Integration of non-targeted metabolomics and E-tongue evaluation reveals the chemical variation and taste characteristics of five typical dark teas

State-of-the-art review of dark tea: From chemistry to health benefits

(2021) Fang-Jun Lin et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Insight into effects of isolated Eurotium cristatum from Pingwu Fuzhuan brick tea on the fermentation process and quality characteristics of Fuzhuan brick tea

(2020) Yue Xiao et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

Chemical profiling and discrimination of green tea and Pu-erh raw tea based on UPLC–Q–Orbitrap–MS/MS and chemometrics

(2020) Jiayi Zhong et al.   FOOD CHEMISTRY

Hypoglycemic and Hypolipidemic Mechanism of Tea Polysaccharides on Type 2 Diabetic Rats via Gut Microbiota and Metabolism Alteration

(2020) Haishan Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The Core Role of Bacillus subtilis and Aspergillus fumigatus in Pile-Fermentation Processing of Qingzhuan Brick Tea

(2019) Qian Xu et al.   INDIAN JOURNAL OF MICROBIOLOGY

Metabolomics based on UHPLC-Orbitrap-MS and GNPS molecular networking reveals effects of time scale and environment of storage on the metabolites and taste quality of raw Pu-erh tea

(2019) SHANSHAN XU et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Fuzhuan Brick Tea Attenuates High-Fat Diet-Induced Obesity and Associated Metabolic Disorders by Shaping Gut Microbiota

(2019) Dongmin Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Theabrownin from Pu-erh tea attenuates hypercholesterolemia via modulation of gut microbiota and bile acid metabolism

(2019) Fengjie Huang et al.   Nature Communications

Microbial bioconversion of the chemical components in dark tea

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

Mass spectrometry-based metabolomics and chemometric analysis of Pu-erh teas of various origins

(2018) Tao Wang et al.   FOOD CHEMISTRY

Plant Resources, Chemical Constituents, and Bioactivities of Tea Plants from the Genus Camellia Section Thea

(2018) Xiu-Hua Meng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Impact of Six Typical Processing Methods on the Chemical Composition of Tea Leaves Using a Single Camellia sinensis Cultivar, Longjing 43

(2018) Yijun Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Tea Polysaccharides as Potential Therapeutic Options for Metabolic Diseases

(2018) Guijie Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

LC-MS-Based Metabolomics Reveals the Chemical Changes of Polyphenols during High-Temperature Roasting of Large-Leaf Yellow Tea

(2018) Jie Zhou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Metabolic phenotyping of various tea ( Camellia sinensis L.) cultivars and understanding of their intrinsic metabolism

(2017) Hyang-Gi Ji et al.   FOOD CHEMISTRY

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

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

Production of theabrownins using a crude fungal enzyme concentrate

(2016) Qiuping Wang et al.   JOURNAL OF BIOTECHNOLOGY

Metabolomic unveiling of a diverse range of green tea (Camellia sinensis) metabolites dependent on geography

(2015) Jang-Eun Lee et al.   FOOD CHEMISTRY

Brick dark tea: a review of the manufacture, chemical constituents and bioconversion of the major chemical components during fermentation

(2015) Wen-Jun Zheng et al.   PHYTOCHEMISTRY REVIEWS

Bioactive compounds from Pu-erh tea with therapy for hyperlipidaemia

(2015) Hai-Peng Lv et al.   Journal of Functional Foods

Comparison of Phenolic Compounds and Taste of Chinese Black Tea

(2014) Kunbo Wang et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Analytical Strategy Coupled with Response Surface Methodology To Maximize the Extraction of Antioxidants from Ternary Mixtures of Green, Yellow, and Red Teas (Camellia sinensis var. sinensis)

(2014) Daniel Granato et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Discrimination and Characterization of Strawberry Juice Based on Electronic Nose and Tongue: Comparison of Different Juice Processing Approaches by LDA, PLSR, RF, and SVM

(2014) Shanshan Qiu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Chinese dark teas: Postfermentation, chemistry and biological activities

(2013) Liang Zhang et al.   FOOD RESEARCH INTERNATIONAL

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

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

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

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

(2011) Aiqing Xu 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

Determination of caffeine content and main catechins contents in green tea (Camellia sinensis L.) using taste sensor technique and multivariate calibration

(2010) Quansheng Chen et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS