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 *

214 related articles for article (PubMed ID: 18298066)

  • 1. 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]  

  • 2. Characterization of the key aroma compounds in Longjing tea using stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV), and aroma recombination.
    Wang MQ; Ma WJ; Shi J; Zhu Y; Lin Z; Lv HP
    Food Res Int; 2020 Apr; 130():108908. PubMed ID: 32156355
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Characterization of the potent odorants contributing to the characteristic aroma of Chinese green tea infusions by aroma extract dilution analysis.
    Baba R; Kumazawa K
    J Agric Food Chem; 2014 Aug; 62(33):8308-13. PubMed ID: 25088347
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Identification of key odorants responsible for chestnut-like aroma quality of green teas.
    Zhu Y; Lv HP; Shao CY; Kang S; Zhang Y; Guo L; Dai WD; Tan JF; Peng QH; Lin Z
    Food Res Int; 2018 Jun; 108():74-82. PubMed ID: 29735103
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Volatile profile analysis and quality prediction of Longjing tea (Camellia sinensis) by HS-SPME/GC-MS.
    Lin J; Dai Y; Guo YN; Xu HR; Wang XC
    J Zhejiang Univ Sci B; 2012 Dec; 13(12):972-80. PubMed ID: 23225852
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Characterization of the key aroma compounds in the beverage prepared from Darjeeling black tea: quantitative differences between tea leaves and infusion.
    Schuh C; Schieberle P
    J Agric Food Chem; 2006 Feb; 54(3):916-24. PubMed ID: 16448203
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Study of aroma formation and transformation during the manufacturing process of Biluochun green tea in Yunnan Province by HS-SPME and GC-MS.
    Wang C; Lv S; Wu Y; Lian M; Gao X; Meng Q
    J Sci Food Agric; 2016 Oct; 96(13):4492-8. PubMed ID: 26858163
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Chemometrics-based investigation of non-volatiles/volatiles flavor of tencha (Camellia sinensis cv. Yabukita, Longjing 43 and Baiye 1).
    Yu Q; Huang C; Zhu R; Lu D; Liu L; Lai J; Zhong X; Guan J; Zhou S; Tong Y; Wang Z; Chen P; Guo H; Chu Q; Gong S; Fan F
    Food Res Int; 2023 Nov; 173(Pt 2):113461. PubMed ID: 37803791
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Tea aroma formation from six model manufacturing processes.
    Feng Z; Li Y; Li M; Wang Y; Zhang L; Wan X; Yang X
    Food Chem; 2019 Jul; 285():347-354. PubMed ID: 30797356
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Aroma characteristics of cocoa tea (Camellia ptilophylla Chang).
    Wang X; Wang D; Li J; Ye C; Kubota K
    Biosci Biotechnol Biochem; 2010; 74(5):946-53. PubMed ID: 20460717
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effect of β-glucosidase on the aroma of liquid-fermented black tea juice as an ingredient for tea-based beverages.
    Liang S; Wang F; Granato D; Zhong X; Xiao AF; Ye Q; Li L; Zou C; Yin JF; Xu YQ
    Food Chem; 2023 Feb; 402():134201. PubMed ID: 36122474
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Aroma formation and dynamic changes during white tea processing.
    Chen Q; Zhu Y; Dai W; Lv H; Mu B; Li P; Tan J; Ni D; Lin Z
    Food Chem; 2019 Feb; 274():915-924. PubMed ID: 30373028
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 14. 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]  

  • 15. Effects of Different Steeping Temperatures on the Leaching of Aroma Components in Black Tea by SPME-GC-MS Coupled with Chemometric Method.
    Wang Z; Han B; Jing W; Yi Z; Zhang Y; Ren D; Yi L
    J AOAC Int; 2019 Nov; 102(6):1834-1844. PubMed ID: 30795823
    [No Abstract]   [Full Text] [Related]  

  • 16. 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]  

  • 17. 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]  

  • 18. 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]  

  • 19. Comprehensive investigation on the dynamic changes of volatile metabolites in fresh scent green tea during processing by GC-E-Nose, GC-MS, and GC × GC-TOFMS.
    Wang Q; Xie J; Wang L; Jiang Y; Deng Y; Zhu J; Yuan H; Yang Y
    Food Res Int; 2024 Jul; 187():114330. PubMed ID: 38763633
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Identification of key aromatic compounds in Congou black tea by partial least-square regression with variable importance of projection scores and gas chromatography-mass spectrometry/gas chromatography-olfactometry.
    Mao S; Lu C; Li M; Ye Y; Wei X; Tong H
    J Sci Food Agric; 2018 Nov; 98(14):5278-5286. PubMed ID: 29652443
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 11.