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Journal Abstract Search

122 related items for PubMed ID: 36461293

  • 1. Multi-omics analysis of the metabolism of phenolic compounds in tea leaves by Aspergillus luchuensis during fermentation of pu-erh tea.
    Ma Y, Jiang B, Liu K, Li R, Chen L, Liu Z, Xiang G, An J, Luo H, Wu J, Lv C, Pan Y, Ling T, Zhao M.
    Food Res Int; 2022 Dec; 162(Pt A):111981. PubMed ID: 36461293
    [Abstract] [Full Text] [Related]

  • 2. 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
    [Abstract] [Full Text] [Related]

  • 3. 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
    [Abstract] [Full Text] [Related]

  • 4. Identification and quantification of fungi and mycotoxins from Pu-erh tea.
    Haas D, Pfeifer B, Reiterich C, Partenheimer R, Reck B, Buzina W.
    Int J Food Microbiol; 2013 Sep 02; 166(2):316-22. PubMed ID: 23973844
    [Abstract] [Full Text] [Related]

  • 5. 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
    [Abstract] [Full Text] [Related]

  • 6. 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 15; 150(Pt A):110748. PubMed ID: 34865766
    [Abstract] [Full Text] [Related]

  • 7. 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]

  • 8. 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]

  • 9. 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]

  • 10. 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
    [Abstract] [Full Text] [Related]

  • 11. Regulation of fungal community and the quality formation and safety control of Pu-erh tea.
    Xu J, Wei Y, Li F, Weng X, Wei X.
    Compr Rev Food Sci Food Saf; 2022 Nov 29; 21(6):4546-4572. PubMed ID: 36201379
    [Abstract] [Full Text] [Related]

  • 12. Enhancement of fermentation process in Pu-erh tea by tea-leaf extract.
    Hou CW, Jeng KC, Chen YS.
    J Food Sci; 2010 Nov 29; 75(1):H44-8. PubMed ID: 20492177
    [Abstract] [Full Text] [Related]

  • 13. 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
    [Abstract] [Full Text] [Related]

  • 14. Revealing the influence of microbiota on the quality of Pu-erh tea during fermentation process by shotgun metagenomic and metabolomic analysis.
    Li Z, Feng C, Luo X, Yao H, Zhang D, Zhang T.
    Food Microbiol; 2018 Dec 17; 76():405-415. PubMed ID: 30166168
    [Abstract] [Full Text] [Related]

  • 15. 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
    [Abstract] [Full Text] [Related]

  • 16. An Integrated Metagenomics/Metaproteomics Investigation of the Microbial Communities and Enzymes in Solid-state Fermentation of Pu-erh tea.
    Zhao M, Zhang DL, Su XQ, Duan SM, Wan JQ, Yuan WX, Liu BY, Ma Y, Pan YH.
    Sci Rep; 2015 May 14; 5():10117. PubMed ID: 25974221
    [Abstract] [Full Text] [Related]

  • 17. Headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) and odor activity value (OAV) to reveal the flavor characteristics of ripened Pu-erh tea by co-fermentation.
    Zheng Y, Zhang C, Ren D, Bai R, Li W, Wang J, Shan Z, Dong W, Yi L.
    Front Nutr; 2023 May 14; 10():1138783. PubMed ID: 37051132
    [Abstract] [Full Text] [Related]

  • 18. LC-MS/MS-based metabolomic analysis of caffeine-degrading fungus Aspergillus sydowii during tea fermentation.
    Zhou B, Ma C, Ren X, Xia T, Li X.
    J Food Sci; 2020 Feb 14; 85(2):477-485. PubMed ID: 31905425
    [Abstract] [Full Text] [Related]

  • 19. The Impact of Citrus-Tea Cofermentation Process on Chemical Composition and Contents of Pu-Erh Tea: An Integrated Metabolomics Study.
    Xu Y, Liang PL, Chen XL, Gong MJ, Zhang L, Qiu XH, Zhang J, Huang ZH, Xu W.
    Front Nutr; 2021 Feb 14; 8():737539. PubMed ID: 34604284
    [Abstract] [Full Text] [Related]

  • 20. 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 14; 80(4):M809-17. PubMed ID: 25799937
    [Abstract] [Full Text] [Related]

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