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Journal Abstract Search

294 related items for PubMed ID: 33618088

  • 1. 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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  • 3. Impact of prolonged withering on phenolic compounds and antioxidant capability in white tea using LC-MS-based metabolomics and HPLC analysis: Comparison with green tea.
    Zhou B, Wang Z, Yin P, Ma B, Ma C, Xu C, Wang J, Wang Z, Yin D, Xia T.
    Food Chem; 2022 Jan 30; 368():130855. PubMed ID: 34496334
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  • 4. Application of metabolomics profiling in the analysis of metabolites and taste quality in different subtypes of white tea.
    Yang C, Hu Z, Lu M, Li P, Tan J, Chen M, Lv H, Zhu Y, Zhang Y, Guo L, Peng Q, Dai W, Lin Z.
    Food Res Int; 2018 Apr 30; 106():909-919. PubMed ID: 29580004
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  • 8. Changes of fungal community and non-volatile metabolites during pile-fermentation of dark green tea.
    Hu S, He C, Li Y, Yu Z, Chen Y, Wang Y, Ni D.
    Food Res Int; 2021 Sep 30; 147():110472. PubMed ID: 34399469
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  • 9. Geographical origin identification of Chinese white teas, and their differences in tastes, chemical compositions and antioxidant activities among three production regions.
    Ma C, Ma B, Wang J, Wang Z, Chen X, Zhou B, Li X.
    Food Chem X; 2022 Dec 30; 16():100504. PubMed ID: 36519090
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  • 10. Fermentation and complex enzyme hydrolysis for improving the total soluble phenolic contents, flavonoid aglycones contents and bio-activities of guava leaves tea.
    Wang L, Luo Y, Wu Y, Liu Y, Wu Z.
    Food Chem; 2018 Oct 30; 264():189-198. PubMed ID: 29853365
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  • 11. High Performance Liquid Chromatography and Metabolomics Analysis of Tannase Metabolism of Gallic Acid and Gallates in Tea Leaves.
    Liu M, Xie H, Ma Y, Li H, Li C, Chen L, Jiang B, Nian B, Guo T, Zhang Z, Jiao W, Liu Q, Ling T, Zhao M.
    J Agric Food Chem; 2020 Apr 29; 68(17):4946-4954. PubMed ID: 32275834
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  • 12. Changes of major tea polyphenols and production of four new B-ring fission metabolites of catechins from post-fermented Jing-Wei Fu brick tea.
    Zhu YF, Chen JJ, Ji XM, Hu X, Ling TJ, Zhang ZZ, Bao GH, Wan XC.
    Food Chem; 2015 Mar 01; 170():110-7. PubMed ID: 25306324
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  • 13. 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 01; 150(Pt A):110748. PubMed ID: 34865766
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  • 14. 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
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  • 15. Lipid metabolic characteristics and marker compounds of ripened Pu-erh tea during pile fermentation revealed by LC-MS-based lipidomics.
    Li J, Yuan H, Rong Y, Qian MC, Liu F, Hua J, Zhou Q, Deng Y, Zeng J, Jiang Y.
    Food Chem; 2023 Mar 15; 404(Pt B):134665. PubMed ID: 36283306
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  • 16. 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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  • 17. 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
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  • 18. Correlation analysis between filamentous fungi and chemical compositions in a pu-erh type tea after a long-term storage.
    Zhou B, Ma C, Ren X, Xia T, Zheng C, Liu X.
    Food Sci Nutr; 2020 May 01; 8(5):2501-2511. PubMed ID: 32405406
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  • 19. UHPLC-ESI-HRMS/MS analysis on phenolic compositions of different E Se tea extracts and their antioxidant and cytoprotective activities.
    Fan Z, Wang Y, Yang M, Cao J, Khan A, Cheng G.
    Food Chem; 2020 Jul 15; 318():126512. PubMed ID: 32135418
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  • 20. 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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