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Journal Abstract Search

296 related items for PubMed ID: 26471603

  • 1. 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]

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

  • 3. Chemical constituents and biological properties of Pu-erh tea.
    Wang S, Qiu Y, Gan RY, Zhu F.
    Food Res Int; 2022 Apr 24; 154():110899. PubMed ID: 35337597
    [Abstract] [Full Text] [Related]

  • 4. 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 Apr 24; 11(6):e0157847. PubMed ID: 27337135
    [Abstract] [Full Text] [Related]

  • 5. 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]

  • 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. 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]

  • 8. Enhancement of fermentation process in Pu-erh tea by tea-leaf extract.
    Hou CW, Jeng KC, Chen YS.
    J Food Sci; 2010 Aug 24; 75(1):H44-8. PubMed ID: 20492177
    [Abstract] [Full Text] [Related]

  • 9. 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]

  • 10. 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 Nov 27; 8(1):56-62. PubMed ID: 25308103
    [Abstract] [Full Text] [Related]

  • 11. Comparison of hypoglycemic effects of ripened pu-erh tea and raw pu-erh tea in streptozotocin-induced diabetic rats.
    Ding Q, Zheng W, Zhang B, Chen X, Zhang J, Pang X, Zhang Y, Jia D, Pei S, Dong Y, Ma B.
    RSC Adv; 2019 Jan 22; 9(6):2967-2977. PubMed ID: 35518948
    [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 22; 20(7):563-575. PubMed ID: 31168970
    [Abstract] [Full Text] [Related]

  • 13. 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]

  • 14. 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]

  • 15. Differentiation of green, white, black, Oolong, and Pu-erh teas according to their free amino acids content.
    Alcázar A, Ballesteros O, Jurado JM, Pablos F, Martín MJ, Vilches JL, Navalón A.
    J Agric Food Chem; 2007 Jul 25; 55(15):5960-5. PubMed ID: 17595106
    [Abstract] [Full Text] [Related]

  • 16. Investigation and dynamic profiling of oligopeptides, free amino acids and derivatives during Pu-erh tea fermentation by ultra-high performance liquid chromatography tandem mass spectrometry.
    Chen S, Fu Y, Bian X, Zhao M, Zuo Y, Ge Y, Xiao Y, Xiao J, Li N, Wu JL.
    Food Chem; 2022 Mar 01; 371():131176. PubMed ID: 34601212
    [Abstract] [Full Text] [Related]

  • 17. 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 01; 80(4):M809-17. PubMed ID: 25799937
    [Abstract] [Full Text] [Related]

  • 18. A New Flavonoid from Camellia sinensis Fermented Tea.
    Usui A, Nakamura A, Era M, Matsuo Y, Tanaka T, Ishimaru K.
    Nat Prod Commun; 2016 Sep 01; 11(9):1281-1282. PubMed ID: 30807022
    [Abstract] [Full Text] [Related]

  • 19. 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]

  • 20. 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 28; 6(6):2008-16. PubMed ID: 26018873
    [Abstract] [Full Text] [Related]

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