UPLC–QQQ–MS/MS-based widely targeted metabolomic analysis reveals the effect of solid-state fermentation with Eurotium cristatum on the dynamic changes in the metabolite profile of dark tea

Widely targeted metabolomics analysis reveals new biomarkers and mechanistic insights on chestnut (Castanea mollissima Bl.) calcification process

(2021) Jiaqi Xiao et al.   FOOD RESEARCH INTERNATIONAL

Metabolite profiling, antioxidant and α-glucosidase inhibitory activities of buckwheat processed by solid-state fermentation with Eurotium cristatum YL-1

(2021) Yu Xiao et al.   FOOD RESEARCH INTERNATIONAL

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

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

Widely targeted metabolomic analysis reveals dynamic changes in non-volatile and volatile metabolites during green tea processing

(2021) Huajie Wang et al.   FOOD CHEMISTRY

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

Comparison of chemical constituents of Eurotium cristatum-mediated pure and mixed fermentation in summer-autumn tea

(2021) Xin Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Dynamic changes of metabolic profile and taste quality during the long-term aging of Qingzhuan Tea: The impact of storage age

(2021) Lizeng Cheng et al.   FOOD CHEMISTRY

Widely targeted metabolomics characterizes the dynamic changes of chemical profile in postharvest peanut sprouts grown under the dark and light conditions

(2021) Yuan Xiao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Structural Characteristics and Hypolipidemic Activity of Theabrownins from Dark Tea Fermented by Single Species Eurotium cristatum PW-1

(2020) Yue Xiao et al.   Biomolecules

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

Identification of key metabolites based on non-targeted metabolomics and chemometrics analyses provides insights into bitterness in Kucha [Camellia kucha (Chang et Wang) Chang]

(2020) Dandan Qin et al.   FOOD RESEARCH INTERNATIONAL

Systemic characteristics of biomarkers and differential metabolites of raw and ripened pu-erh teas by chemical methods combined with a UPLC-QQQ-MS-based metabolomic approach

(2020) Xinxin Cao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comprehensive ESI-Q TRAP-MS/MS based characterization of metabolome of two mango (Mangifera indica L) cultivars from China

(2020) Lin Tan et al.   Scientific Reports

Effects of novel fermentation method on the biochemical components change and quality formation of Congou black tea

(2020) Jinjie Hua et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Dynamic changes in the metabolite profile and taste characteristics of Fu brick tea during the manufacturing process

(2020) Qin Li 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

Shifts in diversity and function of the bacterial community during the manufacture of Fu brick tea

(2019) Qin Li et al.   FOOD MICROBIOLOGY

Analysis of Young Shoots of ‘Anji Baicha’ (Camellia sinensis ) at Three Developmental Stages Using Nontargeted LC-MS-Based Metabolomics

(2019) Chaozhen Zeng et al.   JOURNAL OF FOOD SCIENCE

Improvement of the Quality of Ginkgo biloba Leaves Fermented by Eurotium cristatum as High Value-Added Feed

(2019) Minmin Zou et al.   Processes

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

(2019) Ming Zhao et al.   mSystems

Comparative metabolomics reveals differences in flavonoid metabolites among different coloured buckwheat flowers

(2019) Jing Li et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

The biochemical characteristics of a novel fermented loose tea by Eurotium cristatum (MF800948) and its hypolipidemic activity in a zebrafish model

(2019) Yue Xiao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Microbial bioconversion of the chemical components in dark tea

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

Application of metabolomics profiling in the analysis of metabolites and taste quality in different subtypes of white tea

(2018) Chen Yang et al.   FOOD RESEARCH INTERNATIONAL

Physicochemical properties and biological activities of a high-theabrownins instant Pu-erh tea produced using Aspergillus tubingensis

(2018) Qiuping Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Chemical compositions of Pu'er tea fermented by Eurotium Cristatum and their lipid-lowering activity

(2018) Chenkai Jiang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

A comparative UHPLC-QqQ-MS-based metabolomics approach for evaluating Chinese and North American wild rice

(2018) Ning Yan et al.   FOOD CHEMISTRY

Non-targeted metabolomics reveals distinct chemical compositions among different grades of Bai Mudan white tea

(2018) Wenjie Yue et al.   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

Simultaneous determination of free amino acids in Pu-erh tea and their changes during fermentation

(2016) Yuchen Zhu 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

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

Chinese dark teas: Postfermentation, chemistry and biological activities

(2013) Liang Zhang et al.   FOOD RESEARCH INTERNATIONAL

A Novel Integrated Method for Large-Scale Detection, Identification, and Quantification of Widely Targeted Metabolites: Application in the Study of Rice Metabolomics

(2013) Wei Chen et al.   Molecular Plant

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

New Triterpenoids and Other Constituents from a Special Microbial-Fermented Tea—Fuzhuan Brick Tea

(2010) Tie-Jun Ling et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY