BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

383 related articles for article (PubMed ID: 30373028)

  • 1. 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]  

  • 2. 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]  

  • 3. 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]  

  • 4. Black tea aroma formation during the fermentation period.
    Chen Q; Zhu Y; Liu Y; Liu Y; Dong C; Lin Z; Teng J
    Food Chem; 2022 Apr; 374():131640. PubMed ID: 34839968
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Characteristic Fluctuations in Glycosidically Bound Volatiles during Tea Processing and Identification of Their Unstable Derivatives.
    Cui J; Katsuno T; Totsuka K; Ohnishi T; Takemoto H; Mase N; Toda M; Narumi T; Sato K; Matsuo T; Mizutani K; Yang Z; Watanabe N; Tong H
    J Agric Food Chem; 2016 Feb; 64(5):1151-7. PubMed ID: 26805704
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Formation mechanism of the oolong tea characteristic aroma during bruising and withering treatment.
    Hu CJ; Li D; Ma YX; Zhang W; Lin C; Zheng XQ; Liang YR; Lu JL
    Food Chem; 2018 Dec; 269():202-211. PubMed ID: 30100425
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Study of the aroma formation and transformation during the manufacturing process of oolong tea by solid-phase micro-extraction and gas chromatography-mass spectrometry combined with chemometrics.
    Ma C; Li J; Chen W; Wang W; Qi D; Pang S; Miao A
    Food Res Int; 2018 Jun; 108():413-422. PubMed ID: 29735074
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Does Enzymatic Hydrolysis of Glycosidically Bound Volatile Compounds Really Contribute to the Formation of Volatile Compounds During the Oolong Tea Manufacturing Process?
    Gui J; Fu X; Zhou Y; Katsuno T; Mei X; Deng R; Xu X; Zhang L; Dong F; Watanabe N; Yang Z
    J Agric Food Chem; 2015 Aug; 63(31):6905-14. PubMed ID: 26212085
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Characterization of the key odorants in floral aroma green tea based on GC-E-Nose, GC-IMS, GC-MS and aroma recombination and investigation of the dynamic changes and aroma formation during processing.
    Xie J; Wang L; Deng Y; Yuan H; Zhu J; Jiang Y; Yang Y
    Food Chem; 2023 Nov; 427():136641. PubMed ID: 37393635
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. Differential Accumulation of Aroma Compounds in Normal Green and Albino-Induced Yellow Tea (
    Dong F; Zeng L; Yu Z; Li J; Tang J; Su X; Yang Z
    Molecules; 2018 Oct; 23(10):. PubMed ID: 30340323
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. Identification of Aroma Composition and Key Odorants Contributing to Aroma Characteristics of White Teas.
    Chen QC; Zhu Y; Yan H; Chen M; Xie DC; Wang MQ; Ni DJ; Lin Z
    Molecules; 2020 Dec; 25(24):. PubMed ID: 33371407
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Characterization of the Key Odorants in a High-Grade Chinese Green Tea Beverage (
    Flaig M; Qi S; Wei G; Yang X; Schieberle P
    J Agric Food Chem; 2020 May; 68(18):5168-5179. PubMed ID: 32251584
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Sensomics analysis of the effect of the withering method on the aroma components of Keemun black tea.
    Huang W; Fang S; Wang J; Zhuo C; Luo Y; Yu Y; Li L; Wang Y; Deng WW; Ning J
    Food Chem; 2022 Nov; 395():133549. PubMed ID: 35777211
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Influence of Chloroplast Defects on Formation of Jasmonic Acid and Characteristic Aroma Compounds in Tea (
    Li J; Zeng L; Liao Y; Gu D; Tang J; Yang Z
    Int J Mol Sci; 2019 Feb; 20(5):. PubMed ID: 30818885
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Flavor characteristics of seven grades of black tea produced in Turkey.
    Alasalvar C; Topal B; Serpen A; Bahar B; Pelvan E; Gökmen V
    J Agric Food Chem; 2012 Jun; 60(25):6323-32. PubMed ID: 22642545
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Insight into aroma dynamic changes during the whole manufacturing process of chestnut-like aroma green tea by combining GC-E-Nose, GC-IMS, and GC × GC-TOFMS.
    Yang Y; Qian MC; Deng Y; Yuan H; Jiang Y
    Food Chem; 2022 Sep; 387():132813. PubMed ID: 35429930
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. 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]  

    [Next]    [New Search]
    of 20.