Methyl Jasmonate-Induced Changes of Flavor Profiles During the Processing of Green, Oolong, and Black Tea by Jiang Shi, Jiang Shi, Jiang Shi, Dongchao Xie, Dongchao Xie, Dandan Qi, Dandan Qi, Qunhua Peng, Zongmao Chen, Monika Schreiner, Zhi Lin, Susanne Baldermann, Susanne Baldermann

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The Effect of Microwave Radiation on the Green Color Loss of Green Tea Powder by Huijuan Wang, Yan Zhu, Dongchao Xie, Haihua Zhang, Yahui Zhang, Peng Jin, Qizhen Du

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Isolation of <i>N</i>-Ethyl-2-pyrrolidinone-Substituted Flavanols from White Tea Using Centrifugal Countercurrent Chromatography Off-Line ESI-MS Profiling and Semi-Preparative Liqu... by Weidong Dai, Maria Ramos-Jerz, Dongchao Xie, Jiakun Peng, Peter Winterhalter, Gerold Jerz, Zhi Lin

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Insights into Characteristic Volatiles in Wuyi Rock Teas with Different Cultivars by Chemometrics and Gas Chromatography Olfactometry/Mass Spectrometry by Yue Zhang, Suyoung Kang, Han Yan, Dongchao Xie, Qincao Chen, Haipeng Lv, Zhi Lin, Yin Zhu

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