Comparison of chemical constituents of Eurotium cristatum-mediated pure and mixed fermentation in summer-autumn tea

Multivariate analysis reveals effect of glutathione-enriched inactive dry yeast on amino acids and volatile components of kiwi wine

(2020) Dan LIU et al.   FOOD CHEMISTRY

SOYBEAN LECITHIN ENHANCED CELLULASE PRODUCTION BY PENICILLIUM OXALICUM JG IN A SCALED-UP BIOCONVERSION PROCESS

(2020) XIAORONG GAO et al.   CELLULOSE CHEMISTRY AND TECHNOLOGY

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

(2020) Yan Ma et al.   FOOD CHEMISTRY

A Review of the Role of Green Tea (Camellia sinensis) in Antiphotoaging, Stress Resistance, Neuroprotection, and Autophagy

(2019) Mani Prasanth et al.   Nutrients

A functional polysaccharide film forming by pectin, chitosan, and tea polyphenols

(2019) Hao-Xiang Gao et al.   CARBOHYDRATE POLYMERS

Saccharomyces cerevisiae-Starmerella bacillaris strains interaction modulates chemical and volatile profile in red wine mixed fermentations

(2019) Vasileios Englezos et al.   FOOD RESEARCH INTERNATIONAL

Improvement of the Quality of Ginkgo biloba Leaves Fermented by Eurotium cristatum as High Value-Added Feed

(2019) Minmin Zou et al.   Processes

Evaluation of the non-aldehyde volatile compounds formed during deep-fat frying process

(2018) Qing Zhang et al.   FOOD CHEMISTRY

Supplemental summer-autumn tea leaf (Camellia sinensis) improve the immune status of broilers

(2018) Yijun Wang et al.   JOURNAL OF APPLIED ANIMAL RESEARCH

Biochemical Components Associated With Microbial Community Shift During the Pile-Fermentation of Primary Dark Tea

(2018) Qin Li et al.   Frontiers in Microbiology

Effect of Seasonal Variations and Growth Conditions on Carbohydrate Partitioning in Different Organs and the Quality of Bush Tea

(2018) Mudau N. Fhatuwani et al.   HORTSCIENCE

On-line screening and identification of free radical scavenging compounds in Angelica dahurica fermented with Eurotium cristatum using an HPLC-PDA-Triple-TOF-MS/MS-ABTS system

(2018) Si-Duo Zhou et al.   FOOD CHEMISTRY

Aroma characterization of a wild plant (Sanguisorba albanica) from Kosovo using multiple headspace solid phase microextraction combined with gas chromatography-mass spectrometry-olfactometry

(2018) Andrea Sabbatini et al.   FOOD RESEARCH INTERNATIONAL

Characterization of peel and pulp proanthocyanidins and carotenoids during ripening in persimmon “Kaki Tipo” cv, cultivated in Italy

(2018) Matteo Bordiga et al.   FOOD RESEARCH INTERNATIONAL

Evaluation of microbial toxins, trace elements and sensory properties of a high-theabrownins instant Pu-erh tea produced using Aspergillus tubingensis via submerged fermentation

(2018) Qiuping Wang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Diversity and characterization of spoilage-associated psychrotrophs in food in cold chain

(2018) Yuxiang Zhang et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Volatile composition of Fu-brick tea and Pu-erh tea analyzed by comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry

(2018) Jiang Shi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Determination of free tyrosine in equestrian supplements by LC–MS/MS and comparison of its quantity with total free amino acids content in view of doping control

(2018) Emilia Waraksa et al.   MICROCHEMICAL JOURNAL

Immune activation effects of Eurotium cristatum on T cells through NF-κB signaling pathways in humans

(2017) Zheng-Fei Yan et al.   FOOD AND AGRICULTURAL IMMUNOLOGY

Flavonoids of Kudzu Root Fermented by Eurtotium cristatum Protected Rat Pheochromocytoma Line 12 (PC12) Cells against H2O2-Induced Apoptosis

(2017) Bo Zhang et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Appropriately raising fermentation temperature beneficial to the increase of antioxidant activity and gallic acid content in Eurotium cristatum -fermented loose tea

(2017) Yanni Yao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antibacterial and antibiofilm activities of the metabolites isolated from the culture of the mangrove-derived endophytic fungus Eurotium chevalieri KUFA 0006

(2017) War War May Zin et al.   PHYTOCHEMISTRY

Fungal community succession and major components change during manufacturing process of Fu brick tea

(2017) Qin Li et al.   Scientific Reports

Brewing and volatiles analysis of three tea beers indicate a potential interaction between tea components and lager yeast

(2016) Lei Rong 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

Aromatic and sensorial profiles of young Cabernet Sauvignon wines fermented by different Chinese autochthonous Saccharomyces cerevisiae strains

(2013) Heng-Yu Liang et al.   FOOD RESEARCH INTERNATIONAL

Antibacterial activity and phytochemical profile of fermented Camellia sinensis (fuzhuan tea)

(2013) Amy C. Keller et al.   FOOD RESEARCH INTERNATIONAL

Recent studies of the volatile compounds in tea

(2013) Ziyin Yang et al.   FOOD RESEARCH INTERNATIONAL

Assessment of competition in wine fermentation among wild Saccharomyces cerevisiae strains isolated from Sangiovese grapes in Tuscany region

(2013) A. Capece et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Effect of allelic variation in three glutenin loci on dough properties and bread-making qualities of winter wheat

(2011) Miwako Ito et al.   BREEDING SCIENCE

Screening of microorganisms for bioconversion of (−)β-pinene and R-(+)-limonene to α-terpineol

(2010) Ieda Rottava et al.   LWT-FOOD SCIENCE AND TECHNOLOGY