Recent advances on white tea: Manufacturing, compositions, aging characteristics and bioactivities-Reference-Cited by-同舟云学术

Recent advances on white tea: Manufacturing, compositions, aging characteristics and bioactivities

Published:2023-04 Issue: Volume:134 Page:41-55
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Zhou Su,Zhang Jinming,Ma Shicheng,Ou Cansong,Feng Xinyu,Pan Yani,Gong Shuying,Fan Fangyuan,Chen Ping,Chu Qiang^ORCID

Funder

National Natural Science Foundation of China

Natural Science Foundation of Zhejiang Province

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference100 articles.

1. Physiological and histopathological studies on bisphenol-A induced oxidative stress in albino rats: Amelioration by green and white tea extracts;Alfahdawi;Journal of Pharmaceutical Negative Results,2022

2. The effect of aqueous extract of white tea on glucose and lipid profile in diabetic rats;Amanzadeh,2021

3. Beneficial effects of betaine: A comprehensive review;Arumugam;Biology,2021

4. Anti-bacterial effect of white tea extract on Streptococcus mutans and Streptococcus salivarius;Bashardoust;Journal of Current Biomedical Reports,2022

5. White tea modulates antioxidant defense of endurance-trained rats;Berilli;Current research in physiology,2022

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1. The metabolic mechanism of flavonoid glycosides and their contribution to the flavor evolution of white tea during prolonged withering;Food Chemistry;2024-05

2. The flavor characteristics and antioxidant capability of aged Jinhua white tea and the mechanisms of its dynamic evolution during long-term aging;Food Chemistry;2024-03

3. Study on the dynamic change of volatile components of white tea in the pile-up processing based on sensory evaluation and ATD-GC–MS Technology;Food Chemistry: X;2024-03

4. Metabolomics investigation of the chemical variations in white teas with different producing areas and storage durations;Food Chemistry: X;2024-03

5. Research Progress on the Effect and Mechanism of Tea Products with Different Fermentation Degrees in Regulating Type 2 Diabetes Mellitus;Foods;2024-01-10