These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

154 related articles for article (PubMed ID: 38278105)

  • 1. Aroma and taste analysis of pickled tea from spontaneous and yeast-enhanced fermentation by mass spectrometry and sensory evaluation.
    Zheng Y; Li Y; Pan L; Guan M; Yuan X; Li S; Ren D; Gu Y; Liang M; Yi L
    Food Chem; 2024 Jun; 442():138472. PubMed ID: 38278105
    [TBL] [Abstract][Full Text] [Related]  

  • 2. LC-MS and GC-MS based metabolomics analysis revealed the impact of tea trichomes on the chemical and flavor characteristics of white tea.
    Liu X; Zhou F; Wen M; Jiang S; Long P; Ke JP; Han Z; Zhu M; Zhou Y; Zhang L
    Food Res Int; 2024 Sep; 191():114740. PubMed ID: 39059930
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. 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]  

  • 5. 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]  

  • 6. Characterization of volatile sulfur compounds in soy sauce aroma type Baijiu and changes during fermentation by GC × GC-TOFMS, organoleptic impact evaluation, and multivariate data analysis.
    Yan Y; Chen S; Nie Y; Xu Y
    Food Res Int; 2020 May; 131():109043. PubMed ID: 32247503
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 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]  

  • 8. 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]  

  • 9. Effects of solid-state fermentation with Aspergillus cristatus (MK346334) on the dynamics changes in the chemical and flavor profile of dark tea by HS-SPME-GC-MS, HS-GC-IMS and electronic nose.
    Zhang D; Huang Y; Fan X; Zeng X
    Food Chem; 2024 Oct; 455():139864. PubMed ID: 38833862
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Identification of differential volatile and non-volatile compounds in coffee leaves prepared from different tea processing steps using HS-SPME/GC-MS and HPLC-Orbitrap-MS/MS and investigation of the binding mechanism of key phytochemicals with olfactory and taste receptors using molecular docking.
    Mei S; Ding J; Chen X
    Food Res Int; 2023 Jun; 168():112760. PubMed ID: 37120211
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. 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]  

  • 13. 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]  

  • 14. Identification and similarity analysis of aroma substances in main types of Fenghuang Dancong tea.
    Li Z; Wang J
    PLoS One; 2020; 15(12):e0244224. PubMed ID: 33347483
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Flavor profiling of apple ciders from the UK and Scandinavian region.
    Qin Z; Petersen MA; Bredie WLP
    Food Res Int; 2018 Mar; 105():713-723. PubMed ID: 29433266
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Discrimination and characterization of the volatile profiles of five Fu brick teas from different manufacturing regions by using HS-SPME/GC-MS and HS-GC-IMS.
    Xiao Y; Huang Y; Chen Y; Xiao L; Zhang X; Yang C; Li Z; Zhu M; Liu Z; Wang Y
    Curr Res Food Sci; 2022; 5():1788-1807. PubMed ID: 36268133
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Characteristic Volatile Fingerprints and Odor Activity Values in Different Citrus-Tea by HS-GC-IMS and HS-SPME-GC-MS.
    Qi H; Ding S; Pan Z; Li X; Fu F
    Molecules; 2020 Dec; 25(24):. PubMed ID: 33352716
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Contribution of autochthonous yeasts with probiotic potential to the aroma profile of fermented Guajillo pepper sauce.
    Lara-Hidalgo C; Belloch C; Dorantes-Alvarez L; Flores M
    J Sci Food Agric; 2020 Oct; 100(13):4940-4949. PubMed ID: 32474932
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. Investigation of the effect of over-fired drying on the taste and aroma of Lu'an Guapian tea using metabolomics and sensory histology techniques.
    Zhang J; Feng W; Xiong Z; Dong S; Sheng C; Wu Y; Deng G; Deng WW; Ning J
    Food Chem; 2024 Mar; 437(Pt 1):137851. PubMed ID: 37897824
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.