173 related articles for article (PubMed ID: 33962815)
1. Deciphering superior quality of Pu-erh tea from thousands of years' old trees based on the chemical profile.
Ge Y; Li N; Fu Y; Yu X; Xiao Y; Tang Z; Xiao J; Wu JL; Jiang ZH
Food Chem; 2021 Oct; 358():129602. PubMed ID: 33962815
[TBL] [Abstract][Full Text] [Related]
2. Dynamic Profiling of Phenolic Acids during Pu-erh Tea Fermentation Using Derivatization Liquid Chromatography-Mass Spectrometry Approach.
Ge Y; Bian X; Sun B; Zhao M; Ma Y; Tang Y; Li N; Wu JL
J Agric Food Chem; 2019 Apr; 67(16):4568-4577. PubMed ID: 30932482
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. 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]
5. Chemical constituents and biological properties of Pu-erh tea.
Wang S; Qiu Y; Gan RY; Zhu F
Food Res Int; 2022 Apr; 154():110899. PubMed ID: 35337597
[TBL] [Abstract][Full Text] [Related]
6. The study of fingerprint characteristics of Dayi Pu-Erh tea using a fully automatic HS-SPME/GC-MS and combined chemometrics method.
Lv S; Wu Y; Zhou J; Lian M; Li C; Xu Y; Liu S; Wang C; Meng Q
PLoS One; 2014; 9(12):e116428. PubMed ID: 25551231
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. Differentiating Pu-erh raw tea from different geographical origins by
Wu X; Liu Y; Guo J; Wang J; Li M; Tan Y; Zheng Q; Feng Y
J Food Sci; 2021 Mar; 86(3):779-791. PubMed ID: 33598925
[TBL] [Abstract][Full Text] [Related]
9. Characterization of pu-erh tea using chemical and metabolic profiling approaches.
Xie G; Ye M; Wang Y; Ni Y; Su M; Huang H; Qiu M; Zhao A; Zheng X; Chen T; Jia W
J Agric Food Chem; 2009 Apr; 57(8):3046-54. PubMed ID: 19320437
[TBL] [Abstract][Full Text] [Related]
10. Metabolomics Based on UHPLC-Orbitrap-MS and Global Natural Product Social Molecular Networking Reveals Effects of Time Scale and Environment of Storage on the Metabolites and Taste Quality of Raw Pu-erh Tea.
Xu S; Wang JJ; Wei Y; Deng WW; Wan X; Bao GH; Xie Z; Ling TJ; Ning J
J Agric Food Chem; 2019 Oct; 67(43):12084-12093. PubMed ID: 31560531
[TBL] [Abstract][Full Text] [Related]
11. Phytochemical profiles and antioxidant activities of Chinese dark teas obtained by different processing technologies.
Lv HP; Zhang Y; Shi J; Lin Z
Food Res Int; 2017 Oct; 100(Pt 3):486-493. PubMed ID: 28964372
[TBL] [Abstract][Full Text] [Related]
12. Comparison of volatile profiles and bioactive components of sun-dried Pu-erh tea leaves from ancient tea plants on Bulang Mountain measured by GC-MS and HPLC.
Zhang WJ; Liu C; Yang RJ; Zheng TT; Zhao MM; Ma L; Yan L
J Zhejiang Univ Sci B; 2019 Jul; 20(7):563-575. PubMed ID: 31168970
[TBL] [Abstract][Full Text] [Related]
13. Multivariate analysis of the composition of bioactive in tea of the species Camellia sinensis.
Azevedo RSA; Teixeira BS; Sauthier MCDS; Santana MVA; Dos Santos WNL; Santana DA
Food Chem; 2019 Feb; 273():39-44. PubMed ID: 30292372
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. Mass spectrometry-based metabolomics and chemometric analysis of Pu-erh teas of various origins.
Wang T; Li X; Yang H; Wang F; Kong J; Qiu D; Li Z
Food Chem; 2018 Dec; 268():271-278. PubMed ID: 30064758
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. Ripe and Raw Pu-Erh Tea: LC-MS Profiling, Antioxidant Capacity and Enzyme Inhibition Activities of Aqueous and Hydro-Alcoholic Extracts.
Roda G; Marinello C; Grassi A; Picozzi C; Aldini G; Carini M; Regazzoni L
Molecules; 2019 Jan; 24(3):. PubMed ID: 30699941
[TBL] [Abstract][Full Text] [Related]
18. Simultaneous determination of free amino acids in Pu-erh tea and their changes during fermentation.
Zhu Y; Luo Y; Wang P; Zhao M; Li L; Hu X; Chen F
Food Chem; 2016 Mar; 194():643-9. PubMed ID: 26471603
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. 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]
[Next] [New Search]
