Junfeng Yin

Effect of the type of brewing water on the chemical composition, sensory quality and antioxidant capacity of Chinese teas.

Improving the quality of fermented black tea juice with oolong tea infusion.

Effect of extraction methods on the chemical components and taste quality of green tea extract.

Quality development and main chemical components of Tieguanyin oolong teas processed from different parts of fresh shoots.

Quantitative analyses of the bitterness and astringency of catechins from green tea.

Kaempferol Induces G2/M Cell Cycle Arrest via Checkpoint Kinase 2 and Promotes Apoptosis via Death Receptors in Human Ovarian Carcinoma A2780/CP70 Cells.

Improving the taste of autumn green tea with tannase.

Water Extract Shows Potential in Suppressing Pathogens, Lipopolysaccharide-Induced Inflammation and Oxidative Stress-Induced Cell Injury.

Theaflavin-3,3'-Digallate Suppresses Human Ovarian Carcinoma OVCAR-3 Cells by Regulating the Checkpoint Kinase 2 and p27 kip1 Pathways.

Enhanced Antiarthritic Efficacy by Nanoparticles of (-)-Epigallocatechin Gallate-Glucosamine-Casein.

Selenium affects the activity of black tea in preventing metabolic syndrome in high-fat diet-fed Sprague-Dawley rats.

Chemical composition, sensory properties and bioactivities of Castanopsis lamontii buds and mature leaves.

Effect of baking on the flavor stability of green tea beverages.

Black tea benefits short-chain fatty acid producers but inhibits genus Lactobacillus in the gut of healthy Sprague-Dawley rats.

A predictive model for astringency based on in vitro interactions between salivary proteins and (-)-Epigallocatechin gallate.

Effect of chemical composition of black tea infusion on the color of milky tea.

Zijuan tea- based kombucha: Physicochemical, sensorial, and antioxidant profile.

Effects of brewing water on the sensory attributes and physicochemical properties of tea infusions.

Effect of Ferrous Ion on Heat-Induced Aroma Deterioration of Green Tea Infusion.

Sensory and chemical characteristics of oolong tea after roasting.

A targeted and nontargeted metabolomics study on the oral processing of epicatechins from green tea.

Selenomethionine Ameliorates Cognitive Impairment, Decreases Hippocampal Oxidative Stress and Attenuates Dysbiosis in D-Galactose-Treated Mice.

Effects of phenolic acids and quercetin-3-O-rutinoside on the bitterness and astringency of green tea infusion.

Effects of baking treatment on the sensory quality and physicochemical properties of green tea with different processing methods.

Optimization of brewing conditions for Tieguanyin oolong tea by quadratic orthogonal regression design.

Optimization of a tannase-assisted process for obtaining teas rich in theaflavins from leaves.

Effects of Hydrogen Peroxide Produced by Catechins on the Aroma of Tea Beverages.

Comparative Analysis of Volatile Compounds in with Different Types Based on HS-SPME-GC-MS.

Exogenous stimulation-induced biosynthesis of volatile compounds: Aroma formation of oolong tea at postharvest stage.

Effect of β-glucosidase on the aroma of liquid-fermented black tea juice as an ingredient for tea-based beverages.

Impact of tea leaves categories on physicochemical, antioxidant, and sensorial profiles of tea wine.

Adding functional properties to beer with jasmine tea extract.

A comprehensive review of matcha: production, food application, potential health benefits, and gastrointestinal fate of main phenolics.

Effects of natural spring water on the sensory attributes and physicochemical properties of tea infusions.

Chemical composition and anti-cholesterol activity of tea () flowers from albino cultivars.

Effects of brewing water on the volatile composition of tea infusions.

Formation and isomerization of (Z)-methyl epijasmonate, the key contributor of the orchid-like aroma, during tea processing.

The role of glutathione in stabilizing aromatic volatile organic compounds in Rougui Oolong tea: A comprehensive study from content to mechanisms.

Widely targeted metabolomics reveals the effect of different raw materials and drying methods on the quality of instant tea.

Moisture content of tea dhool for the scenting process affects the aroma quality and volatile compounds of osmanthus black tea.

Corrigendum to "Optimization of a tannase-assisted process for obtaining teas rich in theaflavins from leaves" [Food Chemistry: X 13 (2022) 100203].

Dynamic changes of key metabolites in Longjing green tea during processing revealed by widely targeted metabolomic profiling and sensory experiments.

Effects of the Taste Substances and Metal Cations in Green Tea Infusion on the Turbidity of EGCG-Mucin Mixtures.

Effect of osmanthus hydrolat on the aroma quality and volatile components of osmanthus black tea.