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Xuemei Gao, Shidong Lv, Yuanshuang Wu, Jiangbing Li, Wenrui Zhang, Wen Meng, Chen Wang & Qingxiong Meng. (2017) Volatile components of essential oils extracted from Pu-erh ripe tea by different extraction methods. International Journal of Food Properties 20:sup1, pages S240-S253.
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Meichun Chen, Yujing Zhu, Haifeng Zhang, Jieping Wang, Xiaogang Liu, Zheng Chen, Meixia Zheng & Bo Liu. (2017) Phenolic compounds and the biological effects of Pu-erh teas with long-term storage. International Journal of Food Properties 20:8, pages 1715-1728.
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Meichun Chen, Yujing Zhu, Bo Liu, Zheng Chen, Jiangmin Zheng, Mindan Guan, Huai Shi, Yanna Wang & Wenwen Yang. (2017) Changes in the volatiles, chemical components, and antioxidant activities of Chinese jasmine tea during the scenting processes. International Journal of Food Properties 20:3, pages 681-693.
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Articles from other publishers (11)
Mingchun Wen, Feng Zhou, Mengting Zhu, Zisheng Han, Guoping Lai, Zongde Jiang, Piaopiao Long & Liang Zhang. (2023) Monitoring of pickled tea during processing: From LC-MS based metabolomics analysis to inhibitory activities on α-amylase and α-glycosidase. Journal of Food Composition and Analysis 117, pages 105108.
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Md. Humayun Kabir, Kridsada Unban, Pratthana Kodchasee, Rasiravathanahalli Kaveriyappan Govindarajan, Saisamorn Lumyong, Nakarin Suwannarach, Pairote Wongputtisin, Kalidas Shetty & Chartchai Khanongnuch. (2023) Endophytic Bacteria Isolated from Tea Leaves (Camellia sinensis var. assamica) Enhanced Plant-Growth-Promoting Activity. Agriculture 13:3, pages 533.
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Sunanta Wangkarn, Kate Grudpan, Chartchai Khanongnuch, Thanawat Pattananandecha, Sutasinee Apichai & Chalermpong Saenjum. (2021) Development of HPLC Method for Catechins and Related Compounds Determination and Standardization in Miang (Traditional Lanna Fermented Tea Leaf in Northern Thailand). Molecules 26:19, pages 6052.
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Pratthana Kodchasee, Kamphon Nain, Aliyu Dantani Abdullahi, Kridsada Unban, Chalermpong Saenjum, Kalidas Shetty & Chartchai Khanongnuch. (2021) Microbial dynamics-linked properties and functional metabolites during Miang fermentation using the filamentous fungi growth-based process. Food Bioscience 41, pages 100998.
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Qing Xu, Yuanjing Zhou, Jingfang Zhao, Songlin Yao & Jihong Wang. (2020)
Effect of storage time on biochemical characteristics and antioxidant activity of hawk tea (
Litsea coreana
) processed by boiling water fixation
. Food Science & Nutrition 8:11, pages 6182-6191.
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Qing Xu, Yuanjing Zhou & Jihong Wang. (2020)
The impact of fixation method on the biochemical characteristics of hawk tea (
Litsea coreana
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. International Journal of Food Engineering 16:8.
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Kridsada Unban, Nuttapong Khatthongngam, Thanawat Pattananandecha, Chalermpong Saenjum, Kalidas Shetty & Chartchai Khanongnuch. (2020) Microbial Community Dynamics During the Non-filamentous Fungi Growth-Based Fermentation Process of Miang, a Traditional Fermented Tea of North Thailand and Their Product Characterizations. Frontiers in Microbiology 11.
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Kridsada Unban, Pratthana Kodchasee, Kalidas Shetty & Chartchai Khanongnuch. (2020) Tannin-tolerant and Extracellular Tannase Producing Bacillus Isolated from Traditional Fermented Tea Leaves and Their Probiotic Functional Properties. Foods 9:4, pages 490.
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Kridsada Unban, Nuttapong Khatthongngam, Kalidas Shetty & Chartchai Khanongnuch. (2019) Nutritional biotransformation in traditional fermented tea (Miang) from north Thailand and its impact on antioxidant and antimicrobial activities. Journal of Food Science and Technology 56:5, pages 2687-2699.
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Yuwan Wang, Mingyue Zhang, Zhengzhu Zhang, Hengqian Lu, Xueling Gao & Pengxiang Yue. (2017)
High-theabrownins instant dark tea product by
Aspergillus niger
via submerged fermentation:
α
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Chartchai Khanongnuch, Kridsada Unban, Apinun Kanpiengjai & Chalermpong Saenjum. (2017) Recent research advances and ethno-botanical history of miang , a traditional fermented tea ( Camellia sinensis var. assamica ) of northern Thailand. Journal of Ethnic Foods 4:3, pages 135-144.
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