Long Ze Lin


Affiliation: Agricultural Research Service
Country: USA


  1. Lin L, Chen P, Harnly J. New phenolic components and chromatographic profiles of green and fermented teas. J Agric Food Chem. 2008;56:8130-40 pubmed publisher
    ..Over 30 phenolics are new for tea, and this is the first phenolic profile to simultaneously detect C- and O-glycosylated flavonoids, catechins, proanthocyanidins, phenolic acid derivatives, and purine alkaloids. ..
  2. Lin L, Harnly J. LC-PDA-ESI/MS identification of the phenolic components of three compositae spices: chamomile, tarragon, and Mexican arnica. Nat Prod Commun. 2012;7:749-52 pubmed
    ..More than half of the phenol compounds for each spice had not been previously reported. The phenolic profile can be used for plant authentication and to correlate with biological activities. ..
  3. Lin L, Harnly J. Phenolic compounds and chromatographic profiles of pear skins (Pyrus spp.). J Agric Food Chem. 2008;56:9094-101 pubmed publisher
    ..Red D'Anjou, D'Anjou, and Seckel pears also contained cyanidin 3-O-glucoside. Thirty-two phenolic compounds are reported in pear skins for the first time...
  4. Lin L, Harnly J. Identification of hydroxycinnamoylquinic acids of arnica flowers and burdock roots using a standardized LC-DAD-ESI/MS profiling method. J Agric Food Chem. 2008;56:10105-14 pubmed publisher
    ..and burdock roots (Arctium lappa L.), respectively. Of these, 22 are reported for the first time. ..
  5. Lin L, Harnly J. Identification of the phenolic components of collard greens, kale, and Chinese broccoli. J Agric Food Chem. 2009;57:7401-8 pubmed publisher
    ..This is the first report for most of these phenolics in collard greens and Chinese broccoli and for >20 of them in kale. ..