Dynamic changes in the diversity and function of bacterial community during black tea processing

Enzymatic treatment in black tea manufacturing processing: Impact on bioactive compounds, quality, and bioactivities of black tea

(2022) Shu-Hua Chiang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Black Tea Quality is Highly Affected during Processing by its Leaf Surface Microbiome

(2021) Wei Tong et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A Novel Assay for Phosphoserine Phosphatase Exploiting Serine Acetyltransferase as the Coupling Enzyme

(2021) Francesco Marchesani et al.   Life-Basel

Characterization of aroma and bacteria profiles of Sichuan industrial paocai by HS-SPME-GC-O-MS and 16S rRNA amplicon sequencing

(2021) Yajiao Zhao et al.   FOOD RESEARCH INTERNATIONAL

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

Chemistry and Biological Activities of Processed Camellia sinensis Teas: A Comprehensive Review

(2019) Liang Zhang et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

A high performance liquid chromatography method for simultaneous detection of 20 bioactive components in tea extracts

(2019) Bo Nian et al.   ELECTROPHORESIS

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

(2019) Qin Li et al.   FOOD MICROBIOLOGY

GC–MS-based metabolomic study reveals dynamic changes of chemical compositions during black tea processing

(2019) Hualing Wu et al.   FOOD RESEARCH INTERNATIONAL

Microbial Community Analyses Associated with Nine Varieties of Wine Grape Carposphere Based on High-Throughput Sequencing

(2019) Shiwei Zhang et al.   Microorganisms

Biodegradation of caffeine by whole cells of tea-derived fungi Aspergillus sydowii, Aspergillus niger and optimization for caffeine degradation

(2018) Binxing Zhou et al.   BMC MICROBIOLOGY

Green and black tea phenolics - Bioavailability, transformation by colonic microbiota, and modulation of colonic microbiota

(2018) Zhibin Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Theaflavins, polyphenols of black tea, inhibit entry of hepatitis C virus in cell culture

(2018) Pritom Chowdhury et al.   PLoS One

Fecal Lipid Excretion after Consumption of a Black Tea Polyphenol Containing Beverage–Randomized, Placebo-Controlled, Double-Blind, Crossover Study–

(2016) Hiroshi Ashigai et al.   BIOLOGICAL & PHARMACEUTICAL BULLETIN

Stepwise Identification of Six Tea (Camellia sinensis (L.)) Categories Based on Catechins, Caffeine, and Theanine Contents Combined with Fisher Discriminant Analysis

(2016) Jingming Ning et al.   Food Analytical Methods

Study of the dynamic changes in the non-volatile chemical constituents of black tea during fermentation processing by a non-targeted metabolomics approach

(2016) Junfeng Tan et al.   FOOD RESEARCH INTERNATIONAL

Production of theabrownins using a crude fungal enzyme concentrate

(2016) Qiuping Wang et al.   JOURNAL OF BIOTECHNOLOGY

Experimental insights into the importance of aquatic bacterial community composition to the degradation of dissolved organic matter

(2015) Jürg B Logue et al.   ISME Journal

Comparison of ten major constituents in seven types of processed tea using HPLC-DAD-MS followed by principal component and hierarchical cluster analysis

(2015) Tao Yi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Investigation of Processes in Black Tea Manufacture through Model Fermentation (Oxidation) Experiments

(2014) Ulf W. Stodt et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Arginine aminopeptidase from white shrimp (Litopenaeus vannamei) muscle: purification and characterization

(2013) Ling Zhang et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Progress in the analysis of selected tea constituents over the past 20years

(2013) Ulf Stodt et al.   FOOD RESEARCH INTERNATIONAL

Effect of Different Brewing Methods on Quality of Green Tea

(2013) Sheng-Dun Lin et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Antiobesity and lipid lowering effects of theaflavins on high-fat diet induced obese rats

(2013) Duiyan Jin et al.   Journal of Functional Foods

Flavor Characteristics of Seven Grades of Black Tea Produced in Turkey

(2012) Cesarettin Alasalvar et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Properties of an Alkaline-Tolerant, Thermostable Xylanase from Streptomyces chartreusis L1105, Suitable for Xylooligosaccharide Production

(2012) Yunping Zhu et al.   JOURNAL OF FOOD SCIENCE

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

(2011) Aiqing Xu et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Using network analysis to explore co-occurrence patterns in soil microbial communities

(2011) Albert Barberán et al.   ISME Journal

Molecular Binding of Black Tea Theaflavins to Biological Membranes: Relationship to Bioactivities

(2011) Timothy W. Sirk 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

Oxidative cascade reactions yielding polyhydroxy-theaflavins and theacitrins in the formation of black tea thearubigins: Evidence by tandem LC-MS

(2010) Nikolai Kuhnert et al.   Food & Function

Comparison of rhizobacterial community composition in soil suppressive or conducive to tobacco black root rot disease

(2009) Martina Kyselková et al.   ISME Journal

Tea Polyphenols as Nutraceuticals

(2008) M.G. Sajilata et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Study on the increase mechanism of the caffeine content during the fermentation of tea with microorganisms

(2007) X WANG et al.   FOOD CHEMISTRY

Isolation and characterization of phenanthrene-degrading strains Sphingomonas sp. ZP1 and Tistrella sp. ZP5

(2007) He-Ping Zhao et al.   JOURNAL OF HAZARDOUS MATERIALS