BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

126 related articles for article (PubMed ID: 38581789)

  • 1. Long-range infrared absorption spectroscopy and fast mass spectrometry for rapid online measurements of volatile organic compounds from black tea fermentation.
    Yang C; Jiao L; Dong C; Wen X; Lin P; Duan D; Li G; Zhao C; Fu X; Dong D
    Food Chem; 2024 Aug; 449():139211. PubMed ID: 38581789
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Detection of volatile organic compounds in adulterated tea using Fourier transform infrared spectroscopy and Proton-transfer-reaction mass spectrometry.
    Yang C; Duan D; Dong C; Li C; Li G; Zhou Y; Gu Y; Liu Y; Zhao C; Dong D
    Food Chem; 2023 Oct; 423():136308. PubMed ID: 37182490
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Rapid and direct volatile compound profiling of black and green teas (Camellia sinensis) from different countries with PTR-ToF-MS.
    Yener S; Sánchez-López JA; Granitto PM; Cappellin L; Märk TD; Zimmermann R; Bonn GK; Yeretzian C; Biasioli F
    Talanta; 2016 May; 152():45-53. PubMed ID: 26992494
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. Identification of geographical origin of Keemun black tea based on its volatile composition coupled with multivariate statistical analyses.
    Fang S; Ning J; Huang WJ; Zhang G; Deng WW; Zhang Z
    J Sci Food Agric; 2019 Jul; 99(9):4344-4352. PubMed ID: 30828822
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Rapid and real-time detection of black tea fermentation quality by using an inexpensive data fusion system.
    Jin G; Wang YJ; Li M; Li T; Huang WJ; Li L; Deng WW; Ning J
    Food Chem; 2021 Oct; 358():129815. PubMed ID: 33915424
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Fingerprinting black tea: When spectroscopy meets machine learning a novel workflow for geographical origin identification.
    Li Y; Logan N; Quinn B; Hong Y; Birse N; Zhu H; Haughey S; Elliott CT; Wu D
    Food Chem; 2024 Apr; 438():138029. PubMed ID: 38006696
    [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. Brewing and volatiles analysis of three tea beers indicate a potential interaction between tea components and lager yeast.
    Rong L; Peng LJ; Ho CT; Yan SH; Meurens M; Zhang ZZ; Li DX; Wan XC; Bao GH; Gao XL; Ling TJ
    Food Chem; 2016 Apr; 197(Pt A):161-7. PubMed ID: 26616936
    [TBL] [Abstract][Full Text] [Related]  

  • 10. A rapid aroma quantification method: Colorimetric sensor-coupled multidimensional spectroscopy applied to black tea aroma.
    Li M; Dong S; Cao S; Cui Q; Chen Q; Ning J; Li L
    Talanta; 2023 Oct; 263():124622. PubMed ID: 37267888
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Rapid monitoring of black tea fermentation quality based on a solution-phase sensor array combined with UV-visible spectroscopy.
    Li L; Li M; Cui Q; Liu Y; Chen Y; Wang Y; Zhang Z; Chen Q; Ning J
    Food Chem; 2022 May; 377():131974. PubMed ID: 34979395
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Cognitive spectroscopy for evaluating Chinese black tea grades (Camellia sinensis): near-infrared spectroscopy and evolutionary algorithms.
    Ren G; Sun Y; Li M; Ning J; Zhang Z
    J Sci Food Agric; 2020 Aug; 100(10):3950-3959. PubMed ID: 32329077
    [TBL] [Abstract][Full Text] [Related]  

  • 13. GC-MS and LC-MS/MS metabolomics revealed dynamic changes of volatile and non-volatile compounds during withering process of black tea.
    Fang X; Liu Y; Xiao J; Ma C; Huang Y
    Food Chem; 2023 Jun; 410():135396. PubMed ID: 36634561
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. 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]  

  • 16. Monitoring tea fermentation/manufacturing by direct analysis in real time (DART) mass spectrometry.
    Fraser K; Lane GA; Otter DE; Harrison SJ; Quek SY; Hemar Y; Rasmussen S
    Food Chem; 2013 Dec; 141(3):2060-5. PubMed ID: 23870928
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Volatile profile analysis and quality prediction of Longjing tea (Camellia sinensis) by HS-SPME/GC-MS.
    Lin J; Dai Y; Guo YN; Xu HR; Wang XC
    J Zhejiang Univ Sci B; 2012 Dec; 13(12):972-80. PubMed ID: 23225852
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Determination of volatile organic compounds, catechins, caffeine and theanine in Jukro tea at three growth stages by chromatographic and spectrometric methods.
    Jeon DB; Hong YS; Lee GH; Park YM; Lee CM; Nho EY; Choi JY; Jamila N; Khan N; Kim KS
    Food Chem; 2017 Mar; 219():443-452. PubMed ID: 27765250
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Insight into the volatile profiles of four types of dark teas obtained from the same dark raw tea material.
    Ma W; Zhu Y; Shi J; Wang J; Wang M; Shao C; Yan H; Lin Z; Lv H
    Food Chem; 2021 Jun; 346():128906. PubMed ID: 33401086
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Comparison of volatile profiles and bioactive components of sun-dried Pu-erh tea leaves from ancient tea plants on Bulang Mountain measured by GC-MS and HPLC.
    Zhang WJ; Liu C; Yang RJ; Zheng TT; Zhao MM; Ma L; Yan L
    J Zhejiang Univ Sci B; 2019 Jul; 20(7):563-575. PubMed ID: 31168970
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.