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

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

(2016) Yuchen Zhu et al.   FOOD CHEMISTRY

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

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

Isolation, Identification, and Biotransformation of Teadenol A from Solid State Fermentation of Pu-erh Tea and In Vitro Antioxidant Activity

(2016) Xiao-qin Su et al.   Applied Sciences-Basel

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

An Integrated Metagenomics/Metaproteomics Investigation of the Microbial Communities and Enzymes in Solid-state Fermentation of Pu-erh tea

(2015) Ming Zhao et al.   Scientific Reports

Biodegradation of methyl parathion by whole cells of marine-derived fungi Aspergillus sydowii and Penicillium decaturense

(2014) Natália Alvarenga et al.   CHEMOSPHERE

Changes in theanine and caffeine contents of black tea with different rolling methods and processing stages

(2013) Ferda Sari et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

8-C N-ethyl-2-pyrrolidinone substituted flavan-3-ols as the marker compounds of Chinese dark teas formed in the post-fermentation process provide significant antioxidative activity

(2013) Weinan Wang et al.   FOOD CHEMISTRY

Processing and chemical constituents of Pu-erh tea: A review

(2013) Hai-peng Lv et al.   FOOD RESEARCH INTERNATIONAL

Production of cellulase by a newly isolated strain of Aspergillus sydowii and its optimization under submerged fermentation

(2013) Ketna Matkar et al.   INTERNATIONAL BIODETERIORATION & BIODEGRADATION

Identification and quantification of fungi and mycotoxins from Pu-erh tea

(2013) Doris Haas et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

A preliminary metagenomic study of puer tea during pile fermentation

(2013) Changyong Lyu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Xanthone derivatives from Aspergillus sydowii, an endophytic fungus from the liverwort Scapania ciliata S. Lac and their immunosuppressive activities

(2013) Xian-Qin Song et al.   Phytochemistry Letters

Structure and dynamics of the bacterial communities in fermentation of the traditional Chinese post-fermented pu-erh tea revealed by 16S rRNA gene clone library

(2013) Ming Zhao et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Determination of Catechins and Purine Alkaloids in Tea by High Performance Liquid Chromatography

(2012) Heping Tan et al.   ANALYTICAL LETTERS

Effect of caffeine concentration on biomass production, caffeine degradation, and morphology of Aspergillus tamarii

(2012) G. Gutiérrez-Sánchez et al.   FOLIA MICROBIOLOGICA

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

Repeated fed-batch production of xylitol byCandida magnoliaeTISTR 5663

(2012) Sarote Sirisansaneeyakul et al.   JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY

Seasonal climate effects on flavanols and purine alkaloids of tea (Camellia sinensis L.)

(2011) L. Y. Wang et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Comparison of catechins and purine alkaloids in albino and normal green tea cultivars (Camellia sinensis L.) by HPLC

(2011) Kang Wei et al.   FOOD CHEMISTRY

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

Indole alkaloids from marine-derived fungus Aspergillus sydowii SCSIO 00305

(2011) Fei He et al.   JOURNAL OF ANTIBIOTICS

Producing low-caffeine tea through post-transcriptional silencing of caffeine synthase mRNA

(2011) Prashant Mohanpuria et al.   PLANT MOLECULAR BIOLOGY

Acute and subchronic oral toxicities of Pu-erh black tea extract in Sprague–Dawley rats

(2010) Di Wang et al.   JOURNAL OF ETHNOPHARMACOLOGY

FUNGAL COLONIZATION OF PU-ERH TEA IN YUNNAN

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

Comparative Safety Evaluation of Chinese Pu-erh Green Tea Extract and Pu-erh Black Tea Extract in Wistar Rats

(2009) Di Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Bioactivities and sensory evaluation of Pu-erh teas made from three tea leaves in an improved pile fermentation process

(2009) Yuh-Shuen Chen et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Characteristic fungi observed in the fermentation process for Puer tea

(2008) M ABE et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Paenibacillus camelliae sp. nov., isolated from fermented leaves of Camellia sinensis

(2008) Hyun-Woo Oh et al.   JOURNAL OF MICROBIOLOGY

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

(2007) X WANG et al.   FOOD CHEMISTRY