Pile-fermentation of dark tea: Conditions optimization and quality formation mechanism

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

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

Comparative analysis of chemical constituents and antioxidant activity in tea-leaves microbial fermentation of seven tea-derived fungi from ripened Pu-erh tea

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

Characterizing volatile metabolites in raw Pu’er tea stored in wet-hot or dry-cold environments by performing metabolomic analysis and using the molecular sensory science approach

(2021) Shanshan Xu et al.   FOOD CHEMISTRY

HS-SPME and GC/MS volatile component analysis of Yinghong No. 9 dark tea during the pile fermentation process

(2021) Wenji Zhang et al.   FOOD CHEMISTRY

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

(2021) Shuai Hu et al.   FOOD RESEARCH INTERNATIONAL

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

Study on improving aroma quality of summer-autumn black tea by red-light irradiation during withering

(2021) Yuchuan Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Recent advances in the application of metabolomics for food safety control and food quality analyses

(2020) Shubo Li et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Association between chemistry and taste of tea: A review

(2020) Liang Zhang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Metabolomic analysis of energy regulated germination and sprouting of organic mung bean (Vigna radiata) using NMR spectroscopy

(2019) Lin Chen et al.   FOOD CHEMISTRY

Chlorophyll Metabolism in Postharvest Tea (Camellia sinensis L.) Leaves: Variations in Color Values, Chlorophyll Derivatives, and Gene Expression Levels under Different Withering Treatments

(2019) Xinlei Yu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Optimization of extraction process from Taraxacum officinale polysaccharide and its purification, structural characterization, antioxidant and anti-tumor activity

(2019) Xiaoyu Chen et al.   Journal of Food Measurement and Characterization

A comparative analysis for the volatile compounds of various Chinese dark teas using combinatory metabolomics and fungal solid-state fermentation

(2018) Luting Cao et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

Volatile composition of Fu-brick tea and Pu-erh tea analyzed by comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry

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

Effects of Fish Gelatin and Tea Polyphenol Coating on the Spoilage and Degradation of Myofibril in Fish Fillet During Cold Storage

(2016) Xiao Feng et al.   Food and Bioprocess Technology

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

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

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

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

Amino acids in the rhizosphere: From plants to microbes

(2013) Luke A. Moe   AMERICAN JOURNAL OF BOTANY

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

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

Optimization of Headspace Solid-Phase Microextraction Coupled with Gas Chromatography–Mass Spectrometry for Detecting Methoxyphenolic Compounds in Pu-erh Tea

(2012) Liping Du et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Substrate promiscuity of RdCCD1, a carotenoid cleavage oxygenase from Rosa damascena

(2009) Fong-Chin Huang et al.   PHYTOCHEMISTRY