Evolution analysis of flavor-active compounds during artificial fermentation of Pu-erh tea

Hypolipidemic, anti‐inflammatory, and anti‐atherosclerotic effects of tea before and after microbial fermentation

(2021) Xiujuan Deng et al.   Food Science & Nutrition

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

Sensory and instrumental analysis-guided exploration of odor-active compounds recovery with oil during the water-boiling extraction of Pu-erh tea

(2020) Chao Wang et al.   FOOD RESEARCH INTERNATIONAL

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

Changes of volatile compounds and odor profiles in Wuyi rock tea during processing

(2020) Xiangyang Guo et al.   FOOD CHEMISTRY

Characterization of the key aroma compounds in Laoshan green teas by application of odour activity value (OAV), gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS)

(2020) JianCai Zhu et al.   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

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

(2019) Ming Zhao et al.   mSystems

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

Identification of key odorants responsible for chestnut-like aroma quality of green teas

(2018) Yin Zhu et al.   FOOD RESEARCH INTERNATIONAL

Secondary metabolites from the fermented rice of the fungus Monascus purpureus and their bioactivities

(2018) Ho-Cheng Wu et al.   NATURAL PRODUCT RESEARCH

Recent Advances in Volatiles of Teas

(2016) Xin-Qiang Zheng et al.   MOLECULES

Studies on quality of orthodox teas made from anthocyanin-rich tea clones growing in Kangra valley, India

(2015) Robin Joshi et al.   FOOD CHEMISTRY

Simultaneous Determination of Caffeine and Some Selected Polyphenols in Wuyi Rock Tea by High-Performance Liquid Chromatography

(2014) Feng Zhao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Processing and chemical constituents of Pu-erh tea: A review

(2013) Hai-peng Lv et al.   FOOD RESEARCH INTERNATIONAL

Recent advances on the beneficial use and health implications of Pu-Erh tea

(2013) L.K. Lee et al.   FOOD RESEARCH INTERNATIONAL

Optimization of Headspace Solid-Phase Microextraction Coupled with Gas Chromatography–Mass Spectrometry for Detecting Methoxyphenolic Compounds in Pu-erh Tea

(2012) Liping Du et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Aroma characterisation of Pu-erh tea using headspace-solid phase microextraction combined with GC/MS and GC–olfactometry

(2011) Hai-Peng Lv et al.   FOOD CHEMISTRY

Effects of enzymatic action on the formation of theabrownin during solid state fermentation of Pu-erh tea

(2011) Qiuping Wang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

MetPA: a web-based metabolomics tool for pathway analysis and visualization

(2010) J. Xia et al.   BIOINFORMATICS