These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

226 related articles for article (PubMed ID: 16248572)

  • 21. Dynamic changes and the effects of key procedures on the characteristic aroma compounds of Lu'an Guapian green tea during the manufacturing process.
    Yu J; Li J; Lin Z; Zhu Y; Feng Z; Ni D; Zeng S; Zeng X; Wang Y; Ning J; Zhang L; Wan X; Zhai X
    Food Res Int; 2024 Jul; 188():114525. PubMed ID: 38823888
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Aroma compositions of large-leaf yellow tea and potential effect of theanine on volatile formation in tea.
    Guo X; Ho CT; Schwab W; Song C; Wan X
    Food Chem; 2019 May; 280():73-82. PubMed ID: 30642509
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Characteristic Aroma Features of Tencha and Sencha Green Tea Leaves Manufactured by Different Processes.
    Hasegawa T; Shimada Y; Saito H; Fujihara T; Haraguchi K; Takahashi A; Nakajima K
    Nat Prod Commun; 2016 Aug; 11(8):1171-1173. PubMed ID: 30725584
    [TBL] [Abstract][Full Text] [Related]  

  • 24. GC-MS-based metabolomic study reveals dynamic changes of chemical compositions during black tea processing.
    Wu H; Huang W; Chen Z; Chen Z; Shi J; Kong Q; Sun S; Jiang X; Chen D; Yan S
    Food Res Int; 2019 Jun; 120():330-338. PubMed ID: 31000247
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Characterisation of volatile and non-volatile metabolites in etiolated leaves of tea (Camellia sinensis) plants in the dark.
    Yang Z; Kobayashi E; Katsuno T; Asanuma T; Fujimori T; Ishikawa T; Tomomura M; Mochizuki K; Watase T; Nakamura Y; Watanabe N
    Food Chem; 2012 Dec; 135(4):2268-76. PubMed ID: 22980801
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Effect of thermal process on the key aroma components of green tea with chestnut-like aroma.
    Qu FF; Li XH; Wang PQ; Han YH; Wu Y; Hu JH; Zhang XF
    J Sci Food Agric; 2023 Jan; 103(2):657-665. PubMed ID: 36054006
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Changes in the concentrations of acrylamide, selected odorants, and catechins caused by roasting of green tea.
    Mizukami Y; Sawai Y; Yamaguchi Y
    J Agric Food Chem; 2008 Mar; 56(6):2154-9. PubMed ID: 18298065
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Temporal changes in aroma release of Longjing tea infusion: interaction of volatile and nonvolatile tea components and formation of 2-butyl-2-octenal upon aging.
    Cheng Y; Huynh-Ba T; Blank I; Robert F
    J Agric Food Chem; 2008 Mar; 56(6):2160-9. PubMed ID: 18298066
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Understanding the biosyntheses and stress response mechanisms of aroma compounds in tea (
    Zeng L; Watanabe N; Yang Z
    Crit Rev Food Sci Nutr; 2019; 59(14):2321-2334. PubMed ID: 30277806
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Metabolite profiling of Camellia sinensis by automated sequential, multidimensional gas chromatography/mass spectrometry reveals strong monsoon effects on tea constituents.
    Kowalsick A; Kfoury N; Robbat A; Ahmed S; Orians C; Griffin T; Cash SB; Stepp JR
    J Chromatogr A; 2014 Nov; 1370():230-9. PubMed ID: 25454147
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Components detected by means of solid-phase microextraction and gas chromatography/mass spectrometry in the headspace of artisan fresh goat cheese smoked by traditional methods.
    Guillén MD; Ibargoitia ML; Sopelana P; Palencia G; Fresno M
    J Dairy Sci; 2004 Feb; 87(2):284-99. PubMed ID: 14762071
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Flavor compounds of pine sprout tea and pine needle tea.
    Kim KY; Chung HJ
    J Agric Food Chem; 2000 Apr; 48(4):1269-72. PubMed ID: 10775384
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Sensory evaluation of the synergism among odorants present in concentrations below their odor threshold in a Chinese jasmine green tea infusion.
    Ito Y; Kubota K
    Mol Nutr Food Res; 2005 Jan; 49(1):61-8. PubMed ID: 15580663
    [TBL] [Abstract][Full Text] [Related]  

  • 34. A comparison of the flavor of green teas from around the world.
    Lee J; Chambers DH; Chambers E
    J Sci Food Agric; 2014 May; 94(7):1315-24. PubMed ID: 24115103
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Characterisation of odorant compounds and their biochemical formation in green tea with a low temperature storage process.
    Katsuno T; Kasuga H; Kusano Y; Yaguchi Y; Tomomura M; Cui J; Yang Z; Baldermann S; Nakamura Y; Ohnishi T; Mase N; Watanabe N
    Food Chem; 2014 Apr; 148():388-95. PubMed ID: 24262573
    [TBL] [Abstract][Full Text] [Related]  

  • 36. GC-MS analysis combined with sensory analysis revealed the various aroma characteristics of black tea resulted from different grafting rootstocks.
    Chen W; Qi D; Wang W; Miao A; Ma C
    J Food Sci; 2021 Mar; 86(3):813-823. PubMed ID: 33569782
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Purification and gas chromatography-combustion-isotope ratio mass spectrometry of aroma compounds from green tea products and comparison to bulk analysis.
    Murata A; Engelhardt UH; Fleischmann P; Yamada K; Yoshida N; Juchelka D; Hilkert A; Ohnishi T; Watanabe N; Winterhalter P
    J Agric Food Chem; 2013 Nov; 61(47):11321-5. PubMed ID: 24206364
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Impact of Six Typical Processing Methods on the Chemical Composition of Tea Leaves Using a Single Camellia sinensis Cultivar, Longjing 43.
    Wang Y; Kan Z; Thompson HJ; Ling T; Ho CT; Li D; Wan X
    J Agric Food Chem; 2019 May; 67(19):5423-5436. PubMed ID: 30403138
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Antioxidative activities of volatile extracts from green tea, oolong tea, and black tea.
    Yanagimoto K; Ochi H; Lee KG; Shibamoto T
    J Agric Food Chem; 2003 Dec; 51(25):7396-401. PubMed ID: 14640590
    [TBL] [Abstract][Full Text] [Related]  

  • 40. 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]  

    [Previous]   [Next]    [New Search]
    of 12.