EGCG, GCG, TFDG, or TSA Inhibiting Melanin Synthesis by Downregulating MC1R Expression by Wei Wang, Taimei Di, Weiwei Wang, Heyuan Jiang

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Progress of Exogenous Enzymes Application in Black Tea Processing by Lijuan YANG, Weiwei WANG, Yongquan XU, Heyuan JIANG

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Dehydroascorbic Acid Affects the Stability of Catechins by Forming Conjunctions by Lin Chen, Wei Wang, Jianyong Zhang, Weiwei Wang, Dejiang Ni, Heyuan Jiang

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Effects of Key Components on the Antioxidant Activity of Black Tea by Weiwei Wang, Ting Le, Wei Wang, Luting Yu, Lijuan Yang, Heyuan Jiang

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Processing technology of tea bakery foods - a Review by Hongchun Cui, Jianyong Zhang, Jizhong Yu, Heyuan Jiang, Cun Ao, Haitao Huang

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Inhibitory Activities of Samples on Tyrosinases Were Affected by Enzyme Species and Sample Addition Methods by Wei Wang, Lijuan Yang, Weiwei Wang, Jianyong Zhang, Ulrich H. Engelhardt, Heyuan Jiang

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Rapid determination of theaflavins by HPLC with a new monolithic column by Jianyong Zhang, Hongchun Cui, Heyuan Jiang, Lei Fang, Weiwei Wang, Wei Su, Chunhua Xiong

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Dynamic Changes in Volatile Compounds of Shaken Black Tea during Its Manufacture by GC × GC–TOFMS and Multivariate Data Analysis by Jinjin Xue, Panpan Liu, Junfeng Yin, Weiwei Wang, Jianyong Zhang, Wei Wang, Ting Le, Dejiang Ni, Heyuan Jiang

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Adsorption Equilibrium and Thermodynamics of Tea Theasinensins on HP20—A High-Efficiency Macroporous Adsorption Resin by Jianyong Zhang, Hongchun Cui, Jinjin Xue, Wei Wang, Weiwei Wang, Ting Le, Lin Chen, Ulrich H. Engelhardt, Heyuan Jiang

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Kojic Acid Showed Consistent Inhibitory Activity on Tyrosinase from Mushroom and in Cultured B16F10 Cells Compared with Arbutins by Wei Wang, Ying Gao, Weiwei Wang, Jianyong Zhang, Junfeng Yin, Ting Le, Jinjin Xue, Ulrich H. Engelhardt, Heyuan Jiang

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