Study of the dynamic changes in the non-volatile chemical constituents of black tea during fermentation processing by a non-targeted metabolomics approach-Reference-Cited by-同舟云学术

Study of the dynamic changes in the non-volatile chemical constituents of black tea during fermentation processing by a non-targeted metabolomics approach

Published:2016-01 Issue: Volume:79 Page:106-113
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Tan Junfeng,Dai Weidong,Lu Meiling,Lv Haipeng,Guo Li,Zhang Yue,Zhu Yin,Peng Qunhua,Lin Zhi

Funder

Earmarked Fund for China Agricultural Research System

Science and Technology Innovation Project of Chinese Academy of Agricultural Sciences

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

Reference30 articles.

1. HPLC–DAD–ESI–MS/MS screening of bioactive components from Rhus coriaria L. (Sumac) fruits;Abu-Reidah;Food Chemistry,2015

2. XCMS2: Processing tandem mass spectrometry data for metabolite identification and structural characterization;Benton;Analytical Chemistry,2008

3. Simultaneous extraction of metabolome and lipidome with methyl tert-butyl ether from a single small tissue sample for ultra-high performance liquid chromatography/mass spectrometry;Chen;Journal of Chromatography A,2013

4. Untargeted and targeted methodologies in the study of tea (Camellia sinensis L.);Daglia;Food Research International,2014

5. Effect of the traditional Chinese medicine tongxinluo on endothelial dysfunction rats studied by using urinary metabonomics based on liquid chromatography–mass spectrometry;Dai;Journal of Pharmaceutical and Biomedical Analysis,2011

Cited by 150 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Seasonal variation in non-volatile flavor substances of fresh tea leaves (Camellia sinensis) by integrated lipidomics and metabolomics using UHPLC-Q-Exactive mass spectrometry;Food Chemistry;2025-01

2. The influence of processing methods on polyphenol profiling of tea leaves from the same large-leaf cultivar (Camellia sinensis var. assamica cv. Yunkang-10): nontargeted/targeted polyphenomics and electronic sensory analysis;Food Chemistry;2024-12

3. Changes and biotransformation mechanism of main functional compounds during kombucha fermentation by the pure cultured tea fungus;Food Chemistry;2024-11

4. Investigation of non-volatile metabolite variations during round green tea processing and effect of pan-frying degree using untargeted metabolomics and objective quantification;Food Chemistry;2024-11

5. Comparative study of volatile compounds and metabolic pathways of Congou black tea from four regions based on sensory evaluation and HS-SPME/GC–MS;Microchemical Journal;2024-10