149 results on '"Wen, Mingchun"'
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2. LC-MS and GC–MS based metabolomics analysis revealed the impact of tea trichomes on the chemical and flavor characteristics of white tea
3. Developed metabolomics approach reveals the non-volatile color-contributing metabolites during Keemun congou black tea processing
4. Effects of green tea and its polyphenols on the formation of heterocyclic aromatic amines, antioxidant capacity, and quality characteristics of roasted pork patties
5. An insight into trichomes-deficiency and trichomes-rich black teas by comparative metabolomics: The impact of oxidized trichomes on metabolic profiles and infusion color
6. Chemical, sensory and biological variations of black tea under different drying temperatures
7. Revealing the variances in color formation and bioactivities of seven catechin monomers throughout the enzymatic reaction by colorimetric and mass spectrometry
8. Molar ratio of (-)-epicatechin and (-)-epigallocatechin gallate determined their enzymatic oxidation products and color characteristics
9. Discovery of color compounds: Integrated multispectral omics on exploring critical colorant compounds of black tea infusion
10. The effect of metal ions on the black tea cream formation by comparative analysis on chemical constituents of resoluble and irresoluble black tea cream
11. Monitoring of pickled tea during processing: From LC-MS based metabolomics analysis to inhibitory activities on α-amylase and α-glycosidase
12. Identification of low-molecular-weight color contributors of black tea infusion by metabolomics analysis based on UV–visible spectroscopy and mass spectrometry
13. From the forest to the plate – Hemicelluloses, galactoglucomannan, glucuronoxylan, and phenolic-rich extracts from unconventional sources as functional food ingredients
14. Free, soluble conjugated and insoluble bonded phenolic acids in Keemun black tea: From UPLC-QQQ-MS/MS method development to chemical shifts monitoring during processing
15. Screening of α-glucosidase inhibitors in large-leaf yellow tea by offline bioassay coupled with liquid chromatography tandem mass spectrometry
16. Comprehensive comparison on the chemical metabolites and taste evaluation of tea after roasting using untargeted and pseudotargeted metabolomics
17. LC-MS based metabolomics and sensory evaluation reveal the critical compounds of different grades of Huangshan Maofeng green tea
18. Identification of 4-O-p-coumaroylquinic acid as astringent compound of Keemun black tea by efficient integrated approaches of mass spectrometry, turbidity analysis and sensory evaluation
19. Purple tea (Camellia sinensis var. assamica) leaves as a potential functional ingredient: From extraction of phenolic compounds to cell-based antioxidant/biological activities
20. Keemun black tea stems and leaves: Comparison of chemical characterization and anti-inflammatory activities
21. The Effects of Food Nutrients and Bioactive Compounds on the Gut Microbiota: A Comprehensive Review
22. Targeted and nontargeted metabolomics analysis for determining the effect of storage time on the metabolites and taste quality of keemun black tea
23. The variation of acrylamide and 5‐hydroxymethylfurfural in tea with different roasting degrees and the effects of tea polyphenols on their formation.
24. Formation of Furan from Linoleic Acid Thermal Oxidation: (E,E)-2,4-Decadienal as a Critical Intermediate Product
25. Novel Oxidation Oligomer of Chlorogenic Acid and (−)-Epigallocatechin and Its Quantitative Analysis during the Processing of Keemun Black Tea
26. Comprehensive applications of metabolomics on tea science and technology: Opportunities, hurdles, and perspectives
27. Discovery of color compounds: Integrated multispectral omics on exploring critical colorant compounds of black tea infusion
28. Relationship between Crustal Deformation and Thermal Anomalies in the 2022 Ninglang Ms 5.5 Earthquake in China: Clues from InSAR and RST
29. Subsidence monitoring with polarimetric phase and multi-temporal InSAR techniques in Kunming Changshui International Airport
30. Amadori Reaction Products of Theanine and Glucose: Formation, Structure, and Analysis in Tea
31. The Oxidation Mechanism of Flavan-3-ols by an Enzymatic Reaction Using Liquid Chromatography–Mass Spectrometry-Based Metabolomics Combined with Captured o-Quinone Intermediates of Flavan-3-ols by o-Phenylenediamine
32. Study on In Vitro Preparation and Taste Properties of N-Ethyl-2-Pyrrolidinone-Substituted Flavan-3-Ols
33. Chemical Variation of Chenpi (Citrus Peels) and Corresponding Correlated Bioactive Compounds by LC-MS Metabolomics and Multibioassay Analysis
34. Comparison of the chemical composition and antioxidant, anti-inflammatory, α-amylase and α-glycosidase inhibitory activities of the supernatant and cream from black tea infusion
35. Characterization of Black Tea Stems and Leaves Using Multiple-Spectral Analysis of 1h Nmr, Uv-Vis, and Ftir Coupled with Multivariate Statistics
36. Quantitative changes in monosaccharides of Keemun black tea and qualitative analysis of theaflavins-glucose adducts during processing
37. Model Studies on the Reaction Products Formed at Roasting Temperatures from either Catechin or Tea Powder in the Presence of Glucose
38. Toxicological and bioactivity evaluation of blackcurrant press cake, sea buckthorn leaves and bark from Scots pine and Norway spruce extracts under a green integrated approach
39. Phenolic composition by UHPLC-Q-TOF-MS/MS and stability of anthocyanins from Clitoria ternatea L. (butterfly pea) blue petals
40. MTOR suppresses autophagy-mediated production of IL25 in allergic airway inflammation
41. Response surface optimization of phenolic compounds from jabuticaba (Myrciaria cauliflora [Mart.] O.Berg) seeds: Antioxidant, antimicrobial, antihyperglycemic, antihypertensive and cytotoxic assessments
42. A new analytical concept based on chemistry and toxicology for herbal extracts analysis: From phenolic composition to bioactivity
43. Untargeted and targeted metabolomics reveal the chemical characteristic of pu-erh tea (Camellia assamica) during pile-fermentation
44. Camu-camu seed (Myrciaria dubia) – From side stream to an antioxidant, antihyperglycemic, antiproliferative, antimicrobial, antihemolytic, anti-inflammatory, and antihypertensive ingredient
45. Clitoria ternatea L. petal bioactive compounds display antioxidant, antihemolytic and antihypertensive effects, inhibit α-amylase and α-glucosidase activities and reduce human LDL cholesterol and DNA induced oxidation
46. Analysis of chemical composition in Chinese olive leaf tea by UHPLC-DAD-Q-TOF-MS/MS and GC–MS and its lipid-lowering effects on the obese mice induced by high-fat diet
47. Study on In VitroPreparation and Taste Properties of N-Ethyl-2-Pyrrolidinone-Substituted Flavan-3-Ols
48. Flaxleaf Fleabane Leaves ( Conyza bonariensis ), A New Functional Nonconventional Edible Plant?
49. Antioxidants-rich ice cream containing herbal extracts and fructooligossaccharides: manufacture, functional and sensory properties
50. Novel Pink Pigments Produced by Thermal Interaction of Theaflavins, Theanine, and Glucose: Color Formation, Isolation, and Structural Characterization
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