Junfeng Yin

Tea Research Institute Chinese Academy of Agricultural Sciences

Affiliated withTea Research Institute Chinese Academy of Agricultural Sciences

Research Area

Chemistry

Biography

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JoVE Journal Publications

ArticleTotal : 2	Year
Publication title	2023
Publication title	2024

Other Publications

Article	Year
Effect of the type of brewing water on the chemical composition, sensory quality and antioxidant capacity of Chinese teas. Food chemistry\| PubMed ID: 28624083	2017
Improving the quality of fermented black tea juice with oolong tea infusion. Journal of food science and technology\| PubMed ID: 29085133	2017
Effect of extraction methods on the chemical components and taste quality of green tea extract. Food chemistry\| PubMed ID: 29329838	2018
Quality development and main chemical components of Tieguanyin oolong teas processed from different parts of fresh shoots. Food chemistry\| PubMed ID: 29407922	2018
Quantitative analyses of the bitterness and astringency of catechins from green tea. Food chemistry\| PubMed ID: 29655718	2018
Kaempferol Induces G2/M Cell Cycle Arrest via Checkpoint Kinase 2 and Promotes Apoptosis via Death Receptors in Human Ovarian Carcinoma A2780/CP70 Cells. Molecules (Basel, Switzerland)\| PubMed ID: 29734760	2018
Improving the taste of autumn green tea with tannase. Food chemistry\| PubMed ID: 30502167	2019
Water Extract Shows Potential in Suppressing Pathogens, Lipopolysaccharide-Induced Inflammation and Oxidative Stress-Induced Cell Injury. Molecules (Basel, Switzerland)\| PubMed ID: 30642065	2019
Theaflavin-3,3'-Digallate Suppresses Human Ovarian Carcinoma OVCAR-3 Cells by Regulating the Checkpoint Kinase 2 and p27 kip1 Pathways. Molecules (Basel, Switzerland)\| PubMed ID: 30769778	2019
Enhanced Antiarthritic Efficacy by Nanoparticles of (-)-Epigallocatechin Gallate-Glucosamine-Casein. Journal of agricultural and food chemistry\| PubMed ID: 31117504	2019
Selenium affects the activity of black tea in preventing metabolic syndrome in high-fat diet-fed Sprague-Dawley rats. Journal of the science of food and agriculture\| PubMed ID: 31512247	2020
Chemical composition, sensory properties and bioactivities of Castanopsis lamontii buds and mature leaves. Food chemistry\| PubMed ID: 32062229	2020
Effect of baking on the flavor stability of green tea beverages. Food chemistry\| PubMed ID: 32544652	2020
Black tea benefits short-chain fatty acid producers but inhibits genus Lactobacillus in the gut of healthy Sprague-Dawley rats. Journal of the science of food and agriculture\| PubMed ID: 32564366	2020
A predictive model for astringency based on in vitro interactions between salivary proteins and (-)-Epigallocatechin gallate. Food chemistry\| PubMed ID: 32889218	2021
Effect of chemical composition of black tea infusion on the color of milky tea. Food research international (Ottawa, Ont.)\| PubMed ID: 33509498	2021
Zijuan tea- based kombucha: Physicochemical, sensorial, and antioxidant profile. Food chemistry\| PubMed ID: 34147900	2021
Effects of brewing water on the sensory attributes and physicochemical properties of tea infusions. Food chemistry\| PubMed ID: 34175625	2021
Effect of Ferrous Ion on Heat-Induced Aroma Deterioration of Green Tea Infusion. Molecules (Basel, Switzerland)\| PubMed ID: 34299529	2021
Sensory and chemical characteristics of oolong tea after roasting. Food chemistry: X\| PubMed ID: 34927052	2021
A targeted and nontargeted metabolomics study on the oral processing of epicatechins from green tea. Food chemistry\| PubMed ID: 35042106	2022
Selenomethionine Ameliorates Cognitive Impairment, Decreases Hippocampal Oxidative Stress and Attenuates Dysbiosis in D-Galactose-Treated Mice. Antioxidants (Basel, Switzerland)\| PubMed ID: 35052615	2022
Effects of phenolic acids and quercetin-3-O-rutinoside on the bitterness and astringency of green tea infusion. NPJ science of food\| PubMed ID: 35087059	2022
Effects of baking treatment on the sensory quality and physicochemical properties of green tea with different processing methods. Food chemistry\| PubMed ID: 35101788	2022
Optimization of brewing conditions for Tieguanyin oolong tea by quadratic orthogonal regression design. NPJ science of food\| PubMed ID: 35468971	2022
Optimization of a tannase-assisted process for obtaining teas rich in theaflavins from leaves. Food chemistry: X\| PubMed ID: 35499033	2022
Effects of Hydrogen Peroxide Produced by Catechins on the Aroma of Tea Beverages. Foods (Basel, Switzerland)\| PubMed ID: 35563996	2022
Comparative Analysis of Volatile Compounds in with Different Types Based on HS-SPME-GC-MS. Foods (Basel, Switzerland)\| PubMed ID: 35681280	2022
Exogenous stimulation-induced biosynthesis of volatile compounds: Aroma formation of oolong tea at postharvest stage. Critical reviews in food science and nutrition\| PubMed ID: 35900156	2022
Effect of β-glucosidase on the aroma of liquid-fermented black tea juice as an ingredient for tea-based beverages. Food chemistry\| PubMed ID: 36122474	2023
Impact of tea leaves categories on physicochemical, antioxidant, and sensorial profiles of tea wine. Frontiers in nutrition\| PubMed ID: 36824171	2023
Adding functional properties to beer with jasmine tea extract. Frontiers in nutrition\| PubMed ID: 36937349	2023
A comprehensive review of matcha: production, food application, potential health benefits, and gastrointestinal fate of main phenolics. Critical reviews in food science and nutrition\| PubMed ID: 37009832	2023
Effects of natural spring water on the sensory attributes and physicochemical properties of tea infusions. Food chemistry\| PubMed ID: 37037130	2023
Chemical composition and anti-cholesterol activity of tea () flowers from albino cultivars. Frontiers in nutrition\| PubMed ID: 37051128	2023
Effects of brewing water on the volatile composition of tea infusions. Food chemistry\| PubMed ID: 37516052	2023
Formation and isomerization of (Z)-methyl epijasmonate, the key contributor of the orchid-like aroma, during tea processing. Food research international (Ottawa, Ont.)\| PubMed ID: 37689937	2023
The role of glutathione in stabilizing aromatic volatile organic compounds in Rougui Oolong tea: A comprehensive study from content to mechanisms. Food chemistry\| PubMed ID: 37866345	2024
Widely targeted metabolomics reveals the effect of different raw materials and drying methods on the quality of instant tea. Frontiers in nutrition\| PubMed ID: 37899836	2023
Moisture content of tea dhool for the scenting process affects the aroma quality and volatile compounds of osmanthus black tea. Food chemistry\| PubMed ID: 38056097	2024
Corrigendum to "Optimization of a tannase-assisted process for obtaining teas rich in theaflavins from leaves" [Food Chemistry: X 13 (2022) 100203]. Food chemistry: X\| PubMed ID: 38566897	2024
Dynamic changes of key metabolites in Longjing green tea during processing revealed by widely targeted metabolomic profiling and sensory experiments. Food chemistry\| PubMed ID: 38640534	2024
Effects of the Taste Substances and Metal Cations in Green Tea Infusion on the Turbidity of EGCG-Mucin Mixtures. Foods (Basel, Switzerland)\| PubMed ID: 38672847	2024
Effect of osmanthus hydrolat on the aroma quality and volatile components of osmanthus black tea. Food chemistry: X\| PubMed ID: 39007119	2024