347 related articles for article (PubMed ID: 15969522)
1. Molecular definition of black tea taste by means of quantitative studies, taste reconstitution, and omission experiments.
Scharbert S; Hofmann T
J Agric Food Chem; 2005 Jun; 53(13):5377-84. PubMed ID: 15969522
[TBL] [Abstract][Full Text] [Related]
2. Molecular definition of the taste of roasted cocoa nibs (Theobroma cacao) by means of quantitative studies and sensory experiments.
Stark T; Bareuther S; Hofmann T
J Agric Food Chem; 2006 Jul; 54(15):5530-9. PubMed ID: 16848542
[TBL] [Abstract][Full Text] [Related]
3. Identification of the astringent taste compounds in black tea infusions by combining instrumental analysis and human bioresponse.
Scharbert S; Holzmann N; Hofmann T
J Agric Food Chem; 2004 Jun; 52(11):3498-508. PubMed ID: 15161222
[TBL] [Abstract][Full Text] [Related]
4. Application of metabolomics profiling in the analysis of metabolites and taste quality in different subtypes of white tea.
Yang C; Hu Z; Lu M; Li P; Tan J; Chen M; Lv H; Zhu Y; Zhang Y; Guo L; Peng Q; Dai W; Lin Z
Food Res Int; 2018 Apr; 106():909-919. PubMed ID: 29580004
[TBL] [Abstract][Full Text] [Related]
5. Quantitative studies, taste reconstitution, and omission experiments on the key taste compounds in morel mushrooms (Morchella deliciosa Fr.).
Rotzoll N; Dunkel A; Hofmann T
J Agric Food Chem; 2006 Apr; 54(7):2705-11. PubMed ID: 16569064
[TBL] [Abstract][Full Text] [Related]
6. Identifying key non-volatile compounds in ready-to-drink green tea and their impact on taste profile.
Yu P; Yeo AS; Low MY; Zhou W
Food Chem; 2014 Jul; 155():9-16. PubMed ID: 24594147
[TBL] [Abstract][Full Text] [Related]
7. Beta-cyclodextrin/surface plasmon resonance detection system for sensing bitter-astringent taste intensity of green tea catechins.
Hayashi N; Chen R; Hiraoka M; Ujihara T; Ikezaki H
J Agric Food Chem; 2010 Jul; 58(14):8351-6. PubMed ID: 20572674
[TBL] [Abstract][Full Text] [Related]
8. Identification and comparison of phenolic compounds in the preparation of oolong tea manufactured by semifermentation and drying processes.
Dou J; Lee VS; Tzen JT; Lee MR
J Agric Food Chem; 2007 Sep; 55(18):7462-8. PubMed ID: 17696450
[TBL] [Abstract][Full Text] [Related]
9. Exploring The Relative Astringency of Tea Catechins and Distinct Astringent Sensation of Catechins and Flavonol Glycosides via an In Vitro Assay Composed of Artificial Oil Bodies.
Liu CT; Tzen JTC
Molecules; 2022 Sep; 27(17):. PubMed ID: 36080445
[TBL] [Abstract][Full Text] [Related]
10. Effects of different steeping methods and storage on caffeine, catechins and gallic acid in bag tea infusions.
Yang DJ; Hwang LS; Lin JT
J Chromatogr A; 2007 Jul; 1156(1-2):312-20. PubMed ID: 17161409
[TBL] [Abstract][Full Text] [Related]
11. Quantitative analyses of the bitterness and astringency of catechins from green tea.
Xu YQ; Zhang YN; Chen JX; Wang F; Du QZ; Yin JF
Food Chem; 2018 Aug; 258():16-24. PubMed ID: 29655718
[TBL] [Abstract][Full Text] [Related]
12. HPLC-MSn analysis of phenolic compounds and purine alkaloids in green and black tea.
Del Rio D; Stewart AJ; Mullen W; Burns J; Lean ME; Brighenti F; Crozier A
J Agric Food Chem; 2004 May; 52(10):2807-15. PubMed ID: 15137818
[TBL] [Abstract][Full Text] [Related]
13. Characterization of triterpenoids as possible bitter-tasting compounds in teas infected with bird's eye spot disease.
Yan J; Lu A; Kun J; Wang B; Miao Y; Chen Y; Ho CT; Meng Q; Tong H
Food Res Int; 2023 May; 167():112643. PubMed ID: 37087235
[TBL] [Abstract][Full Text] [Related]
14. New dibenzotropolone derivatives characterized from black tea using LC/MS/MS.
Sang S; Tian S; Stark RE; Yang CS; Ho CT
Bioorg Med Chem; 2004 Jun; 12(11):3009-17. PubMed ID: 15142559
[TBL] [Abstract][Full Text] [Related]
15. Analytical separation of tea catechins and food-related polyphenols by high-speed counter-current chromatography.
Yanagida A; Shoji A; Shibusawa Y; Shindo H; Tagashira M; Ikeda M; Ito Y
J Chromatogr A; 2006 Apr; 1112(1-2):195-201. PubMed ID: 16239007
[TBL] [Abstract][Full Text] [Related]
16. Increase of theaflavin gallates and thearubigins by acceleration of catechin oxidation in a new fermented tea product obtained by the tea-rolling processing of loquat ( Eriobotrya japonica ) and green tea leaves.
Tanaka T; Miyata Y; Tamaya K; Kusano R; Matsuo Y; Tamaru S; Tanaka K; Matsui T; Maeda M; Kouno I
J Agric Food Chem; 2009 Jul; 57(13):5816-22. PubMed ID: 19507893
[TBL] [Abstract][Full Text] [Related]
17. Analysis of catechins and caffeine in tea extracts by micellar electrokinetic chromatography.
Wörth CC; Wiessler M; Schmitz OJ
Electrophoresis; 2000 Nov; 21(17):3634-8. PubMed ID: 11271481
[TBL] [Abstract][Full Text] [Related]
18. Orosensory-directed identification of astringent mouthfeel and bitter-tasting compounds in red wine.
Hufnagel JC; Hofmann T
J Agric Food Chem; 2008 Feb; 56(4):1376-86. PubMed ID: 18193832
[TBL] [Abstract][Full Text] [Related]
19. Metabolomics Investigation Reveals That 8-C N-Ethyl-2-pyrrolidinone-Substituted Flavan-3-ols Are Potential Marker Compounds of Stored White Teas.
Dai W; Tan J; Lu M; Zhu Y; Li P; Peng Q; Guo L; Zhang Y; Xie D; Hu Z; Lin Z
J Agric Food Chem; 2018 Jul; 66(27):7209-7218. PubMed ID: 29921123
[TBL] [Abstract][Full Text] [Related]
20. Quantitative studies and taste re-engineering experiments toward the decoding of the nonvolatile sensometabolome of Gouda cheese.
Toelstede S; Hofmann T
J Agric Food Chem; 2008 Jul; 56(13):5299-307. PubMed ID: 18557618
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]