Comprehensive applications of metabolomics on tea science and technology: Opportunities, hurdles, and perspectives
M Wen, M Zhu, Z Han, CT Ho… - … Reviews in Food …, 2023 - Wiley Online Library
With the development of metabolomics analytical techniques, relevant studies have
increased in recent decades. The procedures of metabolomics analysis mainly include …
increased in recent decades. The procedures of metabolomics analysis mainly include …
State-of-the-art review of theabrownins: from preparation, structural characterization to health-promoting benefits
L Cheng, Y Wei, L Peng, K Wei, Z Liu… - Critical Reviews in Food …, 2023 - Taylor & Francis
As far as health benefit is concerned, dark tea is one of the best beverages in the world.
Theabrownins are the major ingredient contributing to the health benefits of dark tea and …
Theabrownins are the major ingredient contributing to the health benefits of dark tea and …
[HTML][HTML] Characteristic fingerprints and change of volatile organic compounds of dark teas during solid-state fermentation with Eurotium cristatum by using HS-GC-IMS …
Y Xiao, Y Huang, Y Chen, M Zhu, C He, Z Li, Y Wang… - LWT, 2022 - Elsevier
Eurotium cristatum is the dominant fungus during Fu brick tea (FBT) manufacturing,
however, its underlying effects in forming the distinct flavor characteristics of FBT remains …
however, its underlying effects in forming the distinct flavor characteristics of FBT remains …
LC–MS based metabolomics analysis of okara fermented by Bacillus subtilis DC-15: Insights into nutritional and functional profile
Q Zhan, K Thakur, JY Feng, YY Zhu, JG Zhang, ZJ Wei - Food Chemistry, 2023 - Elsevier
Recent studies emphasize the improved nutritional and functional status of fermented okara;
however, little is known about the metabolite change during fermentation and how it alters …
however, little is known about the metabolite change during fermentation and how it alters …
A systemic review on Liubao tea: A time‐honored dark tea with distinctive raw materials, process techniques, chemical profiles, and biological activities
X Feng, M Chen, H Song, S Ma, C Ou… - … reviews in food …, 2023 - Wiley Online Library
Liubao tea (LBT) is a unique microbial‐fermented tea that boasts a long consumption history
spanning 1500 years. Through a specific post‐fermentation process, LBT crafted from local …
spanning 1500 years. Through a specific post‐fermentation process, LBT crafted from local …
[HTML][HTML] Effect of Lactobacillus plantarum and Lactobacillus acidophilus fermentation on antioxidant activity and metabolomic profiles of loquat juice
FB Meng, YT Lei, QZ Li, YC Li, Y Deng, DY Liu - LWT, 2022 - Elsevier
Nonalcoholic fermentation could improve the organoleptic quality and functionality of fruit
juice, and lactic acid bacteria (LAB)-fermented fruit juice has been proven to be beneficial to …
juice, and lactic acid bacteria (LAB)-fermented fruit juice has been proven to be beneficial to …
The combined effect of protein hydrolysis and Lactobacillus plantarum fermentation on antioxidant activity and metabolomic profiles of quinoa beverage
FB Meng, L Zhou, JJ Li, YC Li, M Wang, LH Zou… - Food Research …, 2022 - Elsevier
Lactic acid bacteria fermentation is a commonly applied technique to produce nutritional,
functional, and organoleptic enhanced foods. In the present study, protein hydrolysis and …
functional, and organoleptic enhanced foods. In the present study, protein hydrolysis and …
Improving flavor of summer Keemun black tea by solid-state fermentation using Cordyceps militaris revealed by LC/MS-based metabolomics and GC/MS analysis
YY Zhang, P Zhang, MM Le, Y Qi, Z Yang, FL Hu… - Food Chemistry, 2023 - Elsevier
Cordyceps militaris (C. militaris) has been approved and widely used in healthy food. The
present study aimed to improve the flavor of summer Keemun black tea (KBT) using C …
present study aimed to improve the flavor of summer Keemun black tea (KBT) using C …
[HTML][HTML] Discrimination and characterization of the volatile profiles of five Fu brick teas from different manufacturing regions by using HS–SPME/GC–MS and HS–GC …
Y Xiao, Y Huang, Y Chen, L Xiao, X Zhang… - Current Research in …, 2022 - Elsevier
Although aroma is one of the most essential factors determining the quality of Fu brick tea
(FBT), the aroma profiles of FBTs from different manufacturing areas are rarely investigated …
(FBT), the aroma profiles of FBTs from different manufacturing areas are rarely investigated …
Effect of lactic acid bacteria co-fermentation on antioxidant activity and metabolomic profiles of a juice made from wolfberry and longan
Z Zheng, L Wei, M Zhu, Z Qian, J Liu, L Zhang… - Food Research …, 2023 - Elsevier
Lactic acid bacteria (LAB) fermentation is frequently employed to improve the nutritional,
functional, and sensory characteristics of foods. Our study explored the effects of co …
functional, and sensory characteristics of foods. Our study explored the effects of co …