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Targeted Metabolomics Technologies Revealed Differences in Monosaccharides, Catechins, Phenolic Acids, Flavonoids and Amino Acids between Aged Pu-Erh Raw Tea And Ripe Tea

https://doi.org/10.2139/ssrn.4680245
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A high performance liquid chromatography method for simultaneous detection of 20 bioactive components in tea extracts
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Recent advances in tea polysaccharides: Extraction, purification, physicochemical characterization and bioactivities
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Characterization of volatile metabolites in Pu-erh teas with different storage years by combining GC-E-Nose, GC–MS, and GC-IMS
inferredcites →https://doi.org/10.1016/j.foodchem.2015.07.046openalex-extracted
Improving the sweet aftertaste of green tea infusion with tannase
inferredcites →https://doi.org/10.1016/j.foodchem.2021.132007openalex-extracted
Microbiota drive insoluble polysaccharides utilization via microbiome-metabolome interplay during Pu-erh tea fermentation
inferredcites →https://doi.org/10.1016/j.foodchem.2022.132126openalex-extracted
Chemical profile of a novel ripened Pu-erh tea and its metabolic conversion during pile fermentation
inferredcites →https://doi.org/10.1016/j.foodres.2013.02.043openalex-extracted
Processing and chemical constituents of Pu-erh tea: A review
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.2021.110360openalex-extracted
Pu-erh tea ameliorates obesity and modulates gut microbiota in high fat diet fed mice
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/j.ijbiomac.2018.11.008openalex-extracted
Intelligent and active furcellaran-gelatin films containing green or pu-erh tea extracts: Characterization, antioxidant and antimicrobial potential
inferredcites →https://doi.org/10.1016/j.jfca.2022.104387openalex-extracted
Metabolomics, sensory evaluation, and enzymatic hydrolysis reveal the effect of storage on the critical astringency-active components of crude Pu-erh tea
inferredcites →https://doi.org/10.1016/j.jff.2013.11.021openalex-extracted
Physicochemical characterization of puerh tea polysaccharides and their antioxidant and α-glycosidase inhibition
inferredcites →https://doi.org/10.1016/j.jtcms.2022.04.005openalex-extracted
Pu-erh tea: A review of a healthful brew
inferredcites →https://doi.org/10.1016/j.lwt.2015.01.003openalex-extracted
Comparison of ten major constituents in seven types of processed tea using HPLC-DAD-MS followed by principal component and hierarchical cluster analysis
inferredcites →https://doi.org/10.1016/j.lwt.2018.01.021openalex-extracted
Physicochemical properties and biological activities of a high-theabrownins instant Pu-erh tea produced using Aspergillus tubingensis
inferredcites →https://doi.org/10.1016/j.lwt.2020.109914openalex-extracted
Classification of raw Pu-erh teas with different storage time based on characteristic compounds and effect of storage environment
inferredcites →https://doi.org/10.1016/j.lwt.2022.113128openalex-extracted
Dynamic evolution and correlation between microorganisms and metabolites during manufacturing process and storage of Pu-erh tea
inferredcites →https://doi.org/10.1016/j.phymed.2020.153338openalex-extracted
Pu'er tea water extract protects against cognitive impairment in a mouse model of lipopolysaccharide-induced neuroinflammation
inferredcites →https://doi.org/10.1021/acs.jafc.9b05321openalex-extracted
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
inferredcites →https://doi.org/10.1021/jf2015733openalex-extracted
Comparison of the Chemical Constituents of Aged Pu-erh Tea, Ripened Pu-erh Tea, and Other Teas Using HPLC-DAD-ESI-MS n
inferredcites →https://doi.org/10.1021/jf204844gopenalex-extracted
Change in Tea Polyphenol and Purine Alkaloid Composition during Solid-State Fungal Fermentation of Postfermented Tea
inferredcites →https://doi.org/10.1039/c5ay02652kopenalex-extracted
Differentiation of two types of pu-erh teas by using an electronic nose and ultrasound-assisted extraction-dispersive liquid–liquid microextraction-gas chromatography-mass spectrometry
inferredcites →https://doi.org/10.1080/10942912.2016.1217877openalex-extracted
Phenolic compounds and the biological effects of Pu-erh teas with long-term storage
inferredcites →https://doi.org/10.1111/ijfs.13103openalex-extracted
Quality identification and evaluation of Pu‐erh teas of different grade levels and various ages through sensory evaluation and instrumental analysis
inferredcites →https://doi.org/10.1128/msystems.00680-19openalex-extracted
Integrated Meta-omics Approaches To Understand the Microbiome of Spontaneous Fermentation of Traditional Chinese Pu-erh Tea
inferredcites →https://doi.org/10.12691/jfnr-2-12-23openalex-extracted
Purification, Physicochemical Characterization, and Bioactivities of Polysaccharides from Puerh Tea
inferredcites →https://doi.org/10.1371/journal.pone.0157847openalex-extracted
The Microbiome and Metabolites in Fermented Pu-erh Tea as Revealed by High-Throughput Sequencing and Quantitative Multiplex Metabolite Analysis
inferredcites →https://doi.org/10.1631/jzus.b1800183openalex-extracted
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
inferredcites →https://doi.org/10.3390/antiox10101562openalex-extracted
Structural Characteristics of Crude Polysaccharides from 12 Selected Chinese Teas, and Their Antioxidant and Anti-Diabetic Activities
inferredcites →https://doi.org/10.3390/foods11152285openalex-extracted
Mellow and Thick Taste of Pu−Erh Ripe Tea Based on Chemical Properties by Sensory−Directed Flavor Analysis
inferredcites →https://doi.org/10.3390/molecules23081931openalex-extracted
Bioactive Compound Fingerprint Analysis of Aged Raw Pu’er Tea and Young Ripened Pu’er Tea
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