Junfeng Yin

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JoVE Journal Publications

ArticleTotal : 2	Year
Publication title Cited by 7	2023
Publication title	2024

Other Publications

Article	Year
Effect of the type of brewing water on the chemical composition, sensory quality and antioxidant capacity of Chinese teas. Food chemistry\| PubMed ID: 28624083	2017
Improving the quality of fermented black tea juice with oolong tea infusion. Journal of food science and technology\| PubMed ID: 29085133	2017
Effect of extraction methods on the chemical components and taste quality of green tea extract. Food chemistry\| PubMed ID: 29329838	2018
Quality development and main chemical components of Tieguanyin oolong teas processed from different parts of fresh shoots. Food chemistry\| PubMed ID: 29407922	2018
Quantitative analyses of the bitterness and astringency of catechins from green tea. Food chemistry\| PubMed ID: 29655718	2018
Kaempferol Induces G2/M Cell Cycle Arrest via Checkpoint Kinase 2 and Promotes Apoptosis via Death Receptors in Human Ovarian Carcinoma A2780/CP70 Cells. Molecules (Basel, Switzerland)\| PubMed ID: 29734760	2018
Improving the taste of autumn green tea with tannase. Food chemistry\| PubMed ID: 30502167	2019
Water Extract Shows Potential in Suppressing Pathogens, Lipopolysaccharide-Induced Inflammation and Oxidative Stress-Induced Cell Injury. Molecules (Basel, Switzerland)\| PubMed ID: 30642065	2019
Theaflavin-3,3'-Digallate Suppresses Human Ovarian Carcinoma OVCAR-3 Cells by Regulating the Checkpoint Kinase 2 and p27 kip1 Pathways. Molecules (Basel, Switzerland)\| PubMed ID: 30769778	2019
Enhanced Antiarthritic Efficacy by Nanoparticles of (-)-Epigallocatechin Gallate-Glucosamine-Casein. Journal of agricultural and food chemistry\| PubMed ID: 31117504	2019
Selenium affects the activity of black tea in preventing metabolic syndrome in high-fat diet-fed Sprague-Dawley rats. Journal of the science of food and agriculture\| PubMed ID: 31512247	2020
Chemical composition, sensory properties and bioactivities of Castanopsis lamontii buds and mature leaves. Food chemistry\| PubMed ID: 32062229	2020
Effect of baking on the flavor stability of green tea beverages. Food chemistry\| PubMed ID: 32544652	2020
Black tea benefits short-chain fatty acid producers but inhibits genus Lactobacillus in the gut of healthy Sprague-Dawley rats. Journal of the science of food and agriculture\| PubMed ID: 32564366	2020
A predictive model for astringency based on in vitro interactions between salivary proteins and (-)-Epigallocatechin gallate. Food chemistry\| PubMed ID: 32889218	2021
Effect of chemical composition of black tea infusion on the color of milky tea. Food research international (Ottawa, Ont.)\| PubMed ID: 33509498	2021
Zijuan tea- based kombucha: Physicochemical, sensorial, and antioxidant profile. Food chemistry\| PubMed ID: 34147900	2021
Effects of brewing water on the sensory attributes and physicochemical properties of tea infusions. Food chemistry\| PubMed ID: 34175625	2021
Effect of Ferrous Ion on Heat-Induced Aroma Deterioration of Green Tea Infusion. Molecules (Basel, Switzerland)\| PubMed ID: 34299529	2021
Sensory and chemical characteristics of oolong tea after roasting. Food chemistry: X\| PubMed ID: 34927052	2021
A targeted and nontargeted metabolomics study on the oral processing of epicatechins from green tea. Food chemistry\| PubMed ID: 35042106	2022
Selenomethionine Ameliorates Cognitive Impairment, Decreases Hippocampal Oxidative Stress and Attenuates Dysbiosis in D-Galactose-Treated Mice. Antioxidants (Basel, Switzerland)\| PubMed ID: 35052615	2022
Effects of phenolic acids and quercetin-3-O-rutinoside on the bitterness and astringency of green tea infusion. NPJ science of food\| PubMed ID: 35087059	2022
Effects of baking treatment on the sensory quality and physicochemical properties of green tea with different processing methods. Food chemistry\| PubMed ID: 35101788	2022
Optimization of brewing conditions for Tieguanyin oolong tea by quadratic orthogonal regression design. NPJ science of food\| PubMed ID: 35468971	2022
Optimization of a tannase-assisted process for obtaining teas rich in theaflavins from leaves. Food chemistry: X\| PubMed ID: 35499033	2022
Effects of Hydrogen Peroxide Produced by Catechins on the Aroma of Tea Beverages. Foods (Basel, Switzerland)\| PubMed ID: 35563996	2022
Comparative Analysis of Volatile Compounds in with Different Types Based on HS-SPME-GC-MS. Foods (Basel, Switzerland)\| PubMed ID: 35681280	2022
Exogenous stimulation-induced biosynthesis of volatile compounds: Aroma formation of oolong tea at postharvest stage. Critical reviews in food science and nutrition\| PubMed ID: 35900156	2022
Effect of β-glucosidase on the aroma of liquid-fermented black tea juice as an ingredient for tea-based beverages. Food chemistry\| PubMed ID: 36122474	2023
Impact of tea leaves categories on physicochemical, antioxidant, and sensorial profiles of tea wine. Frontiers in nutrition\| PubMed ID: 36824171	2023
Adding functional properties to beer with jasmine tea extract. Frontiers in nutrition\| PubMed ID: 36937349	2023
A comprehensive review of matcha: production, food application, potential health benefits, and gastrointestinal fate of main phenolics. Critical reviews in food science and nutrition\| PubMed ID: 37009832	2023
Effects of natural spring water on the sensory attributes and physicochemical properties of tea infusions. Food chemistry\| PubMed ID: 37037130	2023
Chemical composition and anti-cholesterol activity of tea () flowers from albino cultivars. Frontiers in nutrition\| PubMed ID: 37051128	2023
Effects of brewing water on the volatile composition of tea infusions. Food chemistry\| PubMed ID: 37516052	2023
Formation and isomerization of (Z)-methyl epijasmonate, the key contributor of the orchid-like aroma, during tea processing. Food research international (Ottawa, Ont.)\| PubMed ID: 37689937	2023
The role of glutathione in stabilizing aromatic volatile organic compounds in Rougui Oolong tea: A comprehensive study from content to mechanisms. Food chemistry\| PubMed ID: 37866345	2024
Widely targeted metabolomics reveals the effect of different raw materials and drying methods on the quality of instant tea. Frontiers in nutrition\| PubMed ID: 37899836	2023
Moisture content of tea dhool for the scenting process affects the aroma quality and volatile compounds of osmanthus black tea. Food chemistry\| PubMed ID: 38056097	2024
Corrigendum to "Optimization of a tannase-assisted process for obtaining teas rich in theaflavins from leaves" [Food Chemistry: X 13 (2022) 100203]. Food chemistry: X\| PubMed ID: 38566897	2024
Dynamic changes of key metabolites in Longjing green tea during processing revealed by widely targeted metabolomic profiling and sensory experiments. Food chemistry\| PubMed ID: 38640534	2024
Effects of the Taste Substances and Metal Cations in Green Tea Infusion on the Turbidity of EGCG-Mucin Mixtures. Foods (Basel, Switzerland)\| PubMed ID: 38672847	2024
Effect of osmanthus hydrolat on the aroma quality and volatile components of osmanthus black tea. Food chemistry: X\| PubMed ID: 39007119	2024