126 related articles for article (PubMed ID: 38729704)
21. Characterization of the key odor-active compounds in different aroma types of Fu brick tea using HS-SPME/GC-MSO combined with sensory-directed flavor analysis.
Zheng X; Hu T; Xie H; Ou X; Huang J; Wang C; Liu Z; Li Q
Food Chem; 2023 Nov; 426():136527. PubMed ID: 37336100
[TBL] [Abstract][Full Text] [Related]
22. Electronic Sensor Technologies in Monitoring Quality of Tea: A Review.
Gharibzahedi SMT; Barba FJ; Zhou J; Wang M; Altintas Z
Biosensors (Basel); 2022 May; 12(5):. PubMed ID: 35624658
[TBL] [Abstract][Full Text] [Related]
23. Emerging applications of nano-optical sensors combined with near-infrared spectroscopy for detecting tea extract fermentation aroma under ultrasound-assisted sonication.
Kang W; Lin H; Jiang R; Yan Y; Ahmad W; Ouyang Q; Chen Q
Ultrason Sonochem; 2022 Aug; 88():106095. PubMed ID: 35850035
[TBL] [Abstract][Full Text] [Related]
24. 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 May; 455():139864. PubMed ID: 38833862
[TBL] [Abstract][Full Text] [Related]
25. Integration of electronic nose, electronic tongue, and colorimeter in combination with chemometrics for monitoring the fermentation process of Tremella fuciformis.
Zhou Y; Zhang Z; He Y; Gao P; Zhang H; Ma X
Talanta; 2024 Jul; 274():126006. PubMed ID: 38569371
[TBL] [Abstract][Full Text] [Related]
26. Insight into aroma dynamic changes during the whole manufacturing process of chestnut-like aroma green tea by combining GC-E-Nose, GC-IMS, and GC × GC-TOFMS.
Yang Y; Qian MC; Deng Y; Yuan H; Jiang Y
Food Chem; 2022 Sep; 387():132813. PubMed ID: 35429930
[TBL] [Abstract][Full Text] [Related]
27. 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]
28. Water extract of the fungi from Fuzhuan brick tea improves the beneficial function on inhibiting fat deposition.
Peng Y; Xiong Z; Li J; Huang JA; Teng C; Gong Y; Liu Z
Int J Food Sci Nutr; 2014 Aug; 65(5):610-4. PubMed ID: 24634994
[TBL] [Abstract][Full Text] [Related]
29. The qualitative and quantitative assessment of tea quality based on E-nose, E-tongue and E-eye combined with chemometrics.
Xu M; Wang J; Zhu L
Food Chem; 2019 Aug; 289():482-489. PubMed ID: 30955639
[TBL] [Abstract][Full Text] [Related]
30. Uncovering the effect of
Li X; Shi C; Wang S; Wang S; Wang X; Lü X
Food Funct; 2023 Mar; 14(5):2404-2415. PubMed ID: 36786051
[TBL] [Abstract][Full Text] [Related]
31. 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]
32. A novel strategy for discriminating different cultivation and screening odor and taste flavor compounds in Xinhui tangerine peel using E-nose, E-tongue, and chemometrics.
Li X; Yang Y; Zhu Y; Ben A; Qi J
Food Chem; 2022 Aug; 384():132519. PubMed ID: 35219989
[TBL] [Abstract][Full Text] [Related]
33. 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]
34. Application of Sensory Evaluation, HS-SPME GC-MS, E-Nose, and E-Tongue for Quality Detection in Citrus Fruits.
Qiu S; Wang J
J Food Sci; 2015 Oct; 80(10):S2296-304. PubMed ID: 26416698
[TBL] [Abstract][Full Text] [Related]
35. Influence of Eurotium cristatum and Aspergillus niger individual and collaborative inoculation on volatile profile in liquid-state fermentation of instant dark teas.
Chen Q; Zhang M; Chen M; Li M; Zhang H; Song P; An T; Yue P; Gao X
Food Chem; 2021 Jul; 350():129234. PubMed ID: 33588283
[TBL] [Abstract][Full Text] [Related]
36. Assessment of Volatile Aromatic Compounds in Smoke Tainted Cabernet Sauvignon Wines Using a Low-Cost E-Nose and Machine Learning Modelling.
Summerson V; Gonzalez Viejo C; Pang A; Torrico DD; Fuentes S
Molecules; 2021 Aug; 26(16):. PubMed ID: 34443695
[TBL] [Abstract][Full Text] [Related]
37. 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]
38. Changes in the volatile compounds and characteristic aroma during liquid-state fermentation of instant dark tea by Eurotium cristatum.
An T; Shen S; Zu Z; Chen M; Wen Y; Chen X; Chen Q; Wang Y; Wang S; Gao X
Food Chem; 2023 Jun; 410():135462. PubMed ID: 36669288
[TBL] [Abstract][Full Text] [Related]
39. 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]
40. Effects of Different Fermentation Strains on the Flavor Characteristics of Fermented Soybean Curd.
Liu P; Xiang Q; Gao L; Wang X; Li J; Cui X; Lin J; Che Z
J Food Sci; 2019 Jan; 84(1):154-164. PubMed ID: 30633383
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
