Ming Zhao

发表

A high performance liquid chromatography method for simultaneous detection of 20 bioactive components in tea extracts

Bo Nian, Lijiao Chen, Chao Yi, 2019, Electrophoresis.

Isolation, Identification, and Biotransformation of Teadenol A from Solid State Fermentation of Pu-erh Tea and In Vitro Antioxidant Activity

F. Hashimoto, H. Lv, Zhi Lin, 2016 .

Dynamic Profiling of Phenolic Acids during Pu-erh Tea Fermentation Using Derivatization Liquid Chromatography-Mass Spectrometry Approach.

Xiqing Bian, Baoqing Sun, Yuping Tang, 2019, Journal of agricultural and food chemistry.

Microbiota Drive Insoluble Polysaccharides Utilization via Microbiome-Metabolome Interplay during Pu-erh Tea Fermentation

Xiqing Bian, Jian-Lin Wu, Na Li, 2022, Food Chemistry.

Integrated proteomics and metabolomics analysis of tea leaves fermented by Aspergillus niger, Aspergillus tamarii and Aspergillus fumigatus.

Ying H. Pan, Zheng-yan Zhang, Tiejun Ling, 2020, Food chemistry.

An instant beverage rich in nutrients and secondary metabolites manufactured from stems and leaves of Panax notoginseng

Shengchao Yang, Ruoyu Li, Zhengwei Liang, 2022, Frontiers in Nutrition.

Structure and dynamics of the bacterial communities in fermentation of the traditional Chinese post-fermented pu-erh tea revealed by 16S rRNA gene clone library

W. Xiao, Yongxia Wang, X. Cui, 2013, World Journal of Microbiology and Biotechnology.

Multi-omics analysis of the metabolism of phenolic compounds in tea leaves by Aspergillus luchuensis during fermentation of pu-erh tea.

Jianlin Wu, Tiejun Ling, Yinghong Pan, 2022, Food research international.

Integrated Meta-omics Approaches To Understand the Microbiome of Spontaneous Fermentation of Traditional Chinese Pu-erh Tea

Ying H. Pan, Jian-Lin Wu, Dao-ping Wang, 2019, mSystems.

Microbial Succession and the Dynamics of Chemical Compounds during the Solid-State Fermentation of Pu-erh Tea

Yan Ma, Ming Zhao, Shuang-mei Duan, 2017 .

An Integrated Metagenomics/Metaproteomics Investigation of the Microbial Communities and Enzymes in Solid-state Fermentation of Pu-erh tea

Ming Zhao, Dong-lian Zhang, Xiao-qin Su, 2015, Scientific Reports.

Primary purification of two antifungal proteins from leaves of the fig ( Ficus carica L.)

Ying H. Pan, Wei Yan, Yan Ma, 2011 .

Determination and comparison of γ-aminobutyric acid (GABA) content in pu-erh and other types of Chinese tea.

Ya-li Li, Zhenhai Wei, Yan Ma, 2011, Journal of agricultural and food chemistry.

Unpruning improvement the quality of tea through increasing the levels of amino acids and reducing contents of flavonoids and caffeine

Ruoyu Li, Zhengwei Liang, Kunyi Liu, 2022, Frontiers in Nutrition.

MS-FINDER Assisted in Understanding the Profile of Flavonoids in Temporal Dimension during the Fermentation of Pu-erh Tea.

Jian-Lin Wu, Na Li, Ming Zhao, 2022, Journal of agricultural and food chemistry.

High performance liquid chromatography and metabolomics analysis of tannase metabolism of gallic acid and gallates in tea leaves.

Mingli Liu, Zheng-yan Zhang, Tiejun Ling, 2020, Journal of agricultural and food chemistry.

Investigation and dynamic profiling of oligopeptides, free amino acids and derivatives during Pu-erh tea fermentation by ultra-high performance liquid chromatography tandem mass spectrometry.

Jianbo Xiao, Xiqing Bian, Jian-Lin Wu, 2021, Food chemistry.

Alternative Splicing Regulation of Anthocyanin Biosynthesis in Camellia sinensis var. assamica Unveiled by PacBio Iso-Seq

Guanghui Zhang, Bo Nian, Lijiao Chen, 2020, G3.

A High-Performance Liquid Chromatographic Method for Simultaneous Determination of 21 Free Amino Acids in Tea

Lei Dai, Yan Ma, Ming Zhao, 2013, Food Analytical Methods.

Effect of inoculation with Penicillium chrysogenum on chemical components and fungal communities in fermentation of Pu-erh tea

Yinghong Pan, Kunyi Liu, Liyan Wang, 2021, Food Research International.

Genetic variation and demographic history analysis of Pestalotiopsis , Pseudopestalotiopsis , and Neopestalotiopsis fungi associated with tea ( Camellia sinensis ) inferred from the internal transcribed spacer region of the nuclear ribosomal DNA

Wen-Biao Jiao, Miao Wang, Lijiao Chen, 2020 .

An In Vitro Catalysis of Tea Polyphenols by Polyphenol Oxidase

Ruoyu Li, Zhengwei Liang, Kunyi Liu, 2023, Molecules.

A hevein-like protein and a class I chitinase with antifungal activity from leaves of the paper mulberry.

Ying H. Pan, Yan Ma, Ming Zhao, 2011, Biomedical chromatography : BMC.

Structure and dynamics of the bacterial communities in fermentation of the traditional Chinese post-fermented pu-erh tea revealed by 16S rRNA gene clone library

W. Xiao, Yongxia Wang, X. Cui, 2013, World Journal of Microbiology and Biotechnology.

Multiomics analysis of the mechanisms behind flavonoid differences between purple and green tender shoots of Camellia sinensis var. assamica

Guangchen Zhang, Bo Nian, Lijiao Chen, 2022, G3.

Metabolomic profiling delineate taste qualities of tea leaf pubescence.

Na Li, Mingzhi Zhu, Jian-Lin Wu, 2017, Food research international.