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References from Impact of green tea powder on the flavor and functional properties of fermented glutinous rice sweet wine. Local targets link to admitted publications; unresolved targets remain external evidence.
Enzymatic oxidation of tea catechins and its mechanism
10.3390/molecules27030942 · 2022 · External reference
Purification and biochemical characterization of polyphenol oxidase of African bush mango (Irvingia gabonensis) fruit peel
10.1016/j.bcab.2021.102119 · 2021 · External reference
Protective effects of a phenolic glycoside compound curculigoside on H2O2-induced oxidative stress and cytotoxicity in normal human breast epithelial cells
10.1016/j.jff.2017.12.009 · 2018 · External reference
Adding functional properties to beer with jasmine tea extract
2023 · External reference
Transcriptomic and proteomic effects of (−)-epigallocatechin 3-O-(3-O-methyl) gallate (EGCG3″me) treatment on ethanol-stressed Saccharomyces cerevisiae cells
10.1016/j.foodres.2019.01.061 · 2019 · External reference
Enzymatic reaction-related protein degradation and proteinaceous amino acid metabolism during the black tea (Camellia sinensis) manufacturing process
10.3390/foods9010066 · 2020 · External reference
Effect of storage time on aroma profiles of wuyi rock tea
10.1016/j.lwt.2024.116367 · 2024 · External reference
Unresolved reference
2014 · External reference
Metabolites of epigallocatechin gallate and changes in antioxidant activity through biotransformation with Eurotium cristatum during liquid-state fermentation
2025 · External reference
Unresolved reference
2012 · External reference
Pectinase from microorganisms and its industrial applications
2022 · External reference
Hypoglycemic activity of immature persimmon (Diospyros kaki Thunb.) extracts and its inhibition mechanism for α-amylase and α-glucosidase
2024 · External reference
Angiotensin I converting enzyme inhibiting activity of tea components
10.1271/nogeikagaku1924.61.803 · 1987 · External reference
Effects of tea polyphenols on the activities of α-amylase, pepsin, trypsin and lipase
10.1016/j.foodchem.2006.03.020 · 2007 · External reference
Multi-analysis characterization of makgeolli made from the novel glutinous rice cultivar ‘Gureumchal’: Free amino acids, GC–MS volatiles, and electronic tongue-derived flavor profile
10.3390/foods15030586 · 2026 · External reference
Enzymatic reactions throughout cultivation, processing, storage and post-processing: Progressive sculpture of tea quality
10.1016/j.tifs.2023.104294 · 2024 · External reference
Green tea polyphenols modulated cerebral SOD expression and endoplasmic reticulum stress in cardiac arrest/cardiopulmonary resuscitation rats
2020 · External reference
Evaluation of the synergetic effect of Yupingfeng san and Flos Sophorae Immaturus based on free radical scavenging capacity
10.1016/j.biopha.2020.110265 · 2020 · External reference
Microbial communities and volatile metabolites in different traditional fermentation starters used for Hong Qu glutinous rice wine
10.1016/j.foodres.2018.12.024 · 2019 · External reference
Bactericidal catechins damage the lipid bilayer
10.1016/0005-2736(93)90323-r · 1993 · External reference
Major metabolites and microbial community of fermented black glutinous rice wine with different starters
10.3389/fmicb.2020.00593 · 2020 · External reference
Study on olfactory thresholds for several aroma components in Chinese rice wine
2012 · External reference
Artificial de novo biosynthesis of hydroxy styrene derivatives in a tyrosine overproducing Escherichia coli strain
10.1186/s12934-015-0268-7 · 2015 · External reference
Production, characterization, and industrial application of pectinase enzyme isolated from fungal strains
10.3390/fermentation6020059 · 2020 · External reference
Optimization of laccase production from aspergillus flavus by design of experiment technique: Partial purification and characterization
10.1016/j.jgeb.2016.05.006 · 2016 · External reference
Dose-dependent effects of pear (Pyrus communis L.) juice on kombucha polyphenols, antioxidant capacity, and enzyme inhibition
10.3390/molecules31020371 · 2026 · External reference
Galloylated catechins as potent inhibitors of angiotensin converting enzyme
10.3136/fstr.22.847 · 2016 · External reference
Effects of green tea on the quality and cold-hot natures of Hongqu glutinous rice wine during fermentation
2016 · External reference
Effects of green tea extracts on brewing characteristics of Hongqu glutinous rice wine
2016 · External reference
Microbial communities and flavor compounds during the fermentation of traditional Hong Qu glutinous rice wine
10.3390/foods11081097 · 2022 · External reference
Inhibition of α-amylase digestion by a Lonicera caerulea berry polyphenol starch complex revealed via multi-spectroscopic and molecular dynamics analyses
2024 · External reference
Microbial metabolism of theaflavin-3,3′-digallate and its gut microbiota composition modulatory effects
10.1021/acs.jafc.0c06622 · 2021 · External reference
Integrative metagenomics, volatilomics and chemometrics for deciphering the microbial structure and core metabolic network during Chinese rice wine (Huangjiu) fermentation in different regions
10.1016/j.fm.2024.104569 · 2024 · External reference
Impact of co-fermentation with Debaryomyces hansenii and Bacillus subtilis on the flavor characteristic of dark tea infusion
10.3389/fnut.2026.1806223 · 2026 · External reference
The galloyl catechins contributing to main antioxidant capacity of tea made from Camellia sinensis in China
2014 · External reference
Effects of natural peptides from food proteins on angiotensin converting enzyme activity and hypertension
10.1080/10408398.2017.1402750 · 2019 · External reference
Unlocking flavor potential using microbial β-glucosidases in food processing
10.3390/foods12244484 · 2023 · External reference
Identification of a lactic acid bacteria to degrade biogenic amines in Chinese rice wine and its enzymatic mechanism
10.3390/foods8080312 · 2019 · External reference
Acarbose unveiled: A breakthrough in postprandial hypotension treatment
2024 · External reference
Targeted microbial collaboration to enhance key flavor metabolites by inoculating Clostridium tyrobutyricum and Saccharomyces cerevisiae in the strong-flavor baijiu simulated fermentation system
10.1016/j.foodres.2024.114647 · 2024 · External reference
Innovation in sweet rice wine with high antioxidant activity: Eucommia ulmoides leaf sweet rice wine
2022 · External reference
Green tea catechins: Their use in treating and preventing infectious diseases
2018 · External reference
Functional microbiota in Chinese traditional baijiu and mijiu Qu (starters): A review
2020 · External reference
The dynamic of physicochemical properties, volatile compounds and microbial community during the fermentation of Chinese rice wine with diverse cereals
10.1016/j.foodres.2024.115319 · 2024 · External reference
Dynamic changes in flavor characteristics of black tea during solid-state fermentation with Eurotium cristatum
2025 · External reference
Optimization of fermentation conditions and quality evaluation of Chaenomeles sinensis glutinous rice wine
10.1007/s13197-024-05934-0 · 2024 · External reference
Dynamic transformation in flavor during hawthorn wine fermentation: Sensory properties and profiles of nonvolatile and volatile aroma compounds coupled with multivariate analysis
10.1016/j.foodchem.2024.139982 · 2024 · External reference
Enhanced ethanol formation by clostridium thermocellum via pyruvate decarboxylase
10.1186/s12934-017-0783-9 · 2017 · External reference
Effect of microbial communities on flavor profile of Hakka rice wine throughout production
2024 · External reference
Dynamic changes of active substances of rice, Pueraria and yam fermentation by Monascus ruber
10.1016/j.lwt.2023.114925 · 2023 · External reference
Solid-state fermentation by Rhizopus oryzae improves flavor of wheat bran for application in food
10.1016/j.jcs.2022.103536 · 2022 · External reference
Effects of tea addition on antioxidant capacity, volatiles, and sensory quality of beer
2024 · External reference
EGCG-derived polymeric oxidation products enhance insulin sensitivity in db/db mice
10.1016/j.redox.2022.102259 · 2022 · External reference
Effect of inoculation with different Eurotium cristatum strains on the microbial communities and volatile organic compounds of Fu brick tea
2024 · External reference
Characteristic fingerprints and change of volatile organic compounds of dark teas during solid-state fermentation with Eurotium cristatum by using HS-GC-IMS, HS-SPME-GC-MS, E-nose and sensory evaluation
10.1016/j.lwt.2022.113925 · 2022 · External reference
Metabolite profiling, antioxidant and α-glucosidase inhibitory activities of buckwheat processed by solid-state fermentation with Eurotium cristatum YL-1
10.1016/j.foodres.2021.110262 · 2021 · External reference
Chemical constituents, biological functions and pharmacological effects for comprehensive utilization of Eucommia ulmoides Oliver
10.1016/j.fshw.2019.03.013 · 2019 · External reference
Dynamic variations in flavor profiles of Guizhou high-mountain white tea produced by Eurotium cristatum using solid-state fermentation
10.1016/j.fbio.2025.106725 · 2025 · External reference
Multistarter fermentation of glutinous rice with Fu brick tea: Effects on microbial, chemical, and volatile compositions
10.1016/j.foodchem.2019.125790 · 2020 · External reference
Comparison of solid-state fermentation with different Bacillus species on the volatile organic compounds and non-volatile metabolites of dark teas
10.1016/j.foodres.2025.116574 · 2025 · External reference
Progress of exogenous enzymes application in black tea processing
2024 · External reference
Dynamic changes in the phenolic profile, enzymatic, and antioxidant activity of grape skin during solid-state fermentation by Eurotium cristatum
10.1111/1750-3841.70095 · 2025 · External reference
The volatile flavor and the antioxidant properties of a novel chrysanthemum rice wine during natural aging
10.1002/fsn3.3247 · 2023 · External reference
Correlations between microbiota with physicochemical properties and volatile flavor components in black glutinous rice wine fermentation
2020 · External reference
Physicochemical, aroma compounds, microbial community, and antioxidant capacity of Huangjiu-based functional liqueur fermented with edible herbs
10.3390/foods15040739 · 2026 · External reference
Studies on the gases emission under high temperature condition from moulding sands bonded by modified starch CMS-Na
10.1515/afe-2017-0014 · 2017 · External reference