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Journal Abstract Search

278 related items for PubMed ID: 30340323

  • 1. Differential Accumulation of Aroma Compounds in Normal Green and Albino-Induced Yellow Tea (Camellia sinensis) Leaves.
    Dong F, Zeng L, Yu Z, Li J, Tang J, Su X, Yang Z.
    Molecules; 2018 Oct 18; 23(10):. PubMed ID: 30340323
    [Abstract] [Full Text] [Related]

  • 2. Influence of Chloroplast Defects on Formation of Jasmonic Acid and Characteristic Aroma Compounds in Tea (Camellia sinensis) Leaves Exposed to Postharvest Stresses.
    Li J, Zeng L, Liao Y, Gu D, Tang J, Yang Z.
    Int J Mol Sci; 2019 Feb 27; 20(5):. PubMed ID: 30818885
    [Abstract] [Full Text] [Related]

  • 3. Understanding the biosyntheses and stress response mechanisms of aroma compounds in tea (Camellia sinensis) to safely and effectively improve tea aroma.
    Zeng L, Watanabe N, Yang Z.
    Crit Rev Food Sci Nutr; 2019 Feb 27; 59(14):2321-2334. PubMed ID: 30277806
    [Abstract] [Full Text] [Related]

  • 4. Differential accumulation of specialized metabolite l-theanine in green and albino-induced yellow tea (Camellia sinensis) leaves.
    Cheng S, Fu X, Liao Y, Xu X, Zeng L, Tang J, Li J, Lai J, Yang Z.
    Food Chem; 2019 Mar 15; 276():93-100. PubMed ID: 30409668
    [Abstract] [Full Text] [Related]

  • 5. 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 15; 96(13):4492-8. PubMed ID: 26858163
    [Abstract] [Full Text] [Related]

  • 6. Characterization of the Key Odorants in a High-Grade Chinese Green Tea Beverage (Camellia sinensis; Jingshan cha) by Means of the Sensomics Approach and Elucidation of Odorant Changes in Tea Leaves Caused by the Tea Manufacturing Process.
    Flaig M, Qi S, Wei G, Yang X, Schieberle P.
    J Agric Food Chem; 2020 May 06; 68(18):5168-5179. PubMed ID: 32251584
    [Abstract] [Full Text] [Related]

  • 7. 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 06; 108():74-82. PubMed ID: 29735103
    [Abstract] [Full Text] [Related]

  • 8. Comprehensive Dissection of Metabolic Changes in Albino and Green Tea Cultivars.
    Li CF, Ma JQ, Huang DJ, Ma CL, Jin JQ, Yao MZ, Chen L.
    J Agric Food Chem; 2018 Feb 28; 66(8):2040-2048. PubMed ID: 29397711
    [Abstract] [Full Text] [Related]

  • 9. 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 15; 274():915-924. PubMed ID: 30373028
    [Abstract] [Full Text] [Related]

  • 10. Characterisation of volatile and non-volatile metabolites in etiolated leaves of tea (Camellia sinensis) plants in the dark.
    Yang Z, Kobayashi E, Katsuno T, Asanuma T, Fujimori T, Ishikawa T, Tomomura M, Mochizuki K, Watase T, Nakamura Y, Watanabe N.
    Food Chem; 2012 Dec 15; 135(4):2268-76. PubMed ID: 22980801
    [Abstract] [Full Text] [Related]

  • 11. 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 01; 285():347-354. PubMed ID: 30797356
    [Abstract] [Full Text] [Related]

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  • 13. Regulation of formation of volatile compounds of tea (Camellia sinensis) leaves by single light wavelength.
    Fu X, Chen Y, Mei X, Katsuno T, Kobayashi E, Dong F, Watanabe N, Yang Z.
    Sci Rep; 2015 Nov 16; 5():16858. PubMed ID: 26567525
    [Abstract] [Full Text] [Related]

  • 14. 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 16; 108():413-422. PubMed ID: 29735074
    [Abstract] [Full Text] [Related]

  • 15. Contribution of tea stems to large-leaf yellow tea aroma.
    Liu Q, Huang W, Sheng C, Wu Y, Lu M, Li T, Zhang J, Wei Y, Wang Y, Ning J.
    Food Chem; 2024 Dec 01; 460(Pt 1):140472. PubMed ID: 39032306
    [Abstract] [Full Text] [Related]

  • 16. 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 16; 438():138062. PubMed ID: 38064793
    [Abstract] [Full Text] [Related]

  • 17. Functional characterizations of β-glucosidases involved in aroma compound formation in tea (Camellia sinensis).
    Zhou Y, Zeng L, Gui J, Liao Y, Li J, Tang J, Meng Q, Dong F, Yang Z.
    Food Res Int; 2017 Jun 16; 96():206-214. PubMed ID: 28528101
    [Abstract] [Full Text] [Related]

  • 18. Impact of Six Typical Processing Methods on the Chemical Composition of Tea Leaves Using a Single Camellia sinensis Cultivar, Longjing 43.
    Wang Y, Kan Z, Thompson HJ, Ling T, Ho CT, Li D, Wan X.
    J Agric Food Chem; 2019 May 15; 67(19):5423-5436. PubMed ID: 30403138
    [Abstract] [Full Text] [Related]

  • 19. Stimulated biosynthesis of delphinidin-related anthocyanins in tea shoots reducing the quality of green tea in summer.
    Zhang Q, Hu J, Liu M, Shi Y, De Vos RCH, Ruan J.
    J Sci Food Agric; 2020 Mar 15; 100(4):1505-1514. PubMed ID: 31756273
    [Abstract] [Full Text] [Related]

  • 20. An insight into trichomes-deficiency and trichomes-rich black teas by comparative metabolomics: The impact of oxidized trichomes on metabolic profiles and infusion color.
    Long P, Su S, Wen M, Liu X, Han Z, Ke JP, Zhou Y, Zhu M, Cheng Y, Shao Y, Wan X, Zhang L.
    Food Res Int; 2024 Aug 15; 190():114638. PubMed ID: 38945627
    [Abstract] [Full Text] [Related]

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