1. Antioxidant-mediated preventative effect of Dragon-pearl tea crude polyphenol extract on reserpine-induced gastric ulcers
   RUOKUN YI et al, 2015 CrossRef
2. Preventive effect of polysaccharides from the large yellow croaker swim bladder on HCl/ethanol induced gastric injury in mice.
   Shaocheng Chen et al, 2014, Exp Ther Med CrossRef
3. Preventive effect of insect tea against reserpine-induced gastric ulcers in mice
   YA-LIN ZHOU et al, 2014 CrossRef
4. Yellow tea ( Camellia sinensis L . ), a promising Chinese tea: Processing, chemical constituents and health benefits
   Jingyi Xu et al, 2018, Food Research International CrossRef
5. Evaluation of Safety and Antioxidant Activity of Yellow Tea (Camellia sinensis) Extract for Application in Food
   Małgorzata Kujawska et al, 2016, Journal of Medicinal Food CrossRef
6. Kombucha: A Promising Functional Beverage Prepared From Tea
   Somnath Chakravorty et al, 2019 CrossRef
7. Six types of tea reduce high-fat-diet-induced fat accumulation in mice by increasing lipid metabolism and suppressing inflammation
   Chen Liu et al, 2019, Food Funct. CrossRef
8. Preventive Effect of Polysaccharide of Larimichthys crocea Swim Bladder on Reserpine Induced Gastric Ulcer in ICR Mice.
   Gui-Jie Li et al, 2014, Korean J. Physiol. Pharmacol. CrossRef
9. Microbial Safety of Nonalcoholic Beverages
   C.S. Ranadheera et al, 2020 CrossRef
10. Effects of two yellowing process on colour, taste and nonvolatile compounds of bud yellow tea
    Yuming Wei et al, 2020, Int J Food Sci Technol CrossRef
11. Mixtures of Tea and Citrus maxima (pomelo) Alleviate Lipid Deposition in HepG2 Cells Through the AMPK/ACC Signaling Pathway
    Ran An et al, 2020, Journal of Medicinal Food CrossRef
12. Analysis of taste characteristics and identification of key chemical components of fifteen Chinese yellow tea samples
    Zhi-hui Wang et al, 2020, J Food Sci Technol CrossRef
13. The profile of dynamic changes in yellow tea quality and chemical composition during yellowing process
    Yuming Wei et al, 2020, LWT CrossRef
14. Synthesis and Physicochemical Evaluation of Bees’ Chitosan-Based Hydrogels Modified with Yellow Tea Extract
    Sonia Kudłacik-Kramarczyk et al, 2021, Materials CrossRef
15. Characterization of Roasting Time on Sensory Quality, Color, Taste, and Nonvolatile Compounds of Yuan An Yellow Tea
    Fei Ye et al, 2022, Molecules CrossRef
16. New Perspectives on Sleep Regulation by Tea: Harmonizing Pathological Sleep and Energy Balance under Stress
    Jin Ouyang et al, 2022, Foods CrossRef
17. Tea as a natural gift for discovering antiviral candidates
    Changjian Wang et al, 2022 CrossRef
18. Characterization of the Key Aroma Compounds in Different Aroma Types of Chinese Yellow Tea
    Xin Hong et al, 2022, Foods CrossRef
19. Aroma Formation and Transformation during Sealed Yellowing Process of Pingyang Yellow Tea
    Rong-Jian Dong et al, 2023, Food Research International CrossRef
20. Global tea production and business opportunity
    Mihir Kumar Purkait et al, 2023 CrossRef
21. Yellow tea: more than turning green leaves to yellow
    Xinyu Feng et al, 2023, Critical Reviews in Food Science and Nutrition CrossRef