Changes of fungal community and non-volatile metabolites during pile-fermentation of dark green tea

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

(2021) Jiang Shi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The formation of aroma quality of dark tea during pile-fermentation based on multi-omics

(2021) Shuai Hu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

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

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

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

Nonvolatile metabolism in postharvest tea (Camellia sinensis L.) leaves: Effects of different withering treatments on nonvolatile metabolites, gene expression levels, and enzyme activity

(2020) Xinlei Yu et al.   FOOD CHEMISTRY

Biochemical components and fungal community dynamics during the flowering process of Moringa-Fu brick tea, a novel microbially fermented blended tea

(2020) Chenyu Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Analysis of bacterial and fungal communities by Illumina MiSeq platforms and characterization of Aspergillus cristatus in Fuzhuan brick tea

(2019) Ying Rui et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

(2019) Piaopiao Long et al.   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

Microbial bioconversion of the chemical components in dark tea

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

Effect of different drying methods on the sensory quality and chemical components of black tea

(2018) Fengfeng Qu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Catalytic and thermodynamic properties of β-glucosidases produced by Lichtheimia corymbifera and Byssochlamys spectabilis

(2018) Tobias Pereira de Morais et al.   PREPARATIVE BIOCHEMISTRY & BIOTECHNOLOGY

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

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

Analyses of fungal community by Illumina MiSeq platforms and characterization of Eurotium species on Liupao tea, a distinctive post-fermented tea from China

(2017) Yan Mao et al.   FOOD RESEARCH INTERNATIONAL

Study of the dynamic changes in the non-volatile chemical constituents of black tea during fermentation processing by a non-targeted metabolomics approach

(2016) Junfeng Tan et al.   FOOD RESEARCH INTERNATIONAL

The Dark-Purple Tea Cultivar ‘Ziyan’ Accumulates a Large Amount of Delphinidin-Related Anthocyanins

(2016) Yun-Song Lai et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A new anti-proliferative acylated flavonol glycoside from Fuzhuan brick-tea

(2016) Yong-Zhen Tian et al.   NATURAL PRODUCT RESEARCH

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

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

Optimisation ofα-terpineol production by limonene biotransformation usingPenicillium digitatumDSM 62840

(2015) Ya-Nan Tai et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

An Integrated Metagenomics/Metaproteomics Investigation of the Microbial Communities and Enzymes in Solid-state Fermentation of Pu-erh tea

(2015) Ming Zhao et al.   Scientific Reports

Flavonols and derivatives of gallic acid from young leaves of Toona sinensis (A. Juss.) Roemer and evaluation of their anti-oxidant capacity by chemical methods

(2014) Xiaobin Jia et al.   Pharmacognosy Magazine

Amino acids in the rhizosphere: From plants to microbes

(2013) Luke A. Moe   AMERICAN JOURNAL OF BOTANY

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

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

Change in Tea Polyphenol and Purine Alkaloid Composition during Solid-State Fungal Fermentation of Postfermented Tea

(2012) Jin-Hua Qin et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Food fermentations: Microorganisms with technological beneficial use

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

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