229 related articles for article (PubMed ID: 33945989)
1. Targeted and nontargeted metabolomics analysis for determining the effect of storage time on the metabolites and taste quality of keemun black tea.
Huang A; Jiang Z; Tao M; Wen M; Xiao Z; Zhang L; Zha M; Chen J; Liu Z; Zhang L
Food Chem; 2021 Oct; 359():129950. PubMed ID: 33945989
[TBL] [Abstract][Full Text] [Related]
2. Application of metabolomics profiling in the analysis of metabolites and taste quality in different subtypes of white tea.
Yang C; Hu Z; Lu M; Li P; Tan J; Chen M; Lv H; Zhu Y; Zhang Y; Guo L; Peng Q; Dai W; Lin Z
Food Res Int; 2018 Apr; 106():909-919. PubMed ID: 29580004
[TBL] [Abstract][Full Text] [Related]
3. Improving flavor of summer Keemun black tea by solid-state fermentation using Cordyceps militaris revealed by LC/MS-based metabolomics and GC/MS analysis.
Zhang YY; Zhang P; Le MM; Qi Y; Yang Z; Hu FL; Ling TJ; Bao GH
Food Chem; 2023 May; 407():135172. PubMed ID: 36508871
[TBL] [Abstract][Full Text] [Related]
4. Geographical origin traceability of Keemun black tea based on its non-volatile composition combined with chemometrics.
Fang S; Huang WJ; Wei Y; Tao M; Hu X; Li T; Kalkhajeh YK; Deng WW; Ning J
J Sci Food Agric; 2019 Dec; 99(15):6937-6943. PubMed ID: 31414496
[TBL] [Abstract][Full Text] [Related]
5. Quantitative analyses of the bitterness and astringency of catechins from green tea.
Xu YQ; Zhang YN; Chen JX; Wang F; Du QZ; Yin JF
Food Chem; 2018 Aug; 258():16-24. PubMed ID: 29655718
[TBL] [Abstract][Full Text] [Related]
6. Identification of 4-O-p-coumaroylquinic acid as astringent compound of Keemun black tea by efficient integrated approaches of mass spectrometry, turbidity analysis and sensory evaluation.
Wen M; Han Z; Cui Y; Ho CT; Wan X; Zhang L
Food Chem; 2022 Jan; 368():130803. PubMed ID: 34403995
[TBL] [Abstract][Full Text] [Related]
7. Rutin, γ-Aminobutyric Acid, Gallic Acid, and Caffeine Negatively Affect the Sweet-Mellow Taste of Congou Black Tea Infusions.
Li J; Yao Y; Wang J; Hua J; Wang J; Yang Y; Dong C; Zhou Q; Jiang Y; Deng Y; Yuan H
Molecules; 2019 Nov; 24(23):. PubMed ID: 31757064
[TBL] [Abstract][Full Text] [Related]
8. An emerging strategy for evaluating the grades of Keemun black tea by combinatory liquid chromatography-Orbitrap mass spectrometry-based untargeted metabolomics and inhibition effects on α-glucosidase and α-amylase.
Guo X; Long P; Meng Q; Ho CT; Zhang L
Food Chem; 2018 Apr; 246():74-81. PubMed ID: 29291881
[TBL] [Abstract][Full Text] [Related]
9. [Preparation and component analysis of tea pigments].
Li D; Wan X; Xia T
Wei Sheng Yan Jiu; 2004 Nov; 33(6):698-700. PubMed ID: 15727181
[TBL] [Abstract][Full Text] [Related]
10. Determination of the variations in the metabolic profile and sensory quality of Liupao tea during fermentation through UHPLC-HR-MS metabolomics.
Wang H; Teng J; Huang L; Wei B; Xia N
Food Chem; 2023 Mar; 404(Pt B):134773. PubMed ID: 36332583
[TBL] [Abstract][Full Text] [Related]
11. Differences of Typical Wuyi Rock Tea in Taste and Nonvolatiles Profile Revealed by Multisensory Analysis and LC-MS-Based Metabolomics.
Wang H; Feng X; Blank I; Zhu Y; Liu Z; Ni L; Lin CC; Zhang Y; Liu Y
J Agric Food Chem; 2024 Apr; 72(15):8715-8730. PubMed ID: 38564531
[TBL] [Abstract][Full Text] [Related]
12. Widely targeted metabolomics analysis of white peony teas with different storage time and association with sensory attributes.
Fan FY; Huang CS; Tong YL; Guo HW; Zhou SJ; Ye JH; Gong SY
Food Chem; 2021 Nov; 362():130257. PubMed ID: 34118510
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. Interaction between major catechins and umami amino acids in green tea based on electronic tongue technology.
Liu Z; Ran Q; Li Q; Yang T; Dai Y; Zhang T; Fang S; Pan K; Long L
J Food Sci; 2023 Jun; 88(6):2339-2352. PubMed ID: 37138542
[TBL] [Abstract][Full Text] [Related]
15. Polyphenols extracted from black tea (Camellia sinensis) residue by hot-compressed water and their inhibitory effect on pancreatic lipase in vitro.
Yuda N; Tanaka M; Suzuki M; Asano Y; Ochi H; Iwatsuki K
J Food Sci; 2012 Dec; 77(12):H254-61. PubMed ID: 23106349
[TBL] [Abstract][Full Text] [Related]
16. Effects of different steeping methods and storage on caffeine, catechins and gallic acid in bag tea infusions.
Yang DJ; Hwang LS; Lin JT
J Chromatogr A; 2007 Jul; 1156(1-2):312-20. PubMed ID: 17161409
[TBL] [Abstract][Full Text] [Related]
17. [Rapid and Dynamic Determination Models of Amino Acids and Catechins Concentrations during the Processing Procedures of Keemun Black Tea].
Ning JM; Yan L; Zhang ZZ; Wei LD; Li LQ; Fang JT; Huang CW
Guang Pu Xue Yu Guang Pu Fen Xi; 2015 Dec; 35(12):3422-6. PubMed ID: 26964222
[TBL] [Abstract][Full Text] [Related]
18. Dynamic changes of metabolic profile and taste quality during the long-term aging of Qingzhuan Tea: The impact of storage age.
Cheng L; Wang Y; Zhang J; Zhu J; Liu P; Xu L; Wei K; Zhou H; Peng L; Zhang J; Wei X; Liu Z
Food Chem; 2021 Oct; 359():129953. PubMed ID: 34000695
[TBL] [Abstract][Full Text] [Related]
19. Molecular definition of black tea taste by means of quantitative studies, taste reconstitution, and omission experiments.
Scharbert S; Hofmann T
J Agric Food Chem; 2005 Jun; 53(13):5377-84. PubMed ID: 15969522
[TBL] [Abstract][Full Text] [Related]
20. Metabolomics Analysis Reveals Four Novel
Chen D; Zhao Y; Peng J; Zhang Y; Gao J; Wu W; Xie D; Hu Z; Lin Z; Dai W
J Agric Food Chem; 2021 Nov; 69(46):14037-14047. PubMed ID: 34780189
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
