About: Comparison of the Chemical Constituents of Aged Pu-erh Tea, Ripened Pu-erh Tea, and Other Teas Using HPLC-DAD-ESI-MSn

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article by Liang Zhang et al published 24 August 2011 in Journal of Agricultural and Food Chemistry

Attributes	Values
rdf:type	Item
description	wetenschappelijk artikel (nl) наукова стаття, опублікована в серпні 2011 (uk) article scientifique publié en 2011 (fr) im August 2011 veröffentlichter wissenschaftlicher Artikel (de) article by Liang Zhang et al published 24 August 2011 in Journal of Agricultural and Food Chemistry (en)
publication date	wds:Q56019765-D2989D19-8B42-4F5F-B6D7-8535EC5BEA75
publication date	2011-08-24 00:00:00Z (xsd:dateTime)
language of work or name	wds:Q56019765-2179F72D-ABCA-4226-A672-F984F2D0364E
language of work or name	English
cites work	wds:Q56019765-266211A4-13C4-48C4-B93C-63C60D9C3789 wds:Q56019765-8B96D25C-3D32-49F6-97D4-4F732BD07E2B wds:Q56019765-A051C060-A72C-45AC-999E-77EEA2944571
cites work	Tannins and related compounds. LXXVII. Novel chalcan-flavan dimers, assamicains A, B and C, and a new flavan-3-ol and proanthocyanidins from the fresh leaves of Camellia sinensis L. var. assamica Kitamura. Tannins of theaceous plants. III. Camelliatannins A and B, two new complex tannins from Camellia japonica L. Tannins of theaceous plants. V. Camelliatannins F, G and H, three new tannins from Camellia japonica L
author name string	wds:Q56019765-7544C885-9D15-42D3-A0EF-CAA8AEA85EAB wds:Q56019765-F047FC9E-CB2F-41BD-B665-C92DD1254FB1 wds:Q56019765-FCEE9827-173A-4281-A68F-49560C188CA2
author name string	Ning Li Peng-Fei Tu Zhi-Zhong Ma
rdfs:label	Comparison of the Chemical Constituents of Aged Pu-erh Tea, Ripened Pu-erh Tea, and Other Teas Using HPLC-DAD-ESI-MSn (en) Comparison of the Chemical Constituents of Aged Pu-erh Tea, Ripened Pu-erh Tea, and Other Teas Using HPLC-DAD-ESI-MSn (nl)
skos:prefLabel	Comparison of the Chemical Constituents of Aged Pu-erh Tea, Ripened Pu-erh Tea, and Other Teas Using HPLC-DAD-ESI-MSn (en) Comparison of the Chemical Constituents of Aged Pu-erh Tea, Ripened Pu-erh Tea, and Other Teas Using HPLC-DAD-ESI-MSn (nl)
name	Comparison of the Chemical Constituents of Aged Pu-erh Tea, Ripened Pu-erh Tea, and Other Teas Using HPLC-DAD-ESI-MSn (en) Comparison of the Chemical Constituents of Aged Pu-erh Tea, Ripened Pu-erh Tea, and Other Teas Using HPLC-DAD-ESI-MSn (nl)
author	wds:Q56019765-4D45B07F-BBB2-4783-AFE8-42144DC5767F
author	Liang Zhang
title	wds:Q56019765-D943A87E-AE4F-4103-A5D8-4F171CACDC8B
title	Comparison of the Chemical Constituents of Aged Pu-erh Tea, Ripened Pu-erh Tea, and Other Teas Using HPLC-DAD-ESI-MSn (en)
page(s)	wds:Q56019765-C4FA1A85-8E76-4FB2-866B-EF936C60897B
page(s)	8754-8760
instance of	wds:Q56019765-A1BA00D8-7D44-4C11-AB36-A614ADEB3192
instance of	scholarly article
main subject	wds:Q56019765-0AADC801-C798-4C56-86A1-536C0839CC9F
main subject	tea
PubMed ID	wds:Q56019765-96A1CFDF-A80C-48E2-95B2-81E5F0993A8E
PubMed ID	http://rdf.ncbi.nlm.nih.gov/pubchem/reference/21793506
PubMed ID	21793506
published in	wds:Q56019765-4C3E5F01-0527-401B-BAF1-F899A710AA61
published in	Journal of Agricultural and Food Chemistry
issue	wds:Q56019765-C3AE7EEB-8644-4F92-A536-433271F55CC4
volume	wds:Q56019765-8D78BDE6-6E9C-46B6-B4F0-245B7E2D3911
issue	16
volume	59
DOI	wds:Q56019765-324180F4-0074-41E2-AAD7-78181152D64E
DOI	http://dx.doi.org/10.1021/JF2015733
DOI	10.1021/JF2015733
ResearchGate publication ID	wds:Q56019765-8B59DD1B-FBBE-4A33-912D-072E4706DE07
ResearchGate publication ID	51525187
describes a project that uses	wds:Q56019765-228F1DF5-7247-40CA-9E65-08E202606F76
describes a project that uses	high-performance liquid chromatography
is about of	https://www.wikidata.org/wiki/Special:EntityData/Q56019765
is cites work of	TBC2health: a database of experimentally validated health-beneficial effects of tea bioactive compounds. Improving the Polyphenol Content of Tea Pu-erh tea down-regulates sterol regulatory element-binding protein and stearyol-CoA desaturase to reduce fat storage in Caenorhaditis elegans New ethanol extraction improves the anti-obesity effects of black tea. Effects of aqueous extracts of raw pu-erh tea and ripened pu-erh tea on proliferation and differentiation of 3T3-L1 preadipocytes A new saponin from tea seed pomace (Camellia oleifera Abel) and its protective effect on PC12 cells Gallic Acid Content in Taiwanese Teas at Different Degrees of Fermentation and Its Antioxidant Activity by Inhibiting PKCδ Activation: In Vitro and in Silico Studies. Bioactive Compound Fingerprint Analysis of Aged Raw Pu'er Tea and Young Ripened Pu'er Tea Ripe and Raw Pu-Erh Tea: LC-MS Profiling, Antioxidant Capacity and Enzyme Inhibition Activities of Aqueous and Hydro-Alcoholic Extracts Aflatoxin B1 can be complexed with oxidised tea polyphenols and the absorption of the complexed aflatoxin B1 is inhibited in rats. An Improved Weighted Partial Least Squares Method Coupled with Near Infrared Spectroscopy for Rapid Determination of Multiple Components and Anti-Oxidant Activity of Pu-Erh Tea Biodegradation of caffeine by whole cells of tea-derived fungi Aspergillus sydowii, Aspergillus niger and optimization for caffeine degradation. mRNA and methylation profiling of radioresistant esophageal cancer cells: the involvement of Sall2 in acquired aggressive phenotypes Aqueous extract of post-fermented tea reverts the hepatic steatosis of hyperlipidemia rat by regulating the lipogenic genes expression and hepatic fatty acid composition The absorption, distribution, metabolism and excretion of procyanidins. Optimization and validation of Folin-Ciocalteu method for the determination of total polyphenol content of Pu-erh tea. Identification of Similar Chinese Congou Black Teas Using an Electronic Tongue Combined with Pattern Recognition The proposed biosynthesis of procyanidins by the comparative chemical analysis of five Camellia species using LC-MS. Comprehensive Investigation of the Effects of Brewing Conditions in Sample Preparation of Green Tea Infusions. Increased Phenolic Content and Enhanced Antioxidant Activity in Fermented Glutinous Rice Supplemented with Fu Brick Tea In vitro antioxidant and pancreatic α-amylase inhibitory activity of isolated fractions from water extract of Qingzhuan tea Pu-Erh Tea Relaxes the Thoracic Aorta of Rats by Reducing Intracellular Calcium Correlation analysis between filamentous fungi and chemical compositions in a pu-erh type tea after a long-term storage A Phytochemical-Sensing Strategy Based on Mass Spectrometry Imaging and Metabolic Profiling for Understanding the Functionality of the Medicinal Herb Green Tea. Nonstereoselective dissipation of sulfoxaflor in different Puer tea processing Isolation, characterization and application of theophylline-degrading Aspergillus fungi
is cites work of	wds:Q35057725-D6B9DFD5-E82F-477B-8CC4-8F1EC0030259 wds:Q42817705-E9B66597-84B6-4D55-B5B7-8AE6490596AF wds:Q64268704-71D5B96C-D6C0-40C1-9144-2BF9FA984B3E wds:Q37726416-E97517F4-D824-4C0C-9937-68121BACFD4F wds:Q53197897-CE3369B0-73CF-4CC7-9117-45613F3100E0 wds:Q58692392-5B20891F-A491-493A-B0B2-4965D90EE7D5 wds:Q57066731-09ADB4F5-FDBC-4CFA-A9CC-2289C3550D96 wds:Q94190567-CA9F09AA-0B95-44AE-B2FF-8DF634266C59 wds:Q92012792-52340206-D304-4104-858C-AD438BFB9E23 wds:Q34006718-8C7FCACB-058E-4D96-86EF-4000B99696E3 wds:Q37739554-DB25E42D-2097-42A8-B320-46A93395F3CA wds:Q55491543-BA9C354C-C931-4827-BD0A-8EFEBEC29974 wds:Q64971005-B95D5D70-D381-4B56-94B3-7755EF7C1163 wds:Q64256175-9E436D5C-288E-48B2-8431-4B41FC1BFB49 wds:Q35074705-F5C5E80E-5700-43EF-907F-F6274E8A0711 wds:Q50203966-7BBB2309-F0C5-4FA5-A906-985619E70FD0 wds:Q92070054-B9C30307-5BF0-4D8F-9D26-B097A96CD203 wds:Q94672920-92B201DB-9A55-4630-83BC-75DA7AA5F45B wds:Q38712995-FE7FA7EF-2ED3-4EBB-90CE-57B1E0EA6414

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