1Optimization of brewing conditions for Tieguanyin oolong tea by quadratic orthogonal regression design

作者： Cao, Qing-Qing; Wang, Jie-Qiong; Chen, Jian-Xin; Wang, Fang; Gao, Ying; Yin, Jun-Feng; Xu, Yong-Quan; Cao, Qing-Qing; Wang, Jie-Qiong; Granato, Daniel; Zhang, Xuebo; SCI

机构： Chinese Acad Agr Sci, Key Lab Tea Biol & Resources Utilizat, Minist Agr, Tea Res Inst, 9 South Meiling Rd, Hangzhou 310008, Peoples R China; Chinese Acad Agr Sci, Grad Sch, Beijing 100081, Peoples R China; Univ Limerick, Fac Sci & Engn, Dept Biol Sci, Limerick V94 T9PX, Ireland; Natl Tea Qual Supervis & Inspect Ctr Fujian, Quanzhou 362400, Peoples R China;

来源：NPJ SCIENCE OF FOOD

年份：2022

2Effects of the Baking Process on the Chemical Composition, Sensory Quality, and Bioactivity of Tieguanyin Oolong Tea

作者： Gao, Ying; Cao, Qing-Qing; Chen, Yu-Hong; Wang, Jie-Qiong; Yin, Jun-Feng; Wang, Fang; Chen, Jian-Xin; Xu, Yong-Quan; Granato, Daniel; Zhang, Xue-Bo; SCI

机构： Chinese Acad Agr Sci, Tea Res Inst, Natl Engn Res Ctr Tea Proc, Key Lab Tea Biol & Resources Utilizat, Hangzhou, Peoples R China; Univ Limerick, Fac Sci & Engn, Dept Biol Sci, Limerick, Ireland; Natl Tea Qual Supervis & Inspect Ctr, Quanzhou, Fujian, Peoples R China;

来源：FRONTIERS IN NUTRITION

关键词： oolong tea; baking process; free radical scavenging activity; anti-advanced glycation end products; antibacterial; sensory properties; catechins

年份：2022

3Pruned tea biomass plays a significant role in functional food production: A review on characterization and comprehensive utilization of abandon-plucked fresh tea leaves

作者： Liang, Shuang; Gao, Ying; Yin, Jun-Feng; Xu, Yong-Quan; Liang, Shuang; Granato, Daniel; Ye, Jian-Hui; Zhou, Weibiao; SCI

机构： Chinese Acad Agr Sci, Tea Res Inst, Minist Agr & Rural Affairs, Key Lab Biol Genet & Breeding Special Econ Anim &, 9 South Meiling Rd, Hangzhou 310008, Peoples R China; Chinese Acad Agr Sci, Grad Sch, Beijing, Peoples R China; Univ Limerick, Fac Sci & Engn, Sch Nat Sci, Dept Biol Sci,Bioact & Applicat Lab, Limerick, Ireland; Zhejiang Univ, Tea Res Inst, Hangzhou, Peoples R China; Natl Univ Singapore, Dept Food Sci & Technol, Singapore, Singapore;

来源：COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

关键词： Camellia sinensis; food; metabolism; polyphenols; summer and autumn tea

年份：2024

4Processing technologies for manufacturing tea beverages: From traditional to advanced hybrid processes

作者： Liang, Shuang; Zou, Chun; Gao, Ying; Zhu, Yan; Yin, Jun-Feng; Xu, Yong-Quan; Liang, Shuang; Granato, Daniel; Zhang, Liang; Zhou, Weibiao; SCI

机构： Chinese Acad Agr Sci, Natl Engn & Technol Res Ctr Tea Ind, Key Lab Tea Biol & Resources Utilizat, Minist Agr,Tea Res Inst, 9 South Meiling Rd, Hangzhou 310008, Peoples R China; Chinese Acad Agr Sci, Grad Sch, Beijing 081, Peoples R China; Univ Limerick, Fac Sci & Engn, Dept Biol Sci, Limerick, Ireland; Anhui Agr Univ, State Key Lab Tea Plant Biol & Utilizat, Hefei, Peoples R China; Natl Univ Singapore, Fac Sci, Dept Food Sci & Technol, 3 Sci Dr 3, Singapore 117543, Singapore;

来源：TRENDS IN FOOD SCIENCE & TECHNOLOGY

关键词： Camellia sinensis; Food innovation; Process technology; Enzymatic treatment; Kombucha; Functional beverages

年份：2021

5Effect of chemical composition of black tea infusion on the color of milky tea

作者： Mao, Ya-Lin; Wang, Jie-Qiong; Chen, Gen-Sheng; Fu, Yan-Qing; Gao, Ying; Yin, Jun-Feng; Xu, Yong-Quan; Mao, Ya-Lin; Granato, Daniel; Zhang, Liang; Luo, Long-Xin; SCI

机构： Chinese Acad Agr Sci, Tea Res Inst, Natl Engn & Technol Res Ctr Tea Ind, Key Lab Tea Biol & Resources Utilizat,Minist Agr, 9 South Meiling Rd, Hangzhou 310008, Peoples R China; Chinese Acad Agr Sci, Grad Sch, Beijing 100081, Peoples R China; Nat Resources Inst Finland Luke, Food Proc & Qual Innovat Food Syst, Espoo 02150, Finland; Anhui Agr Univ, State Key Lab Tea Plant Biol & Utilizat, Hefei, Peoples R China; Wuyuan Cty Jufangyong Tea Ind Ltd Co, Shangrao 333200, Peoples R China;

来源：FOOD RESEARCH INTERNATIONAL

关键词： Milky tea; Color; Black tea infusion; Chemical composition; Flavonoids

年份：2021

6Effects of epigallocatechin gallate, epigallocatechin and epicatechin gallate on the chemical and cell-based antioxidant activity, sensory properties, and cytotoxicity of a catechin-free model beverage

作者： Xu, Yong-Quan; Gao, Ying; Granato, Daniel; SCI

机构： Chinese Acad Agr Sci, Key Lab Tea Biol & Resources Utilizat, Minist Agr & Rural Affairs, Tea Res Inst, 9 South Meiling Rd, Hangzhou 310008, Peoples R China; Nat Resources Inst Finland Luke, Food Proc & Qual, Tietotie 2, Espoo 02150, Finland;

来源：FOOD CHEMISTRY

关键词： Flavanols; Reactive oxygen species; Bitterness; Response surface methodology; Functional beverage; Phenolic compounds

年份：2021