219 related articles for article (PubMed ID: 29433447)
1. Comparative assessment of the quality of commercial black and green tea using microbiology analyses.
Carraturo F; De Castro O; Troisi J; De Luca A; Masucci A; Cennamo P; Trifuoggi M; Aliberti F; Guida M
BMC Microbiol; 2018 Jan; 18(1):4. PubMed ID: 29433447
[TBL] [Abstract][Full Text] [Related]
2. Bacterial and fungal communities in Pu'er tea samples of different ages.
Tian J; Zhu Z; Wu B; Wang L; Liu X
J Food Sci; 2013 Aug; 78(8):M1249-56. PubMed ID: 23957415
[TBL] [Abstract][Full Text] [Related]
3. Identification and quantification of fungi and mycotoxins from Pu-erh tea.
Haas D; Pfeifer B; Reiterich C; Partenheimer R; Reck B; Buzina W
Int J Food Microbiol; 2013 Sep; 166(2):316-22. PubMed ID: 23973844
[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. Human exposure asseessment to different arsenic species in tea.
Mania M; Szynal T; Rebeniak M; Wojciechowska-Mazurek M; Starska K; Strzelecka A
Rocz Panstw Zakl Hig; 2014; 65(4):281-6. PubMed ID: 25526572
[TBL] [Abstract][Full Text] [Related]
6. Transfer of ochratoxin A from raw black tea to tea infusions prepared according to the Turkish tradition.
Toman J; Malir F; Ostry V; Kilic MA; Roubal T; Grosse Y; Pfohl-Leszkowicz A
J Sci Food Agric; 2018 Jan; 98(1):261-265. PubMed ID: 28580652
[TBL] [Abstract][Full Text] [Related]
7. Commercial green tea from Portugal: Comprehensive microbiologic analyses.
Viegas C; Sá F; Mateus M; Santos P; Almeida B; Aranha Caetano L; Quintal Gomes A; Viegas S
Int J Food Microbiol; 2020 Nov; 333():108795. PubMed ID: 32721627
[TBL] [Abstract][Full Text] [Related]
8. Postprocessing microflora of commercial attieke (a fermented cassava product) produced in the south of Côte d'Ivoire.
Kouamé AK; Djéni TN; N'guessan FK; Dje MK
Lett Appl Microbiol; 2013 Jan; 56(1):44-50. PubMed ID: 23078634
[TBL] [Abstract][Full Text] [Related]
9. Aspergillus acidus from Puerh tea and black tea does not produce ochratoxin A and fumonisin B2.
Mogensen JM; Varga J; Thrane U; Frisvad JC
Int J Food Microbiol; 2009 Jun; 132(2-3):141-4. PubMed ID: 19439385
[TBL] [Abstract][Full Text] [Related]
10. Bacterial and fungal diversity in Laphet, traditional fermented tea leaves in Myanmar, analyzed by culturing, DNA amplicon-based sequencing, and PCR-DGGE methods.
Bo B; Kim SA; Han NS
Int J Food Microbiol; 2020 May; 320():108508. PubMed ID: 31986350
[TBL] [Abstract][Full Text] [Related]
11. Multimycotoxin UPLC-MS/MS for tea, herbal infusions and the derived drinkable products.
Monbaliu S; Wu A; Zhang D; Van Peteghem C; De Saeger S
J Agric Food Chem; 2010 Dec; 58(24):12664-71. PubMed ID: 21121648
[TBL] [Abstract][Full Text] [Related]
12. Determination of Fungi and Multi-Class Mycotoxins in
Reinholds I; Bogdanova E; Pugajeva I; Alksne L; Stalberga D; Valcina O; Bartkevics V
Toxins (Basel); 2020 Aug; 12(9):. PubMed ID: 32872457
[TBL] [Abstract][Full Text] [Related]
13. Transfer of ochratoxin A into tea and coffee beverages.
Malir F; Ostry V; Pfohl-Leszkowicz A; Toman J; Bazin I; Roubal T
Toxins (Basel); 2014 Dec; 6(12):3438-53. PubMed ID: 25525684
[TBL] [Abstract][Full Text] [Related]
14. Fungal community associated with fermentation and storage of Fuzhuan brick-tea.
Xu A; Wang Y; Wen J; Liu P; Liu Z; Li Z
Int J Food Microbiol; 2011 Mar; 146(1):14-22. PubMed ID: 21345511
[TBL] [Abstract][Full Text] [Related]
15. Animal study of the anti-diarrhea effect and microbial diversity of dark tea produced by the Yao population of Guangxi.
Mo L; Zeng Z; Li Y; Li D; Yan CY; Xiao S; Huang YH
Food Funct; 2019 Apr; 10(4):1999-2009. PubMed ID: 30900716
[TBL] [Abstract][Full Text] [Related]
16. What is in your cup of tea? DNA Verity Test to characterize black and green commercial teas.
De Castro O; Comparone M; Di Maio A; Del Guacchio E; Menale B; Troisi J; Aliberti F; Trifuoggi M; Guida M
PLoS One; 2017; 12(5):e0178262. PubMed ID: 28542606
[TBL] [Abstract][Full Text] [Related]
17. Development of a Filtration-Based Bioluminescence Assay for Detection of Microorganisms in Tea Beverages.
Shinozaki Y; Igarashi T; Harada Y
J Food Prot; 2016 Mar; 79(3):488-92. PubMed ID: 26939661
[TBL] [Abstract][Full Text] [Related]
18. Evaluation of Mycoflora and Citrinin Occurrence in Chinese Liupao Tea.
Li Z; Mao Y; Teng J; Xia N; Huang L; Wei B; Chen Q
J Agric Food Chem; 2020 Oct; 68(43):12116-12123. PubMed ID: 33108873
[TBL] [Abstract][Full Text] [Related]
19. Mycoflora and ochratoxin A producing strains of Aspergillus in Algerian wheat.
Riba A; Mokrane S; Mathieu F; Lebrihi A; Sabaou N
Int J Food Microbiol; 2008 Feb; 122(1-2):85-92. PubMed ID: 18083262
[TBL] [Abstract][Full Text] [Related]
20. White and green teas (Camellia sinensis var. sinensis): variation in phenolic, methylxanthine, and antioxidant profiles.
Unachukwu UJ; Ahmed S; Kavalier A; Lyles JT; Kennelly EJ
J Food Sci; 2010 Aug; 75(6):C541-8. PubMed ID: 20722909
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]