| Chemistry and Biological Activities of Processed Camellia sinensis Teas: A Comprehensive Review L Zhang, CT Ho, J Zhou, JS Santos, L Armstrong, D Granato Comprehensive Reviews in Food Science and Food Safety 18 (5), 1474-1495, 2019 | 355 | 2019 |
| Tea aroma formation from six model manufacturing processes Z Feng, Y Li, M Li, Y Wang, L Zhang, X Wan, X Yang Food chemistry 285, 347-354, 2019 | 286 | 2019 |
| Association between chemistry and taste of tea: A review L Zhang, QQ Cao, D Granato, YQ Xu, CT Ho Trends in Food Science & Technology 101, 139-149, 2020 | 276 | 2020 |
| Chinese dark teas: Postfermentation, chemistry and biological activities L Zhang, Z Zhang, Y Zhou, T Ling, X Wan Food Research International 53 (2), 600-607, 2013 | 212 | 2013 |
| The absorption, distribution, metabolism and excretion of procyanidins L Zhang, Y Wang, D Li, CT Ho, J Li, X Wan Food & function 7 (3), 1273-1281, 2016 | 178 | 2016 |
| Determination of quality constituents in the young leaves of albino tea cultivars L Feng, MJ Gao, RY Hou, XY Hu, L Zhang, XC Wan, S Wei Food Chemistry 155, 98-104, 2014 | 177 | 2014 |
| 8-C N-ethyl-2-pyrrolidinone substituted flavan-3-ols as the marker compounds of Chinese dark teas formed in the post-fermentation process provide significant antioxidative activity W Wang, L Zhang, S Wang, S Shi, Y Jiang, N Li, P Tu Food chemistry 152, 539-545, 2014 | 119 | 2014 |
| Change in tea polyphenol and purine alkaloid composition during solid-state fungal fermentation of postfermented tea JH Qin, N Li, PF Tu, ZZ Ma, L Zhang Journal of Agricultural and Food Chemistry 60 (5), 1213-1217, 2012 | 112 | 2012 |
| An emerging strategy for evaluating the grades of Keemun black tea by combinatory liquid chromatography-Orbitrap mass spectrometry-based untargeted metabolomics and inhibition … X Guo, P Long, Q Meng, CT Ho, L Zhang Food chemistry 246, 74-81, 2018 | 108 | 2018 |
| LC-MS-based metabolomics reveals the chemical changes of polyphenols during high-temperature roasting of large-leaf yellow tea J Zhou, Y Wu, P Long, CT Ho, Y Wang, Z Kan, L Cao, L Zhang, X Wan Journal of agricultural and food chemistry 67 (19), 5405-5412, 2018 | 105 | 2018 |
| Nanoemulsion delivery system of tea polyphenols enhanced the bioavailability of catechins in rats Y Peng, Q Meng, J Zhou, B Chen, J Xi, P Long, L Zhang, R Hou Food chemistry 242, 527-532, 2018 | 104 | 2018 |
| Flavor of tea (Camellia sinensis): A review on odorants and analytical techniques X Zhai, L Zhang, M Granvogl, CT Ho, X Wan Comprehensive Reviews in Food Science and Food Safety, 2022 | 99 | 2022 |
| Untargeted and targeted metabolomics reveal the chemical characteristic of pu-erh tea (Camellia assamica) during pile-fermentation P Long, M Wen, D Granato, J Zhou, Y Wu, Y Hou, L Zhang Food Chemistry 311, 125895, 2020 | 95 | 2020 |
| A comparative analysis for the volatile compounds of various Chinese dark teas using combinatory metabolomics and fungal solid-state fermentation L Cao, X Guo, G Liu, Y Song, CT Ho, R Hou, L Zhang, X Wan journal of food and drug analysis 26 (1), 112-123, 2018 | 93 | 2018 |
| Phenolic composition by UHPLC-Q-TOF-MS/MS and stability of anthocyanins from Clitoria ternatea L.(butterfly pea) blue petals GB Escher, M Wen, L Zhang, ND Rosso, D Granato Food chemistry 331, 127341, 2020 | 83 | 2020 |
| Novel triterpenoid saponins from residual seed cake of Camellia oleifera Abel. show anti-proliferative activity against tumor cells J Zong, R Wang, G Bao, T Ling, L Zhang, X Zhang, R Hou Fitoterapia 104, 7-13, 2015 | 80 | 2015 |
| Targeted and nontargeted metabolomics analysis for determining the effect of storage time on the metabolites and taste quality of keemun black tea A Huang, Z Jiang, M Tao, M Wen, Z Xiao, L Zhang, M Zha, J Chen, Z Liu, ... Food Chemistry 359, 129950, 2021 | 74 | 2021 |
| Preventive efficiency of green tea and its components on nonalcoholic fatty liver disease J Zhou, CT Ho, P Long, Q Meng, L Zhang, X Wan Journal of agricultural and food chemistry 67 (19), 5306-5317, 2019 | 70 | 2019 |
| Camu-camu seed (Myrciaria dubia)–From side stream to an antioxidant, antihyperglycemic, antiproliferative, antimicrobial, antihemolytic, anti-inflammatory, and antihypertensive … M Fidelis, MAV do Carmo, TM da Cruz, L Azevedo, T Myoda, MM Furtado, ... Food Chemistry 310, 125909, 2020 | 69 | 2020 |
| Clitoria ternatea L. petal bioactive compounds display antioxidant, antihemolytic and antihypertensive effects, inhibit α-amylase and α-glucosidase activities and reduce human … GB Escher, MB Marques, MAV do Carmo, L Azevedo, MM Furtado, ... Food research international 128, 108763, 2020 | 64 | 2020 |
