相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Integrated proteomics and metabolomics analysis of tea leaves fermented by Aspergillus niger, Aspergillus tamarii and Aspergillus fumigatus
Yan Ma et al.
FOOD CHEMISTRY (2021)
Systemic characteristics of biomarkers and differential metabolites of raw and ripened pu-erh teas by chemical methods combined with a UPLC-QQQ-MS-based metabolomic approach
Xinxin Cao et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Hypolipidemic, anti-inflammatory, and anti-atherosclerotic effects of tea before and after microbial fermentation
Xiujuan Deng et al.
FOOD SCIENCE & NUTRITION (2021)
Effect of brewing conditions on phytochemicals and sensory profiles of black tea infusions: A primary study on the effects of geraniol and β-ionone on taste perception of black tea infusions
Jieyao Yu et al.
FOOD CHEMISTRY (2021)
Development and validation of the one-step purification method coupled to LC-MS/MS for simultaneous determination of four aflatoxins in fermented tea
Haiyan Zhou et al.
FOOD CHEMISTRY (2021)
Effects of bioactive components of Pu-erh tea on gut microbiomes and health: A review
Jun-Yu Liu et al.
FOOD CHEMISTRY (2021)
Ochratoxigenic fungi in post-fermented tea and inhibitory activities of Bacillus spp. from post-fermented tea on ochratoxigenic fungi
Zhenjun Zhao et al.
FOOD CONTROL (2021)
Employment of an electronic tongue combined with deep learning and transfer learning for discriminating the storage time of Pu-erh tea
Zhengwei Yang et al.
FOOD CONTROL (2021)
Ripened Pu-erh Tea Extract Promotes Gut Microbiota Resilience against Dextran Sulfate Sodium Induced Colitis
Yina Huang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2021)
Differentiating Pu-erh raw tea from different geographical origins by 1H-NMR and U-HPLC/Q-TOF-MS combined with chemometrics
Xia Wu et al.
JOURNAL OF FOOD SCIENCE (2021)
Effects of manufacturing on the volatile composition of raw Pu-erh tea with a focus on de-enzyming and autoclaving-compressing treatments
Xiaowei Fan et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
State-of-the-art review of dark tea: From chemistry to health benefits
Fang-Jun Lin et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)
Deciphering superior quality of Pu-erh tea from thousands of years' old trees based on the chemical profile
Yahui Ge et al.
FOOD CHEMISTRY (2021)
Impact of Various Microbial-Fermented Methods on the Chemical Profile of Dark Tea Using a Single Raw Tea Material
Jiang Shi et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2021)
Rapid characterization of the volatile profiles in Pu-erh tea by gas phase electronic nose and microchamber/thermal extractor combined with TD-GC-MS
Yanqin Yang et al.
JOURNAL OF FOOD SCIENCE (2021)
Proteogenomics Study of Blastobotrys adeninivorans TMCC 70007-A Dominant Yeast in the Fermentation Process of Pu-erh Tea
Fei Tian et al.
JOURNAL OF PROTEOME RESEARCH (2021)
Comparative analysis of chemical constituents and antioxidant activity in tea-leaves microbial fermentation of seven tea-derived fungi from ripened Pu-erh tea
Zihao Wang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Characterizing volatile metabolites in raw Pu'er tea stored in wet-hot or dry-cold environments by performing metabolomic analysis and using the molecular sensory science approach
Shanshan Xu et al.
FOOD CHEMISTRY (2021)
Insight into the volatile profiles of four types of dark teas obtained from the same dark raw tea material
Wanjun Ma et al.
FOOD CHEMISTRY (2021)
Evolution analysis of flavor-active compounds during artificial fermentation of Pu-erh tea
Xiujuan Deng et al.
FOOD CHEMISTRY (2021)
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
Cunqiang Ma et al.
FOOD CHEMISTRY (2021)
Pu-erh tea ameliorates obesity and modulates gut microbiota in high fat diet fed mice
Jing Ye et al.
FOOD RESEARCH INTERNATIONAL (2021)
Biological fates of tea polyphenols and their interactions with microbiota in the gastrointestinal tract: implications on health effects
Tingting Chen et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2020)
Comparison and Risk Assessment for Trace Heavy Metals in Raw Pu-erh Tea with Different Storage Years
Fen Li et al.
BIOLOGICAL TRACE ELEMENT RESEARCH (2020)
Untargeted and targeted metabolomics reveal the chemical characteristic of pu-erh tea (Camellia assamica) during pile-fermentation
Piaopiao Long et al.
FOOD CHEMISTRY (2020)
Modulation effect of tea consumption on gut microbiota
Yu-Chuan Liu et al.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2020)
LC-MS/MS-based metabolomic analysis of caffeine-degrading fungus Aspergillus sydowii during tea fermentation
Binxing Zhou et al.
JOURNAL OF FOOD SCIENCE (2020)
Chemical Profile, Antioxidative, and Gut Microbiota Modulatory Properties of Ganpu Tea: A Derivative of Pu-erh Tea
Yuying Zheng et al.
NUTRIENTS (2020)
Characterization of the Key Odorants in a High-Grade Chinese Green Tea Beverage (Camellia sinensis; Jingshan cha) by Means of the Sensomics Approach and Elucidation of Odorant Changes in Tea Leaves Caused by the Tea Manufacturing Process
Mario Flaig et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2020)
Gut Microbiome and Metabolome Response of Pu-erh Tea on Metabolism Disorder Induced by Chronic Alcohol Consumption
Yan Liu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2020)
Contrasting microbiomes of raw and ripened Pu-erh tea associated with distinct chemical profiles
Jia Xue et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Isolation, characterization and application of theophylline-degrading Aspergillus fungi
Binxing Zhou et al.
MICROBIAL CELL FACTORIES (2020)
Climate and Processing Effects on Tea (Camellia sinensis L. Kuntze) Metabolome: Accurate Profiling and Fingerprinting by Comprehensive Two-Dimensional Gas Chromatography/Time-of-Flight Mass Spectrometry
Federico Stilo et al.
MOLECULES (2020)
Correlation analysis between filamentous fungi and chemical compositions in a pu-erh type tea after a long-term storage
Binxing Zhou et al.
FOOD SCIENCE & NUTRITION (2020)
Determination of six groups of mycotoxins in Chinese dark tea and the associated risk assessment
Ziling Ye et al.
ENVIRONMENTAL POLLUTION (2020)
Sensory and instrumental analysis-guided exploration of odor-active compounds recovery with oil during the water-boiling extraction of Pu-erh tea
Chao Wang et al.
FOOD RESEARCH INTERNATIONAL (2020)
Nonstereoselective dissipation of sulfoxaflor in different Puer tea processing
Hongcheng Liu et al.
FOOD SCIENCE & NUTRITION (2020)
Two-dimensional liquid chromatography - high resolution mass spectrometry method for simultaneous monitoring of 70 regulated and emerging mycotoxins in Pu-erh tea
Estefanija Bogdanova et al.
JOURNAL OF CHROMATOGRAPHY A (2020)
Determination of neonicotinoid sulfoxaflor residues and stereoselective degradation in Pu-erh tea and Black tea by liquid chromatography-high-resolution mass spectrometry
Hongcheng Liu et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2020)
Chemical profiling and discrimination of green tea and Pu-erh raw tea based on UPLC-Q-Orbitrap-MS/MS and chemometrics
Jiayi Zhong et al.
FOOD CHEMISTRY (2020)
Monitoring the authenticity of pu'er tea via chemometric analysis of multielements and stable isotopes
Hong-Lin Liu et al.
FOOD RESEARCH INTERNATIONAL (2020)
Association between chemistry and taste of tea: A review
Liang Zhang et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)
Determination of Fungi and Multi-Class Mycotoxins inCamelia sinensisand Herbal Teas and Dietary Exposure Assessment
Ingars Reinholds et al.
TOXINS (2020)
Pu'er tea water extract protects against cognitive impairment in a mouse model of lipopolysaccharide-induced neuroinflammation
Yun Hee Jeong et al.
PHYTOMEDICINE (2020)
Classification of raw Pu-erh teas with different storage time based on characteristic compounds and effect of storage environment
Binxing Zhou et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Variety identification and age prediction of Pu-erh tea using graphene oxide and porphyrin complex based mid-infrared spectroscopy coupled with chemometrics
Liuna Wei et al.
MICROCHEMICAL JOURNAL (2020)
Hot-water extract of ripened Pu-erh tea attenuates DSS-induced colitis through modulation of the NF-κB and HIF-1α signaling pathways in mice
Yina Huang et al.
FOOD & FUNCTION (2020)
Intelligent and active furcellaran-gelatin films containing green or pu-erh tea extracts: Characterization, antioxidant and antimicrobial potential
Ewelina Jamroz et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)
Ingredients in Zijuan Pu'er Tea Extract Alleviate -Amyloid Peptide Toxicity in a Caenorhabditis elegans Model of Alzheimer's Disease Likely through DAF-16
Fangzhou Du et al.
MOLECULES (2019)
Ripe and Raw Pu-Erh Tea: LC-MS Profiling, Antioxidant Capacity and Enzyme Inhibition Activities of Aqueous and Hydro-Alcoholic Extracts
Gabriella Roda et al.
MOLECULES (2019)
Pu-erh Tea Regulates Fatty Acid Metabolism in Mice Under High-Fat Diet
Fengjie Huang et al.
FRONTIERS IN PHARMACOLOGY (2019)
Ripened Pu-erh Tea Extract Protects Mice from Obesity by Modulating Gut Microbiota Composition
Xiaojie Lu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)
Characterization of the volatile and sensory profile of instant Pu-erh tea using GC x GC-TOFMS and descriptive sensory analysis
Liping Du et al.
MICROCHEMICAL JOURNAL (2019)
Chemistry and Biological Activities of Processed Camellia sinensis Teas: A Comprehensive Review
Liang Zhang et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2019)
A high performance liquid chromatography method for simultaneous detection of 20 bioactive components in tea extracts
Bo Nian et al.
ELECTROPHORESIS (2019)
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
Wen-jie Zhang et al.
JOURNAL OF ZHEJIANG UNIVERSITY-SCIENCE B (2019)
Simultaneous determination of amino acids in different teas using supercritical fluid chromatography coupled with single quadrupole mass spectrometry
Yang Huang et al.
JOURNAL OF PHARMACEUTICAL ANALYSIS (2019)
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
Shanshan Xu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)
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
Xueli Pang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)
Simultaneous Determination of Four Aflatoxins in Dark Tea by Multifunctional Purification Column and Immunoaffinity Column Coupled to Liquid Chromatography Tandem Mass Spectrometry
Ziling Ye et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)
Theabrownin from Pu-erh tea attenuates hypercholesterolemia via modulation of gut microbiota and bile acid metabolism
Fengjie Huang et al.
NATURE COMMUNICATIONS (2019)
Isolation, analysis and in vitro assessment of CYP3A4 inhibition by methylxanthines extracted from Pu-erh and Bancha tea leaves
Kaloyan D. Georgiev et al.
SCIENTIFIC REPORTS (2019)
Decontamination of Mycotoxin-Contaminated Feedstuffs and Compound Feed
Radmilo Colovic et al.
TOXINS (2019)
Aqueous raw and ripe Pu-erh tea extracts alleviate obesity and alter cecal microbiota composition and function in diet-induced obese rats
Yun Xia et al.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2019)
Integrated Meta-omits Approaches To Understand the Microbiome of Spontaneous Fermentation of Traditional Chinese Pu-erh Tea
Ming Zhao et al.
MSYSTEMS (2019)
The effects of five types of tea solutions on epiboly process, neural and cardiovascular development, and locomotor capacity of zebrafish
Xu Li et al.
CELL BIOLOGY AND TOXICOLOGY (2019)
Systematic review and meta-analysis of anti-hyperglycaemic effects of Pu-erh tea
Hsin-Cheng Lin et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2019)
Plant Resources, Chemical Constituents, and Bioactivities of Tea Plants from the Genus Camellia Section Thea
Xiu-Hua Meng et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)
Comparison of hypoglycemic effects of ripened pu-erh tea and raw pu-erh tea in streptozotocin-induced diabetic rats
Qianzhi Ding et al.
RSC ADVANCES (2019)
Six types of tea reduce high-fat-diet-induced fat accumulation in mice by increasing lipid metabolism and suppressing inflammation
Chen Liu et al.
FOOD & FUNCTION (2019)
Effect of powdered beverages containing Pu-erh tea extract on postprandial blood glucose levels
Ryuji Takeda et al.
FUNCTIONAL FOODS IN HEALTH AND DISEASE (2019)
Guanine deaminase provides evidence of the increased caffeine content during the piling process of pu'erh tea
Si-an Pan et al.
RSC ADVANCES (2019)
Evaluation of Data Mining Strategies for Classification of Black Tea Based on Image-Based Features
Adel Bakhshipour et al.
FOOD ANALYTICAL METHODS (2018)
Biodegradation of caffeine by whole cells of tea-derived fungi Aspergillus sydowii, Aspergillus niger and optimization for caffeine degradation
Binxing Zhou et al.
BMC MICROBIOLOGY (2018)
Mass spectrometry-based metabolomics and chemometric analysis of Pu-erh teas of various origins
Tao Wang et al.
FOOD CHEMISTRY (2018)
Revealing the influence of microbiota on the quality of Pu-erh tea during fermentation process by shotgun metagenomic and metabolomic analysis
Zhongyuan Li et al.
FOOD MICROBIOLOGY (2018)
A comparative analysis for the volatile compounds of various Chinese dark teas using combinatory metabolomics and fungal solid-state fermentation
Luting Cao et al.
JOURNAL OF FOOD AND DRUG ANALYSIS (2018)
Physicochemical properties and biological activities of a high-theabrownins instant Pu-erh tea produced using Aspergillus tubingensis
Qiuping Wang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Pancreatic lipase inhibition of strictinin isolated from Pu'er tea (Cammelia sinensis) and its anti-obesity effects in C57BL6 mice
Tzu-Yin Chen et al.
JOURNAL OF FUNCTIONAL FOODS (2018)
Accumulation of Heavy Metals in Tea Leaves and Potential Health Risk Assessment: A Case Study from Puan County, Guizhou Province, China
Jian Zhang et al.
INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH (2018)
Chemical compositions of Pu'er tea fermented by Eurotium Cristatum and their lipid-lowering activity
Chenkai Jiang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Polyphenol- and Caffeine-Rich Postfermented Pu-erh Tea Improves Diet-Induced Metabolic Syndrome by Remodeling Intestinal Homeostasis in Mice
Xiaoyu Gao et al.
INFECTION AND IMMUNITY (2018)
Phenolic compounds and the biological effects of Pu-erh teas with long-term storage
Meichun Chen et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2017)
Profiling elements in Puerh tea from Yunnan province, China
Jianyang Zhang et al.
FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE (2017)
Phytochemical profiles and antioxidant activities of Chinese dark teas obtained by different processing technologies
Hai-peng Lv et al.
FOOD RESEARCH INTERNATIONAL (2017)
Physicochemical properties and cell-based bioactivity of Pu'erh tea polysaccharide conjugates
Xiao-Qiang Chen et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2017)
Pu'erh tea extract-mediated protection against hepatosteatosis and insulin resistance in mice with diet-induced obesity is associated with the induction of de novo lipogenesis in visceral adipose tissue
Xianbin Cai et al.
JOURNAL OF GASTROENTEROLOGY (2017)
High-theabrownins instant dark tea product by Aspergillus niger via submerged fermentation: α-glucosidase and pancreatic lipase inhibition and antioxidant activity
Yuwan Wang et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2017)
Pu-erh Tea Extract Ameliorates Ovariectomy-Induced Osteoporosis in Rats and Suppresses Osteoclastogenesis In Vitro
Titi Liu et al.
FRONTIERS IN PHARMACOLOGY (2017)
Microbial Succession and the Dynamics of Chemical Compounds during the Solid-State Fermentation of Pu-erh Tea
Yan Ma et al.
APPLIED SCIENCES-BASEL (2017)
Characterization of Aroma-Active Compounds of Pu-erh Tea by Headspace Solid-Phase Microextraction (HS-SPME) and Simultaneous Distillation-Extraction (SDE) Coupled with GC-Olfactometry and GC-MS
Yong-Quan Xu et al.
FOOD ANALYTICAL METHODS (2016)
Methylenebisnicotiflorin: a rare methylene-bridged bisflavonoid glycoside from ripe Pu-er tea
Mu-Ke Tao et al.
NATURAL PRODUCT RESEARCH (2016)
Analytical Assessment of Bio- and Toxic Elements Distribution in Pu-erh and Fruit Teas in View of Chemometric Approach
Justyna Brzezicha-Cirocka et al.
BIOLOGICAL TRACE ELEMENT RESEARCH (2016)
Simultaneous determination of free amino acids in Pu-erh tea and their changes during fermentation
Yuchen Zhu et al.
FOOD CHEMISTRY (2016)
Quality identification and evaluation of Pu-erh teas of different grade levels and various ages through sensory evaluation and instrumental analysis
Lin Gao et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2016)
Production of theabrownins using a crude fungal enzyme concentrate
Qiuping Wang et al.
JOURNAL OF BIOTECHNOLOGY (2016)
Antibacterial and laxative activities of strictinin isolated from Pu'er tea (Camellia sinensis)
Sheng-Kuo Hsieh et al.
JOURNAL OF FOOD AND DRUG ANALYSIS (2016)
Recent Advances in Volatiles of Teas
Xin-Qiang Zheng et al.
MOLECULES (2016)
The Microbiome and Metabolites in Fermented Pu-erh Tea as Revealed by High-Throughput Sequencing and Quantitative Multiplex Metabolite Analysis
Yongjie Zhang et al.
PLOS ONE (2016)
Deepure Tea Improves High Fat Diet-Induced Insulin Resistance and Nonalcoholic Fatty Liver Disease
Jing-Na Deng et al.
EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE (2015)
Fungal Isolates from a Pu-Erh Type Tea Fermentation and Their Ability to Convert Tea Polyphenols to Theabrownins
Qiuping Wang et al.
JOURNAL OF FOOD SCIENCE (2015)
Comparison of ten major constituents in seven types of processed tea using HPLC-DAD-MS followed by principal component and hierarchical cluster analysis
Tao Yi et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Zebrafish as tools for drug discovery
Calum A. MacRae et al.
NATURE REVIEWS DRUG DISCOVERY (2015)
Pu-erh tea polysaccharides decrease blood sugar by inhibition of α-glucosidase activity in vitro and in mice
Yea-Tyz Deng et al.
FOOD & FUNCTION (2015)
An Integrated Metagenomics/Metaproteomics Investigation of the Microbial Communities and Enzymes in Solid-state Fermentation of Pu-erh tea
Ming Zhao et al.
SCIENTIFIC REPORTS (2015)
Multivariate Analysis Based on GC-MS Fingerprint and Volatile Composition for the Quality Evaluation of Pu-Erh Green Tea
Shi-Dong Lv et al.
FOOD ANALYTICAL METHODS (2015)
Processing and chemical constituents of Pu-erh tea: A review
Hai-peng Lv et al.
FOOD RESEARCH INTERNATIONAL (2013)
Identification and quantification of fungi and mycotoxins from Pu-erh tea
Doris Haas et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2013)
Effects of Zijuan pu-erh tea theabrownin on metabolites in hyperlipidemic rat feces by Py-GC/MS
Chun-xiu Peng et al.
JOURNAL OF ANALYTICAL AND APPLIED PYROLYSIS (2013)
Bacterial and Fungal Communities in Pu'er Tea Samples of Different Ages
Jianqing Tian et al.
JOURNAL OF FOOD SCIENCE (2013)
Tentative identification, quantitation, and principal component analysis of green pu-erh, green, and white teas using UPLC/DAD/MS
Yang Zhao et al.
FOOD CHEMISTRY (2011)
Pu-erh tea tasting in Yunnan, China: Correlation of drinkers' perceptions to phytochemistry
Selena Ahmed et al.
JOURNAL OF ETHNOPHARMACOLOGY (2010)
Antimutagenic and antimicrobial activities of pu-erh tea
She-Ching Wu et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2007)
Molecular definition of black tea taste by means of quantitative studies, taste reconstitution, and omission experiments
S Scharbert et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Comparative studies on the hypolipidemic and growth suppressive effects of oolong, black, pu-erh, and green tea leaves in rats
KL Kuo et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)