Keyword

tea processing

Description: The set of methods used to transform harvested tea leaves into products suitable for brewing, studied in food science and tea production.

Primary topic: Tea Polyphenols and Effects (49%)

Related topic: Tea Polyphenols and Effects (49%)

Wikidata ID: wiki/Q7691134

OpenAlex ID: keywords/tea-processing

Tea aroma formation

2015 · Chi-Tang Ho, Xin Zheng, et al. · Food Science and Human Wellness · 922

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Yerba Mate Tea ( Ilex paraguariensis ): A Comprehensive Review on Chemistry, Health Implications, and Technological Considerations

2007 · C.I. Heck, E.G. De Mejia · Journal of Food Science · 705

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The Tea Tree Genome Provides Insights into Tea Flavor and Independent Evolution of Caffeine Biosynthesis

2017 · En-Hua Xia, Hai-Bin Zhang, et al. · Molecular Plant · 638

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Association between chemistry and taste of tea: A review

2020 · Liang Zhang, Qing-Qing Cao, et al. · Trends in Food Science & Technology · 625

Chemistry and Biological Activities of Processed Camellia sinensis Teas: A Comprehensive Review

2019 · Liang Zhang, Chi‐Tang Ho, et al. · Comprehensive Reviews in Food Science and Food Safety · 511

Tea aroma formation from six model manufacturing processes

2019 · Zhihui Feng, Yifan Li, et al. · Food Chemistry · 423

Tea flavonoids: their functions, utilisation and analysis

2000 · Huafu Wang, Gordon J Provan, et al. · Trends in Food Science & Technology · 383

Flavor of tea ( Camellia sinensis ): A review on odorants and analytical techniques

2022 · Xiaoting Zhai, Liang Zhang, et al. · Comprehensive Reviews in Food Science and Food Safety · 370

Composition of Polyphenols in Fresh Tea Leaves and Associations of Their Oxygen-Radical-Absorbing Capacity with Antiproliferative Actions in Fibroblast Cells

1996 · Yu-Li Lin, I-Ming Juan, et al. · Journal of Agricultural and Food Chemistry · 331

Understanding different regulatory mechanisms of proteinaceous and non-proteinaceous amino acid formation in tea ( Camellia sinensis ) provides new insights into the safe and effective alteration of tea flavor and function

2019 · Zhenming Yu, Ziyin Yang · Critical Reviews in Food Science and Nutrition · 326

Bitterness and astringency of tea leaves and products: Formation mechanism and reducing strategies

2022 · Jian-Hui Ye, Ying Ye, et al. · Trends in Food Science & Technology · 317

Antioxidant Properties of Tea Extracts as Affected by Processing

1998 · L Manzocco, M Anese, et al. · LWT · 314

Changes of volatile compounds and odor profiles in Wuyi rock tea during processing

2020 · Xiangyang Guo, Chi-Tang Ho, et al. · Food Chemistry · 307

Identification of key odorants responsible for chestnut-like aroma quality of green teas

2018 · Yin Zhu, Hai-Peng Lv, et al. · Food Research International · 297

The Effects of Ultraviolet-B Radiation on Plants: A Molecular Perspective

1996 · Brian R. Jordan · Advances in botanical research · 291

Characterization of white tea metabolome: Comparison against green and black tea by a nontargeted metabolomics approach

2017 · Weidong Dai, Dongchao Xie, et al. · Food Research International · 278

Antioxidant activity of white, green and black tea obtained from the same tea cultivar

2012 · Patricia Carloni, Luca Tiano, et al. · Food Research International · 266

Antioxidative effect of polyphenol extract prepared from various Chinese teas

1992 · Chi-Tang Ho, Qinyun Chen, et al. · Preventive Medicine · 261

Impact of Six Typical Processing Methods on the Chemical Composition of Tea Leaves Using a Single Camellia sinensis Cultivar, Longjing 43

2018 · Yijun Wang, Zhipeng Kan, et al. · Journal of Agricultural and Food Chemistry · 252

Aroma formation and dynamic changes during white tea processing

2018 · Qincao Chen, Yin Zhu, et al. · Food Chemistry · 239

Recent Advances in Volatiles of Teas

2016 · Xin-Qiang Zheng, Qing-Sheng Li, et al. · Molecules · 234

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Tea: cultivation to consumption

1992 · K. C. Willson, Michael N. Clifford · 229

Antioxidant capacity of different types of tea products

2007 · Karori, M S, et al. · AFRICAN JOURNAL OF BIOTECHNOLOGY · 213

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Dynamic change in amino acids, catechins, alkaloids, and gallic acid in six types of tea processed from the same batch of fresh tea (Camellia sinensis L.) leaves

2019 · Hao Jiang, Feng Yu, et al. · Journal of Food Composition and Analysis · 201

Revelation of volatile contributions in green teas with different aroma types by GC–MS and GC–IMS

2023 · Nanfeng Liu, Shanshan Shen, et al. · Food Research International · 195

Works count: 4,420

Citation count: 39,060