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Journal Abstract Search

965 related items for PubMed ID: 29735103

  • 1. Identification of key odorants responsible for chestnut-like aroma quality of green teas.
    Zhu Y, Lv HP, Shao CY, Kang S, Zhang Y, Guo L, Dai WD, Tan JF, Peng QH, Lin Z.
    Food Res Int; 2018 Jun; 108():74-82. PubMed ID: 29735103
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  • 3. Identification and quantification of key odorants in the world's four most famous black teas.
    Kang S, Yan H, Zhu Y, Liu X, Lv HP, Zhang Y, Dai WD, Guo L, Tan JF, Peng QH, Lin Z.
    Food Res Int; 2019 Jul; 121():73-83. PubMed ID: 31108802
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  • 4. Characterization of the aroma-active compounds in Xiaokeng green tea by three pretreatment methods combined with gas chromatography-olfactometry (GC-O).
    Gan S, Chen Y, Zhao L, Zhao X, Qiu T, Zhai X, Dai Q.
    Food Res Int; 2024 Jul; 187():114359. PubMed ID: 38763643
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  • 7. Influence of fixation methods on the chestnut-like aroma of green tea and dynamics of key aroma substances.
    Wang H, Hua J, Jiang Y, Yang Y, Wang J, Yuan H.
    Food Res Int; 2020 Oct; 136():109479. PubMed ID: 32846562
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  • 9. Identification of aroma-active compounds responsible for the floral and sweet odors of Congou black teas using gas chromatography-mass spectrometry/olfactometry, odor activity value, and chemometrics.
    Xue J, Guo G, Liu P, Chen L, Wang W, Zhang J, Yin J, Ni D, Engelhardt UH, Jiang H.
    J Sci Food Agric; 2022 Sep; 102(12):5399-5410. PubMed ID: 35332546
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  • 10. Characterization of Key Odorants in Xinyang Maojian Green Tea and Their Changes During the Manufacturing Process.
    Cui J, Zhai X, Guo D, Du W, Gao T, Zhou J, Schwab WG, Song C.
    J Agric Food Chem; 2022 Jan 12; 70(1):279-288. PubMed ID: 34932338
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  • 11. 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 27; 67(47):13139-13149. PubMed ID: 31631665
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  • 13. 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 27; 108():413-422. PubMed ID: 29735074
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  • 15. Discrimination and Identification of Aroma Profiles and Characterized Odorants in Citrus Blend Black Tea with Different Citrus Species.
    Wang J, Zhu Y, Shi J, Yan H, Wang M, Ma W, Zhang Y, Peng Q, Chen Y, Lin Z.
    Molecules; 2020 Sep 14; 25(18):. PubMed ID: 32937894
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  • 16. Revelation of volatile contributions in green teas with different aroma types by GC-MS and GC-IMS.
    Liu N, Shen S, Huang L, Deng G, Wei Y, Ning J, Wang Y.
    Food Res Int; 2023 Jul 14; 169():112845. PubMed ID: 37254419
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  • 17. Identification of key odorants responsible for cooked corn-like aroma of green teas made by tea cultivar 'Zhonghuang 1'.
    Liao X, Yan J, Wang B, Meng Q, Zhang L, Tong H.
    Food Res Int; 2020 Oct 14; 136():109355. PubMed ID: 32846541
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