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364 related items for PubMed ID: 30932482

  • 1. 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]

  • 2. 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
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  • 3. 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
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  • 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 Jan 13; 11(6):e0157847. PubMed ID: 27337135
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  • 5. 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]

  • 6. 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
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  • 7. 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
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  • 8. Ripe and Raw Pu-Erh Tea: LC-MS Profiling, Antioxidant Capacity and Enzyme Inhibition Activities of Aqueous and Hydro-Alcoholic Extracts.
    Roda G, Marinello C, Grassi A, Picozzi C, Aldini G, Carini M, Regazzoni L.
    Molecules; 2019 Jan 29; 24(3):. PubMed ID: 30699941
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  • 9. Differentiating Pu-erh raw tea from different geographical origins by 1 H-NMR and U-HPLC/Q-TOF-MS combined with chemometrics.
    Wu X, Liu Y, Guo J, Wang J, Li M, Tan Y, Zheng Q, Feng Y.
    J Food Sci; 2021 Mar 29; 86(3):779-791. PubMed ID: 33598925
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  • 10. Chemical constituents and biological properties of Pu-erh tea.
    Wang S, Qiu Y, Gan RY, Zhu F.
    Food Res Int; 2022 Apr 29; 154():110899. PubMed ID: 35337597
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  • 11. Mass spectrometry-based metabolomics and chemometric analysis of Pu-erh teas of various origins.
    Wang T, Li X, Yang H, Wang F, Kong J, Qiu D, Li Z.
    Food Chem; 2018 Dec 01; 268():271-278. PubMed ID: 30064758
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  • 12. Enhancement of fermentation process in Pu-erh tea by tea-leaf extract.
    Hou CW, Jeng KC, Chen YS.
    J Food Sci; 2010 Dec 01; 75(1):H44-8. PubMed ID: 20492177
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  • 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
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  • 14. 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
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  • 15. 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 19; 20(7):563-575. PubMed ID: 31168970
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  • 16. Untargeted and targeted metabolomics reveal the chemical characteristic of pu-erh tea (Camellia assamica) during pile-fermentation.
    Long P, Wen M, Granato D, Zhou J, Wu Y, Hou Y, Zhang L.
    Food Chem; 2020 May 01; 311():125895. PubMed ID: 31780220
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  • 17. Chemical profiling and discrimination of green tea and Pu-erh raw tea based on UPLC-Q-Orbitrap-MS/MS and chemometrics.
    Zhong J, Chen N, Huang S, Fan X, Zhang Y, Ren D, Yi L.
    Food Chem; 2020 Oct 01; 326():126760. PubMed ID: 32447157
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  • 18. Deciphering superior quality of Pu-erh tea from thousands of years' old trees based on the chemical profile.
    Ge Y, Li N, Fu Y, Yu X, Xiao Y, Tang Z, Xiao J, Wu JL, Jiang ZH.
    Food Chem; 2021 Oct 01; 358():129602. PubMed ID: 33962815
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  • 19. Comparison of characteristic components in tea-leaves fermented by Aspergillus pallidofulvus PT-3, Aspergillus sesamicola PT-4 and Penicillium manginii PT-5 using LC-MS metabolomics and HPLC analysis.
    Ma C, Li X, Zheng C, Zhou B, Xu C, Xia T.
    Food Chem; 2021 Jul 15; 350():129228. PubMed ID: 33618088
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  • 20. Metabolomics Based on UHPLC-Orbitrap-MS and Global Natural Product Social Molecular Networking Reveals Effects of Time Scale and Environment of Storage on the Metabolites and Taste Quality of Raw Pu-erh Tea.
    Xu S, Wang JJ, Wei Y, Deng WW, Wan X, Bao GH, Xie Z, Ling TJ, Ning J.
    J Agric Food Chem; 2019 Oct 30; 67(43):12084-12093. PubMed ID: 31560531
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