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.
162 related articles for article (PubMed ID: 38732464)
1. Metabolite Profiling Reveals the Dynamic Changes in Non-Volatiles and Volatiles during the Enzymatic-Catalyzed Processing of Aijiao Oolong Tea. Zhang M; Zhang L; Zhou C; Xu K; Chen G; Huang L; Lai Z; Guo Y Plants (Basel); 2024 Apr; 13(9):. PubMed ID: 38732464 [TBL] [Abstract][Full Text] [Related]
2. Non-targeted metabolomics analysis reveals dynamic changes of volatile and non-volatile metabolites during oolong tea manufacture. Chen S; Liu H; Zhao X; Li X; Shan W; Wang X; Wang S; Yu W; Yang Z; Yu X Food Res Int; 2020 Feb; 128():108778. PubMed ID: 31955752 [TBL] [Abstract][Full Text] [Related]
3. The stress-induced metabolites changes in the flavor formation of oolong tea during enzymatic-catalyzed process: A case study of Zhangping Shuixian tea. Wu L; Wang Y; Liu S; Sun Y; Li C; Lin J; Wei S Food Chem; 2022 Oct; 391():133192. PubMed ID: 35597038 [TBL] [Abstract][Full Text] [Related]
4. Widely targeted metabolomics analysis reveals the formation of nonvolatile flavor qualities during oolong tea manufacturing: a case study of Jinguanyin. Hu Q; Zheng Y; Yang Y; Ni ZX; Chen B; Wu Z; Huang H; Wu Q; Zhou ZW; Gao S; Lai Z; Lin H; Sun Y Front Nutr; 2023; 10():1283960. PubMed ID: 38152463 [TBL] [Abstract][Full Text] [Related]
5. 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]
6. The Impact of Different Withering Approaches on the Metabolism of Flavor Compounds in Oolong Tea Leaves. Wang Y; Li C; Lin J; Sun Y; Wei S; Wu L Foods; 2022 Nov; 11(22):. PubMed ID: 36429193 [TBL] [Abstract][Full Text] [Related]
7. An integrated metabolomic and transcriptomic analysis reveals the dynamic changes of key metabolites and flavor formation over Tieguanyin oolong tea production. Li C; Lin J; Hu Q; Sun Y; Wu L Food Chem X; 2023 Dec; 20():100952. PubMed ID: 37920364 [TBL] [Abstract][Full Text] [Related]
8. Variations in Fatty Acids Affected Their Derivative Volatiles during Tieguanyin Tea Processing. Guo L; Chen M; Guo Y; Lin Z Foods; 2022 May; 11(11):. PubMed ID: 35681313 [TBL] [Abstract][Full Text] [Related]
9. Exogenous stimulation-induced biosynthesis of volatile compounds: Aroma formation of oolong tea at postharvest stage. Zeng L; Jin S; Xu YQ; Granato D; Fu YQ; Sun WJ; Yin JF; Xu YQ Crit Rev Food Sci Nutr; 2024; 64(1):76-86. PubMed ID: 35900156 [TBL] [Abstract][Full Text] [Related]
10. Unveiling characteristic metabolic accumulation over enzymatic-catalyzed process of Tieguanyin oolong tea manufacturing by DESI-MSI and multiple-omics. Lin J; Lin H; Li C; Liao N; Zheng Y; Yu X; Sun Y; Wu L Food Res Int; 2024 Apr; 181():114136. PubMed ID: 38448105 [TBL] [Abstract][Full Text] [Related]
11. Effects of turning over intensity on fatty acid metabolites in postharvest leaves of Tieguanyin oolong tea ( Ni Z; Wu Q; Zhou Z; Yang Y; Hu Q; Deng H; Zheng Y; Bi W; Liu Z; Sun Y PeerJ; 2022; 10():e13453. PubMed ID: 35722255 [TBL] [Abstract][Full Text] [Related]
12. Understanding the formation mechanism of oolong tea characteristic non-volatile chemical constitutes during manufacturing processes by using integrated widely-targeted metabolome and DIA proteome analysis. Wu L; Huang X; Liu S; Liu J; Guo Y; Sun Y; Lin J; Guo Y; Wei S Food Chem; 2020 Apr; 310():125941. PubMed ID: 31835227 [TBL] [Abstract][Full Text] [Related]
13. Changes in flavor volatile composition of oolong tea after panning during tea processing. Sheibani E; Duncan SE; Kuhn DD; Dietrich AM; Newkirk JJ; O'Keefe SF Food Sci Nutr; 2016 May; 4(3):456-68. PubMed ID: 27247775 [TBL] [Abstract][Full Text] [Related]
14. Does oolong tea (Camellia sinensis) made from a combination of leaf and stem smell more aromatic than leaf-only tea? Contribution of the stem to oolong tea aroma. Zeng L; Zhou Y; Fu X; Mei X; Cheng S; Gui J; Dong F; Tang J; Ma S; Yang Z Food Chem; 2017 Dec; 237():488-498. PubMed ID: 28764024 [TBL] [Abstract][Full Text] [Related]
15. Comparative study of the volatile fingerprints of roasted and unroasted oolong tea by sensory profiling and HS-SPME-GC-MS. Wang D; Liu Z; Chen W; Lan X; Zhan S; Sun Y; Su W; Lin CC; Ni L Curr Res Food Sci; 2023; 6():100442. PubMed ID: 36687170 [TBL] [Abstract][Full Text] [Related]
16. Untargeted metabolomics coupled with chemometrics analysis reveals potential non-volatile markers during oolong tea shaking. Zhang N; Jing T; Zhao M; Jin J; Xu M; Chen Y; Zhang S; Wan X; Schwab W; Song C Food Res Int; 2019 Sep; 123():125-134. PubMed ID: 31284960 [TBL] [Abstract][Full Text] [Related]
17. The aroma characteristics of oolong tea are jointly determined by processing mode and tea cultivars. He C; Zhou J; Li Y; Zhang D; Ntezimana B; Zhu J; Wang X; Xu W; Wen X; Chen Y; Yu Z; Wang Y; Ni D Food Chem X; 2023 Jun; 18():100730. PubMed ID: 37397208 [TBL] [Abstract][Full Text] [Related]
18. The Dynamic Change in Fatty Acids during the Postharvest Process of Oolong Tea Production. Zhou ZW; Wu QY; Yang Y; Hu QC; Wu ZJ; Huang HQ; Lin HZ; Lai ZX; Sun Y Molecules; 2022 Jul; 27(13):. PubMed ID: 35807544 [TBL] [Abstract][Full Text] [Related]
19. Oolong tea made from tea plants from different locations in Yunnan and Fujian, China showed similar aroma but different taste characteristics. Wang C; Lv S; Wu Y; Gao X; Li J; Zhang W; Meng Q Springerplus; 2016; 5():576. PubMed ID: 27247873 [TBL] [Abstract][Full Text] [Related]
20. Formation mechanism of the oolong tea characteristic aroma during bruising and withering treatment. Hu CJ; Li D; Ma YX; Zhang W; Lin C; Zheng XQ; Liang YR; Lu JL Food Chem; 2018 Dec; 269():202-211. PubMed ID: 30100425 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]