327 related articles for article (PubMed ID: 20471594)
1. Bioactivities and sensory evaluation of Pu-erh teas made from three tea leaves in an improved pile fermentation process.
Chen YS; Liu BL; Chang YN
J Biosci Bioeng; 2010 Jun; 109(6):557-63. PubMed ID: 20471594
[TBL] [Abstract][Full Text] [Related]
2. Effect of microbial fermentation on content of statin, GABA, and polyphenols in Pu-Erh tea.
Jeng KC; Chen CS; Fang YP; Hou RC; Chen YS
J Agric Food Chem; 2007 Oct; 55(21):8787-92. PubMed ID: 17880152
[TBL] [Abstract][Full Text] [Related]
3. Factors affecting the levels of tea polyphenols and caffeine in tea leaves.
Lin YS; Tsai YJ; Tsay JS; Lin JK
J Agric Food Chem; 2003 Mar; 51(7):1864-73. PubMed ID: 12643643
[TBL] [Abstract][Full Text] [Related]
4. Enhancement of fermentation process in Pu-erh tea by tea-leaf extract.
Hou CW; Jeng KC; Chen YS
J Food Sci; 2010; 75(1):H44-8. PubMed ID: 20492177
[TBL] [Abstract][Full Text] [Related]
5. Determination and comparison of γ-aminobutyric acid (GABA) content in pu-erh and other types of Chinese tea.
Zhao M; Ma Y; Wei ZZ; Yuan WX; Li YL; Zhang CH; Xue XT; Zhou HJ
J Agric Food Chem; 2011 Apr; 59(8):3641-8. PubMed ID: 21395338
[TBL] [Abstract][Full Text] [Related]
6. Identification and quantification of free radical scavengers in Pu-erh tea by HPLC-DAD-MS coupled online with 2,2'-Azinobis(3-ethylbenzthiazolinesulfonic acid) diammonium salt assay.
Qian ZM; Guan J; Yang FQ; Li SP
J Agric Food Chem; 2008 Dec; 56(23):11187-91. PubMed ID: 18986146
[TBL] [Abstract][Full Text] [Related]
7. Comparative studies on the hypolipidemic and growth suppressive effects of oolong, black, pu-erh, and green tea leaves in rats.
Kuo KL; Weng MS; Chiang CT; Tsai YJ; Lin-Shiau SY; Lin JK
J Agric Food Chem; 2005 Jan; 53(2):480-9. PubMed ID: 15656692
[TBL] [Abstract][Full Text] [Related]
8. Radical scavenging conserves from unused fresh green tea leaves.
Borse BB; Kumar HV; Rao LJ
J Agric Food Chem; 2007 Mar; 55(5):1750-4. PubMed ID: 17284052
[TBL] [Abstract][Full Text] [Related]
9. Comparison of the chemical constituents of aged pu-erh tea, ripened pu-erh tea, and other teas using HPLC-DAD-ESI-MSn.
Zhang L; Li N; Ma ZZ; Tu PF
J Agric Food Chem; 2011 Aug; 59(16):8754-60. PubMed ID: 21793506
[TBL] [Abstract][Full Text] [Related]
10. Application of metabolomics in the analysis of manufacturing type of pu-erh tea and composition changes with different postfermentation year.
Ku KM; Kim J; Park HJ; Liu KH; Lee CH
J Agric Food Chem; 2010 Jan; 58(1):345-52. PubMed ID: 19916505
[TBL] [Abstract][Full Text] [Related]
11. Preservation of kombucha tea-effect of temperature on tea components and free radical scavenging properties.
Jayabalan R; Marimuthu S; Thangaraj P; Sathishkumar M; Binupriya AR; Swaminathan K; Yun SE
J Agric Food Chem; 2008 Oct; 56(19):9064-71. PubMed ID: 18781766
[TBL] [Abstract][Full Text] [Related]
12. Effects of pu-erh tea on oxidative damage and nitric oxide scavenging.
Duh PD; Yen GC; Yen WJ; Wang BS; Chang LW
J Agric Food Chem; 2004 Dec; 52(26):8169-76. PubMed ID: 15612813
[TBL] [Abstract][Full Text] [Related]
13. Determination of theanine, GABA, and other amino acids in green, oolong, black, and Pu-erh teas with dabsylation and high-performance liquid chromatography.
Syu KY; Lin CL; Huang HC; Lin JK
J Agric Food Chem; 2008 Sep; 56(17):7637-43. PubMed ID: 18652476
[TBL] [Abstract][Full Text] [Related]
14. Regulation of fungal community and the quality formation and safety control of Pu-erh tea.
Xu J; Wei Y; Li F; Weng X; Wei X
Compr Rev Food Sci Food Saf; 2022 Nov; 21(6):4546-4572. PubMed ID: 36201379
[TBL] [Abstract][Full Text] [Related]
15. Effects of enzymatic action on the formation of theabrownin during solid state fermentation of Pu-erh tea.
Wang Q; Peng C; Gong J
J Sci Food Agric; 2011 Oct; 91(13):2412-8. PubMed ID: 21656777
[TBL] [Abstract][Full Text] [Related]
16. Investigation of antiradical potential of different kinds of teas and extracts from these teas using antiradical activity units (TAU).
Wojciechowski D; Sroka Z; Gamian A
Postepy Hig Med Dosw (Online); 2011 Nov; 65():796-803. PubMed ID: 22173444
[TBL] [Abstract][Full Text] [Related]
17. Increase of theaflavin gallates and thearubigins by acceleration of catechin oxidation in a new fermented tea product obtained by the tea-rolling processing of loquat ( Eriobotrya japonica ) and green tea leaves.
Tanaka T; Miyata Y; Tamaya K; Kusano R; Matsuo Y; Tamaru S; Tanaka K; Matsui T; Maeda M; Kouno I
J Agric Food Chem; 2009 Jul; 57(13):5816-22. PubMed ID: 19507893
[TBL] [Abstract][Full Text] [Related]
18. The Microbiome and Metabolites in Fermented Pu-erh Tea as Revealed by High-Throughput Sequencing and Quantitative Multiplex Metabolite Analysis.
Zhang Y; Skaar I; Sulyok M; Liu X; Rao M; Taylor JW
PLoS One; 2016; 11(6):e0157847. PubMed ID: 27337135
[TBL] [Abstract][Full Text] [Related]
19. Fungal isolates from a Pu-erh type tea fermentation and their ability to convert tea polyphenols to theabrownins.
Wang Q; Gong J; Chisti Y; Sirisansaneeyakul S
J Food Sci; 2015 Apr; 80(4):M809-17. PubMed ID: 25799937
[TBL] [Abstract][Full Text] [Related]
20. Free radical scavenging and anti-oxidative activities of an ethanol-soluble pigment extract prepared from fermented Zijuan Pu-erh tea.
Fan JP; Fan C; Dong WM; Gao B; Yuan W; Gong JS
Food Chem Toxicol; 2013 Sep; 59():527-33. PubMed ID: 23831194
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]