Dynamic changes in the metabolite profile and taste characteristics of Fu brick tea during the manufacturing process

Characterization of the key aroma compounds and microorganisms during the manufacturing process of Fu brick tea

(2020) Qin Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Association between chemistry and taste of tea: A review

(2020) Liang Zhang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Untargeted Mass Spectrometry-Based Metabolomics Approach Unveils Molecular Changes in Raw and Processed Foods and Beverages

(2019) Julia M. Gauglitz et al.   FOOD CHEMISTRY

Shifts in diversity and function of the bacterial community during the manufacture of Fu brick tea

(2019) Qin Li et al.   FOOD MICROBIOLOGY

Integrated Meta-omics Approaches To Understand the Microbiome of Spontaneous Fermentation of Traditional Chinese Pu-erh Tea

(2019) Ming Zhao et al.   mSystems

Enzymatic synthesis of 1-o-galloylglycerol: Characterization and determination of its antioxidant properties

(2019) Siyu Zhang et al.   FOOD CHEMISTRY

Microbial bioconversion of the chemical components in dark tea

(2019) Ming-zhi Zhu et al.   FOOD CHEMISTRY

Application of metabolomics profiling in the analysis of metabolites and taste quality in different subtypes of white tea

(2018) Chen Yang et al.   FOOD RESEARCH INTERNATIONAL

Impact of Six Typical Processing Methods on the Chemical Composition of Tea Leaves Using a Single Camellia sinensis Cultivar, Longjing 43

(2018) Yijun Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Investigation of inter- and intraspecies variation through genome sequencing of Aspergillus section Nigri

(2018) Tammi C. Vesth et al.   NATURE GENETICS

Improving the taste of autumn green tea with tannase

(2018) Qing-Qing Cao et al.   FOOD CHEMISTRY

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

Nontargeted Analysis Using Ultraperformance Liquid Chromatography–Quadrupole Time-of-Flight Mass Spectrometry Uncovers the Effects of Harvest Season on the Metabolites and Taste Quality of Tea (Camellia sinensis L.)

(2015) Weidong Dai et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Brick dark tea: a review of the manufacture, chemical constituents and bioconversion of the major chemical components during fermentation

(2015) Wen-Jun Zheng et al.   PHYTOCHEMISTRY REVIEWS

TMDB: A literature-curated database for small molecular compounds found from tea

(2014) Yi Yue et al.   BMC PLANT BIOLOGY

Substituent Effects on in Vitro Antioxidizing Properties, Stability, and Solubility in Flavonoids

(2014) Merichel Plaza et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Metabolomic Analysis Using Ultra-Performance Liquid Chromatography-Quadrupole-Time of Flight Mass Spectrometry (UPLC-Q-TOF MS) Uncovers the Effects of Light Intensity and Temperature under Shading Treatments on the Metabolites in Tea

(2014) Qunfeng Zhang et al.   PLoS One

Chinese dark teas: Postfermentation, chemistry and biological activities

(2013) Liang Zhang et al.   FOOD RESEARCH INTERNATIONAL

Fuzhuanins A and B: The B-ring Fission Lactones of Flavan-3-ols from Fuzhuan Brick-Tea

(2013) Zhen-Mei Luo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Fermentation and evaluation of Klebsiella pneumoniae and K. oxytoca on the production of 2,3-butanediol

(2012) Jung-Hee Cho et al.   BIOPROCESS AND BIOSYSTEMS ENGINEERING

Fungal community associated with fermentation and storage of Fuzhuan brick-tea

(2011) Aiqing Xu et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Food fermentations: Microorganisms with technological beneficial use

(2011) François Bourdichon et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Identification and analysis of the metabolic functions of a high-salt-tolerant halophilic aromatic yeast Candida etchellsii for soy sauce production

(2011) Jie Feng et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Gallic acid suppresses cell viability, proliferation, invasion and angiogenesis in human glioma cells

(2010) Yong Lu et al.   EUROPEAN JOURNAL OF PHARMACOLOGY

Flavonols and cardiovascular disease

(2010) Francisco Perez-Vizcaino et al.   MOLECULAR ASPECTS OF MEDICINE

Ethanol production from olive prunings by autohydrolysis and fermentation with Candida tropicalis

(2010) Juan Francisco García Martín et al.   RENEWABLE ENERGY

Microbial fermented tea – a potential source of natural food preservatives

(2007) Haizhen Mo et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY