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GABA-enriched old Oolong tea fermentation

IOP conference series. Earth and environmental science, 2024-04, Vol.1340 (1), p.12028

2024

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Study of aroma compound formations and transformations during Jinxuan and Qingxin oolong tea processing

International journal of food science & technology, 2021-11, Vol.56 (11), p.5629-5638

2021

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Omics Analyses of Gut Microbiota in a Circadian Rhythm Disorder Mouse Model Fed with Oolong Tea Polyphenols

Journal of agricultural and food chemistry, 2019-08, Vol.67 (32), p.8847-8854

2019

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Flavor characteristics and chemical compositions of oolong tea processed using different semi-fermentation times

Journal of food science and technology, 2018-03, Vol.55 (3), p.1185-1195

2018

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Crude Tieguanyin oolong tea polysaccharides regulate intestinal immune and gut microflora in dextran sulfate sodium-induced mice colitis

Journal of the science of food and agriculture, 2024-03, Vol.104 (5), p.3156-3166

2024

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The dynamic change of oolong tea constitutes during enzymatic‐catalysed process of manufacturing

International journal of food science & technology, 2020-12, Vol.55 (12), p.3604-3612

2020

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Metabolite Profiling Reveals the Dynamic Changes in Non-Volatiles and Volatiles during the Enzymatic-Catalyzed Processing of Aijiao Oolong Tea

Plants (Basel), 2024-05, Vol.13 (9), p.1249

2024

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Optimizing Processing Techniques of Oolong Tea Balancing between High Retention of Catechins and Sensory Quality

Foods, 2023-12, Vol.12 (23), p.4334

2023

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Transcriptomic Insights into the Enhanced Aroma of Guangdong Oolong Dry Tea ( Camellia sinensis cv. Yashixiang Dancong) in Winter

Foods, 2024-01, Vol.13 (1), p.160

2024

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Identification of two teaghrelins in Shy‐jih‐chuen oolong tea

Journal of food biochemistry, 2019-04, Vol.43 (4), p.e12810-n/a

2019

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Oolong Tea Polyphenols–Phospholipids Complex Reduces Obesity in High Fat Diet‐Induced Mice Model

European journal of lipid science and technology, 2017-12, Vol.119 (12), p.n/a

2017

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Teaghrelins, Unique Acylated Flavonoid Tetraglycosides in Chin-Shin Oolong Tea, Are Putative Oral Agonists of the Ghrelin Receptor

Journal of agricultural and food chemistry, 2014-06, Vol.62 (22), p.5085-5091

2014

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Aged oolong tea manages type 2 diabetes mellitus by inhibiting fat ectopic deposition and alleviating insulin resistance in db/db mice

Food frontiers, 2024-03, Vol.5 (2), p.618-635

2024

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Understanding Young Taiwanese Consumers’ Acceptance, Sensory Profile, and Drivers of Liking for GABA Oolong Tea Beverages with Cold Infusions

Foods, 2022-09, Vol.11 (19), p.2989

2022

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Investigation of the internal structure of flax fibre cell walls by transmission electron microscopy

Cellulose (London), 2015-12, Vol.22 (6), p.3521-3530

2015

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Multi-Sip Time⁻Intensity Evaluation of Retronasal Aroma after Swallowing Oolong Tea Beverage

Foods, 2018-10, Vol.7 (11), p.177

2018

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Characterization of the aroma profiles of oolong tea made from three tea cultivars by both GC–MS and GC-IMS

Food chemistry, 2022-05, Vol.376, p.131933, Article 131933

2022

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Chinese oolong tea: An aromatic beverage produced under multiple stresses

Trends in food science & technology, 2020-12, Vol.106, p.242-253

2020

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The mining of thermostable β-glucosidase for tea aroma enhancement under brewing conditions

Food chemistry, 2024-12, Vol.460 (Pt 2), p.140624, Article 140624

2024

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Aged leaves effect on essential components in green and oolong tea

International journal of agricultural research, innovation and technology, 2014-02, Vol.3 (2), p.54-58

2014

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Metabolomics and electronic tongue reveal the effects of different storage years on metabolites and taste quality of Oolong Tea

Food control, 2023-10, Vol.152, p.109847, Article 109847

2023

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New insights into the influences of baking and storage on the nonvolatile compounds in oolong tea: A nontargeted and targeted metabolomics study

Food chemistry, 2022-05, Vol.375, p.131872-131872, Article 131872

2022

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Recent Advances in Volatiles of Teas

Molecules (Basel, Switzerland), 2016-03, Vol.21 (3), p.338-338

2016

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Determination of flavonol glycosides in green tea, oolong tea and black tea by UHPLC compared to HPLC

Food chemistry, 2015-09, Vol.183, p.30-35

2015

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Study of the aroma formation and transformation during the manufacturing process of oolong tea by solid-phase micro-extraction and gas chromatography–mass spectrometry combined with chemometrics

Food research international, 2018-06, Vol.108, p.413-422

2018

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GABA-enriched old Oolong tea fermentation

Study of aroma compound formations and transformations during Jinxuan and Qingxin oolong tea processing

Omics Analyses of Gut Microbiota in a Circadian Rhythm Disorder Mouse Model Fed with Oolong Tea Polyphenols

Flavor characteristics and chemical compositions of oolong tea processed using different semi-fermentation times

Crude Tieguanyin oolong tea polysaccharides regulate intestinal immune and gut microflora in dextran sulfate sodium-induced mice colitis

The dynamic change of oolong tea constitutes during enzymatic‐catalysed process of manufacturing

Metabolite Profiling Reveals the Dynamic Changes in Non-Volatiles and Volatiles during the Enzymatic-Catalyzed Processing of Aijiao Oolong Tea

Optimizing Processing Techniques of Oolong Tea Balancing between High Retention of Catechins and Sensory Quality

Transcriptomic Insights into the Enhanced Aroma of Guangdong Oolong Dry Tea ( Camellia sinensis cv. Yashixiang Dancong) in Winter

Identification of two teaghrelins in Shy‐jih‐chuen oolong tea

Oolong Tea Polyphenols–Phospholipids Complex Reduces Obesity in High Fat Diet‐Induced Mice Model

Teaghrelins, Unique Acylated Flavonoid Tetraglycosides in Chin-Shin Oolong Tea, Are Putative Oral Agonists of the Ghrelin Receptor

Aged oolong tea manages type 2 diabetes mellitus by inhibiting fat ectopic deposition and alleviating insulin resistance in db/db mice

Understanding Young Taiwanese Consumers’ Acceptance, Sensory Profile, and Drivers of Liking for GABA Oolong Tea Beverages with Cold Infusions

Investigation of the internal structure of flax fibre cell walls by transmission electron microscopy

Multi-Sip Time⁻Intensity Evaluation of Retronasal Aroma after Swallowing Oolong Tea Beverage

Characterization of the aroma profiles of oolong tea made from three tea cultivars by both GC–MS and GC-IMS

Chinese oolong tea: An aromatic beverage produced under multiple stresses

The mining of thermostable β-glucosidase for tea aroma enhancement under brewing conditions

Aged leaves effect on essential components in green and oolong tea

Metabolomics and electronic tongue reveal the effects of different storage years on metabolites and taste quality of Oolong Tea

New insights into the influences of baking and storage on the nonvolatile compounds in oolong tea: A nontargeted and targeted metabolomics study

Recent Advances in Volatiles of Teas

Determination of flavonol glycosides in green tea, oolong tea and black tea by UHPLC compared to HPLC

Study of the aroma formation and transformation during the manufacturing process of oolong tea by solid-phase micro-extraction and gas chromatography–mass spectrometry combined with chemometrics

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