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Journal Abstract Search

246 related items for PubMed ID: 26966460

  • 21.
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  • 23. 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
    [Abstract] [Full Text] [Related]

  • 24. The Impact of Citrus-Tea Cofermentation Process on Chemical Composition and Contents of Pu-Erh Tea: An Integrated Metabolomics Study.
    Xu Y, Liang PL, Chen XL, Gong MJ, Zhang L, Qiu XH, Zhang J, Huang ZH, Xu W.
    Front Nutr; 2021; 8():737539. PubMed ID: 34604284
    [Abstract] [Full Text] [Related]

  • 25. Identification and quantification of free radical scavengers in Pu-erh tea by HPLC-DAD-MS coupled online with 2,2'-Azinobis(3-ethylbenzthiazolinesulfonic acid) diammonium salt assay.
    Qian ZM, Guan J, Yang FQ, Li SP.
    J Agric Food Chem; 2008 Dec 10; 56(23):11187-91. PubMed ID: 18986146
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  • 26. Mellow and Thick Taste of Pu-Erh Ripe Tea Based on Chemical Properties by Sensory-Directed Flavor Analysis.
    Deng S, Zhou X, Dong H, Xu Y, Gao Y, Wang B, Liu X.
    Foods; 2022 Jul 31; 11(15):. PubMed ID: 35954052
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  • 27. Pu-erh Tea Protects the Nervous System by Inhibiting the Expression of Metabotropic Glutamate Receptor 5.
    Li C, Chai S, Ju Y, Hou L, Zhao H, Ma W, Li T, Sheng J, Shi W.
    Mol Neurobiol; 2017 Sep 31; 54(7):5286-5299. PubMed ID: 27578019
    [Abstract] [Full Text] [Related]

  • 28. Enantiomeric and quantitative analysis of volatile terpenoids in different teas (Camellia sinensis).
    Zhu Y, Shao CY, Lv HP, Zhang Y, Dai WD, Guo L, Tan JF, Peng QH, Lin Z.
    J Chromatogr A; 2017 Mar 24; 1490():177-190. PubMed ID: 28216091
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  • 29. Simultaneous determination of catechins, caffeine and gallic acids in green, Oolong, black and pu-erh teas using HPLC with a photodiode array detector.
    Zuo Y, Chen H, Deng Y.
    Talanta; 2002 May 16; 57(2):307-16. PubMed ID: 18968631
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  • 30.
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  • 31. Characterization of pu-erh tea using chemical and metabolic profiling approaches.
    Xie G, Ye M, Wang Y, Ni Y, Su M, Huang H, Qiu M, Zhao A, Zheng X, Chen T, Jia W.
    J Agric Food Chem; 2009 Apr 22; 57(8):3046-54. PubMed ID: 19320437
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  • 34. [The molecular composition and spectral properties of polysaccharide isolated from pu-erh tea and its material].
    Gong JS, Hu XJ, Peng CX, Zhou HJ.
    Guang Pu Xue Yu Guang Pu Fen Xi; 2010 Jul 22; 30(7):1960-4. PubMed ID: 20828009
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  • 36. Determination of theanine, GABA, and other amino acids in green, oolong, black, and Pu-erh teas with dabsylation and high-performance liquid chromatography.
    Syu KY, Lin CL, Huang HC, Lin JK.
    J Agric Food Chem; 2008 Sep 10; 56(17):7637-43. PubMed ID: 18652476
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  • 37.
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  • 38. Exploring microbial and moist-heat effects on Pu-erh tea volatiles and understanding the methoxybenzene formation mechanism using molecular sensory science.
    Li T, Wei Y, Lu M, Wu Y, Jiang Y, Ke H, Shao A, Ning J.
    Food Chem X; 2024 Oct 30; 23():101553. PubMed ID: 38984291
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  • 39.
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  • 40. Analysis of Metabolite Differences in Different Tea Liquors Based on Broadly Targeted Metabolomics.
    Li X, Niu M, Yang H, Zhou X, Ding J, Xu Y, Lv C, Li J.
    Foods; 2024 Sep 03; 13(17):. PubMed ID: 39272565
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