ArticleFood chemistry: X2024
Revealing novel insights into the enhancement of quality in black tea processing through microbial intervention.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
8 citing papers in PubMed.
- Integrating metabolomics and microbiome analysis to unravel the plum blossom signature of premium Jiuqu Hongmei tea.Food chemistry: X · 2026Article
- Flavor enhancement of summer-autumn black tea through synergistic processing with mixed fruit juice: a metabolomics analysis.Food chemistry: X · 2026Article
- Integrated Multi-Omics Analysis Reveals Microbial Community Restructuring and its Role in Key Carbohydrate Metabolic Pathways During Tobacco Leaf Curing.Microbial ecology · 2025Article
- Spatiotemporal Profiling of Starch-Degrading Enzymes in Nong-Flavor Daqu: Molecular Markers for Quantitative Quality Evaluation.Foods (Basel, Switzerland) · 2025Article
- Comparative Effects of Maturity and Processing on Chemical Composition and Bioactivities inFoods (Basel, Switzerland) · 2025Article
- Comparative analysis of metabolite signatures and hypoglycemic effects in Toona sinensis leaves processed by two distinct methods.Food chemistry: X · 2025Article
- Correlation analysis between key volatile compounds and core functional bacterial community during Sichuan black tea processing.Food chemistry: X · 2024Article
- Research on Rapid Detection Methods of Tea Pigments Content During Rolling of Black Tea Based on Machine Vision Technology.Foods (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Black tea is highly favored by consumers worldwide, with enzymatic reactions being recognized as a pivotal factor influencing tea quality. The role of microorganisms in shaping the composition of black tea has emerged as a focus of research due to their involvement in enzyme catalysis and metabolic processes. In this study, full-length amplicon sequencing combined with qPCR more accurately reflected microbial profile, and
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Registered trials
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