BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

137 related articles for article (PubMed ID: 38688098)

  • 1. Golden-flower fungus (Eurotiwm Cristatum) presents fungal flower aroma as well as accelerates the aging of white tea (Shoumei).
    Zhu W; Zhou S; Guo H; Hu J; Cao Y; Xu Y; Lin X; Tian B; Fan F; Gong S; Chen P; Chu Q
    Food Chem; 2024 Sep; 451():139452. PubMed ID: 38688098
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Insight into effects of isolated Eurotium cristatum from Pingwu Fuzhuan brick tea on the fermentation process and quality characteristics of Fuzhuan brick tea.
    Xiao Y; Zhong K; Bai JR; Wu YP; Gao H
    J Sci Food Agric; 2020 Jul; 100(9):3598-3607. PubMed ID: 32100298
    [TBL] [Abstract][Full Text] [Related]  

  • 3. The shaking and standing processing improve the aroma quality of summer black tea.
    Wang Y; Huang L; Deng G; Ning J
    Food Chem; 2024 Oct; 454():139772. PubMed ID: 38810449
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Characterization of the Key Odorants in a High-Grade Chinese Green Tea Beverage (
    Flaig M; Qi S; Wei G; Yang X; Schieberle P
    J Agric Food Chem; 2020 May; 68(18):5168-5179. PubMed ID: 32251584
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Metabonomics analysis of the flavor characteristics of Wuyi Rock Tea (Rougui) with "rock flavor" and microbial contributions to the flavor.
    Wu W; Jiang X; Zhu Q; Yuan Y; Chen R; Wang W; Liu A; Wu C; Ma C; Li J; Zhang J; Peng Z
    Food Chem; 2024 Aug; 450():139376. PubMed ID: 38648695
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Comparison of Potent Odorants in Raw and Ripened Pu-Erh Tea Infusions Based on Odor Activity Value Calculation and Multivariate Analysis: Understanding the Role of Pile Fermentation.
    Pang X; Yu W; Cao C; Yuan X; Qiu J; Kong F; Wu J
    J Agric Food Chem; 2019 Nov; 67(47):13139-13149. PubMed ID: 31631665
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Fatty acid degradation driven by heat during ripening contributes to the formation of the "Keemun aroma".
    Huang W; Liu Q; Fu X; Wu Y; Qi Z; Lu G; Ning J
    Food Chem; 2024 Sep; 451():139458. PubMed ID: 38670017
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. Potent Odorants of Characteristic Floral/Sweet Odor in Chinese Chrysanthemum Flower Tea Infusion.
    Kaneko S; Chen J; Wu J; Suzuki Y; Ma L; Kumazawa K
    J Agric Food Chem; 2017 Nov; 65(46):10058-10063. PubMed ID: 29086561
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. 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]  

  • 12. Aroma formation and dynamic changes during white tea processing.
    Chen Q; Zhu Y; Dai W; Lv H; Mu B; Li P; Tan J; Ni D; Lin Z
    Food Chem; 2019 Feb; 274():915-924. PubMed ID: 30373028
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Does Enzymatic Hydrolysis of Glycosidically Bound Volatile Compounds Really Contribute to the Formation of Volatile Compounds During the Oolong Tea Manufacturing Process?
    Gui J; Fu X; Zhou Y; Katsuno T; Mei X; Deng R; Xu X; Zhang L; Dong F; Watanabe N; Yang Z
    J Agric Food Chem; 2015 Aug; 63(31):6905-14. PubMed ID: 26212085
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Tea aroma formation from six model manufacturing processes.
    Feng Z; Li Y; Li M; Wang Y; Zhang L; Wan X; Yang X
    Food Chem; 2019 Jul; 285():347-354. PubMed ID: 30797356
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. Study of aroma formation and transformation during the manufacturing process of Biluochun green tea in Yunnan Province by HS-SPME and GC-MS.
    Wang C; Lv S; Wu Y; Lian M; Gao X; Meng Q
    J Sci Food Agric; 2016 Oct; 96(13):4492-8. PubMed ID: 26858163
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Study on color, aroma, and taste formation mechanism of large-leaf yellow tea during an innovative manufacturing process.
    Li Y; Luo Q; Qin M; Xu W; Wang X; Zhou J; He C; Chen Y; Yu Z; Ni D
    Food Chem; 2024 Apr; 438():138062. PubMed ID: 38064793
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. Non-targeted metabolomic analysis reveals the mechanism of quality formation of citrus flower-green tea.
    Yang H; Shen L; Li Y; Wu S; Zhang X; Yang X
    J Sci Food Agric; 2024 Aug; 104(10):5807-5815. PubMed ID: 38380915
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Understanding of formation and change of chiral aroma compounds from tea leaf to tea cup provides essential information for tea quality improvement.
    Zhou Y; He Y; Zhu Z
    Food Res Int; 2023 May; 167():112703. PubMed ID: 37087269
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.