Production of theophylline via aerobic fermentation of pu-erh tea using tea-derived fungi
Zhou, Binxing, Ma, Cunqiang, Ren, Xiaoying, Xia, Tao, Li, Xiaohong, Wu, Yang
Published in BMC microbiology (26.11.2019)
Published in BMC microbiology (26.11.2019)
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Journal Article
Isolation, characterization and application of theophylline-degrading Aspergillus fungi
Zhou, Binxing, Ma, Cunqiang, Xia, Tao, Li, Xiaohong, Zheng, Chengqin, Wu, Tingting, Liu, Xiaohui
Published in Microbial cell factories (19.03.2020)
Published in Microbial cell factories (19.03.2020)
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Journal Article
3-Methylxanthine production through biodegradation of theobromine by Aspergillus sydowii PT-2
Zhou, Binxing, Ma, Cunqiang, Zheng, Chengqin, Xia, Tao, Ma, Bingsong, Liu, Xiaohui
Published in BMC microbiology (27.08.2020)
Published in BMC microbiology (27.08.2020)
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Journal Article
Geographical origin identification of Chinese white teas, and their differences in tastes, chemical compositions and antioxidant activities among three production regions
Ma, Cunqiang, Ma, Bingsong, Wang, Jiacai, Wang, Zihao, Chen, Xuan, Zhou, Binxing, Li, Xinghui
Published in Food Chemistry: X (30.12.2022)
Published in Food Chemistry: X (30.12.2022)
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Journal Article
Comparison of characteristic components in tea-leaves fermented by Aspergillus pallidofulvus PT-3, Aspergillus sesamicola PT-4 and Penicillium manginii PT-5 using LC-MS metabolomics and HPLC analysis
Ma, Cunqiang, Li, Xiaohong, Zheng, Chengqin, Zhou, Binxing, Xu, Chengcheng, Xia, Tao
Published in Food chemistry (15.07.2021)
Published in Food chemistry (15.07.2021)
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Journal Article
Impact of prolonged withering on phenolic compounds and antioxidant capability in white tea using LC-MS-based metabolomics and HPLC analysis: Comparison with green tea
Zhou, Binxing, Wang, Zihao, Yin, Peng, Ma, Bingsong, Ma, Cunqiang, Xu, Chengcheng, Wang, Jiacai, Wang, Ziyu, Yin, Dingfang, Xia, Tao
Published in Food chemistry (30.01.2022)
Published in Food chemistry (30.01.2022)
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Journal Article
Interrelation analysis between phenolic compounds and in vitro antioxidant activities in Pu-erh tea
Ma, Bingsong, Wang, Jiacai, Xu, Chengcheng, Wang, Ziyu, Yin, Dingfang, Zhou, Binxing, Ma, Cunqiang
Published in Food science & technology (15.03.2022)
Published in Food science & technology (15.03.2022)
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Journal Article
Comparative analysis of chemical constituents and antioxidant activity in tea-leaves microbial fermentation of seven tea-derived fungi from ripened Pu-erh tea
Wang, Zihao, Zheng, Chengqin, Ma, Cunqiang, Ma, Bingsong, Wang, Jiacai, Zhou, Binxing, Xia, Tao
Published in Food science & technology (01.05.2021)
Published in Food science & technology (01.05.2021)
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Journal Article
Impact of harvest season on bioactive compounds, amino acids and in vitro antioxidant capacity of white tea through multivariate statistical analysis
Ma, Bingsong, Wang, Jiacai, Zhou, Binxing, Wang, Zihao, Huang, Youyi, Ma, Cunqiang, Li, Xinghui
Published in Food science & technology (15.07.2022)
Published in Food science & technology (15.07.2022)
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Journal Article
Region identification of Xinyang Maojian tea using UHPLC‐Q‐TOF/MS‐based metabolomics coupled with multivariate statistical analyses
Wang, Zihao, Ma, Bingsong, Ma, Cunqiang, Zheng, Chengqin, Zhou, Binxing, Guo, Guiyi, Xia, Tao
Published in Journal of food science (01.05.2021)
Published in Journal of food science (01.05.2021)
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Journal Article
LC–MS/MS‐based metabolomic analysis of caffeine‐degrading fungus Aspergillus sydowii during tea fermentation
Zhou, Binxing, Ma, Cunqiang, Ren, Xiaoying, Xia, Tao, Li, Xiaohong
Published in Journal of food science (01.02.2020)
Published in Journal of food science (01.02.2020)
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Journal Article
Impact of enzymatic fermentation on taste, chemical compositions and in vitro antioxidant activities in Chinese teas using E-tongue, HPLC and amino acid analyzer
Zhou, Binxing, Ma, Bingsong, Xu, Chengcheng, Wang, Jiacai, Wang, Zihao, Huang, Youyi, Ma, Cunqiang
Published in Food science & technology (15.06.2022)
Published in Food science & technology (15.06.2022)
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Journal Article
Classification of Pu-erh ripened teas and their differences in chemical constituents and antioxidant capacity
Zhou, Binxing, Ma, Bingsong, Ma, Cunqiang, Xu, Chengcheng, Wang, Jiacai, Wang, Ziyu, Yin, Dingfang, Xia, Tao
Published in Food science & technology (01.01.2022)
Published in Food science & technology (01.01.2022)
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Journal Article