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Isolation, identification, and community diversity of microorganisms during tank fermentation of Liupao tea

Journal of food science, 2023-10, Vol.88 (10), p.4230-4246

2023

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Antihyperlipidemic effect and increased antioxidant enzyme levels of aqueous extracts from Liupao tea and green tea in vivo

Journal of food science, 2022-09, Vol.87 (9), p.4203-4220

2022

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Deciphering the underlying core microorganisms and the marker compounds of Liupao tea during the pile-fermentation process

Journal of the science of food and agriculture, 2024-03, Vol.104 (5), p.2862-2875

2024

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Screening strategy for predominant phenolic components of digestive enzyme inhibitors in passion fruit peel extracts on simulated gastrointestinal digestion

Journal of the science of food and agriculture, 2023-06, Vol.103 (8), p.3871-3881

2023

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Effect of osmotic pretreatment on quality of mango chips by explosion puffing drying

Food science & technology, 2013-04, Vol.51 (1), p.253-259

2013

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Effect of baking treatment on quality, nonvolatile and volatile compounds of Liupao tea

International journal of food science & technology, 2023-10, Vol.58 (10), p.5154-5167

2023

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Comparison of GC and DSC monitoring the adulteration of camellia oil with selected vegetable oils

Journal of thermal analysis and calorimetry, 2016-12, Vol.126 (3), p.1735-1746

2016

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Fatty acid composition of the methylotrophic yeast Komagataella phaffii grown under low‐ and high‐methanol conditions

Yeast (Chichester, England), 2021-10, Vol.38 (10), p.541-548

2021

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Structural Characterization and In Vitro Antioxidant, Hypoglycemic and Hypolipemic Activities of a Natural Polysaccharide from Liupao Tea

Foods, 2023-05, Vol.12 (11), p.2226

2023

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Two Polysaccharides from Liupao Tea Exert Beneficial Effects in Simulated Digestion and Fermentation Model In Vitro

Foods, 2022-09, Vol.11 (19), p.2958

2022

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Phenolic compounds, bioactivity, and bioaccessibility of ethanol extracts from passion fruit peel based on simulated gastrointestinal digestion

Food chemistry, 2021-09, Vol.356, p.129682-129682, Article 129682

2021

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Determination of the variations in the metabolic profile and sensory quality of Liupao tea during fermentation through UHPLC–HR–MS metabolomics

Food chemistry, 2023-03, Vol.404, p.134773-134773, Article 134773

2023

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Purification, characterization, and bioactivity of Liupao tea polysaccharides before and after fermentation

Food chemistry, 2021-08, Vol.353, p.129419-129419, Article 129419

2021

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Evaluation of Mycoflora and Citrinin Occurrence in Chinese Liupao Tea

Journal of agricultural and food chemistry, 2020-10, Vol.68 (43), p.12116-12123

2020

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Effect of pile fermentation on the cells of Chinese Liupao tea: The first record of cell wall of Liupao tea on transmission electron microscope

Food chemistry, 2021-11, Vol.361, p.130034-130034, Article 130034

2021

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Analyses of fungal community by Illumina MiSeq platforms and characterization of Eurotium species on Liupao tea, a distinctive post-fermented tea from China

Food research international, 2017-09, Vol.99 (Pt 1), p.641-649

2017

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Correction to “Degradation of Cell Wall Polysaccharides during Traditional and Tank Fermentation of Chinese Liupao Tea”

Journal of agricultural and food chemistry, 2024-08, Vol.72 (31), p.17692-17692

2024

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Degradation of Cell Wall Polysaccharides during Traditional and Tank Fermentation of Chinese Liupao Tea

Journal of agricultural and food chemistry, 2024-02, Vol.72 (8), p.4195-4206

2024

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Development and evaluation of a qPCR detection method for citrinin in Liupao tea

Analytical biochemistry, 2022-09, Vol.653, p.114771-114771, Article 114771

2022

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Interaction between plant phenolics and rice protein improved oxidative stabilities of emulsion

Journal of cereal science, 2019-09, Vol.89, p.102818, Article 102818

2019

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Polysaccharides from Chinese Liupao dark tea and their protective effect against hyperlipidemia

International journal of food science & technology, 2018-03, Vol.53 (3), p.599-607

2018

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Expression of citrinin biosynthesis gene in Liupao tea and effect of Penicillium citrinum on tea quality

Fungal genetics and biology, 2022-11, Vol.163, p.103742, Article 103742

2022

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Effect of lactic acid bacteria fermentation on extractable and non-extractable polyphenols of soybean milk: Influence of β-glucosidase and okara

Food bioscience, 2023-12, Vol.56, p.103326, Article 103326

2023

Volltextzugriff (PDF)

Stability, antioxidant activity and in vitro bile acid-binding of green, black and dark tea polyphenols during simulated in vitro gastrointestinal digestion

RSC advances, 2015-01, Vol.5 (112), p.92089-92095

2015

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The relationship between microbial dynamics and dominant chemical components during Liupao tea processing

Food bioscience, 2021-10, Vol.43, p.101315, Article 101315

2021

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Isolation, identification, and community diversity of microorganisms during tank fermentation of Liupao tea

Antihyperlipidemic effect and increased antioxidant enzyme levels of aqueous extracts from Liupao tea and green tea in vivo

Deciphering the underlying core microorganisms and the marker compounds of Liupao tea during the pile-fermentation process

Screening strategy for predominant phenolic components of digestive enzyme inhibitors in passion fruit peel extracts on simulated gastrointestinal digestion

Effect of osmotic pretreatment on quality of mango chips by explosion puffing drying

Effect of baking treatment on quality, nonvolatile and volatile compounds of Liupao tea

Comparison of GC and DSC monitoring the adulteration of camellia oil with selected vegetable oils

Fatty acid composition of the methylotrophic yeast Komagataella phaffii grown under low‐ and high‐methanol conditions

Structural Characterization and In Vitro Antioxidant, Hypoglycemic and Hypolipemic Activities of a Natural Polysaccharide from Liupao Tea

Two Polysaccharides from Liupao Tea Exert Beneficial Effects in Simulated Digestion and Fermentation Model In Vitro

Phenolic compounds, bioactivity, and bioaccessibility of ethanol extracts from passion fruit peel based on simulated gastrointestinal digestion

Determination of the variations in the metabolic profile and sensory quality of Liupao tea during fermentation through UHPLC–HR–MS metabolomics

Purification, characterization, and bioactivity of Liupao tea polysaccharides before and after fermentation

Evaluation of Mycoflora and Citrinin Occurrence in Chinese Liupao Tea

Effect of pile fermentation on the cells of Chinese Liupao tea: The first record of cell wall of Liupao tea on transmission electron microscope

Analyses of fungal community by Illumina MiSeq platforms and characterization of Eurotium species on Liupao tea, a distinctive post-fermented tea from China

Correction to “Degradation of Cell Wall Polysaccharides during Traditional and Tank Fermentation of Chinese Liupao Tea”

Degradation of Cell Wall Polysaccharides during Traditional and Tank Fermentation of Chinese Liupao Tea

Development and evaluation of a qPCR detection method for citrinin in Liupao tea

Interaction between plant phenolics and rice protein improved oxidative stabilities of emulsion

Polysaccharides from Chinese Liupao dark tea and their protective effect against hyperlipidemia

Expression of citrinin biosynthesis gene in Liupao tea and effect of Penicillium citrinum on tea quality

Effect of lactic acid bacteria fermentation on extractable and non-extractable polyphenols of soybean milk: Influence of β-glucosidase and okara

Stability, antioxidant activity and in vitro bile acid-binding of green, black and dark tea polyphenols during simulated in vitro gastrointestinal digestion

The relationship between microbial dynamics and dominant chemical components during Liupao tea processing

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