These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

360 related items for PubMed ID: 21656777

  • 1. 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
    [Abstract] [Full Text] [Related]

  • 2. 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
    [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 24; 59(16):8754-60. PubMed ID: 21793506
    [Abstract] [Full Text] [Related]

  • 4.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 5. Influence of different fermentation raw materials on pyrolyzates of Pu-erh tea theabrownin by Curie-point pyrolysis-gas chromatography-mass spectroscopy.
    Peng CX, Liu J, Liu HR, Zhou HJ, Gong JS.
    Int J Biol Macromol; 2013 Mar 24; 54():197-203. PubMed ID: 23270831
    [Abstract] [Full Text] [Related]

  • 6. Bioconversion of tea polyphenols to bioactive theabrownins by Aspergillus fumigatus.
    Wang Q, Gong J, Chisti Y, Sirisansaneeyakul S.
    Biotechnol Lett; 2014 Dec 24; 36(12):2515-22. PubMed ID: 25214210
    [Abstract] [Full Text] [Related]

  • 7. 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]

  • 8. 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]

  • 9. Investigation of processes in black tea manufacture through model fermentation (oxidation) experiments.
    Stodt UW, Blauth N, Niemann S, Stark J, Pawar V, Jayaraman S, Koek J, Engelhardt UH.
    J Agric Food Chem; 2014 Aug 06; 62(31):7854-61. PubMed ID: 25051300
    [Abstract] [Full Text] [Related]

  • 10. Effects of Pu-erh tea aqueous extract (PTAE) on blood lipid metabolism enzymes.
    Zeng L, Yan J, Luo L, Zhang D.
    Food Funct; 2015 Jun 06; 6(6):2008-16. PubMed ID: 26018873
    [Abstract] [Full Text] [Related]

  • 11. Enhancement of fermentation process in Pu-erh tea by tea-leaf extract.
    Hou CW, Jeng KC, Chen YS.
    J Food Sci; 2010 Jun 06; 75(1):H44-8. PubMed ID: 20492177
    [Abstract] [Full Text] [Related]

  • 12. 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]

  • 13. 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 08; 57(13):5816-22. PubMed ID: 19507893
    [Abstract] [Full Text] [Related]

  • 14. 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]

  • 15. Monitoring and risk assessment of 74 pesticide residues in Pu-erh tea produced in Yunnan, China.
    Chen H, Wang Q, Jiang Y, Wang C, Yin P, Liu X, Lu C.
    Food Addit Contam Part B Surveill; 2015 Mar 01; 8(1):56-62. PubMed ID: 25308103
    [Abstract] [Full Text] [Related]

  • 16. [Study on the UV-quantitative analysis of theabrownins in Pu-Erh tea].
    Yang Y, Peng CX, Liu HR, Sheng J, Gong JS.
    Guang Pu Xue Yu Guang Pu Fen Xi; 2013 Jul 01; 33(7):1850-6. PubMed ID: 24059188
    [Abstract] [Full Text] [Related]

  • 17. 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 01; 109(6):557-63. PubMed ID: 20471594
    [Abstract] [Full Text] [Related]

  • 18. Fermentation characteristics of some assamica clones and process optimization of black tea manufacturing.
    Baruah AM, Mahanta PK.
    J Agric Food Chem; 2003 Oct 22; 51(22):6578-88. PubMed ID: 14558781
    [Abstract] [Full Text] [Related]

  • 19. Serum metabolomics analysis of rat after intragastric infusion of Pu-erh theabrownin.
    Liu J, Peng CX, Gao B, Gong JS.
    J Sci Food Agric; 2016 Aug 22; 96(11):3708-16. PubMed ID: 26676261
    [Abstract] [Full Text] [Related]

  • 20. Change in tea polyphenol and purine alkaloid composition during solid-state fungal fermentation of postfermented tea.
    Qin JH, Li N, Tu PF, Ma ZZ, Zhang L.
    J Agric Food Chem; 2012 Feb 08; 60(5):1213-7. PubMed ID: 22239674
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 18.