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。Simultaneous determination of free amino acids in Pu-erh tea and their changes during fermentation
Yuchen Zhu et al.
FOOD CHEMISTRY (2016)
Characterization of thermophilic fungal community associated with pile fermentation of Pu-erh tea
Wei Zhang et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2016)
Isolation, Identification, and Biotransformation of Teadenol A from Solid State Fermentation of Pu-erh Tea and In Vitro Antioxidant Activity
Xiao-qin Su et al.
APPLIED SCIENCES-BASEL (2016)
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)
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)
Direct conversion of theophylline to 3-methylxanthine by metabolically engineered E-coli
Khalid H. R. Algharrawi et al.
MICROBIAL CELL FACTORIES (2015)
Biodegradation of methyl parathion by whole cells of marine-derived fungi Aspergillus sydowii and Penicillium decaturense
Natalia Alvarenga et al.
CHEMOSPHERE (2014)
8-C N-ethyl-2-pyrrolidinone substituted flavan-3-ols as the marker compounds of Chinese dark teas formed in the post-fermentation process provide significant antioxidative activity
Weinan Wang et al.
FOOD CHEMISTRY (2014)
Changes in theanine and caffeine contents of black tea with different rolling methods and processing stages
Ferda Sari et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2013)
Effect of caffeine concentration on biomass production, caffeine degradation, and morphology of Aspergillus tamarii
G. Gutierrez-Sanchez et al.
FOLIA MICROBIOLOGICA (2013)
Processing and chemical constituents of Pu-erh tea: A review
Hai-peng Lv et al.
FOOD RESEARCH INTERNATIONAL (2013)
Production of cellulase by a newly isolated strain of Aspergillus sydowii and its optimization under submerged fermentation
Ketna Matkar et al.
INTERNATIONAL BIODETERIORATION & BIODEGRADATION (2013)
Identification and quantification of fungi and mycotoxins from Pu-erh tea
Doris Haas et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2013)
Repeated fed-batch production of xylitol by Candida magnoliae TISTR 5663
Sarote Sirisansaneeyakul et al.
JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY (2013)
A preliminary metagenomic study of puer tea during pile fermentation
Changyong Lyu et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2013)
Xanthone derivatives from Aspergillus sydowii, an endophytic fungus from the liverwort Scapania ciliata S. Lac and their immunosuppressive activities
Xian-Qin Song et al.
PHYTOCHEMISTRY LETTERS (2013)
Structure and dynamics of the bacterial communities in fermentation of the traditional Chinese post-fermented pu-erh tea revealed by 16S rRNA gene clone library
Ming Zhao et al.
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY (2013)
DETERMINATION OF CATECHINS AND PURINE ALKALOIDS IN TEA BY HIGH PERFORMANCE LIQUID CHROMATOGRAPHY
Heping Tan et al.
ANALYTICAL LETTERS (2012)
Comparison of catechins and purine alkaloids in albino and normal green tea cultivars (Camellia sinensis L.) by HPLC
Kang Wei et al.
FOOD CHEMISTRY (2012)
Change in Tea Polyphenol and Purine Alkaloid Composition during Solid-State Fungal Fermentation of Postfermented Tea
Jin-Hua Qin et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Indole alkaloids from marine-derived fungus Aspergillus sydowii SCSIO 00305
Fei He et al.
JOURNAL OF ANTIBIOTICS (2012)
Seasonal climate effects on flavanols and purine alkaloids of tea (Camellia sinensis L.)
L. Y. Wang et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2011)
Comparison of the Chemical Constituents of Aged Pu-erh Tea, Ripened Pu-erh Tea, and Other Teas Using HPLC-DAD-ESI-MSn
Liang Zhang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)
Acute and subchronic oral toxicities of Pu-erh black tea extract in Sprague-Dawley rats
Di Wang et al.
JOURNAL OF ETHNOPHARMACOLOGY (2011)
Producing low-caffeine tea through post-transcriptional silencing of caffeine synthase mRNA
Prashant Mohanpuria et al.
PLANT MOLECULAR BIOLOGY (2011)
Comparative Safety Evaluation of Chinese Pu-erh Green Tea Extract and Pu-erh Black Tea Extract in Wistar Rats
Di Wang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Bioactivities and sensory evaluation of Pu-erh teas made from three tea leaves in an improved pile fermentation process
Yuh-Shuen Chen et al.
JOURNAL OF BIOSCIENCE AND BIOENGINEERING (2010)
FUNGAL COLONIZATION OF PU-ERH TEA IN YUNNAN
Z. J. Zhao et al.
JOURNAL OF FOOD SAFETY (2010)
Study on the increase mechanism of the caffeine content during the fermentation of tea with microorganisms
Xiaogang Wang et al.
FOOD CHEMISTRY (2008)
Characteristic fungi observed in the fermentation process for Puer tea
Michiharu Abe et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2008)
Paenibacillus camelliae sp nov., Isolated from Fermented Leaves of Camellia sinensis
Hyun-Woo Oh et al.
JOURNAL OF MICROBIOLOGY (2008)
A preliminary study of caffeine degradation by Pseudomonas sp GSC 1182
S. Gokulakrishnan et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2007)
分享论文
