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Journal Abstract Search

274 related items for PubMed ID: 20492177

  • 1. 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
    [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 17; 55(21):8787-92. PubMed ID: 17880152
    [Abstract] [Full Text] [Related]

  • 3. 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 17; 109(6):557-63. PubMed ID: 20471594
    [Abstract] [Full Text] [Related]

  • 4. 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]

  • 5. 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]

  • 6. 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]

  • 7. Characteristics of probiotic yoghurts supplemented with Pu-erh tea infusion.
    Najgebaue-Lejko D.
    Acta Sci Pol Technol Aliment; 2019 Oct 10; 18(2):153-161. PubMed ID: 31256543
    [Abstract] [Full Text] [Related]

  • 8. 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 10; 80(4):M809-17. PubMed ID: 25799937
    [Abstract] [Full Text] [Related]

  • 9. Production of theophylline via aerobic fermentation of pu-erh tea using tea-derived fungi.
    Zhou B, Ma C, Ren X, Xia T, Li X, Wu Y.
    BMC Microbiol; 2019 Nov 26; 19(1):261. PubMed ID: 31771506
    [Abstract] [Full Text] [Related]

  • 10. 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 26; 59():527-33. PubMed ID: 23831194
    [Abstract] [Full Text] [Related]

  • 11. 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]

  • 12. 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 02; 166(2):316-22. PubMed ID: 23973844
    [Abstract] [Full Text] [Related]

  • 13. 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]

  • 14. Effect of inoculation with Penicillium chrysogenum on chemical components and fungal communities in fermentation of Pu-erh tea.
    Liu K, Wang L, Jiang B, An J, Nian B, Wang D, Chen L, Ma Y, Wang X, Fan J, Luo H, Pan Y, Zhao M.
    Food Res Int; 2021 Dec 24; 150(Pt A):110748. PubMed ID: 34865766
    [Abstract] [Full Text] [Related]

  • 15. 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 24; 21(6):4546-4572. PubMed ID: 36201379
    [Abstract] [Full Text] [Related]

  • 16. Characterization of thermophilic fungal community associated with pile fermentation of Pu-erh tea.
    Zhang W, Yang R, Fang W, Yan L, Lu J, Sheng J, Lv J.
    Int J Food Microbiol; 2016 Jun 16; 227():29-33. PubMed ID: 27046629
    [Abstract] [Full Text] [Related]

  • 17. 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]

  • 18. Integrated Meta-omics Approaches To Understand the Microbiome of Spontaneous Fermentation of Traditional Chinese Pu-erh Tea.
    Zhao M, Su XQ, Nian B, Chen LJ, Zhang DL, Duan SM, Wang LY, Shi XY, Jiang B, Jiang WW, Lv CY, Wang DP, Shi Y, Xiao Y, Wu JL, Pan YH, Ma Y.
    mSystems; 2019 Nov 19; 4(6):. PubMed ID: 31744906
    [Abstract] [Full Text] [Related]

  • 19. 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 01; 194():643-9. PubMed ID: 26471603
    [Abstract] [Full Text] [Related]

  • 20. 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 Mar 01; 11(6):e0157847. PubMed ID: 27337135
    [Abstract] [Full Text] [Related]

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