150 related articles for article (PubMed ID: 37138542)
1. 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]
2. 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]
3. 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]
4. Exploring The Relative Astringency of Tea Catechins and Distinct Astringent Sensation of Catechins and Flavonol Glycosides via an In Vitro Assay Composed of Artificial Oil Bodies.
Liu CT; Tzen JTC
Molecules; 2022 Sep; 27(17):. PubMed ID: 36080445
[TBL] [Abstract][Full Text] [Related]
5. Evaluation of the bitterness of green tea catechins by a cell-based assay with the human bitter taste receptor hTAS2R39.
Narukawa M; Noga C; Ueno Y; Sato T; Misaka T; Watanabe T
Biochem Biophys Res Commun; 2011 Feb; 405(4):620-5. PubMed ID: 21272567
[TBL] [Abstract][Full Text] [Related]
6. Beta-cyclodextrin/surface plasmon resonance detection system for sensing bitter-astringent taste intensity of green tea catechins.
Hayashi N; Chen R; Hiraoka M; Ujihara T; Ikezaki H
J Agric Food Chem; 2010 Jul; 58(14):8351-6. PubMed ID: 20572674
[TBL] [Abstract][Full Text] [Related]
7. Improving the taste of autumn green tea with tannase.
Cao QQ; Zou C; Zhang YH; Du QZ; Yin JF; Shi J; Xue S; Xu YQ
Food Chem; 2019 Mar; 277():432-437. PubMed ID: 30502167
[TBL] [Abstract][Full Text] [Related]
8. Detection of bitterness and astringency of green tea with different taste by electronic nose and tongue.
Zou G; Xiao Y; Wang M; Zhang H
PLoS One; 2018; 13(12):e0206517. PubMed ID: 30596674
[TBL] [Abstract][Full Text] [Related]
9. Unpruning improvement the quality of tea through increasing the levels of amino acids and reducing contents of flavonoids and caffeine.
Li R; Liu K; Liang Z; Luo H; Wang T; An J; Wang Q; Li X; Guan Y; Xiao Y; Lv C; Zhao M
Front Nutr; 2022; 9():1017693. PubMed ID: 36245481
[TBL] [Abstract][Full Text] [Related]
10. Flavor characteristics and chemical compositions of oolong tea processed using different semi-fermentation times.
Liu PP; Yin JF; Chen GS; Wang F; Xu YQ
J Food Sci Technol; 2018 Mar; 55(3):1185-1195. PubMed ID: 29487461
[TBL] [Abstract][Full Text] [Related]
11. Heat-epimerized tea catechins rich in gallocatechin gallate and catechin gallate are more effective to inhibit cholesterol absorption than tea catechins rich in epigallocatechin gallate and epicatechin gallate.
Ikeda I; Kobayashi M; Hamada T; Tsuda K; Goto H; Imaizumi K; Nozawa A; Sugimoto A; Kakuda T
J Agric Food Chem; 2003 Dec; 51(25):7303-7. PubMed ID: 14640575
[TBL] [Abstract][Full Text] [Related]
12. Identifying key non-volatile compounds in ready-to-drink green tea and their impact on taste profile.
Yu P; Yeo AS; Low MY; Zhou W
Food Chem; 2014 Jul; 155():9-16. PubMed ID: 24594147
[TBL] [Abstract][Full Text] [Related]
13. Oxygen-enriched fermentation improves the taste of black tea by reducing the bitter and astringent metabolites.
Chen L; Liu F; Yang Y; Tu Z; Lin J; Ye Y; Xu P
Food Res Int; 2021 Oct; 148():110613. PubMed ID: 34507757
[TBL] [Abstract][Full Text] [Related]
14. Improving the sweet aftertaste of green tea infusion with tannase.
Zhang YN; Yin JF; Chen JX; Wang F; Du QZ; Jiang YW; Xu YQ
Food Chem; 2016 Feb; 192():470-6. PubMed ID: 26304374
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. Effect of extraction methods on the chemical components and taste quality of green tea extract.
Xu YQ; Ji WB; Yu P; Chen JX; Wang F; Yin JF
Food Chem; 2018 May; 248():146-154. PubMed ID: 29329838
[TBL] [Abstract][Full Text] [Related]
17. Detection of catechins using a fluorescent molecule and its application toward the evaluation of astringent intensity.
Hayashi N; Ujihara T; Jin S
Analyst; 2022 Oct; 147(20):4480-4488. PubMed ID: 36065797
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. The effect of Eurotium cristatum (MF800948) fermentation on the quality of autumn green tea.
Xiao Y; Li M; Liu Y; Xu S; Zhong K; Wu Y; Gao H
Food Chem; 2021 Oct; 358():129848. PubMed ID: 33933981
[TBL] [Abstract][Full Text] [Related]
20. Determination of quality constituents in the young leaves of albino tea cultivars.
Feng L; Gao MJ; Hou RY; Hu XY; Zhang L; Wan XC; Wei S
Food Chem; 2014 Jul; 155():98-104. PubMed ID: 24594160
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]