Influence of Eurotium cristatum and Aspergillus niger individual and collaborative inoculation on volatile profile in liquid-state fermentation of instant dark teas

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

Comparing characteristic aroma components of bead-shaped green teas from different regions using headspace solid-phase microextraction and gas chromatography–mass spectrometry/olfactometry combined with chemometrics

(2020) Panpan Liu et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Aroma enhancement of instant green tea infusion using β-glucosidase and β-xylosidase

(2020) Ting Zhang et al.   FOOD CHEMISTRY

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

Tea aroma formation from six model manufacturing processes

(2019) Zhihui Feng et al.   FOOD CHEMISTRY

Lexicon development and quantitative descriptive analysis of Hunan fuzhuan brick tea infusion

(2019) Huan-Huan Li et al.   FOOD RESEARCH INTERNATIONAL

Citrus mangshanensis Pollen Confers a Xenia Effect on Linalool Oxide Accumulation in Pummelo Fruit by Enhancing the Expression of a Cytochrome P450 78A7 Gene CitLO1

(2019) Haipeng Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparison of Potent Odorants in Raw and Ripened Pu-Erh Tea Infusions Based on Odor Activity Value Calculation and Multivariate Analysis: Understanding the Role of Pile Fermentation

(2019) Xueli Pang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Suppressive Interaction Approach for Masking Stale Note of Instant Ripened Pu-Erh Tea Products

(2019) Ting Zhang et al.   MOLECULES

Study on the effects of rapid aging technology on the aroma quality of white tea using GC–MS combined with chemometrics: In comparison with natural aged and fresh white tea

(2018) Dandan Qi et al.   FOOD CHEMISTRY

Study of the biochemical formation pathway of aroma compound 1-phenylethanol in tea ( Camellia sinensis (L.) O. Kuntze) flowers and other plants

(2018) Ying Zhou et al.   FOOD CHEMISTRY

Revealing the influence of microbiota on the quality of Pu-erh tea during fermentation process by shotgun metagenomic and metabolomic analysis

(2018) Zhongyuan Li et al.   FOOD MICROBIOLOGY

A comparative analysis for the volatile compounds of various Chinese dark teas using combinatory metabolomics and fungal solid-state fermentation

(2018) Luting Cao et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

Multiple responses optimization of instant dark tea production by submerged fermentation using response surface methodology

(2018) Yuwan Wang et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Characterising volatiles in tea ( Camellia sinensis ). Part II: Untargeted and targeted approaches to multivariate analysis

(2018) Hazel Lau et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Rapid profiling of volatile compounds in green teas using Micro-Chamber/Thermal Extractor combined with thermal desorption coupled to gas chromatography-mass spectrometry followed by multivariate statistical analysis

(2018) Yanqin Yang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Use of principal component analysis (PCA) and hierarchical cluster analysis (HCA) for multivariate association between bioactive compounds and functional properties in foods: A critical perspective

(2018) Daniel Granato et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Microbiological and chemical-sensory characteristics of three coffee varieties processed by wet fermentation

(2018) Luciana Silva Ribeiro et al.   ANNALS OF MICROBIOLOGY

Analysis of the aroma change of instant green tea induced by the treatment with enzymes from Aspergillus niger prepared by using tea stalk and potato dextrose medium

(2017) Yan Bing Zhu et al.   FLAVOUR AND FRAGRANCE JOURNAL

Effects of two enzyme extracts of Aspergillus niger on green tea aromas

(2017) Hui Ni et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Comparative genomic and transcriptomic analyses of the Fuzhuan brick tea-fermentation fungus Aspergillus cristatus

(2016) Yongyi Ge et al.   BMC GENOMICS

Comparison of Aroma-Active Volatiles in Oolong Tea Infusions Using GC–Olfactometry, GC–FPD, and GC–MS

(2015) JianCai Zhu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Optimization of Submerged Fermentation Parameters for Instant Dark Tea Production byEurotium cristatum

(2015) Hengqian Lu et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Application of gas chromatography-mass spectrometry and chemometrics methods for assessing volatile profiles of Pu-erh tea with different processing methods and ageing years

(2015) Shidong Lv et al.   RSC Advances

Comparative Analysis of Pu-erh and Fuzhuan Teas by Fully Automatic Headspace Solid-Phase Microextraction Coupled with Gas Chromatography–Mass Spectrometry and Chemometric Methods

(2014) Shidong Lv et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Combinational biosynthesis of isoprene by engineering the MEP pathway in Escherichia coli

(2014) Chun-Li Liu et al.   PROCESS BIOCHEMISTRY

Chinese dark teas: Postfermentation, chemistry and biological activities

(2013) Liang Zhang et al.   FOOD RESEARCH INTERNATIONAL

A comparative study of volatile components in green, oolong and black teas by using comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry and multivariate data analysis

(2013) Lei Zhang et al.   JOURNAL OF CHROMATOGRAPHY A

Metabolite profiling of soy sauce using gas chromatography with time-of-flight mass spectrometry and analysis of correlation with quantitative descriptive analysis

(2012) Shinya Yamamoto et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

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

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

Comparison of catechins and volatile compounds among different types of tea using high performance liquid chromatograph and gas chromatograph mass spectrometer

(2011) Kunbo Wang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

EFFECTS OF BACTERIAL STRAINS ON SENSORY QUALITY OF PU-ERH TEA IN AN IMPROVED PILE-FERMENTATION PROCESS

(2009) CHIN-SHUH CHEN et al.   JOURNAL OF SENSORY STUDIES

Fungal Biotransformation of (±)-Linalool

(2008) Marco-Antonio Mirata et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Discrimination of teas with different degrees of fermentation by SPME–GC analysis of the characteristic volatile flavour compounds

(2007) Li-Fei Wang et al.   FOOD CHEMISTRY