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 *

174 related articles for article (PubMed ID: 33892356)

  • 1. Evolution analysis of flavor-active compounds during artificial fermentation of Pu-erh tea.
    Deng X; Huang G; Tu Q; Zhou H; Li Y; Shi H; Wu X; Ren H; Huang K; He X; Xu W
    Food Chem; 2021 Apr; 357():129783. PubMed ID: 33892356
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Exploring microbial and moist-heat effects on Pu-erh tea volatiles and understanding the methoxybenzene formation mechanism using molecular sensory science.
    Li T; Wei Y; Lu M; Wu Y; Jiang Y; Ke H; Shao A; Ning J
    Food Chem X; 2024 Oct; 23():101553. PubMed ID: 38984291
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Comparison of Potent Odorants in Raw and Ripened Pu-Erh Tea Infusions Based on Odor Activity Value Calculation and Multivariate Analysis: Understanding the Role of Pile Fermentation.
    Pang X; Yu W; Cao C; Yuan X; Qiu J; Kong F; Wu J
    J Agric Food Chem; 2019 Nov; 67(47):13139-13149. PubMed ID: 31631665
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) and odor activity value (OAV) to reveal the flavor characteristics of ripened Pu-erh tea by co-fermentation.
    Zheng Y; Zhang C; Ren D; Bai R; Li W; Wang J; Shan Z; Dong W; Yi L
    Front Nutr; 2023; 10():1138783. PubMed ID: 37051132
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effects of Monascus purpureus on ripe Pu-erh tea in different fermentation methods and identification of characteristic volatile compounds.
    Tian D; Huang G; Ren L; Li Y; Yu J; Lu Q; Yang Y; Deng X; Li Y; Zhou H
    Food Chem; 2024 May; 440():138249. PubMed ID: 38183708
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effect of inoculation with Penicillium chrysogenum on chemical components and fungal communities in fermentation of Pu-erh tea.
    Liu K; Wang L; Jiang B; An J; Nian B; Wang D; Chen L; Ma Y; Wang X; Fan J; Luo H; Pan Y; Zhao M
    Food Res Int; 2021 Dec; 150(Pt A):110748. PubMed ID: 34865766
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Aromatic Profiles and Enantiomeric Distributions of Chiral Volatile Compounds in Pu-Erh Tea.
    Zhu J; Niu Y; Xiao Z
    J Agric Food Chem; 2022 Jul; 70(27):8395-8408. PubMed ID: 35762564
    [TBL] [Abstract][Full Text] [Related]  

  • 8. The Characteristic Aroma Compounds of GABA Sun-Dried Green Tea and Raw Pu-Erh Tea Determined by Headspace Solid-Phase Microextraction Gas Chromatography-Mass Spectrometry and Relative Odor Activity Value.
    Ma C; Gao C; Li Y; Zhou X; Fan G; Tian D; Huang Y; Li Y; Zhou H
    Foods; 2023 Dec; 12(24):. PubMed ID: 38137315
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Suppressive Interaction Approach for Masking Stale Note of Instant Ripened Pu-Erh Tea Products.
    Zhang T; Ni H; Qiu XJ; Li T; Zhang LZ; Li LJ; Jiang ZD; Li QB; Chen F; Zheng FP
    Molecules; 2019 Dec; 24(24):. PubMed ID: 31817626
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Analysis of Volatile Profile and Aromatic Characteristics of Raw Pu-erh Tea during Storage Based on GC-MS and Odor Activity Value.
    Guo J; Yu Z; Liu M; Guan M; Shi A; Hu Y; Li S; Yi L; Ren D
    Foods; 2023 Sep; 12(19):. PubMed ID: 37835224
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Regulation of fungal community and the quality formation and safety control of Pu-erh tea.
    Xu J; Wei Y; Li F; Weng X; Wei X
    Compr Rev Food Sci Food Saf; 2022 Nov; 21(6):4546-4572. PubMed ID: 36201379
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Variation in Volatile Compounds of Raw Pu-Erh Tea upon Steeping Process by Gas Chromatography-Ion Mobility Spectrometry and Characterization of the Aroma-Active Compounds in Tea Infusion Using Gas Chromatography-Olfactometry-Mass Spectrometry.
    Feng T; Sun J; Wang K; Song S; Chen D; Zhuang H; Lu J; Li D; Meng X; Shi M; Yao L; Ho CT
    J Agric Food Chem; 2022 Oct; 70(42):13741-13753. PubMed ID: 36225119
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Dynamic changes in the aroma profile of Qingzhuan tea during its manufacture.
    Liu P; Zheng P; Feng L; Gong Z; Zheng L; Gao S; Wang X; Ye F; Huang J; Liu Z
    Food Chem; 2022 May; 375():131847. PubMed ID: 34942497
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effect of microbial fermentation on content of statin, GABA, and polyphenols in Pu-Erh tea.
    Jeng KC; Chen CS; Fang YP; Hou RC; Chen YS
    J Agric Food Chem; 2007 Oct; 55(21):8787-92. PubMed ID: 17880152
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Integrated Meta-omics Approaches To Understand the Microbiome of Spontaneous Fermentation of Traditional Chinese Pu-erh Tea.
    Zhao M; Su XQ; Nian B; Chen LJ; Zhang DL; Duan SM; Wang LY; Shi XY; Jiang B; Jiang WW; Lv CY; Wang DP; Shi Y; Xiao Y; Wu JL; Pan YH; Ma Y
    mSystems; 2019 Nov; 4(6):. PubMed ID: 31744906
    [TBL] [Abstract][Full Text] [Related]  

  • 16. The characteristic of the key aroma-active components in white tea using GC-TOF-MS and GC-olfactometry combined with sensory-directed flavor analysis.
    Ma L; Sun Y; Wang X; Zhang H; Zhang L; Yin Y; Wu Y; Du L; Du Z
    J Sci Food Agric; 2023 Nov; 103(14):7136-7152. PubMed ID: 37337850
    [TBL] [Abstract][Full Text] [Related]  

  • 17. The Impact of
    Xu Y; Liang PL; Chen XL; Gong MJ; Zhang L; Qiu XH; Zhang J; Huang ZH; Xu W
    Front Nutr; 2021; 8():737539. PubMed ID: 34604284
    [TBL] [Abstract][Full Text] [Related]  

  • 18. The study of fingerprint characteristics of Dayi Pu-Erh tea using a fully automatic HS-SPME/GC-MS and combined chemometrics method.
    Lv S; Wu Y; Zhou J; Lian M; Li C; Xu Y; Liu S; Wang C; Meng Q
    PLoS One; 2014; 9(12):e116428. PubMed ID: 25551231
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Rapid characterization of the volatile profiles in Pu-erh tea by gas phase electronic nose and microchamber/thermal extractor combined with TD-GC-MS.
    Yang Y; Rong Y; Liu F; Jiang Y; Deng Y; Dong C; Yuan H
    J Food Sci; 2021 Jun; 86(6):2358-2373. PubMed ID: 33929725
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effects of electrostatic spray drying on the sensory qualities, aroma profile and microstructural features of instant Pu-erh tea.
    Wang C; Li J; Zhang Y; He Z; Zhang Y; Zhang X; Guo Z; Huang J; Liu Z
    Food Chem; 2022 Mar; 373(Pt B):131546. PubMed ID: 34799127
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.