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Quality Composition, Content Change, and Distribution Characteristics of Fu Brick Tea Before and after Fungal Fermentation

https://doi.org/10.2139/ssrn.4353464
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Optimal fermentation time for Nigrospora‐fermented tea rich in bostrycin
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Advances on the in vivo and in vitro glycosylations of flavonoids
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Gallic acid suppresses cell viability, proliferation, invasion and angiogenesis in human glioma cells
inferredcites →https://doi.org/10.1016/j.fochx.2022.100248openalex-extracted
Characterization of key aroma compounds and relationship between aroma compounds and sensory attributes in different aroma types of Fu brick tea
inferredcites →https://doi.org/10.1016/j.foodchem.2013.10.117openalex-extracted
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
inferredcites →https://doi.org/10.1016/j.foodchem.2014.08.075openalex-extracted
Changes of major tea polyphenols and production of four new B-ring fission metabolites of catechins from post-fermented Jing-Wei Fu brick tea
inferredcites →https://doi.org/10.1016/j.foodchem.2014.12.045openalex-extracted
Investigation on biochemical compositional changes during the microbial fermentation process of Fu brick tea by LC–MS based metabolomics
inferredcites →https://doi.org/10.1016/j.foodchem.2015.08.054openalex-extracted
Simultaneous determination of free amino acids in Pu-erh tea and their changes during fermentation
inferredcites →https://doi.org/10.1016/j.foodchem.2018.12.049openalex-extracted
A new sensory sweetness definition and sweetness conversion method of five natural sugars, based on the Weber-Fechner Law
inferredcites →https://doi.org/10.1016/j.foodchem.2019.01.050openalex-extracted
UPLC–Q-TOF/MS-based untargeted metabolomics coupled with chemometrics approach for Tieguanyin tea with seasonal and year variations
inferredcites →https://doi.org/10.1016/j.foodchem.2019.126043openalex-extracted
Microbial bioconversion of the chemical components in dark tea
inferredcites →https://doi.org/10.1016/j.foodchem.2020.128576openalex-extracted
Dynamic changes in the metabolite profile and taste characteristics of Fu brick tea during the manufacturing process
inferredcites →https://doi.org/10.1016/j.foodchem.2021.130855openalex-extracted
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
inferredcites →https://doi.org/10.1016/j.foodchem.2021.131999openalex-extracted
UPLC–QQQ–MS/MS-based widely targeted metabolomic analysis reveals the effect of solid-state fermentation with Eurotium cristatum on the dynamic changes in the metabolite profile of dark tea
inferredcites →https://doi.org/10.1016/j.foodres.2016.10.024openalex-extracted
Phytochemical profiles and antioxidant activities of Chinese dark teas obtained by different processing technologies
inferredcites →https://doi.org/10.1016/j.foodres.2021.110899openalex-extracted
Chemical constituents and biological properties of Pu-erh tea
inferredcites →https://doi.org/10.1016/s0021-9673(00)00062-5openalex-extracted
Determination of tea catechins
inferredcites →https://doi.org/10.1021/acs.jafc.0c02983openalex-extracted
Feature-Based Molecular Networking Analysis of the Metabolites Produced by In Vitro Solid-State Fermentation Reveals Pathways for the Bioconversion of Epigallocatechin Gallate
inferredcites →https://doi.org/10.1021/acs.jafc.1c00598openalex-extracted
Impact of Various Microbial-Fermented Methods on the Chemical Profile of Dark Tea Using a Single Raw Tea Material
inferredcites →https://doi.org/10.1021/acs.jafc.1c04553openalex-extracted
Polyphenols from Fu Brick Tea Reduce Obesity via Modulation of Gut Microbiota and Gut Microbiota-Related Intestinal Oxidative Stress and Barrier Function
inferredcites →https://doi.org/10.1021/acs.jafc.1c04626openalex-extracted
Theabrownin from Fu Brick Tea Exhibits the Thermogenic Function of Adipocytes in High-Fat-Diet-Induced Obesity
inferredcites →https://doi.org/10.1021/acs.jafc.5b03967openalex-extracted
Nontargeted Analysis Using Ultraperformance Liquid Chromatography–Quadrupole Time-of-Flight Mass Spectrometry Uncovers the Effects of Harvest Season on the Metabolites and Taste Quality of Tea (Camellia sinensis L.)
inferredcites →https://doi.org/10.1021/acs.jafc.8b03569openalex-extracted
Human Bitter Taste Receptors Are Activated by Different Classes of Polyphenols
inferredcites →https://doi.org/10.1021/jf405237uopenalex-extracted
Comparative Analysis of Pu-erh and Fuzhuan Teas by Fully Automatic Headspace Solid-Phase Microextraction Coupled with Gas Chromatography–Mass Spectrometry and Chemometric Methods
inferredcites →https://doi.org/10.1021/jf405570uopenalex-extracted
Substituent Effects on in Vitro Antioxidizing Properties, Stability, and Solubility in Flavonoids
inferredcites →https://doi.org/10.1039/d2fo00060aopenalex-extracted
Astilbin from Smilax glabra Roxb. alleviates high-fat diet-induced metabolic dysfunction
inferredcites →https://doi.org/10.1080/09637486.2017.1311844openalex-extracted
Optimization and validation of Folin–Ciocalteu method for the determination of total polyphenol content of Pu-erh tea
inferredcites →https://doi.org/10.1080/10408398.2019.1691500openalex-extracted
Maillard reaction products derived from food protein-derived peptides: insights into flavor and bioactivity
inferredcites →https://doi.org/10.1080/14786419.2015.1065491openalex-extracted
Methylenebisnicotiflorin: a rare methylene-bridged bisflavonoid glycoside from ripe Pu-er tea
inferredcites →https://doi.org/10.1111/1541-4337.12479openalex-extracted
Chemistry and Biological Activities of Processed Camellia sinensis Teas: A Comprehensive Review
inferredcites →https://doi.org/10.1111/j.1541-4337.2008.00043.xopenalex-extracted
Tea Polyphenols as Nutraceuticals
inferredcites →https://doi.org/10.3389/fmicb.2022.892437openalex-extracted
Microbial Succession and Interactions During the Manufacture of Fu Brick Tea
inferredcites →https://doi.org/10.3389/fnut.2022.900138openalex-extracted
Comparison of the Fungal Community, Chemical Composition, Antioxidant Activity, and Taste Characteristics of Fu Brick Tea in Different Regions of China
inferredcites →https://doi.org/10.3390/foods9040483openalex-extracted
Antioxidant Properties and Nutritional Composition of Matcha Green Tea
inferredcites →https://doi.org/10.3390/ijms20030494openalex-extracted
New Acylglycosides Flavones from Fuzhuan Brick Tea and Simulation Analysis of Their Bioactive Effects
inferredcites →https://doi.org/10.38212/2224-6614.3078openalex-extracted
Non-Digestive Stachyose Enhances Bioavailability of Isoflavones for Improving Hyperlipidemia and Hyperglycemia in Mice Fed with High Fat Diet
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