Advantage of LC-MS metabolomics to identify marker compounds in two types of Chinese dark tea after different post-fermentation processes

Transformation of tea catechins and flavonoid glycosides by treatment with Japanese post-fermented tea acetone powder

(2012) Takashi Tanaka et al.   FOOD CHEMISTRY

A new catechin oxidation product and polymeric polyphenols of post-fermented tea

(2011) He-yuan Jiang et al.   FOOD CHEMISTRY

Fermented Camellia sinensis, Fu Zhuan Tea, regulates hyperlipidemia and transcription factors involved in lipid catabolism

(2011) Donghe Fu et al.   FOOD RESEARCH INTERNATIONAL

Comparison of the Chemical Constituents of Aged Pu-erh Tea, Ripened Pu-erh Tea, and Other Teas Using HPLC-DAD-ESI-MSn

(2011) Liang Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

(2011) Yasuyuki Oi et al.   PHYTOTHERAPY RESEARCH

Geographical and Climatic Dependencies of Green Tea (Camellia sinensis) Metabolites: A1H NMR-Based Metabolomics Study

(2010) Jang-Eun Lee et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Pu-erh tea tasting in Yunnan, China: Correlation of drinkers’ perceptions to phytochemistry

(2010) Selena Ahmed et al.   JOURNAL OF ETHNOPHARMACOLOGY

FUNGAL COLONIZATION OF PU-ERH TEA IN YUNNAN

(2010) Z.J. ZHAO et al.   JOURNAL OF FOOD SAFETY

Combined NMR and LC−DAD-MS Analysis Reveals Comprehensive Metabonomic Variations for Three Phenotypic Cultivars ofSalvia MiltiorrhizaBunge

(2010) Hui Dai et al.   JOURNAL OF PROTEOME RESEARCH

Characterization of Pu-erh Tea Using Chemical and Metabolic Profiling Approaches

(2009) Guoxiang Xie et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Application of Metabolomics in the Analysis of Manufacturing Type of Pu-erh Tea and Composition Changes with Different Postfermentation Year

(2009) Kang Mo Ku et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY