442 related articles for article (PubMed ID: 20460717)
21. Analysis of glycosidically bound aroma precursors in tea leaves. 1. Qualitative and quantitative analyses of glycosides with aglycons as aroma compounds.
Wang D; Yoshimura T; Kubota K; Kobayashi A
J Agric Food Chem; 2000 Nov; 48(11):5411-8. PubMed ID: 11087494
[TBL] [Abstract][Full Text] [Related]
22. 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]
23. Exogenous stimulation-induced biosynthesis of volatile compounds: Aroma formation of oolong tea at postharvest stage.
Zeng L; Jin S; Xu YQ; Granato D; Fu YQ; Sun WJ; Yin JF; Xu YQ
Crit Rev Food Sci Nutr; 2024; 64(1):76-86. PubMed ID: 35900156
[TBL] [Abstract][Full Text] [Related]
24. Analysis of glycosidically bound aroma precursors in tea leaves. 2. Changes in glycoside contents and glycosidase activities in tea leaves during the black tea manufacturing process.
Wang D; Kurasawa E; Yamaguchi Y; Kubota K; Kobayashi A
J Agric Food Chem; 2001 Apr; 49(4):1900-3. PubMed ID: 11308343
[TBL] [Abstract][Full Text] [Related]
25. Effect of cocoa tea (Camellia ptilophylla) co-administrated with green tea on ambulatory behaviors.
He RR; Xie G; Yao XS; Kurihara H
Biosci Biotechnol Biochem; 2009 Apr; 73(4):957-60. PubMed ID: 19352019
[TBL] [Abstract][Full Text] [Related]
26. 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]
27. Spontaneously Assembled Nano-aggregates in Clear Green Tea Infusions from Camellia ptilophylla and Camellia sinensis.
Lin X; Gao X; Chen Z; Zhang Y; Luo W; Li X; Li B
J Agric Food Chem; 2017 May; 65(18):3757-3766. PubMed ID: 28412808
[TBL] [Abstract][Full Text] [Related]
28. 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]
29. Hypotriglyceridemic potential of fermented mixed tea made with third-crop green tea leaves and camellia (Camellia japonica) leaves in Sprague-Dawley rats.
Tamaru S; Ohmachi K; Miyata Y; Tanaka T; Kubayasi T; Nagata Y; Tanaka K
J Agric Food Chem; 2013 Jun; 61(24):5817-23. PubMed ID: 23705670
[TBL] [Abstract][Full Text] [Related]
30. Comparative studies on the hypolipidemic and growth suppressive effects of oolong, black, pu-erh, and green tea leaves in rats.
Kuo KL; Weng MS; Chiang CT; Tsai YJ; Lin-Shiau SY; Lin JK
J Agric Food Chem; 2005 Jan; 53(2):480-9. PubMed ID: 15656692
[TBL] [Abstract][Full Text] [Related]
31. Characterization of Volatile Compounds and Sensory Analysis of Jasmine Scented Black Tea Produced by Different Scenting Processes.
Li H; Luo L; Ma M; Zeng L
J Food Sci; 2018 Nov; 83(11):2718-2732. PubMed ID: 30339723
[TBL] [Abstract][Full Text] [Related]
32. trans- and cis-linalool 3,6-oxide 6-O-beta-D-xylopyranosyl-beta-D-glucopyranosides isolated as aroma precursors from leaves for oolong tea.
Moon JH; Watanabe N; Sakata K; Yagi A; Ina K; Luo S
Biosci Biotechnol Biochem; 1994 Sep; 58(9):1742-4. PubMed ID: 7765491
[TBL] [Abstract][Full Text] [Related]
33. Determination of Tea Aroma Precursor Glycosides: An Efficient Approach via Liquid Chromatography-Tandem Mass Spectrometry.
Zhang K; Zhao J; Cheng L; Zhou H; Dong Y; Ma H; Zhou J; Yu Y; Xu Q
J Agric Food Chem; 2023 Mar; 71(9):4083-4090. PubMed ID: 36827965
[TBL] [Abstract][Full Text] [Related]
34. Volatile Glycosylation in Tea Plants: Sequential Glycosylations for the Biosynthesis of Aroma β-Primeverosides Are Catalyzed by Two Camellia sinensis Glycosyltransferases.
Ohgami S; Ono E; Horikawa M; Murata J; Totsuka K; Toyonaga H; Ohba Y; Dohra H; Asai T; Matsui K; Mizutani M; Watanabe N; Ohnishi T
Plant Physiol; 2015 Jun; 168(2):464-77. PubMed ID: 25922059
[TBL] [Abstract][Full Text] [Related]
35. Quantitation of chafurosides A and B in tea leaves and isolation of prechafurosides A and B from oolong tea leaves.
Ishida H; Wakimoto T; Kitao Y; Tanaka S; Miyase T; Nukaya H
J Agric Food Chem; 2009 Aug; 57(15):6779-86. PubMed ID: 19572651
[TBL] [Abstract][Full Text] [Related]
36. Formation of Volatile Tea Constituent Indole During the Oolong Tea Manufacturing Process.
Zeng L; Zhou Y; Gui J; Fu X; Mei X; Zhen Y; Ye T; Du B; Dong F; Watanabe N; Yang Z
J Agric Food Chem; 2016 Jun; 64(24):5011-9. PubMed ID: 27263428
[TBL] [Abstract][Full Text] [Related]
37. Functional characterizations of β-glucosidases involved in aroma compound formation in tea (Camellia sinensis).
Zhou Y; Zeng L; Gui J; Liao Y; Li J; Tang J; Meng Q; Dong F; Yang Z
Food Res Int; 2017 Jun; 96():206-214. PubMed ID: 28528101
[TBL] [Abstract][Full Text] [Related]
38. Antifungal activities of major tea leaf volatile constituents toward Colletorichum camelliae Massea.
Zhang ZZ; Li YB; Qi L; Wan XC
J Agric Food Chem; 2006 May; 54(11):3936-40. PubMed ID: 16719518
[TBL] [Abstract][Full Text] [Related]
39. 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]
40. Cellular antioxidant, methylglyoxal trapping, and anti-inflammatory activities of cocoa tea (Camellia ptilophylla Chang).
Gao X; Lin X; Li X; Zhang Y; Chen Z; Li B
Food Funct; 2017 Aug; 8(8):2836-2846. PubMed ID: 28725904
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]