{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,16]],"date-time":"2026-03-16T13:01:08Z","timestamp":1773666068965,"version":"3.50.1"},"reference-count":30,"publisher":"The Journal of Food and Drug Analysis (JFDA), Food and Drug Administration, Taiwan (TFDA)","issue":"2","license":[{"start":{"date-parts":[[2018,4,1]],"date-time":"2018-04-01T00:00:00Z","timestamp":1522540800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2017,8,10]],"date-time":"2017-08-10T00:00:00Z","timestamp":1502323200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc-nd\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100004663","name":"Ministry of Science and Technology, Taiwan, ROC","doi-asserted-by":"publisher","award":["105-2622-8-005-002-TB1"],"award-info":[{"award-number":["105-2622-8-005-002-TB1"]}],"id":[{"id":"10.13039\/501100004663","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100004663","name":"Ministry of Science and Technology, Taiwan, ROC","doi-asserted-by":"publisher","award":["104-2622-B-005-005"],"award-info":[{"award-number":["104-2622-B-005-005"]}],"id":[{"id":"10.13039\/501100004663","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["jfda-online.com","elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food and Drug Analysis"],"published-print":{"date-parts":[[2018,4]]},"DOI":"10.1016\/j.jfda.2017.07.015","type":"journal-article","created":{"date-parts":[[2017,8,18]],"date-time":"2017-08-18T12:30:11Z","timestamp":1503059411000},"page":"609-619","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":14,"title":["Relative content of gallic acid over 5-galloylquinic acid as an index for the baking intensity of oolong teas"],"prefix":"10.38212","volume":"26","author":[{"given":"Miki Mei-Chi","family":"Wang","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Yun","family":"Yeh","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Yu-En","family":"Shih","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Jason Tze-Cheng","family":"Tzen","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"25385","reference":[{"key":"10.1016\/j.jfda.2017.07.015_bib1","doi-asserted-by":"crossref","first-page":"186","DOI":"10.3136\/fstr.10.186","article-title":"Changes in epigallocatechin-3-O-(3-O-methyl) gallate and strictinin contents of tea (Camellia sinensis L.) cultivar \u2018Benifuki\u2019 in various degrees of maturity and leaf order","volume":"10","author":"Maeda-Yamamoto","year":"2004","journal-title":"Food Sci Technol Res"},{"key":"10.1016\/j.jfda.2017.07.015_bib2","doi-asserted-by":"crossref","first-page":"303","DOI":"10.1016\/j.jfda.2013.12.001","article-title":"Catechin content and the degree of its galloylation in oolong tea were inversely correlated with cultivation altitude","volume":"22","author":"Chen","year":"2014","journal-title":"J Food Drug Anal"},{"key":"10.1016\/j.jfda.2017.07.015_bib3","doi-asserted-by":"crossref","first-page":"71","DOI":"10.1016\/j.jfda.2014.05.005","article-title":"Analysis of lipophilic compounds of tea coated on the surface of clay teapots","volume":"23","author":"Chung","year":"2015","journal-title":"J Food Drug Anal"},{"key":"10.1016\/j.jfda.2017.07.015_bib4","first-page":"296","article-title":"Elucidation of physiological functions of tea catechins and their practical applications","volume":"20","author":"Yukihiko","year":"2012","journal-title":"J Food Drug Anal"},{"key":"10.1016\/j.jfda.2017.07.015_bib5","doi-asserted-by":"crossref","first-page":"627","DOI":"10.1016\/j.jfda.2016.03.003","article-title":"Influence of gallic acid on \u03b1-amylase and \u03b1-glucosidase inhibitory properties of acarbose","volume":"24","author":"Oboh","year":"2016","journal-title":"J Drug Food Anal"},{"key":"10.1016\/j.jfda.2017.07.015_bib6","doi-asserted-by":"crossref","first-page":"10","DOI":"10.1016\/j.antiviral.2010.06.008","article-title":"Antiviral effect of strictinin on influenza virus replication","volume":"88","author":"Saha","year":"2010","journal-title":"Antivir Res"},{"key":"10.1016\/j.jfda.2017.07.015_bib7","doi-asserted-by":"crossref","first-page":"116","DOI":"10.1016\/j.jfda.2014.07.007","article-title":"Significant elevation of antiviral activity of strictinin from Pu'er tea after thermal degradation to ellagic acid and gallic acid","volume":"23","author":"Chen","year":"2015","journal-title":"J Food Drug Anal"},{"key":"10.1016\/j.jfda.2017.07.015_bib8","doi-asserted-by":"crossref","first-page":"722","DOI":"10.1016\/j.jfda.2016.03.014","article-title":"Antibacterial and laxative activities of strictinin isolated from Pu'er tea (Cammelia sinensis)","volume":"24","author":"Hsieh","year":"2016","journal-title":"J Food Drug Anal"},{"key":"10.1016\/j.jfda.2017.07.015_bib9","doi-asserted-by":"crossref","first-page":"851","DOI":"10.1248\/cpb.56.851","article-title":"Structural determination and DPPH radical-scavenging activity of two acylated flavonoid tetraglycosides in oolong tea (Camellia sinensis)","volume":"56","author":"Lee","year":"2008","journal-title":"Chem Pharm Bull (Tokyo)"},{"key":"10.1016\/j.jfda.2017.07.015_bib10","doi-asserted-by":"crossref","first-page":"5085","DOI":"10.1021\/jf501425m","article-title":"Teaghrelins, unique acylated flavonoid tetraglycosides in Chin-shin oolong tea, are putative oral agonists of the ghrelin receptor","volume":"62","author":"Lo","year":"2014","journal-title":"J Agric Food Chem"},{"key":"10.1016\/j.jfda.2017.07.015_bib11","doi-asserted-by":"crossref","first-page":"660","DOI":"10.1016\/j.jfda.2015.04.005","article-title":"Identification of biosynthetic intermediates of teaghrelins and teaghrelinlike compounds in oolong teas, and their molecular docking to the ghrelin receptor","volume":"23","author":"Hsieh","year":"2015","journal-title":"J Drug Food Anal"},{"key":"10.1016\/j.jfda.2017.07.015_bib12","doi-asserted-by":"crossref","first-page":"61","DOI":"10.1016\/S0031-9422(03)00355-8","article-title":"Thoughts on thearubigins","volume":"64","author":"Haslam","year":"2003","journal-title":"Phytochemistry"},{"key":"10.1016\/j.jfda.2017.07.015_bib13","doi-asserted-by":"crossref","first-page":"500","DOI":"10.1016\/j.jfda.2016.01.011","article-title":"Effect of shaking process on correlations between catechins and volatiles in oolong tea","volume":"24","author":"Lin","year":"2016","journal-title":"J Drug Food Anal"},{"key":"10.1016\/j.jfda.2017.07.015_bib14","doi-asserted-by":"crossref","first-page":"7950","DOI":"10.1021\/jf801688b","article-title":"Massive accumulation of gallic acid and unique occurrence of myricetin, quercetin, and kaempferol in preparing old oolong tea","volume":"56","author":"Lee","year":"2008","journal-title":"J Agric Food Chem"},{"key":"10.1016\/j.jfda.2017.07.015_bib15","doi-asserted-by":"crossref","first-page":"732","DOI":"10.1016\/j.foodres.2012.07.007","article-title":"Effects of baking and aging on the changes of phenolic and volatile compounds in the preparation of old Tieguanyin oolong teas","volume":"53","author":"Chen","year":"2013","journal-title":"Food Res Int"},{"key":"10.1016\/j.jfda.2017.07.015_bib16","first-page":"164","article-title":"Concurrent accumulation of myricetin and gallic acid putatively responsible for the umami taste of a specialized old oolong tea","volume":"1","author":"Li","year":"2013","journal-title":"J Food Nutr Res"},{"key":"10.1016\/j.jfda.2017.07.015_bib17","doi-asserted-by":"crossref","first-page":"851","DOI":"10.1002\/rcm.4442","article-title":"Study the releasing of gallic acid from (-)-epigallocatechin gallate in old oolong tea by mass spectrometry","volume":"24","author":"Lee","year":"2010","journal-title":"Rapid Commun Mass Spectrom"},{"key":"10.1016\/j.jfda.2017.07.015_bib18","doi-asserted-by":"crossref","first-page":"293","DOI":"10.1002\/jsfa.4184","article-title":"Changes in volatile compounds upon aging and drying in oolong tea production","volume":"91","author":"Kuo","year":"2011","journal-title":"J Sci Food Agric"},{"key":"10.1016\/j.jfda.2017.07.015_bib19","doi-asserted-by":"crossref","DOI":"10.1016\/j.jfda.2016.08.008","article-title":"In\u00a0vitro assay to estimate tea astringency via observing flotation of artificial oil bodies sheltered by caleosin fused with histatin 3","author":"Shih","year":"2017","journal-title":"J Food Drug Anal"},{"key":"10.1016\/j.jfda.2017.07.015_bib20","doi-asserted-by":"crossref","first-page":"1263","DOI":"10.1016\/j.foodchem.2006.10.031","article-title":"Impact of heating on chemical compositions of green tea liquor","volume":"103","author":"Kim","year":"2007","journal-title":"Food Chem"},{"key":"10.1016\/j.jfda.2017.07.015_bib21","doi-asserted-by":"crossref","first-page":"4227","DOI":"10.1021\/jf0003597","article-title":"Effects of heat processing and storage on flavanols and sensory qualities of green tea beverage","volume":"48","author":"Wang","year":"2000","journal-title":"J Agric Food Chem"},{"key":"10.1016\/j.jfda.2017.07.015_bib22","doi-asserted-by":"crossref","first-page":"102","DOI":"10.1016\/j.ejphar.2010.05.043","article-title":"Gallic acid suppresses cell viability, proliferation, invasion and angiogenesis in human glioma cells","volume":"641","author":"Lu","year":"2010","journal-title":"Eur J Pharmacol"},{"key":"10.1016\/j.jfda.2017.07.015_bib23","doi-asserted-by":"crossref","first-page":"112","DOI":"10.1016\/j.cbi.2010.11.005","article-title":"Insulin-secretagogue, antihyperlipidemic and other protective effects of gallic acid isolated from Terminalia bellerica Roxb. in streptozotocin-induced diabetic rats","volume":"189","author":"Latha","year":"2011","journal-title":"Chem Biol Interact"},{"key":"10.1016\/j.jfda.2017.07.015_bib24","doi-asserted-by":"crossref","first-page":"239","DOI":"10.4103\/0974-8490.89743","article-title":"Cardioprotective effects of gallic acid in diabetes-induced myocardial dysfunction in rats","volume":"3","author":"Patel","year":"2011","journal-title":"Pharmacogn Res"},{"key":"10.1016\/j.jfda.2017.07.015_bib25","doi-asserted-by":"crossref","first-page":"1734","DOI":"10.1016\/j.fct.2012.02.033","article-title":"Gallic acid inhibits migration and invasion in human osteosarcoma U-2 OS cells through suppressing the matrix metalloproteinase-2\/-9, protein kinase B (PKB) and PKC signaling pathways","volume":"50","author":"Liao","year":"2012","journal-title":"Food Chem Toxicol"},{"key":"10.1016\/j.jfda.2017.07.015_bib26","doi-asserted-by":"crossref","first-page":"2688","DOI":"10.1021\/jf0525232","article-title":"Molecular and sensory studies on the umami taste of Japanese green tea","volume":"54","author":"Kaneko","year":"2006","journal-title":"J Agric Food Chem"},{"key":"10.1016\/j.jfda.2017.07.015_bib27","doi-asserted-by":"crossref","first-page":"632","DOI":"10.1016\/j.foodchem.2009.10.048","article-title":"Determination of tea fermentation degree by a rapid micellar electrokinetic chromatography","volume":"120","author":"Hsiao","year":"2010","journal-title":"Food Chem"},{"key":"10.1016\/j.jfda.2017.07.015_bib28","doi-asserted-by":"crossref","first-page":"1346","DOI":"10.3390\/molecules21101346","article-title":"Gallic acid content in Taiwanese teas at different degrees of fermentation and its antioxidant activity by inhibiting PKC activation: in\u00a0vitro and in silico studies","volume":"21","author":"Teeradate ongpichitchoke","year":"2016","journal-title":"Molecules"},{"key":"10.1016\/j.jfda.2017.07.015_bib29","doi-asserted-by":"crossref","first-page":"392","DOI":"10.1016\/j.foodchem.2006.05.032","article-title":"Changes in content of organic acids and tea polyphenols during kombucha tea fermentation","volume":"102","author":"Jayabalan","year":"2007","journal-title":"Food Chem"},{"key":"10.1016\/j.jfda.2017.07.015_bib30","doi-asserted-by":"crossref","first-page":"415","DOI":"10.1080\/07352689709701956","article-title":"Tea chemistry","volume":"16","author":"Harbowy","year":"1997","journal-title":"Crit Rev Plant Sci"}],"container-title":["Journal of Food and Drug Analysis"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S1021949817301527?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S1021949817301527?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S1021949817301527?httpAccept=text\/plain","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2022,10,24]],"date-time":"2022-10-24T18:18:59Z","timestamp":1666635539000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S1021949817301527"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2018,4]]},"references-count":30,"journal-issue":{"issue":"2","published-print":{"date-parts":[[2018,4]]}},"alternative-id":["S1021949817301527"],"URL":"https:\/\/doi.org\/10.1016\/j.jfda.2017.07.015","relation":{},"ISSN":["1021-9498"],"issn-type":[{"value":"1021-9498","type":"print"}],"subject":[],"published":{"date-parts":[[2018,4]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Relative content of gallic acid over 5-galloylquinic acid as an index for the baking intensity of oolong teas","name":"articletitle","label":"Article Title"},{"value":"Journal of Food and Drug Analysis","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.jfda.2017.07.015","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2017 Food and Drug Administration, Taiwan. Published by Elsevier Taiwan LLC.","name":"copyright","label":"Copyright"}]}}