zhang, Ulrich H. Engelhardt & Heyuan Jiang. (2022) Effect of Active Groups and Oxidative Dimerization on the Antimelanogenic Activity of Catechins and Their Dimeric Oxidation Products. Journal of Agricultural and Food Chemistry 70:4, pages 1304-1315.
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Fei Yu, Cong Chen, Shuna Chen, Kaixi Wang, Haitao Huang, Yuanyuan Wu, Puming He, Youying Tu & Bo Li. (2022) Dynamic changes and mechanisms of organic acids during black tea manufacturing process. Food Control 132, pages 108535.
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Fei Ye, Xiaoyan Qiao, Anhui Gui, Shengpeng Wang, Panpan Liu, Xueping Wang, Jin Teng, Lin Zheng, Lin Feng, Hanshan Han, Shiwei Gao & Pengcheng Zheng. (2021) Metabolomics Provides A Novel Interpretation of the Changes in Main Compounds during Black Tea Processing through Different Drying Methods. Molecules 26:21, pages 6739.
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Xiaofen Wu, Tetsuo Ozawa, Yinhua Li, Jihua Duan, Kun Zhu, Jianan Huang, Zhonghua Liu & Keqin Wang. (2021) Effect of fermentation time and temperature on the of polyphenol compounds change of different Congou black tea. Journal of Food Processing and Preservation 45:10.
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Zhidong Lv, Chenyu Zhang, Chenyu Shao, Baogui Liu, Enshuo Liu, Danni Yuan, Yuebing Zhou & Chengwen Shen. (2021) Research progress on the response of tea catechins to drought stress. Journal of the Science of Food and Agriculture 101:13, pages 5305-5313.
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Xuwei Liu, Carine Le Bourvellec, Sylvain Guyot & Catherine M. G. C. Renard. (2021) Reactivity of flavanols: Their fate in physical food processing and recent advances in their analysis by depolymerization. Comprehensive Reviews in Food Science and Food Safety 20:5, pages 4841-4880.
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Yunle Huang, Vivian Rui Min Goh, Aileen Pua, Shao Quan Liu, Kim Huey Ee, Benjamin Lassabliere & Bin Yu. (2022) Characterisation of Catechins and Their Oxidised Derivatives in Ceylon Tea Using Multi-Dimensional Liquid Chromatography and High-Resolution Mass Spectrometry. SSRN Electronic Journal.
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