研究论文

Enhancing the quality of dark tea through fermentation with Aspergillus niger: Unveiling aroma and taste characteristics

Maoyun Li, S. X. Du, Yue Xiao, Yanping Wu, Kai Zhong, Yina H. Huang, Ren‐You Gan, Hong Gao

Sichuan University　West China Hospital of Sichuan University　Chengdu Medical College　Hong Kong Polytechnic University

来源Food Microbiology

年份2025

DOI10.1016/j.fm.2025.104721

原文https://doi.org/10.1016/j.fm.2025.104721

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确认中

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摘要与影响

摘要 · 节选

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逐年被引趋势

1050

1026

关键指标

被引次数 · OpenAlex

11.42

领域内被引倍数
同类平均 = 1

前 1%

引用位次
同领域 · 同年份 · 同类型

参考文献

Google Scholar 与 OpenAlex 的被引统计范围不同，数值存在差异属正常。

AI 辅助阅读

依据：文献信息

论文问答

当前基于文献信息回答

可就本文提问；依据不足时会说明。

学术脉络

学科主题

生物医学

Tea Polyphenols and Effects

Food Quality and Safety Studies · Fermentation and Sensory Analysis

参考文献 56

Biotransformation of Steroids and Flavonoids by Cultures of Aspergillus niger

Igor A. Parshikov, John B. Sutherland · Applied Biochemistry and Biotechnology · 2015

被引 53

Biotransformation of (S)-(+)-Linalool by Aspergillus niger: An Investigation of the Culture Conditions

Jan Demyttenaere, An Adams, Jan Vanoverschelde · Journal of Agricultural and Food Chemistry · 2001

被引 36

Changes in lipid, fatty acids and protein composition of sweet potato (Ipomoea batatas) after solid-state fungal fermentation

O. A. Abu · Bioresource Technology · 2000

被引 53

此处列出前 3 条

引用本文 16

Theabrownins from dark tea: formation, gut microbiota-mediated biotransformation, health benefits, and potential in functional food applications

Chunyan Zhang, Mingxi Li, Liya Li · Food & Function · 2025

被引 13

Investigation of rose-honey aroma formation during tea infusion fermentation by Pantoea camelliae Z09 through GC-MS and GC-IMS

Yanxia Xie, Zixi Yang, Yuanmin Zhu · Food Chemistry X · 2025

被引 12

Co-culture yeast driving fermentation of Litchi (Litchi chinensis Sonn.) seed vinegar: flavor synergistic regulation and flavonoid enrichment mechanism

Yizhuo Zhang, Jun Huang, Rongqing Zhou · Food Bioscience · 2025

被引 4

按被引量排序，此处列出前 3 条

研究论文

Enhancing the quality of dark tea through fermentation with Aspergillus niger: Unveiling aroma and taste characteristics

Maoyun Li, S. X. Du, Yue Xiao, Yanping Wu, Kai Zhong, Yina H. Huang, Ren‐You Gan, Hong Gao

Sichuan University　West China Hospital of Sichuan University　Chengdu Medical College　Hong Kong Polytechnic University

来源Food Microbiology

年份2025

DOI10.1016/j.fm.2025.104721

原文https://doi.org/10.1016/j.fm.2025.104721

阅读操作

确认中

在文库中上传 PDF 后可生成中文音频讲解。

摘要与影响

摘要 · 节选

暂未获取摘要。可打开原文或 PDF，后续可基于全文生成更完整的速读。

逐年被引趋势

1050

1026

关键指标

被引次数 · OpenAlex

11.42

领域内被引倍数
同类平均 = 1

前 1%

引用位次
同领域 · 同年份 · 同类型

参考文献

Google Scholar 与 OpenAlex 的被引统计范围不同，数值存在差异属正常。

AI 辅助阅读

依据：文献信息

论文问答

当前基于文献信息回答

可就本文提问；依据不足时会说明。

学术脉络

学科主题

生物医学

Tea Polyphenols and Effects

Food Quality and Safety Studies · Fermentation and Sensory Analysis

参考文献 56

Biotransformation of Steroids and Flavonoids by Cultures of Aspergillus niger

Igor A. Parshikov, John B. Sutherland · Applied Biochemistry and Biotechnology · 2015

被引 53

Biotransformation of (S)-(+)-Linalool by Aspergillus niger: An Investigation of the Culture Conditions

Jan Demyttenaere, An Adams, Jan Vanoverschelde · Journal of Agricultural and Food Chemistry · 2001

被引 36

Changes in lipid, fatty acids and protein composition of sweet potato (Ipomoea batatas) after solid-state fungal fermentation

O. A. Abu · Bioresource Technology · 2000

被引 53

此处列出前 3 条

引用本文 16

Theabrownins from dark tea: formation, gut microbiota-mediated biotransformation, health benefits, and potential in functional food applications

Chunyan Zhang, Mingxi Li, Liya Li · Food & Function · 2025

被引 13

Investigation of rose-honey aroma formation during tea infusion fermentation by Pantoea camelliae Z09 through GC-MS and GC-IMS

Yanxia Xie, Zixi Yang, Yuanmin Zhu · Food Chemistry X · 2025

被引 12

Co-culture yeast driving fermentation of Litchi (Litchi chinensis Sonn.) seed vinegar: flavor synergistic regulation and flavonoid enrichment mechanism

Yizhuo Zhang, Jun Huang, Rongqing Zhou · Food Bioscience · 2025

被引 4

按被引量排序，此处列出前 3 条