Leaderboards/Tea Polyphenols and Effects

Tea Polyphenols and Effects

Last updated July 15, 2026

Rising Stars

Fresh ink, massive impact

Researchers

1
Anila Antony
University of Auckland
2
Songguang Zhao
Jiangsu University
3
Xin Fang
Huazhong Agricultural University
4
Xuexue Zheng
Hunan Agricultural University
5
Valdeir Viana Freitas
Universidade Federal de Viçosa
6
Zongde Jiang
Anhui Agricultural University
7
Lizeng Cheng
Shanghai Jiao Tong University
8
Shiyuan Ma
Sichuan University
9
Kevser Kandemir
İstanbul Sabahattin Zaim Üniversitesi
10
Xujiang Shan
Chinese Academy of Agricultural Sciences

Papers

1
Coffee: A comprehensive overview of origin, market, and the quality process
Trends in Food Science & Technology|2024
131 cit.
2
Publication in Journal of Food Engineering (2025) [48 citations, W4406814411]
Journal of Food Engineering|2025
48 cit.
3
Key umami taste contributors in Longjing green tea uncovered by integrated means of sensory quantitative descriptive analysis, metabolomics, quantification analysis and taste addition experiments
Food Chemistry|2024
47 cit.
4
Publication in Food Chemistry (2024) [37 citations, W4402738434]
Food Chemistry|2024
37 cit.
5
Influence of roasting levels on chemical composition and sensory quality of Arabica and Robusta coffee: A comparative study
Food Bioscience|2024
24 cit.
6
Stochastic and deterministic processes shape microbial communities and flavor characteristics of strong-flavor daqu during storage
International Journal of Food Microbiology|2024
24 cit.
7
Publication in Food Bioscience (2024) [23 citations, W4396936733]
Food Bioscience|2024
23 cit.
8
Publication in Current Research in Food Science (2025) [21 citations, W4407727525]
Current Research in Food Science|2025
21 cit.
9
Publication in Trends in Food Science & Technology (2025) [20 citations, W4406598449]
Trends in Food Science & Technology|2025
20 cit.
10
Exploring core functional fungi driving the metabolic conversion in the industrial pile fermentation of Qingzhuan tea
Food Research International|2024
19 cit.

Emerging Leaders

Drafting the new consensus

Researchers

1
Haibo Yuan
Anhui Agricultural University
2
Ren‐You Gan
Hong Kong Polytechnic University
3
Yongwen Jiang
Tea Research Institute
4
Shili Sun
University of Washington
5
Mingzhi Zhu
Hunan Agricultural University
6
Ming Zhao
Yunnan Agricultural University
7
Yongwen Jiang
Ministry of Agriculture and Rural Affairs
8
Chunwang Dong
Shandong Academy of Agricultural Sciences
9
Zhaoliang Zhang
Anhui Agricultural University
10
Jingming Ning
Anhui Agricultural University

Papers

1
Insight into aroma dynamic changes during the whole manufacturing process of chestnut-like aroma green tea by combining GC-E-Nose, GC-IMS, and GC × GC-TOFMS
Food Chemistry|2022
146 cit.
2
Characterization of the key aroma compounds in black teas with different aroma types by using gas chromatography electronic nose, gas chromatography-ion mobility spectrometry, and odor activity value analysis
LWT|2022
106 cit.
3
A lightweight tea bud detection model based on Yolov5
Computers and Electronics in Agriculture|2023
97 cit.
4
Cannabis sativa bioactive compounds and their extraction, separation, purification, and identification technologies: An updated review
TrAC Trends in Analytical Chemistry|2022
95 cit.
5
Comparative Analysis of Codon Bias in the Chloroplast Genomes of Theaceae Species
Frontiers in Genetics|2022
83 cit.
6
Formation of aroma characteristics driven by volatile components during long-term storage of An tea
Food Chemistry|2023
78 cit.
7
Understanding the dynamic changes of volatile and non-volatile metabolites in black tea during processing by integrated volatolomics and UHPLC-HRMS analysis
Food Chemistry|2023
73 cit.
8
Effects of different over-fired drying methods on the aroma of Lu’an Guapian tea
Food Research International|2023
72 cit.
9
Combined analysis of transcriptome and metabolome provides insights into nano-selenium foliar applications to improve summer tea quality (Camellia sinensis)
LWT|2023
66 cit.
10
Polysaccharides from Fu brick tea ameliorate obesity by modulating gut microbiota and gut microbiota-related short chain fatty acid and amino acid metabolism
The Journal of Nutritional Biochemistry|2023
61 cit.

Current Senior Leaders

Wrote the book, still writing it

Researchers

1
Chung S. Yang
Rutgers, The State University of New Jersey
2
Hasan Mukhtar
WinnMed
3
Xiaochun Wan
Anhui Agricultural University
4
Alan Crozier
University of Glasgow
5
Augustin Scalbert
Unknown
6
Zhi Lin
Chinese Academy of Agricultural Sciences
7
John M. Pezzuto
University of Massachusetts Chan Medical School
8
Lining Cai
Princeton University
9
David Sinclair
Center for Human Genetics
10
Yukihiko Hara
Ministry of Agriculture

Papers

1
Cancer Chemopreventive Activity of Resveratrol, a Natural Product Derived from Grapes
Science|1997
4.9k cit.
2
Resveratrol improves health and survival of mice on a high-calorie diet
Nature|2006
4.2k cit.
3
Small molecule activators of sirtuins extend Saccharomyces cerevisiae lifespan
Nature|2003
3.8k cit.
4
HMDB 4.0: the human metabolome database for 2018
Nucleic Acids Research|2017
3.6k cit.
5
HMDB 3.0—The Human Metabolome Database in 2013
Nucleic Acids Research|2012
2.9k cit.
6
Antimicrobial properties of tannins
Phytochemistry|1991
2.3k cit.
7
Calorie Restriction Promotes Mammalian Cell Survival by Inducing the SIRT1 Deacetylase
Science|2004
1.9k cit.
8
Sirtuin activators mimic caloric restriction and delay ageing in metazoans
Nature|2004
1.9k cit.
9
SIRT1 Is Required for AMPK Activation and the Beneficial Effects of Resveratrol on Mitochondrial Function
Cell Metabolism|2012
1.6k cit.
10
Extrachromosomal rDNA Circles— A Cause of Aging in Yeast
Cell|1997
1.5k cit.

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