Study on inoculation fermentation by fungi to improve the taste quality of summer green tea

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

(2022) Yu Xiao et al.   FOOD CHEMISTRY

Bitterness and astringency of tea leaves and products: Formation mechanism and reducing strategies

(2022) Jian-Hui Ye et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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 characteristic components in tea-leaves fermented by Aspergillus pallidofulvus PT-3, Aspergillus sesamicola PT-4 and Penicillium manginii PT-5 using LC-MS metabolomics and HPLC analysis

(2021) Cunqiang Ma et al.   FOOD CHEMISTRY

The effect of Eurotium cristatum (MF800948) fermentation on the quality of autumn green tea

(2021) Yue Xiao et al.   FOOD CHEMISTRY

Metabolic Regulation Profiling of Carbon and Nitrogen in Tea Plants [Camellia sinensis (L.) O. Kuntze] in Response to Shading

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

3-Methylxanthine production through biodegradation of theobromine by Aspergillus sydowii PT-2

(2020) Binxing Zhou et al.   BMC MICROBIOLOGY

Production of theophylline via aerobic fermentation of pu-erh tea using tea-derived fungi

(2019) Binxing Zhou et al.   BMC MICROBIOLOGY

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

(2019) Piaopiao Long et al.   FOOD CHEMISTRY

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

(2019) Ming Zhao et al.   mSystems

Microbial bioconversion of the chemical components in dark tea

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

Effects of brewing conditions on the phytochemical composition, sensory qualities and antioxidant activity of green tea infusion: A study using response surface methodology

(2018) Yan Liu et al.   FOOD CHEMISTRY

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

A fermented tea with high levels of gallic acid processed by anaerobic solid-state fermentation

(2016) Youyi Huang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Bioconversion of tea polyphenols to bioactive theabrownins by Aspergillus fumigatus

(2014) Qiuping Wang et al.   BIOTECHNOLOGY LETTERS

A New Prenylated Indole Diketopiperazine Alkaloid from Eurotium cristatum

(2014) Xianwei Zou et al.   MOLECULES

Metabolomic Analysis of the Effect of Shade Treatment on the Nutritional and Sensory Qualities of Green Tea

(2012) Lan-Sook Lee et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Green tea catechins during food processing and storage: A review on stability and detection

(2011) Victoria K. Ananingsih et al.   FOOD RESEARCH INTERNATIONAL

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

Insights into the metabolism and microbial biotransformation of dietary flavan-3-ols and the bioactivity of their metabolites

(2010) Maria Monagas et al.   Food & Function

A physiological model of tea-induced astringency

(2008) A. Nayak et al.   PHYSIOLOGY & BEHAVIOR