BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

188 related articles for article (PubMed ID: 35313197)

  • 1. Study on the key volatile compounds and aroma quality of jasmine tea with different scenting technology.
    An H; Ou X; Zhang Y; Li S; Xiong Y; Li Q; Huang J; Liu Z
    Food Chem; 2022 Aug; 385():132718. PubMed ID: 35313197
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. Analysis of Volatile Components of Jasmine and Jasmine Tea during Scenting Process.
    Zhang Y; Xiong Y; An H; Li J; Li Q; Huang J; Liu Z
    Molecules; 2022 Jan; 27(2):. PubMed ID: 35056794
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Volatilomics Analysis of Jasmine Tea during Multiple Rounds of Scenting Processes.
    Zhang C; Zhou C; Tian C; Xu K; Lai Z; Lin Y; Guo Y
    Foods; 2023 Feb; 12(4):. PubMed ID: 36832885
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Analysis of Non-Volatile Compounds in Jasmine Tea and Jasmine Based on Metabolomics and Sensory Evaluation.
    Chen Y; An H; Huang Y; Liu J; Liu Z; Li S; Huang J
    Foods; 2023 Oct; 12(19):. PubMed ID: 37835360
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Characterization of key volatile compounds in jasmine tea infusion with different amount of flowers.
    An H; Liu J; Chen Y; Huang Y; Chen J; Liu Z; Li S; Huang J
    Food Chem X; 2023 Oct; 19():100750. PubMed ID: 37780321
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Comparison of Volatiles in Different Jasmine Tea Grade Samples Using Electronic Nose and Automatic Thermal Desorption-Gas Chromatography-Mass Spectrometry Followed by Multivariate Statistical Analysis.
    Wang S; Zhao F; Wu W; Wang P; Ye N
    Molecules; 2020 Jan; 25(2):. PubMed ID: 31963359
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. 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]  

  • 10. Influence of fixation methods on the chestnut-like aroma of green tea and dynamics of key aroma substances.
    Wang H; Hua J; Jiang Y; Yang Y; Wang J; Yuan H
    Food Res Int; 2020 Oct; 136():109479. PubMed ID: 32846562
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Identification of key volatile and odor-active compounds in 10 main fragrance types of Fenghuang Dancong tea using HS-SPME/GC-MS combined with multivariate analysis.
    Qin D; Wang Q; Jiang X; Ni E; Fang K; Li H; Wang Q; Pan C; Li B; Wu H
    Food Res Int; 2023 Nov; 173(Pt 1):113356. PubMed ID: 37803659
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Identification of potent odorants in Chinese jasmine green tea scented with flowers of Jasminum sambac.
    Ito Y; Sugimoto A; Kakuda T; Kubota K
    J Agric Food Chem; 2002 Aug; 50(17):4878-84. PubMed ID: 12166975
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Moisture content of tea dhool for the scenting process affects the aroma quality and volatile compounds of osmanthus black tea.
    Meng X; Wang JQ; Wang F; Gao Y; Fu CH; Du Q; Feng ZH; Chen JX; Yin JF; Xu YQ
    Food Chem; 2024 Apr; 438():138051. PubMed ID: 38056097
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Volatile Aroma Compounds in Jasmine Rice as Affected by Degrees of Milling.
    Jinakot I; Jirapakkul W
    J Nutr Sci Vitaminol (Tokyo); 2019; 65(Supplement):S231-S234. PubMed ID: 31619638
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. Effects of leaf-spreading on the volatile aroma components of green tea under red light of different intensities.
    He Y; Li J; Mei H; Zhuang J; Zhao Z; Jeyaraj A; Wang Y; Chen X; Li X; Liu Z
    Food Res Int; 2023 Jun; 168():112759. PubMed ID: 37120210
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Aroma effects of key volatile compounds in Keemun black tea at different grades: HS-SPME-GC-MS, sensory evaluation, and chemometrics.
    Su D; He JJ; Zhou YZ; Li YL; Zhou HJ
    Food Chem; 2022 Mar; 373(Pt B):131587. PubMed ID: 34838407
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 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. 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]  

    [Next]    [New Search]
    of 10.