Impact of Various Microbial-Fermented Methods on the Chemical Profile of Dark Tea Using a Single Raw Tea Material

Structural Characteristics and Hypolipidemic Activity of Theabrownins from Dark Tea Fermented by Single Species Eurotium cristatum PW-1

(2020) Yue Xiao et al.   Biomolecules

Distinct Changes of Metabolic Profile and Sensory Quality during Qingzhuan Tea Processing Revealed by LC-MS-Based Metabolomics

(2020) Lizeng Cheng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

High Performance Liquid Chromatography and Metabolomics Analysis of Tannase Metabolism of Gallic Acid and Gallates in Tea Leaves

(2020) Mingli Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Prebiotic Properties of Green and Dark Tea Contribute to Protective Effects in Chemical-Induced Colitis in Mice: A Fecal Microbiota Transplantation Study

(2020) Yan Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Dark tea extracts: Chemical constituents and modulatory effect on gastrointestinal function

(2020) Zhi-ping Gong et al.   BIOMEDICINE & PHARMACOTHERAPY

Combined Analysis of Transcriptome and Metabolome Reveals the Potential Mechanism of Coloration and Fruit Quality in Yellow and Purple Passiflora edulis Sims

(2020) Wenwu Qiu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Multiomic Analysis Elucidates the Reasons Underlying the Differential Metabolite Accumulation in Citrus Mature Leaves and Fruit Juice Sacs

(2020) Ling-Xia Guo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Metabolomics combined with proteomics provides a novel interpretation of the changes in nonvolatile compounds during white tea processing

(2020) Qincao Chen et al.   FOOD CHEMISTRY

Integrated proteomics and metabolomics analysis of tea leaves fermented by Aspergillus niger, Aspergillus tamarii and Aspergillus fumigatus

(2020) Yan Ma et al.   FOOD CHEMISTRY

Systemic characteristics of biomarkers and differential metabolites of raw and ripened pu-erh teas by chemical methods combined with a UPLC-QQQ-MS-based metabolomic approach

(2020) Xinxin Cao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Emulsifying Properties of Polysaccharide Conjugates Prepared from Chin-Brick Tea

(2019) Xiaoqiang Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Liupao tea extract alleviates diabetes mellitus and modulates gut microbiota in rats induced by streptozotocin and high-fat, high-sugar diet

(2019) Qianzhi Ding et al.   BIOMEDICINE & PHARMACOTHERAPY

Untargeted and targeted metabolomics reveal the chemical characteristic of pu-erh tea (Camellia assamica) during pile-fermentation

(2019) Piaopiao Long et al.   FOOD CHEMISTRY

Theabrownin from Pu-erh tea attenuates hypercholesterolemia via modulation of gut microbiota and bile acid metabolism

(2019) Fengjie Huang et al.   Nature Communications

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

(2019) Ming Zhao et al.   mSystems

Microbial bioconversion of the chemical components in dark tea

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

Effect of metal ions and pH on the emulsifying properties of polysaccharide conjugates prepared from low-grade green tea

(2019) Yu Han et al.   FOOD HYDROCOLLOIDS

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

Phytochemical profiles and antioxidant activities of Chinese dark teas obtained by different processing technologies

(2017) Hai-peng Lv et al.   FOOD RESEARCH INTERNATIONAL

Metabolomic analysis reveals the composition differences in 13 Chinese tea cultivars of different manufacturing suitabilities

(2017) Pengliang Li et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Meta-omics insights in the microbial community profiling and functional characterization of fermented foods

(2017) Gu Chen et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

In vitro α-glucosidase inhibitory activity of isolated fractions from water extract of Qingzhuan dark tea

(2016) Shuyuan Liu et al.   BMC Complementary and Alternative Medicine

Determination of Biogenic Amines in Pu-erh Tea with Precolumn Derivatization by High-Performance Liquid Chromatography

(2016) Nian-Yuan Shen et al.   Food Analytical Methods

Simultaneous determination of free amino acids in Pu-erh tea and their changes during fermentation

(2016) Yuchen Zhu et al.   FOOD CHEMISTRY

Production of theabrownins using a crude fungal enzyme concentrate

(2016) Qiuping Wang et al.   JOURNAL OF BIOTECHNOLOGY

Diversity and Variation of Bacterial Community Revealed by MiSeq Sequencing in Chinese Dark Teas

(2016) Jianyu Fu et al.   PLoS One

Microbial biotransformation of bioactive flavonoids

(2015) Hui Cao et al.   BIOTECHNOLOGY ADVANCES

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

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

Advantage of LC-MS metabolomics to identify marker compounds in two types of Chinese dark tea after different post-fermentation processes

(2014) Liang Zhang et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Carboxymethyl- and Carboxyl-Catechins from Ripe Pu-er Tea

(2014) Li-Wen Tian et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Biotransformation and resulting biological properties of green tea polyphenols produced by probiotic bacteria

(2014) Ana M. López de Lacey et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Identification of regioisomers of methylated kaempferol and quercetin by ultra high performance liquid chromatography quadrupole time-of-flight (UHPLC–QTOF) tandem mass spectrometry combined with diagnostic fragmentation pattern analysis

(2013) Chengying Ma et al.   ANALYTICA CHIMICA ACTA

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

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

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

In vitro antioxidant and pancreatic α-amylase inhibitory activity of isolated fractions from water extract of Qingzhuan tea

(2013) Qian Cheng et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

A Novel Integrated Method for Large-Scale Detection, Identification, and Quantification of Widely Targeted Metabolites: Application in the Study of Rice Metabolomics

(2013) Wei Chen et al.   Molecular Plant

Taxonomic revision of Eurotium and transfer of species to Aspergillus

(2013) Vit Hubka et al.   MYCOLOGIA

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

Methylation of Dietary Flavones Increases Their Metabolic Stability and Chemopreventive Effects

(2009) Thomas Walle   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Characterization of Pu-erh Tea Using Chemical and Metabolic Profiling Approaches

(2009) Guoxiang Xie et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Bioavailability issues in studying the health effects of plant polyphenolic compounds

(2008) Chung S. Yang et al.   MOLECULAR NUTRITION & FOOD RESEARCH