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Journal Abstract Search

380 related items for PubMed ID: 19320437

  • 1. 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 22; 57(8):3046-54. PubMed ID: 19320437
    [Abstract] [Full Text] [Related]

  • 2. 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 13; 58(1):345-52. PubMed ID: 19916505
    [Abstract] [Full Text] [Related]

  • 3. 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 26; 53(2):480-9. PubMed ID: 15656692
    [Abstract] [Full Text] [Related]

  • 4. Comparative safety evaluation of Chinese Pu-erh green tea extract and Pu-erh black tea extract in Wistar rats.
    Wang D, Xiao R, Hu X, Xu K, Hou Y, Zhong Y, Meng J, Fan B, Liu L.
    J Agric Food Chem; 2010 Jan 27; 58(2):1350-8. PubMed ID: 20028013
    [Abstract] [Full Text] [Related]

  • 5. 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 24; 59(16):8754-60. PubMed ID: 21793506
    [Abstract] [Full Text] [Related]

  • 6. 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 26; 51(7):1864-73. PubMed ID: 12643643
    [Abstract] [Full Text] [Related]

  • 7. 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 24; 67(16):4568-4577. PubMed ID: 30932482
    [Abstract] [Full Text] [Related]

  • 8. High-throughput technique for comprehensive analysis of Japanese green tea quality assessment using ultra-performance liquid chromatography with time-of-flight mass spectrometry (UPLC/TOF MS).
    Pongsuwan W, Bamba T, Harada K, Yonetani T, Kobayashi A, Fukusaki E.
    J Agric Food Chem; 2008 Nov 26; 56(22):10705-8. PubMed ID: 18973299
    [Abstract] [Full Text] [Related]

  • 9. 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 10; 56(23):11187-91. PubMed ID: 18986146
    [Abstract] [Full Text] [Related]

  • 10. 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 10; 91(13):2412-8. PubMed ID: 21656777
    [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 22; 58(24):12664-71. PubMed ID: 21121648
    [Abstract] [Full Text] [Related]

  • 12. Comparison of Potent Odorants in Raw and Ripened Pu-Erh Tea Infusions Based on Odor Activity Value Calculation and Multivariate Analysis: Understanding the Role of Pile Fermentation.
    Pang X, Yu W, Cao C, Yuan X, Qiu J, Kong F, Wu J.
    J Agric Food Chem; 2019 Nov 27; 67(47):13139-13149. PubMed ID: 31631665
    [Abstract] [Full Text] [Related]

  • 13. Pu-erh tea tasting in Yunnan, China: correlation of drinkers' perceptions to phytochemistry.
    Ahmed S, Unachukwu U, Stepp JR, Peters CM, Long C, Kennelly E.
    J Ethnopharmacol; 2010 Oct 28; 132(1):176-85. PubMed ID: 20804837
    [Abstract] [Full Text] [Related]

  • 14. Inhibition of advanced glycation end product formation by Pu-erh tea ameliorates progression of experimental diabetic nephropathy.
    Yan SJ, Wang L, Li Z, Zhu DN, Guo SC, Xin WF, Yang YF, Cong X, Ma T, Shen PP, Sheng J, Zhang WS.
    J Agric Food Chem; 2012 Apr 25; 60(16):4102-10. PubMed ID: 22482420
    [Abstract] [Full Text] [Related]

  • 15. 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 27; 59(8):3641-8. PubMed ID: 21395338
    [Abstract] [Full Text] [Related]

  • 16. 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 17; 55(21):8787-92. PubMed ID: 17880152
    [Abstract] [Full Text] [Related]

  • 17. Metabolic changes during the pu-erh tea pile-fermentation revealed by a liquid chromatography tandem mass-spectrometry-based metabolomics approach.
    Chen H, Cui F, Li H, Sheng J, Lv J.
    J Food Sci; 2013 Nov 17; 78(11):C1665-72. PubMed ID: 24138293
    [Abstract] [Full Text] [Related]

  • 18. [Chemical constitutes of flavones from Pu-erh tea].
    Zhang L, Tu PF.
    Zhongguo Zhong Yao Za Zhi; 2013 May 17; 38(10):1552-5. PubMed ID: 23947136
    [Abstract] [Full Text] [Related]

  • 19. 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 10; 56(17):7637-43. PubMed ID: 18652476
    [Abstract] [Full Text] [Related]

  • 20. Metabolomics analysis reveals the compositional differences of shade grown tea (Camellia sinensis L.).
    Ku KM, Choi JN, Kim J, Kim JK, Yoo LG, Lee SJ, Hong YS, Lee CH.
    J Agric Food Chem; 2010 Jan 13; 58(1):418-26. PubMed ID: 19994861
    [Abstract] [Full Text] [Related]

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