Comparison of solid-state fermentation with different Bacillus species on the volatile organic compounds and non-volatile metabolites of dark teas

Tea aroma formation

Chi‐Tang Ho, Xin Zheng, Shiming Li · Food Science and Human Wellness · 2015 · 873 citations · Full text

Agriculture, Biochemistry, Food Science +15

Theabrownin from Pu-erh tea attenuates hypercholesterolemia via modulation of gut microbiota and bile acid metabolism

Fengjie Huang, Xiaojiao Zheng, Xiaohui Ma et al. · Nature Communications · 2019 · 779 citations · Full text

Life Sciences, Biochemistry, Nutritional Sciences +17

Recent studies of the volatile compounds in tea

Ziyin Yang, Susanne Baldermann, Naoharu Watanabe · Food Research International · 2013 · 662 citations

Agriculture, Chemistry, Plant Sciences +14

Sensomics analysis of the effect of the withering method on the aroma components of Keemun black tea

Wenjing Huang, Shimao Fang, Jing Wang et al. · Food Chemistry · 2022 · 234 citations

Agriculture, Food Science, Food Analysis +15

Simultaneous determination of free amino acids in Pu-erh tea and their changes during fermentation

Yuchen Zhu, Yinghua Luo, Pengpu Wang et al. · Food Chemistry · 2015 · 197 citations

Agriculture, Biochemistry, Food Science +9