Revealing the chemical differences and their application in the storage year prediction of Qingzhuan tea by SWATH-MS based metabolomics analysis-Reference-Cited by-同舟云学术

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Revealing the chemical differences and their application in the storage year prediction of Qingzhuan tea by SWATH-MS based metabolomics analysis

Published:2023-11 Issue: Volume:173 Page:113238
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Li Zhi-Quan,Yin Xiao-Li,Gu Hui-Wen,Zou Dan,Ding Baomiao,Li Zhenshun,Chen Ying,Long Wanjun,Fu Haiyan,She Yuanbin

Funder

Natural Science Foundation of Hubei Province

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

Reference51 articles.

1. Development of sample extraction and clean-up strategies for target and non-target analysis of environmental contaminants in biological matrices;Baduel;Journal of Chromatography A,2015

2. Dynamic changes of metabolic profile and taste quality during the long-term aging of Qingzhuan Tea: The impact of storage age;Cheng;Food Chemistry,2021

3. Gut microbiota differentially mediated by Qingmao tea and Qingzhuan tea alleviated high-fat-induced obesity and associated metabolic disorders the impact of microbial fermentation;Cheng;Foods,2022

4. Distinct changes of metabolic profile and sensory quality during Qingzhuan tea processing revealed by LC-MS-based metabolomics;Cheng;Journal of Agricultural and Food Chemistry,2020

5. HPLC analysis of naturally occurring methylated catechins, 3 ‘‘-and 4 ‘‘-methyl-epigallocatechin gallate, in various fresh tea leaves and commercial teas and their potent inhibitory effects on inducible nitric oxide synthase in macrophages;Chiu;Journal of Agricultural and Food Chemistry,2005

Cited by 6 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Discrimination and prediction of Qingzhuan tea storage year using quantitative chemical profile combined with multivariate analysis: Advantages of MRMHR based targeted quantification metabolomics;Food Chemistry;2024-08

2. “Age” of tea: The impact of long-term storage on the aroma of Tuo tea and age prediction;Food Research International;2024-07

3. A Rising Star in Dark Teas: The Processing, Microorganisms, Chemicals, Bioactivities, and Safety of Qingzhuan Tea;ACS Food Science & Technology;2024-04-04

4. Insight into the effect of cultivar and altitude on the identification of EnshiYulu tea grade in untargeted metabolomics analysis;Food Chemistry;2024-03

5. The Flavor Characteristics, Antioxidant Capability, and Storage Year Discrimination Based on Backpropagation Neural Network of Organic Green Tea (Camellia sinensis) during Long-Term Storage;Foods;2024-02-29

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