Characterization of key aroma compounds and core functional microorganisms in different aroma types of Liupao tea

Analysis of aroma‐active volatiles in an SDE extract of white tea

(2021) Qi Lin et al.   Food Science & Nutrition

Purification, characterization, and bioactivity of Liupao tea polysaccharides before and after fermentation

(2021) Hanao Qin et al.   FOOD CHEMISTRY

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

(2021) Qi Chen et al.   FOOD CHEMISTRY

Amount of Eurotium spp. in Chinese Liupao Tea and Its Relationship with Tea Quality

(2020) Zhongyu Li et al.   JOURNAL OF APPLIED MICROBIOLOGY

Effect of autochthonous lactic acid bacteria on fermented Yucha quality

(2020) Jing Han et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Aged fragrance formed during the post-fermentation process of dark tea at an industrial scale

(2020) Huan Zhang et al.   FOOD CHEMISTRY

Enzymatic hydrolysis and auto-isomerization during β-glucosidase treatment improve the aroma of instant white tea infusion

(2020) Hui Ni et al.   FOOD CHEMISTRY

Investigating Volatile Compounds’ Contributions to the Stale Odor of Green Tea

(2019) Qianying Dai et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

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

Dynamics and diversity of a microbial community during the fermentation of industrialized Qingcai paocai, a traditional Chinese fermented vegetable food, as assessed by Illumina MiSeq sequencing, DGGE and qPCR assay

(2018) Huipeng Liang et al.   ANNALS OF MICROBIOLOGY

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

Microbial communities and volatile metabolites in different traditional fermentation starters used for Hong Qu glutinous rice wine

(2018) Zi-Rui Huang et al.   FOOD RESEARCH INTERNATIONAL

Influence of maceration techniques on the chemical, aromatic, sensory and biogenic amine profiles of cherry wine

(2018) Shu Yang Sun et al.   JOURNAL OF THE INSTITUTE OF BREWING

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

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

Aroma composition of shalgam: a traditional Turkish lactic acid fermented beverage

(2017) Hasan Tanguler et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Characterization of thermophilic fungal community associated with pile fermentation of Pu-erh tea

(2016) Wei Zhang et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Characterization of Aroma-Active Compounds of Pu-erh Tea by Headspace Solid-Phase Microextraction (HS-SPME) and Simultaneous Distillation-Extraction (SDE) Coupled with GC-Olfactometry and GC-MS

(2015) Yong-Quan Xu et al.   Food Analytical Methods

Characterisation of microbial communities in Chinese liquor fermentation starters Daqu using nested PCR-DGGE

(2014) Liqiang Zhang et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Tritirachium egenum, a thiamine- and siderophore-auxotrophic fungal species isolated from a Penicillium rugulosum

(2010) Hugues Beguin   FEMS MICROBIOLOGY ECOLOGY

Analysis of free and glycosidically bound compounds of ash gourd (Benincasa hispida): Identification of key odorants

(2010) Jyoti Sharma et al.   FOOD CHEMISTRY