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Journal Abstract Search

169 related items for PubMed ID: 33962815

  • 1. 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
    [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
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  • 3. 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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  • 4. 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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  • 5. Chemical constituents and biological properties of Pu-erh tea.
    Wang S, Qiu Y, Gan RY, Zhu F.
    Food Res Int; 2022 Apr 13; 154():110899. PubMed ID: 35337597
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  • 7. 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
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  • 9. 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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  • 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
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  • 13. Multivariate analysis of the composition of bioactive in tea of the species Camellia sinensis.
    Azevedo RSA, Teixeira BS, Sauthier MCDS, Santana MVA, Dos Santos WNL, Santana DA.
    Food Chem; 2019 Feb 01; 273():39-44. PubMed ID: 30292372
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  • 14. White and green teas (Camellia sinensis var. sinensis): variation in phenolic, methylxanthine, and antioxidant profiles.
    Unachukwu UJ, Ahmed S, Kavalier A, Lyles JT, Kennelly EJ.
    J Food Sci; 2010 Aug 01; 75(6):C541-8. PubMed ID: 20722909
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  • 15. 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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  • 19. 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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  • 20. 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
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