Shili H. Sun

Guangdong Academy Of Agricultural Sciences / Guangdong Provincial Key Laboratory Of Tea Plant Resources Innovation & Utilization
Guangzhou, 510640, China

Last Updated: 09/26/2026

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Found 38 publications

Study on bitterness reduction and aroma enrichment of Kejia green tea based on storage duration through UPLC-MS/GC-MS technology.

Study on bitterness reduction and aroma enrichment of Kejia green tea based on storage duration through UPLC-MS/GC-MS technology.

Journal: Food chemistry: X

Published: October 20, 2025

Preliminary tossing post-harvest: Unraveling its role in aroma enhancement of large-leaf oolong tea.

Preliminary tossing post-harvest: Unraveling its role in aroma enhancement of large-leaf oolong tea.

Journal: Food chemistry: X

Published: July 24, 2025

Low-Dose, Post-Storage Dancong Tea Attenuates Hydroalcohol-Induced Gastric Damage via Modulation Antioxidant and Anti-Inflammatory Pathways.

Low-Dose, Post-Storage Dancong Tea Attenuates Hydroalcohol-Induced Gastric Damage via Modulation Antioxidant and Anti-Inflammatory Pathways.

Journal: Foods (Basel, Switzerland)

Published: April 29, 2025

Metabolomics-based analysis of the effects of differences in soluble sugars on the sweetness quality of six major tea types in China.

Metabolomics-based analysis of the effects of differences in soluble sugars on the sweetness quality of six major tea types in China.

Journal: Food & function

Published: April 22, 2025

Analysis of volatile metabolites and differences in aroma quality of green tea, black tea and oolong tea prepared from highly aromatic tea variety (Dancong).

Analysis of volatile metabolites and differences in aroma quality of green tea, black tea and oolong tea prepared from highly aromatic tea variety (Dancong).

Journal: Food research international (Ottawa, Ont.)

Published: April 07, 2025

Mechanism of Green Tea Peptides in Lowering Blood Pressure and Alleviating Renal Injury Induced by Hypertension Through the Ang II/TGF-β1/SMAD Signaling Pathway.

Mechanism of Green Tea Peptides in Lowering Blood Pressure and Alleviating Renal Injury Induced by Hypertension Through the Ang II/TGF-β1/SMAD Signaling Pathway.

Journal: Nutrients

Published: March 08, 2025

Effects of Pile-Fermentation Duration on the Taste Quality of Single-Cultivar Large-Leaf Dark Tea: Insights from Metabolomics and Microbiomics.

Effects of Pile-Fermentation Duration on the Taste Quality of Single-Cultivar Large-Leaf Dark Tea: Insights from Metabolomics and Microbiomics.

Journal: Foods (Basel, Switzerland)

Published: December 13, 2024

Key Metabolites Influencing Astringency and Bitterness in Yinghong 9 Large-Leaf Dark Tea Before and After Pile-Fermentation.

Key Metabolites Influencing Astringency and Bitterness in Yinghong 9 Large-Leaf Dark Tea Before and After Pile-Fermentation.

Journal: Journal of agricultural and food chemistry

Published: November 27, 2024

Effect of Black Tea Polysaccharides on Alleviating Type 2 Diabetes Mellitus by Regulating PI3K/Akt/GLUT2 Pathway.

Effect of Black Tea Polysaccharides on Alleviating Type 2 Diabetes Mellitus by Regulating PI3K/Akt/GLUT2 Pathway.

Journal: Foods (Basel, Switzerland)

Published: May 10, 2024

Mechanisms and quality variations of non-volatile and volatile metabolites in black tea from various ages of tea trees: Insights from metabolomics analysis.

Mechanisms and quality variations of non-volatile and volatile metabolites in black tea from various ages of tea trees: Insights from metabolomics analysis.

Journal: Food chemistry: X

Published: March 14, 2024

Microbial Fermentation Enhances the Effect of Black Tea on Hyperlipidemia by Mediating Bile Acid Metabolism and Remodeling Intestinal Microbes.

Microbial Fermentation Enhances the Effect of Black Tea on Hyperlipidemia by Mediating Bile Acid Metabolism and Remodeling Intestinal Microbes.

Journal: Nutrients

Published: March 01, 2024

Study on flavor quality formation in green and yellow tea processing by means of UPLC-MS approach.

Study on flavor quality formation in green and yellow tea processing by means of UPLC-MS approach.

Journal: Food chemistry: X

Published: February 08, 2024

Showing 1-12 of 38

Last Updated: 09/26/2026