The modulatory effect of infusions of green tea, oolong tea, and black tea on gut microbiota in high-fat-induced obese mice

Zhibin Liu, Zhichao Chen, Hongwen Guo, +7

Food & Function

NutritionDysbiosisMetabolomic ProfilingPolyphenolicsObesity +16

Dietary exposure to neonicotinoid insecticides and health risks in the Chinese general population through two consecutive total diet studies

Dawei Chen, Yiping Zhang, Bing Lv, +5

Environment International

Prebiotic effects of almonds and almond skins on intestinal microbiota in healthy adult humans

Zhibin Liu, Xiuchun Lin, Guangwei Huang, +3

Anaerobe

PrebioticsNutritionDysbiosisMicrobiotaGut Microbiology +10

Melting of subducted continental crust: Geochemical evidence from Mesozoic granitoids in the Dabie-Sulu orogenic belt, east-central China

Zi‐Fu Zhao, Zhibin Liu, Qi Chen

Journal of Asian Earth Sciences

Geochemical EvidenceEarth ScienceEngineeringDabie-sulu Orogenic BeltTectonic Evolution +10

Reciprocal Interactions between Epigallocatechin-3-gallate (EGCG) and Human Gut Microbiota <i>In Vitro</i>

Zhibin Liu, Wouter J.C. de Bruijn, Marieke E. Bruins, +1

Journal of Agricultural and Food Chemistry

A comparison of the phenolic composition of old and young tea leaves reveals a decrease in flavanols and phenolic acids and an increase in flavonols upon tea leaf maturation

Zhibin Liu, Marieke E. Bruins, Wouter J.C. de Bruijn, +1

Journal of Food Composition and Analysis

Food ChemistryPolyphenolicsTea Leaf MaturationBotanyBiochemistry +13

Dynamic changes of volatile and phenolic components during the whole manufacturing process of Wuyi Rock tea (Rougui)

Zhibin Liu, Fu‐Chen Chen, Jinyuan Sun, +1

Food Chemistry

Food ChemistryEnvironmental ChemistryChemical EngineeringDynamic ChangesWuyi Rock Tea +5

Comparison study of the volatile profiles and microbial communities of Wuyi Qu and Gutian Qu, two major types of traditional fermentation starters of Hong Qu glutinous rice wine

Zhibin Liu, Zhiyao Wang, Xu‐Cong Lv, +3

Food Microbiology

Food FermentationFood MicrobiologyMicrobial EcologyVolatile ProfilesGutian Qu +6

Pulsed Electric Field as an Alternative Pre-treatment for Drying to Enhance Polyphenol Extraction from Fresh Tea Leaves

Zhibin Liu, Erik Esveld, Jean‐Paul Vincken, +1

Food and Bioprocess Technology

Food ChemistryTea PolyphenolsChemical EngineeringPolyphenolicsEngineering +13

Improving viscosity and gelling properties of leaf pectin by comparing five pectin extraction methods using green tea leaf as a model material

Chen Zhang, Xiuxiu Zhu, Feipeng Zhang, +5

Food Hydrocolloids

Leaf PectinGreen Tea LeafBiomanufacturingEdible PackagingPectin Extraction Methods +2