Brick dark tea: a review of the manufacture, chemical constituents and bioconversion of the major chemical components during fermentation
Published 2015 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Brick dark tea: a review of the manufacture, chemical constituents and bioconversion of the major chemical components during fermentation
Authors
Keywords
Brick dark tea (BDT), Fuzhuan brick tea (FBT), Processing, Chemical components, Biochemical conversion
Journal
PHYTOCHEMISTRY REVIEWS
Volume 14, Issue 3, Pages 499-523
Publisher
Springer Nature
Online
2015-03-29
DOI
10.1007/s11101-015-9402-8
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Changes of major tea polyphenols and production of four new B-ring fission metabolites of catechins from post-fermented Jing-Wei Fu brick tea
- (2015) Yun-Fei Zhu et al. FOOD CHEMISTRY
- Investigation on biochemical compositional changes during the microbial fermentation process of Fu brick tea by LC–MS based metabolomics
- (2015) Jie Xu et al. FOOD CHEMISTRY
- TMDB: A literature-curated database for small molecular compounds found from tea
- (2014) Yi Yue et al. BMC PLANT BIOLOGY
- Carboxymethyl- and Carboxyl-Catechins from Ripe Pu-er Tea
- (2014) Li-Wen Tian et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- EGCG inhibit chemical reactivity of iron through forming an Ngal–EGCG–iron complex
- (2013) Guan-Hu Bao et al. BIOMETALS
- Safety of dietary conjugated α-linolenic acid (CLNA) in a neonatal pig model
- (2013) Christian-Alexandre Castellano et al. FOOD AND CHEMICAL TOXICOLOGY
- 8-C N-ethyl-2-pyrrolidinone substituted flavan-3-ols as the marker compounds of Chinese dark teas formed in the post-fermentation process provide significant antioxidative activity
- (2013) Weinan Wang et al. FOOD CHEMISTRY
- Antibacterial activity and phytochemical profile of fermented Camellia sinensis (fuzhuan tea)
- (2013) Amy C. Keller et al. FOOD RESEARCH INTERNATIONAL
- Chinese dark teas: Postfermentation, chemistry and biological activities
- (2013) Liang Zhang et al. FOOD RESEARCH INTERNATIONAL
- Processing and chemical constituents of Pu-erh tea: A review
- (2013) Hai-peng Lv et al. FOOD RESEARCH INTERNATIONAL
- Two New Oleanane-Type Triterpenes Isolated from Japanese Post-Fermented Tea Produced by Anaerobic Microbial Fermentation
- (2013) Yong-Lin Huang et al. MOLECULES
- Hypoglycemic Effect of the Water Extract of Pu-erh Tea
- (2012) Wan-hong Du et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Fermented Tea Improves Glucose Intolerance in Mice by Enhancing Translocation of Glucose Transporter 4 in Skeletal Muscle
- (2012) Yoko Yamashita et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- New phenolic compounds from Camellia sinensis L. fermented leaves
- (2012) Ayaka Kanegae et al. Journal of Natural Medicines
- Anti-obesity and hypolipidemic effects of Fuzhuan brick tea water extract in high-fat diet-induced obese rats
- (2012) Qin Li et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- A New Norisoprenoid and Other Compounds from Fuzhuan Brick Tea
- (2012) Zhen-Mei Luo et al. MOLECULES
- Urakunoside, a New Tetraglycosyl Kaempferol from Petals of the Wabisuke Camellia cv. Tarokaja
- (2011) Natsu TANIKAWA et al. BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY
- A new catechin oxidation product and polymeric polyphenols of post-fermented tea
- (2011) He-yuan Jiang et al. FOOD CHEMISTRY
- Fermented Camellia sinensis, Fu Zhuan Tea, regulates hyperlipidemia and transcription factors involved in lipid catabolism
- (2011) Donghe Fu et al. FOOD RESEARCH INTERNATIONAL
- Fungal community associated with fermentation and storage of Fuzhuan brick-tea
- (2011) Aiqing Xu et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Determination and Comparison of γ-Aminobutyric Acid (GABA) Content in Pu-erh and Other Types of Chinese Tea
- (2011) Ming Zhao et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Comparison of the Chemical Constituents of Aged Pu-erh Tea, Ripened Pu-erh Tea, and Other Teas Using HPLC-DAD-ESI-MSn
- (2011) Liang Zhang et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- 1H NMR-based metabolomic characterization during green tea (Camellia sinensis) fermentation
- (2010) Jang-Eun Lee et al. FOOD RESEARCH INTERNATIONAL
- New Triterpenoids and Other Constituents from a Special Microbial-Fermented Tea—Fuzhuan Brick Tea
- (2010) Tie-Jun Ling et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- The chemistry of low molecular weight black tea polyphenols
- (2010) James Warren Drynan et al. NATURAL PRODUCT REPORTS
- 2-Hydroxydiplopterol, a new cytotoxic pentacyclic triterpenoid from the halotolerant fungus Aspergillus variecolor B-17
- (2009) Wen-Liang Wang et al. ARCHIVES OF PHARMACAL RESEARCH
- Chemistry of Secondary Polyphenols Produced during Processing of Tea and Selected Foods
- (2009) Takashi Tanaka et al. INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
- Quantitation of Chafurosides A and B in Tea Leaves and Isolation of Prechafurosides A and B from Oolong Tea Leaves
- (2009) Hitoshi Ishida et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Polyphenolic Chemistry of Tea and Coffee: A Century of Progress
- (2009) Yu Wang et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Characterization of Pu-erh Tea Using Chemical and Metabolic Profiling Approaches
- (2009) Guoxiang Xie et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Endodesmiadiol, a Friedelane Triterpenoid, and Other Antiplasmodial Compounds from Endodesmia calophylloides
- (2008) Erasmienne Tambou Ngouamegne et al. CHEMICAL & PHARMACEUTICAL BULLETIN
- Polyphenol contents of Pu-Erh teas and their abilities to inhibit cholesterol biosynthesis in Hep G2 cell line
- (2008) Chi-Hua Lu et al. FOOD CHEMISTRY
- New Phenolic Components and Chromatographic Profiles of Green and Fermented Teas
- (2008) Long-Ze Lin et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Potential anthelmintics: polyphenols from the tea plant Camellia sinensis L. are lethally toxic to Caenorhabditis elegans
- (2008) Daisuke Mukai et al. Journal of Natural Medicines
- Study on the increase mechanism of the caffeine content during the fermentation of tea with microorganisms
- (2007) X WANG et al. FOOD CHEMISTRY
Add your recorded webinar
Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.
Upload NowCreate your own webinar
Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.
Create Now