Chemical profile of a novel ripened Pu-erh tea and its metabolic conversion during pile fermentation

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

Detection and quantification of flavoalkaloids in different tea cultivars and during tea processing using UPLC-TOF-MS/MS

(2020) Peng Zhang et al.   FOOD CHEMISTRY

Dynamic Profiling of Phenolic Acids during Pu-erh Tea Fermentation Using Derivatization Liquid Chromatography–Mass Spectrometry Approach

(2019) Yahui Ge et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

(2019) Piaopiao Long et al.   FOOD CHEMISTRY

Rutin, γ-Aminobutyric Acid, Gallic Acid, and Caffeine Negatively Affect the Sweet-Mellow Taste of Congou Black Tea Infusions

(2019) Li et al.   MOLECULES

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

(2019) Fengjie Huang et al.   Nature Communications

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

(2019) Ming Zhao et al.   mSystems

Phytochemical comparison of different tea (Camellia sinensis) cultivars and its association with sensory quality of finished tea

(2019) Jia Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Microbial bioconversion of the chemical components in dark tea

(2019) Ming-zhi Zhu 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

Comprehensive Lipidome-Wide Profiling Reveals Dynamic Changes of Tea Lipids during Manufacturing Process of Black Tea

(2017) Jia Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Appropriately raising fermentation temperature beneficial to the increase of antioxidant activity and gallic acid content in Eurotium cristatum -fermented loose tea

(2017) Yanni Yao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Improving the sweet aftertaste of green tea infusion with tannase

(2016) Ying-Na Zhang et al.   FOOD CHEMISTRY

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

Fungal Isolates from a Pu-Erh Type Tea Fermentation and Their Ability to Convert Tea Polyphenols to Theabrownins

(2015) Qiuping Wang et al.   JOURNAL OF FOOD SCIENCE

8-C N-ethyl-2-pyrrolidinone substituted flavan-3-ols as the marker compounds of Chinese dark teas formed in the post-fermentation process provide significant antioxidative activity

(2013) Weinan Wang et al.   FOOD CHEMISTRY

Changes in secondary metabolites of green tea during fermentation by Aspergillus oryzae and its effect on antioxidant potential

(2013) Min Ju Kim et al.   FOOD RESEARCH INTERNATIONAL

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

New phenolic compounds from Camellia sinensis L. leaves fermented with Aspergillus sp.

(2011) Rani Agustina Wulandari et al.   Journal of Natural Medicines

Antiobesity Effects of Chinese Black Tea (Pu-erh Tea) Extract and Gallic Acid

(2011) Yasuyuki Oi et al.   PHYTOTHERAPY RESEARCH

Procyanidin Dimers Are Metabolized by Human Microbiota with 2-(3,4-Dihydroxyphenyl)acetic Acid and 5-(3,4-Dihydroxyphenyl)-γ-valerolactone as the Major Metabolites

(2009) Maaike M. Appeldoorn et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY