Effect of geographical origins and pile-fermentation on the multi-element profiles of ripen Pu-erh tea revealed by comprehensive elemental fingerprinting

[1]  A. Kontogeorgos,et al.  Inductively Coupled Plasma-Mass Spectrometry (ICP-MS), a Useful Tool in Authenticity of Agricultural Products’ and Foods’ Origin , 2022, Foods.

[2]  Haibo Yuan,et al.  Lipid metabolic characteristics and marker compounds of ripened Pu-erh tea during pile fermentation revealed by LC-MS-based lipidomics. , 2022, Food chemistry.

[3]  M. Hachem,et al.  State-of-the-Art Analytical Approaches for Illicit Drug Profiling in Forensic Investigations , 2022, Molecules.

[4]  P. Pohl,et al.  Rapid and easy ICP OES determination of selected major, minor and trace elements in Pu-erh tea infusions using the response surface methodology along with the joint desirability function approach. , 2022, Talanta.

[5]  K. Ng,et al.  Phytochemical profile of differently processed tea: A review. , 2022, Journal of food science.

[6]  Xujun Zhu,et al.  Distribution of trace metals in a soil–tea leaves–tea infusion system: characteristics, translocation and health risk assessment , 2022, Environmental Geochemistry and Health.

[7]  Shimin Wu,et al.  Chemical profile of a novel ripened Pu-erh tea and its metabolic conversion during pile fermentation. , 2022, Food chemistry.

[8]  F. Zhu,et al.  Chemical constituents and biological properties of Pu-erh tea. , 2021, Food research international.

[9]  Jianan Huang,et al.  Dynamic changes in the aroma profile of Qingzhuan tea during its manufacture. , 2021, Food chemistry.

[10]  Yuchuan Li,et al.  The formation of aroma quality of dark tea during pile-fermentation based on multi-omics , 2021, LWT.

[11]  X. Xing,et al.  Effects of bioactive components of Pu-erh tea on gut microbiomes and health: A review. , 2021, Food chemistry.

[12]  E. Tońska,et al.  Tea as a Source of Biologically Active Compounds in the Human Diet , 2021, Molecules.

[13]  Radmila Milačič,et al.  Cr speciation in foodstuffs, biological and environmental samples: Methodological approaches and analytical challenges – A critical review , 2020 .

[14]  X. Jia,et al.  Analysis on the absorption and accumulation characteristics of rare earth in Chinese tea. , 2020, Journal of the science of food and agriculture.

[15]  Weidong Dai,et al.  Study of enrichment difference of 64 elements among white tea subtypes and tea leaves of different maturity using inductively coupled plasma mass spectrometry. , 2019, Food research international.

[16]  Ying H. Pan,et al.  Integrated Meta-omics Approaches To Understand the Microbiome of Spontaneous Fermentation of Traditional Chinese Pu-erh Tea , 2019, mSystems.

[17]  Liang Zhang,et al.  Untargeted and targeted metabolomics reveal the chemical characteristic of pu-erh tea (Camellia assamica) during pile-fermentation. , 2019, Food chemistry.

[18]  Jihong Wu,et al.  Comparison of Potent Odorants in Raw and Ripened Pu-erh Tea Infusion Based on Odor Activity Value Calculation and Multivariate Analysis: Understanding the Role of Pile Fermentation. , 2019, Journal of agricultural and food chemistry.

[19]  Changyun Xiong,et al.  Comparison and Risk Assessment for Trace Heavy Metals in Raw Pu-erh Tea with Different Storage Years , 2019, Biological Trace Element Research.

[20]  Xin Liu,et al.  Elements characterization of Chinese tea with different fermentation degrees and its use for geographical origins by liner discriminant analysis , 2019, Journal of Food Composition and Analysis.

[21]  Zhen Li,et al.  Mass spectrometry-based metabolomics and chemometric analysis of Pu-erh teas of various origins. , 2018, Food chemistry.

[22]  J. Pettersson,et al.  Effect of cobalt ions on the interaction between macrophages and titanium , 2018, Journal of biomedical materials research. Part A.

[23]  R. Yang,et al.  Accumulation of Heavy Metals in Tea Leaves and Potential Health Risk Assessment: A Case Study from Puan County, Guizhou Province, China , 2018, International journal of environmental research and public health.

[24]  Lingyun Chen,et al.  Investigation of Trace Element Content in the Seeds, Pulp, and Peel of Mashui Oranges Using Microwave Digestion and ICP-MS Analysis , 2017, Biological Trace Element Research.

[25]  Shuangling Zhang,et al.  Relationship between multi-element composition in tea leaves and in provenance soils for geographical traceability , 2017 .

[26]  Kapil Kumar,et al.  ICP-MS: Analytical Method for Identification and Detection of Elemental Impurities. , 2017, Current drug discovery technologies.

[27]  Liyan Chen,et al.  Profiling elements in Puerh tea from Yunnan province, China , 2017, Food additives & contaminants. Part B, Surveillance.

[28]  P. Szefer,et al.  Evaluation of Macro- and Microelement Levels in Black Tea in View of Its Geographical Origin , 2016, Biological Trace Element Research.

[29]  G. Zachariadis,et al.  Tandem mass spectrometry in metallomics and the involving role of ICP-MS detection: a review. , 2014, Analytica chimica acta.

[30]  Fang Guo,et al.  [Evaluation of soil quality under different land use types in Naban River watershed, Yunnan Province of Southwest China]. , 2011, Ying yong sheng tai xue bao = The journal of applied ecology.

[31]  K. Guo,et al.  La, Ce, Pr, Nd and Sm concentrations in Pu'er tea of Yunnan, China , 2010 .

[32]  S. Horinouchi,et al.  A Novel Quinone-forming Monooxygenase Family Involved in Modification of Aromatic Polyketides* , 2005, Journal of Biological Chemistry.

[33]  M. Wong,et al.  Fluoride and aluminium concentrations of tea plants and tea products from Sichuan Province, PR China. , 2003, Chemosphere.

[34]  Y. Wee,et al.  The behaviour of leached aluminium in tea infusions , 1996 .

[35]  Shan-shan Jin,et al.  Identification of the Origin of White Tea Based on Mineral Element Content , 2016, Food Analytical Methods.

[36]  L. Hongchen.  The Discrimination of Pu′er Tea According to Region of Origin Using the Content of Heavy Rare-earth Elements , 2014 .

[37]  Lv Hai-pen.  Study on the Content of the Major Mineral Elements in Pu-erh Tea , 2013 .

[38]  Evaluation of certain food additives and contaminants. , 2001, World Health Organization technical report series.