Lv H - Search Results

1

Insights into potential flavor-active peptides and taste-related compounds in Longjing teas: A comparative study of 'Longjing 43' and 'Qunti' cultivars.

Yan K, Wang J, Zhou M, Peng Q, Mahmoud AB, Bai X, Baldermann S, Jiang X, Feng S, Wu Y, Fu J, Lin Z, Lv H, Shi J. Yan K, et al. Among authors: lv h. Food Chem. 2025 Jan 6;471:142790. doi: 10.1016/j.foodchem.2025.142790. Online ahead of print. Food Chem. 2025. PMID: 39798359

2

Hypolipidaemic and antioxidant effects of various Chinese dark tea extracts obtained from the same raw material and their main chemical components.

Ma W, Shi Y, Yang G, Shi J, Ji J, Zhang Y, Wang J, Peng Q, Lin Z, Lv H. Ma W, et al. Among authors: lv h. Food Chem. 2022 May 1;375:131877. doi: 10.1016/j.foodchem.2021.131877. Epub 2021 Dec 17. Food Chem. 2022. PMID: 34953244

3

Comprehensive investigation on non-volatile and volatile metabolites in four types of green teas obtained from the same tea cultivar of Longjing 43 (Camellia sinensis var. sinensis) using the widely targeted metabolomics.

Shi Y, Zhu Y, Ma W, Shi J, Peng Q, Lin Z, Lv H. Shi Y, et al. Among authors: lv h. Food Chem. 2022 Nov 15;394:133501. doi: 10.1016/j.foodchem.2022.133501. Epub 2022 Jun 17. Food Chem. 2022. PMID: 35728471

4

Comprehensive analysis of pigment alterations and associated flavor development in strip and needle green teas.

Zhang Y, Yan K, Peng Q, Baldermann S, Zhu Y, Dai W, Feng S, Simal-Gandara J, Fu J, Lv H, Lin Z, Shi J. Zhang Y, et al. Among authors: lv h. Food Res Int. 2024 Jan;175:113713. doi: 10.1016/j.foodres.2023.113713. Epub 2023 Nov 24. Food Res Int. 2024. PMID: 38128982

5

Differential accumulation patterns of flavor compounds in Longjing 43 and Qunti fresh leaves and during processing responding to altitude changes.

Bassiony A, Peng Q, Baldermann S, Feng S, Yang K, Zhang Y, Fu J, Lv H, Lin Z, Shi J. Bassiony A, et al. Among authors: lv h. Food Res Int. 2024 Jul;187:114392. doi: 10.1016/j.foodres.2024.114392. Epub 2024 Apr 27. Food Res Int. 2024. PMID: 38763654

6

Insights into major pigment accumulation and (non)enzymatic degradations and conjugations to characterized flavors during intelligent black tea processing.

Zhang Y, Yan K, Peng Q, Feng S, Zhao Z, Chen L, Ye L, Fu J, Lv H, Mu D, Dong C, Lin Z, Wu Y, Shi J. Zhang Y, et al. Among authors: lv h. Food Chem. 2023 Oct 27;437(Pt 1):137860. doi: 10.1016/j.foodchem.2023.137860. Online ahead of print. Food Chem. 2023. PMID: 39491256

7

Nontargeted Analysis Using Ultraperformance Liquid Chromatography-Quadrupole Time-of-Flight Mass Spectrometry Uncovers the Effects of Harvest Season on the Metabolites and Taste Quality of Tea (Camellia sinensis L.).

Dai W, Qi D, Yang T, Lv H, Guo L, Zhang Y, Zhu Y, Peng Q, Xie D, Tan J, Lin Z. Dai W, et al. Among authors: lv h. J Agric Food Chem. 2015 Nov 11;63(44):9869-78. doi: 10.1021/acs.jafc.5b03967. Epub 2015 Oct 30. J Agric Food Chem. 2015. PMID: 26494158

8

Nontargeted Modification-Specific Metabolomics Investigation of Glycosylated Secondary Metabolites in Tea (Camellia sinensis L.) Based on Liquid Chromatography-High-Resolution Mass Spectrometry.

Dai W, Tan J, Lu M, Xie D, Li P, Lv H, Zhu Y, Guo L, Zhang Y, Peng Q, Lin Z. Dai W, et al. Among authors: lv h. J Agric Food Chem. 2016 Sep 7;64(35):6783-90. doi: 10.1021/acs.jafc.6b02411. Epub 2016 Aug 25. J Agric Food Chem. 2016. PMID: 27541009

9

Phytochemical profiles and antioxidant activities of Chinese dark teas obtained by different processing technologies.

Lv HP, Zhang Y, Shi J, Lin Z. Lv HP, et al. Food Res Int. 2017 Oct;100(Pt 3):486-493. doi: 10.1016/j.foodres.2016.10.024. Epub 2016 Oct 15. Food Res Int. 2017. PMID: 28964372

10

Application of metabolomics profiling in the analysis of metabolites and taste quality in different subtypes of white tea.

Yang C, Hu Z, Lu M, Li P, Tan J, Chen M, Lv H, Zhu Y, Zhang Y, Guo L, Peng Q, Dai W, Lin Z. Yang C, et al. Among authors: lv h. Food Res Int. 2018 Apr;106:909-919. doi: 10.1016/j.foodres.2018.01.069. Epub 2018 Jan 31. Food Res Int. 2018. PMID: 29580004

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