Tea: From Historical Documents to Modern Technology by Liang Zhang, Yongquan Xu, Zhonghua Liu

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Selenomethionine Ameliorates Cognitive Impairment, Decreases Hippocampal Oxidative Stress and Attenuates Dysbiosis in D-Galactose-Treated Mice by Ying Gao, Yongquan Xu, Junfeng Yin

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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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Recent Advances Regarding Polyphenol Oxidase in <i>Camellia sinensis</i>: Extraction, Purification, Characterization, and Application by Chun Zou, Xin Zhang, Yongquan Xu, Junfeng Yin

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Mellow and Thick Taste of Pu−Erh Ripe Tea Based on Chemical Properties by Sensory−Directed Flavor Analysis by Sihan Deng, Xinru Zhou, Haiyu Dong, Yongquan Xu, Ying Gao, Baijuan Wang, Xiaohui Liu

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Recent Advances of Tannase: Production, Characterization, Purification, and Application in the Tea Industry by Zhanhui Tang, Liyu Shi, Shuang Liang, Junfeng Yin, Wenjiang Dong, Chun Zou, Yongquan Xu

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Volatile Composition and Aroma Description of Tea (<i>Camellia sinensis</i>) Flowers from Albino Cultivars by Ying Gao, Yuhong Chen, Fang Wang, Jianxin Chen, Gensheng Chen, Yongquan Xu, Junfeng Yin

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Comparative Analysis of Volatile Compounds in <i>Tieguanyin</i> with Different Types Based on HS–SPME–GC–MS by Lin Zeng, Yanqing Fu, Jinshui Huang, Jianren Wang, Shan Jin, Junfeng Yin, Yongquan Xu

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Anti-depressant medication use is a risk factor for incident knee surgery and opioid use in patients with knee osteoarthritis by Yongqiang Zheng, Jinshan Zhang, Zefeng Wang, Xiaofeng Liu, Yongquan Xu, Yangzhen Fang, Zhenyu Lin, Liang Lin

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Effect of Isolated Scenting Process on the Aroma Quality of Osmanthus Longjing Tea by Jianyong Zhang, Yuxiao Mao, Yongquan Xu, Zhihui Feng, Yuwan Wang, Jianxin Chen, Yun Zhao, Hongchun Cui, Junfeng Yin

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Bone marrow lesion and 5-year incident joint surgery in patients with knee osteoarthritis: a retrospective cohort study by Liang Lin, Jinshan Zhang, Hongyi Zhu, Zefeng Wang, Xiaofeng Liu, Yongquan Xu, Yangzhen Fang, Zhenyu Lin, Yongqiang Zheng

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Research Progress on the Effect and Mechanism of Tea Products with Different Fermentation Degrees in Regulating Type 2 Diabetes Mellitus by Guangneng Li, Jianyong Zhang, Hongchun Cui, Zhihui Feng, Ying Gao, Yuwan Wang, Jianxin Chen, Yongquan Xu, Debao Niu, Junfeng Yin

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Effects of the Taste Substances and Metal Cations in Green Tea Infusion on the Turbidity of EGCG–Mucin Mixtures by Longjie Xu, Qingqing Ye, Qingqing Cao, Yuyi Liu, Xinghui Li, Zhengquan Liu, Yushun Gong, Sheng Zhang, Junfeng Yin, Yongquan Xu

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Preservation of Aroma in Rougui Oolong Tea by Hydroxypropyl-β-cyclodextrin by Yanqun XU, Jing HUANG, Ziqing WU, Nanfeng TAN, Jiayi XU, Jia CHEN, Tian YE, Gennü WANG, Dan LONG, Yongquan XU, Zisheng LUO

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