145 related articles for article (PubMed ID: 37037130)
1. Effects of natural spring water on the sensory attributes and physicochemical properties of tea infusions.
Deng S; Cao QQ; Zhu Y; Wang F; Chen JX; Zhang H; Granato D; Liu X; Yin JF; Xu YQ
Food Chem; 2023 Sep; 419():136079. PubMed ID: 37037130
[TBL] [Abstract][Full Text] [Related]
2. Effects of brewing water on the sensory attributes and physicochemical properties of tea infusions.
Cao QQ; Wang F; Wang JQ; Chen JX; Yin JF; Li L; Meng FK; Cheng Y; Xu YQ
Food Chem; 2021 Dec; 364():130235. PubMed ID: 34175625
[TBL] [Abstract][Full Text] [Related]
3. Effect of the type of brewing water on the chemical composition, sensory quality and antioxidant capacity of Chinese teas.
Xu YQ; Zou C; Gao Y; Chen JX; Wang F; Chen GS; Yin JF
Food Chem; 2017 Dec; 236():142-151. PubMed ID: 28624083
[TBL] [Abstract][Full Text] [Related]
4. Effect of the type of brewing water on the sensory and physicochemical properties of light-scented and strong-scented
Ma YY; Wang JQ; Gao Y; Cao QQ; Wang F; Chen JX; Feng ZH; Yin JF; Xu YQ
Food Chem X; 2024 Mar; 21():101099. PubMed ID: 38235347
[TBL] [Abstract][Full Text] [Related]
5. Phytochemical profiles and antioxidant activities of Chinese dark teas obtained by different processing technologies.
Lv HP; Zhang Y; Shi J; Lin Z
Food Res Int; 2017 Oct; 100(Pt 3):486-493. PubMed ID: 28964372
[TBL] [Abstract][Full Text] [Related]
6. Quality development and main chemical components of Tieguanyin oolong teas processed from different parts of fresh shoots.
Xu YQ; Liu PP; Shi J; Gao Y; Wang QS; Yin JF
Food Chem; 2018 May; 249():176-183. PubMed ID: 29407922
[TBL] [Abstract][Full Text] [Related]
7. Transformation of catechins into theaflavins by upregulation of CsPPO3 in preharvest tea (Camellia sinensis) leaves exposed to shading treatment.
Yu Z; Liao Y; Zeng L; Dong F; Watanabe N; Yang Z
Food Res Int; 2020 Mar; 129():108842. PubMed ID: 32036878
[TBL] [Abstract][Full Text] [Related]
8. Mate extract is superior to green tea extract in the protection against chicken meat protein thiol oxidation.
Jongberg S; Racanicci AMC; Skibsted LH
Food Chem; 2019 Dec; 300():125134. PubMed ID: 31323608
[TBL] [Abstract][Full Text] [Related]
9. Visualized analysis of within-tissue spatial distribution of specialized metabolites in tea (Camellia sinensis) using desorption electrospray ionization imaging mass spectrometry.
Liao Y; Fu X; Zhou H; Rao W; Zeng L; Yang Z
Food Chem; 2019 Sep; 292():204-210. PubMed ID: 31054666
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. Nontargeted metabolomics predicts the storage duration of white teas with 8-C N-ethyl-2-pyrrolidinone-substituted flavan-3-ols as marker compounds.
Xie D; Dai W; Lu M; Tan J; Zhang Y; Chen M; Lin Z
Food Res Int; 2019 Nov; 125():108635. PubMed ID: 31554114
[TBL] [Abstract][Full Text] [Related]
12. Detection and quantification of flavoalkaloids in different tea cultivars and during tea processing using UPLC-TOF-MS/MS.
Zhang P; Wang W; Liu XH; Yang Z; Gaur R; Wang JJ; Ke JP; Bao GH
Food Chem; 2021 Mar; 339():127864. PubMed ID: 32858385
[TBL] [Abstract][Full Text] [Related]
13. Variation of theanine, phenolic, and methylxanthine compounds in 21 cultivars of Camellia sinensis harvested in different seasons.
Fang R; Redfern SP; Kirkup D; Porter EA; Kite GC; Terry LA; Berry MJ; Simmonds MS
Food Chem; 2017 Apr; 220():517-526. PubMed ID: 27855934
[TBL] [Abstract][Full Text] [Related]
14. Novel acetylcholinesterase inhibitors from Zijuan tea and biosynthetic pathway of caffeoylated catechin in tea plant.
Wang W; Fu XW; Dai XL; Hua F; Chu GX; Chu MJ; Hu FL; Ling TJ; Gao LP; Xie ZW; Wan XC; Bao GH
Food Chem; 2017 Dec; 237():1172-1178. PubMed ID: 28763966
[TBL] [Abstract][Full Text] [Related]
15. Changes of major tea polyphenols and production of four new B-ring fission metabolites of catechins from post-fermented Jing-Wei Fu brick tea.
Zhu YF; Chen JJ; Ji XM; Hu X; Ling TJ; Zhang ZZ; Bao GH; Wan XC
Food Chem; 2015 Mar; 170():110-7. PubMed ID: 25306324
[TBL] [Abstract][Full Text] [Related]
16. Integration of non-targeted/targeted metabolomics and electronic sensor technology reveals the chemical and sensor variation in 12 representative yellow teas.
Li Y; Li Y; Xiao T; Jia H; Xiao Y; Liu Z; Wang K; Zhu M
Food Chem X; 2024 Mar; 21():101093. PubMed ID: 38268841
[TBL] [Abstract][Full Text] [Related]
17. Geographical origin identification of Chinese white teas, and their differences in tastes, chemical compositions and antioxidant activities among three production regions.
Ma C; Ma B; Wang J; Wang Z; Chen X; Zhou B; Li X
Food Chem X; 2022 Dec; 16():100504. PubMed ID: 36519090
[TBL] [Abstract][Full Text] [Related]
18. Determination and quality evaluation of green tea extracts through qualitative and quantitative analysis of multi-components by single marker (QAMS).
Li DW; Zhu M; Shao YD; Shen Z; Weng CC; Yan WD
Food Chem; 2016 Apr; 197 Pt B():1112-20. PubMed ID: 26675847
[TBL] [Abstract][Full Text] [Related]
19. Effects of post-fermentation addition of green tea extract for sulfur dioxide replacement on Sauvignon Blanc wine phenolic composition, antioxidant capacity, colour, and mouthfeel attributes.
Yang Y; Ye Z; Qin Y; Pathirana S; Araujo LD; Culley NJ; Kilmartin PA
Food Chem; 2024 Jul; 447():138976. PubMed ID: 38492300
[TBL] [Abstract][Full Text] [Related]
20. A targeted and nontargeted metabolomics study on the oral processing of epicatechins from green tea.
Cao QQ; Fu YQ; Liu YY; Qin Y; Chen JX; Yin JF; Xu YQ
Food Chem; 2022 Jun; 378():132129. PubMed ID: 35042106
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
