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Journal Abstract Search

307 related items for PubMed ID: 31817626

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  • 3. 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
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  • 8. Rapid characterization of the volatile profiles in Pu-erh tea by gas phase electronic nose and microchamber/thermal extractor combined with TD-GC-MS.
    Yang Y, Rong Y, Liu F, Jiang Y, Deng Y, Dong C, Yuan H.
    J Food Sci; 2021 Jun 27; 86(6):2358-2373. PubMed ID: 33929725
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  • 9. Aromatic Profiles and Enantiomeric Distributions of Chiral Volatile Compounds in Pu-Erh Tea.
    Zhu J, Niu Y, Xiao Z.
    J Agric Food Chem; 2022 Jul 13; 70(27):8395-8408. PubMed ID: 35762564
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  • 10. 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
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  • 11. Effects of Pu-erh ripened tea on hyperuricemic mice studied by serum metabolomics.
    Zhao R, Chen D, Wu H.
    J Chromatogr B Analyt Technol Biomed Life Sci; 2017 Nov 15; 1068-1069():149-156. PubMed ID: 29069630
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  • 12. Ripened Pu-erh Tea Extract Protects Mice from Obesity by Modulating Gut Microbiota Composition.
    Lu X, Liu J, Zhang N, Fu Y, Zhang Z, Li Y, Wang W, Li Y, Shen P, Cao Y.
    J Agric Food Chem; 2019 Jun 26; 67(25):6978-6994. PubMed ID: 31070363
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  • 13. Effects of aqueous extracts of raw pu-erh tea and ripened pu-erh tea on proliferation and differentiation of 3T3-L1 preadipocytes.
    Cao ZH, Yang H, He ZL, Luo C, Xu ZQ, Gu DH, Jia JJ, Ge CR, Lin QY.
    Phytother Res; 2013 Aug 26; 27(8):1193-9. PubMed ID: 23027678
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  • 19. 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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  • 20. Enzymatic hydrolysis and auto-isomerization during β-glucosidase treatment improve the aroma of instant white tea infusion.
    Ni H, Jiang Q, Lin Q, Ma Q, Wang L, Weng S, Huang G, Li L, Chen F.
    Food Chem; 2021 Apr 16; 342():128565. PubMed ID: 33199121
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