202 related articles for article (PubMed ID: 36593206)
1. [Effect of
Li R; Liu Y; Luo W; Huang H; Huang M; Chen C; Xiao R; Han J; Lü X
Sheng Wu Gong Cheng Xue Bao; 2022 Dec; 38(12):4731-4743. PubMed ID: 36593206
[TBL] [Abstract][Full Text] [Related]
2. The investigation on the characteristic metabolites of
Li R; Luo W; Liu Y; Chen C; Chen S; Yang J; Wu P; Lv X; Liu Z; Ni L; Han J
Curr Res Food Sci; 2022; 5():1320-1329. PubMed ID: 36072509
[TBL] [Abstract][Full Text] [Related]
3. 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]
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. [Technological features of fermented beverages production using kombucha].
Vorobyeva VM; Vorobyeva IS; Sarkisyan VA; Frolova YV; Kochetkova AA
Vopr Pitan; 2022; 91(4):115-120. PubMed ID: 36136953
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. Changes in the chemical compositions and biological properties of kombucha beverages made from black teas and pineapple peels and cores.
Phung LT; Kitwetcharoen H; Chamnipa N; Boonchot N; Thanonkeo S; Tippayawat P; Klanrit P; Yamada M; Thanonkeo P
Sci Rep; 2023 May; 13(1):7859. PubMed ID: 37188725
[TBL] [Abstract][Full Text] [Related]
8. The chemistry and sensory characteristics of new herbal tea-based kombuchas.
Zhang J; Van Mullem J; Dias DR; Schwan RF
J Food Sci; 2021 Mar; 86(3):740-748. PubMed ID: 33580510
[TBL] [Abstract][Full Text] [Related]
9. Multi-Cereal Beverage Fermented by Lactobacillus Helveticus and Saccharomyces Cerevisiae.
Ai J; Li AL; Su BX; Meng XC
J Food Sci; 2015 Jun; 80(6):M1259-65. PubMed ID: 25962443
[TBL] [Abstract][Full Text] [Related]
10. Manufacture of a beverage from cheese whey using a "tea fungus" fermentation.
Belloso-Morales G; Hernández-Sánchez H
Rev Latinoam Microbiol; 2003; 45(1-2):5-11. PubMed ID: 17061515
[TBL] [Abstract][Full Text] [Related]
11. Understanding the effect of fermentation time on physicochemical characteristics, sensory attributes, and volatile compounds in green tea kombucha.
Dartora B; Hickert LR; Fabricio MF; Ayub MAZ; Furlan JM; Wagner R; Perez KJ; Sant'Anna V
Food Res Int; 2023 Dec; 174(Pt 1):113569. PubMed ID: 37986521
[TBL] [Abstract][Full Text] [Related]
12. Metabolome and Microbiome Analysis to Study the Flavor of Summer Black Tea Improved by Stuck Fermentation.
Wen L; Sun L; Chen R; Li Q; Lai X; Cao J; Lai Z; Zhang Z; Li Q; Song G; Sun S; Cao F
Foods; 2023 Sep; 12(18):. PubMed ID: 37761123
[TBL] [Abstract][Full Text] [Related]
13. Effects of lactic acid bacteria fermentation on the phytochemicals content, taste and aroma of blended edible rose and shiitake beverage.
Qiu L; Zhang M; Chang L
Food Chem; 2023 Mar; 405(Pt A):134722. PubMed ID: 36347199
[TBL] [Abstract][Full Text] [Related]
14. Mechanism of aroma enhancement methods in accelerating Congou black tea acidification subjected to room temperature storage.
Xie Z; Zhang D; Zhu J; Luo Q; Liu J; Zhou J; Wang X; Chen Y; Yu Z; Ni D
Food Chem; 2024 Apr; 438():137837. PubMed ID: 37979270
[TBL] [Abstract][Full Text] [Related]
15. [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]
16. Analytical strategy coupled to chemometrics to differentiate Camellia sinensis tea types based on phenolic composition, alkaloids, and amino acids.
Jiang H; Zhang M; Wang D; Yu F; Zhang N; Song C; Granato D
J Food Sci; 2020 Oct; 85(10):3253-3263. PubMed ID: 32856300
[TBL] [Abstract][Full Text] [Related]
17. Dissecting the role of microorganisms in tea production of different fermentation levels: a multifaceted review of their action mechanisms, quality attributes and future perspectives.
Assad M; Ashaolu TJ; Khalifa I; Baky MH; Farag MA
World J Microbiol Biotechnol; 2023 Jul; 39(10):265. PubMed ID: 37515645
[TBL] [Abstract][Full Text] [Related]
18. Flavor of tea (Camellia sinensis): A review on odorants and analytical techniques.
Zhai X; Zhang L; Granvogl M; Ho CT; Wan X
Compr Rev Food Sci Food Saf; 2022 Sep; 21(5):3867-3909. PubMed ID: 35810334
[TBL] [Abstract][Full Text] [Related]
19. Effect of Fermentation Humidity on Quality of Congou Black Tea.
Zhang S; Jiang X; Li C; Qiu L; Chen Y; Yu Z; Ni D
Foods; 2023 Apr; 12(8):. PubMed ID: 37107521
[TBL] [Abstract][Full Text] [Related]
20. Impact of Six Typical Processing Methods on the Chemical Composition of Tea Leaves Using a Single Camellia sinensis Cultivar, Longjing 43.
Wang Y; Kan Z; Thompson HJ; Ling T; Ho CT; Li D; Wan X
J Agric Food Chem; 2019 May; 67(19):5423-5436. PubMed ID: 30403138
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]