BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

237 related articles for article (PubMed ID: 33401086)

  • 1. Insight into the volatile profiles of four types of dark teas obtained from the same dark raw tea material.
    Ma W; Zhu Y; Shi J; Wang J; Wang M; Shao C; Yan H; Lin Z; Lv H
    Food Chem; 2021 Jun; 346():128906. PubMed ID: 33401086
    [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. Assessment of the contribution of chiral odorants to aroma property of baked green teas using an efficient sequential stir bar sorptive extraction approach.
    Zhu Y; Yan H; Zhang ZF; Zeng JM; Zhang Y; Wang JT; Ma WJ; Wang MQ; Peng QH; Lv HP; Lin Z
    Food Chem; 2021 Dec; 365():130615. PubMed ID: 34329877
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Aroma characterisation of Liu-pao tea based on volatile fingerprint and aroma wheel using SBSE-GC-MS.
    Ma W; Zhu Y; Ma S; Shi J; Yan H; Lin Z; Lv H
    Food Chem; 2023 Jul; 414():135739. PubMed ID: 36827782
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. 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]  

  • 7. Aromatic profiles and enantiomeric distributions of chiral odorants in baked green teas with different picking tenderness.
    Shao CY; Zhang Y; Lv HP; Zhang ZF; Zeng JM; Peng QH; Zhu Y; Lin Z
    Food Chem; 2022 Sep; 388():132969. PubMed ID: 35447588
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Comparison of volatile profiles and bioactive components of sun-dried Pu-erh tea leaves from ancient tea plants on Bulang Mountain measured by GC-MS and HPLC.
    Zhang WJ; Liu C; Yang RJ; Zheng TT; Zhao MM; Ma L; Yan L
    J Zhejiang Univ Sci B; 2019 Jul; 20(7):563-575. PubMed ID: 31168970
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Characterization of the key aroma compounds in Laoshan green teas by application of odour activity value (OAV), gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS).
    Zhu J; Niu Y; Xiao Z
    Food Chem; 2021 Mar; 339():128136. PubMed ID: 33152893
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Identification of aroma-active compounds responsible for the floral and sweet odors of Congou black teas using gas chromatography-mass spectrometry/olfactometry, odor activity value, and chemometrics.
    Xue J; Guo G; Liu P; Chen L; Wang W; Zhang J; Yin J; Ni D; Engelhardt UH; Jiang H
    J Sci Food Agric; 2022 Sep; 102(12):5399-5410. PubMed ID: 35332546
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Enantiomeric and quantitative analysis of volatile terpenoids in different teas (Camellia sinensis).
    Zhu Y; Shao CY; Lv HP; Zhang Y; Dai WD; Guo L; Tan JF; Peng QH; Lin Z
    J Chromatogr A; 2017 Mar; 1490():177-190. PubMed ID: 28216091
    [TBL] [Abstract][Full Text] [Related]  

  • 12. The enantiomeric distributions of volatile constituents in different tea cultivars.
    Mu B; Zhu Y; Lv HP; Yan H; Peng QH; Lin Z
    Food Chem; 2018 Nov; 265():329-336. PubMed ID: 29884390
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Aroma characterization of Hanzhong black tea (Camellia sinensis) using solid phase extraction coupled with gas chromatography-mass spectrometry and olfactometry and sensory analysis.
    Chen X; Chen D; Jiang H; Sun H; Zhang C; Zhao H; Li X; Yan F; Chen C; Xu Z
    Food Chem; 2019 Feb; 274():130-136. PubMed ID: 30372917
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Insights into crucial odourants dominating the characteristic flavour of citrus-white teas prepared from citrus reticulata Blanco 'Chachiensis' and Camellia sinensis 'Fudingdabai'.
    Wang J; Shi J; Zhu Y; Ma W; Yan H; Shao C; Wang M; Zhang Y; Peng Q; Chen Y; Lin Z
    Food Chem; 2022 May; 377():132048. PubMed ID: 35030339
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. Influence of Eurotium cristatum and Aspergillus niger individual and collaborative inoculation on volatile profile in liquid-state fermentation of instant dark teas.
    Chen Q; Zhang M; Chen M; Li M; Zhang H; Song P; An T; Yue P; Gao X
    Food Chem; 2021 Jul; 350():129234. PubMed ID: 33588283
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Volatile flavour identification and odour complexity of radix Angelicae sinensis by electronic nose, integrated gas chromatography-mass spectrometry/olfactometry and comprehensive two-dimensional gas chromatography-time-of-flight-mass spectrometry.
    Zhang J; Cheng M; Xue Y; Lin L; Wang Y; Li B
    Phytochem Anal; 2023 Apr; 34(3):329-346. PubMed ID: 36740772
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Elucidation of Infusion-Induced Changes in the Key Odorants and Aroma Profile of Iranian Endemic Borage ( Echium amoenum) Herbal Tea.
    Amanpour A; Zannou O; Kelebek H; Selli S
    J Agric Food Chem; 2019 Mar; 67(9):2607-2616. PubMed ID: 30758196
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. Changes in the volatile compounds and characteristic aroma during liquid-state fermentation of instant dark tea by Eurotium cristatum.
    An T; Shen S; Zu Z; Chen M; Wen Y; Chen X; Chen Q; Wang Y; Wang S; Gao X
    Food Chem; 2023 Jun; 410():135462. PubMed ID: 36669288
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 12.