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Guangdong Academy of Agricultural Sciences

H指数:0

被引数:512

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Preliminary tossing post-harvest: Unraveling its role in aroma enhancement of large-leaf oolong tea

初步抛 tossing 后处理：揭示其在大型乌龙茶香气增强中的作用

Food Chemistry-X

IF8.2

2026-01-010

PRE

Metabolomics and Sensory Analysis to Investigate Mechanism of Floral-fruity Flavor Enhancement in Black Tea via Mechanical Injury During Processing

代谢组学和感官分析研究加工过程中机械损伤对红茶花香-果香风味增强机制的探究

IF0

2025-12-060

OAAI

Effects of Pile-Fermentation Duration on the Taste Quality of Single-Cultivar Large-Leaf Dark Tea: Insights from Metabolomics and Microbiomics

单株大叶黑茶堆发酵时间对其风味品质的影响：基于代谢组学和微生物组学的见解

IF5.1

2025-02-160

OA

Widely targeted metabolomic analysis reveals metabolite changes induced by incorporating black tea fermentation techniques in oolong tea processing for quality improvement

IF9.8

2024-11-012

PRE

Analysis of tea quality of large-leaf black tea with different harvesting tenderness based on metabolomics

IF6.3

2024-09-013

PRE

Study on flavor quality formation in green and yellow tea processing by means of UPLC-MS approach

Uplc-ms法研究绿茶和黄茶加工过程中风味品质的形成

FOOD CHEMISTRY-X

IF8.2

2024-06-013

OAAI

Microbial Fermentation Enhances the Effect of Black Tea on Hyperlipidemia by Mediating Bile Acid Metabolism and Remodeling Intestinal Microbes

IF5

2024-03-282

OAAI

Recent insights into the physicochemical properties, bioactivities and their relationship of tea polysaccharides

茶多糖的理化性质、生物活性及其相互关系的研究进展

IF9.8

2024-01-0110

PRE

Analysis of aroma quality changes of large-leaf black tea in different storage years based on HS-SPME and GC-MS

FOOD CHEMISTRY-X

IF8.2

2023-12-018

OAAI

Metabolomics reveals the effects of different storage times on the acidity quality and metabolites of large-leaf black tea

IF9.8

2023-11-0112

PRE

Roles of Adinandra nitida (Theaceae) and camellianin A in HCl/ethanol-induced acute gastric ulcer in mice

FOOD SCIENCE AND HUMAN WELLNESS

IF7.4

2022-07-014

OAAI

Tea and its components reduce the production of uric acid by inhibiting xanthine oxidase

茶叶及其成分通过抑制黄嘌呤氧化酶来减少尿酸的生成。

molecular nutrition food research

IF3.4

2022-06-1527

OAAI

Six Types of Tea Reduce Acute Alcoholism in Mice by Enhancing Ethanol Metabolism, Suppressing Oxidative Stress and Inflammation

FRONTIERS IN NUTRITION

IF5.1

2022-05-2319

OAAI

Aged green tea reduces high-fat diet-induced fat accumulation and inflammation via activating the AMP-activated protein kinase signaling pathway

molecular nutrition food research

IF3.4

2022-03-1010

OAAI

HS-SPME and GC/MS volatile component analysis of Yinghong No. 9 dark tea during the pile fermentation process

IF9.8

2021-09-0174

PREAI

Preventative and Therapeutic Potential of Flavonoids in Peptic Ulcers

IF4.6

2020-10-1139

OAAI