BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

175 related articles for article (PubMed ID: 36122474)

  • 1. Effect of β-glucosidase on the aroma of liquid-fermented black tea juice as an ingredient for tea-based beverages.
    Liang S; Wang F; Granato D; Zhong X; Xiao AF; Ye Q; Li L; Zou C; Yin JF; Xu YQ
    Food Chem; 2023 Feb; 402():134201. PubMed ID: 36122474
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Aroma characteristics of cocoa tea (Camellia ptilophylla Chang).
    Wang X; Wang D; Li J; Ye C; Kubota K
    Biosci Biotechnol Biochem; 2010; 74(5):946-53. PubMed ID: 20460717
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Enzymatic hydrolysis and auto-isomerization during β-glucosidase treatment improve the aroma of instant white tea infusion.
    Ni H; Jiang Q; Lin Q; Ma Q; Wang L; Weng S; Huang G; Li L; Chen F
    Food Chem; 2021 Apr; 342():128565. PubMed ID: 33199121
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. 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]  

  • 6. 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]  

  • 7. Aroma changes of black tea prepared from methyl jasmonate treated tea plants.
    Shi J; Wang L; Ma CY; Lv HP; Chen ZM; Lin Z
    J Zhejiang Univ Sci B; 2014 Apr; 15(4):313-21. PubMed ID: 24711352
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. Aroma enhancement of instant green tea infusion using β-glucosidase and β-xylosidase.
    Zhang T; Fang K; Ni H; Li T; Li LJ; Li QB; Chen F
    Food Chem; 2020 Jun; 315():126287. PubMed ID: 32007809
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effects of Different Steeping Temperatures on the Leaching of Aroma Components in Black Tea by SPME-GC-MS Coupled with Chemometric Method.
    Wang Z; Han B; Jing W; Yi Z; Zhang Y; Ren D; Yi L
    J AOAC Int; 2019 Nov; 102(6):1834-1844. PubMed ID: 30795823
    [No Abstract]   [Full Text] [Related]  

  • 11. The shaking and standing processing improve the aroma quality of summer black tea.
    Wang Y; Huang L; Deng G; Ning J
    Food Chem; 2024 Oct; 454():139772. PubMed ID: 38810449
    [TBL] [Abstract][Full Text] [Related]  

  • 12. GC-MS analysis combined with sensory analysis revealed the various aroma characteristics of black tea resulted from different grafting rootstocks.
    Chen W; Qi D; Wang W; Miao A; Ma C
    J Food Sci; 2021 Mar; 86(3):813-823. PubMed ID: 33569782
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Identification of Key Aroma Compounds Responsible for the Floral Ascents of Green and Black Teas from Different Tea Cultivars.
    Fang QT; Luo WW; Zheng YN; Ye Y; Hu MJ; Zheng XQ; Lu JL; Liang YR; Ye JH
    Molecules; 2022 Apr; 27(9):. PubMed ID: 35566160
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. 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]  

  • 16. 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]  

  • 17. 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]  

  • 18. Effect of shaking manners on floral aroma quality and identification of key floral-aroma-active compounds in Hunan black tea.
    Yin X; Xiao Y; Wang K; Wu W; Huang J; Liu S; Zhang S
    Food Res Int; 2023 Dec; 174(Pt 1):113515. PubMed ID: 37986507
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Study on the effects of rapid aging technology on the aroma quality of white tea using GC-MS combined with chemometrics: In comparison with natural aged and fresh white tea.
    Qi D; Miao A; Cao J; Wang W; Chen W; Pang S; He X; Ma C
    Food Chem; 2018 Nov; 265():189-199. PubMed ID: 29884372
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Study of aroma formation and transformation during the manufacturing process of Biluochun green tea in Yunnan Province by HS-SPME and GC-MS.
    Wang C; Lv S; Wu Y; Lian M; Gao X; Meng Q
    J Sci Food Agric; 2016 Oct; 96(13):4492-8. PubMed ID: 26858163
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.