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Journal Abstract Search

252 related items for PubMed ID: 25799937

  • 1. 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]

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

  • 3. Production of theabrownins using a crude fungal enzyme concentrate.
    Wang Q, Gong J, Chisti Y, Sirisansaneeyakul S.
    J Biotechnol; 2016 Aug 10; 231():250-259. PubMed ID: 27318175
    [Abstract] [Full Text] [Related]

  • 4. 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]

  • 5. 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]

  • 6. High-theabrownins instant dark tea product by Aspergillus niger via submerged fermentation: α-glucosidase and pancreatic lipase inhibition and antioxidant activity.
    Wang Y, Zhang M, Zhang Z, Lu H, Gao X, Yue P.
    J Sci Food Agric; 2017 Dec 16; 97(15):5100-5106. PubMed ID: 28422292
    [Abstract] [Full Text] [Related]

  • 7. 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]

  • 8. Enhancement of fermentation process in Pu-erh tea by tea-leaf extract.
    Hou CW, Jeng KC, Chen YS.
    J Food Sci; 2010 Nov 26; 75(1):H44-8. PubMed ID: 20492177
    [Abstract] [Full Text] [Related]

  • 9. Revealing the influence of microbiota on the quality of Pu-erh tea during fermentation process by shotgun metagenomic and metabolomic analysis.
    Li Z, Feng C, Luo X, Yao H, Zhang D, Zhang T.
    Food Microbiol; 2018 Dec 26; 76():405-415. PubMed ID: 30166168
    [Abstract] [Full Text] [Related]

  • 10. An Integrated Metagenomics/Metaproteomics Investigation of the Microbial Communities and Enzymes in Solid-state Fermentation of Pu-erh tea.
    Zhao M, Zhang DL, Su XQ, Duan SM, Wan JQ, Yuan WX, Liu BY, Ma Y, Pan YH.
    Sci Rep; 2015 May 14; 5():10117. PubMed ID: 25974221
    [Abstract] [Full Text] [Related]

  • 11. 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 14; 150(Pt A):110748. PubMed ID: 34865766
    [Abstract] [Full Text] [Related]

  • 12. 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 Dec 14; 11(6):e0157847. PubMed ID: 27337135
    [Abstract] [Full Text] [Related]

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  • 14. 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]

  • 15. Integrated proteomics and metabolomics analysis of tea leaves fermented by Aspergillus niger, Aspergillus tamarii and Aspergillus fumigatus.
    Ma Y, Ling TJ, Su XQ, Jiang B, Nian B, Chen LJ, Liu ML, Zhang ZY, Wang DP, Mu YY, Jiao WW, Liu QT, Pan YH, Zhao M.
    Food Chem; 2021 Jan 01; 334():127560. PubMed ID: 32711271
    [Abstract] [Full Text] [Related]

  • 16. 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]

  • 17. 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]

  • 18. Mellow and Thick Taste of Pu-Erh Ripe Tea Based on Chemical Properties by Sensory-Directed Flavor Analysis.
    Deng S, Zhou X, Dong H, Xu Y, Gao Y, Wang B, Liu X.
    Foods; 2022 Jul 31; 11(15):. PubMed ID: 35954052
    [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. 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]

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