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Journal Abstract Search

443 related items for PubMed ID: 31000247

  • 1. GC-MS-based metabolomic study reveals dynamic changes of chemical compositions during black tea processing.
    Wu H, Huang W, Chen Z, Chen Z, Shi J, Kong Q, Sun S, Jiang X, Chen D, Yan S.
    Food Res Int; 2019 Jun; 120():330-338. PubMed ID: 31000247
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  • 3. 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
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  • 6. Identification of differential volatile and non-volatile compounds in coffee leaves prepared from different tea processing steps using HS-SPME/GC-MS and HPLC-Orbitrap-MS/MS and investigation of the binding mechanism of key phytochemicals with olfactory and taste receptors using molecular docking.
    Mei S, Ding J, Chen X.
    Food Res Int; 2023 Jun; 168():112760. PubMed ID: 37120211
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  • 7. Multi-omics and enzyme activity analysis of flavour substances formation: Major metabolic pathways alteration during Congou black tea processing.
    Liu Y, Chen Q, Liu D, Yang L, Hu W, Kuang L, Huang Y, Teng J, Liu Y.
    Food Chem; 2023 Mar 01; 403():134263. PubMed ID: 36166927
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  • 8. 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 01; 190():114638. PubMed ID: 38945627
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  • 9. LC-MS and GC-MS based metabolomics analysis revealed the impact of tea trichomes on the chemical and flavor characteristics of white tea.
    Liu X, Zhou F, Wen M, Jiang S, Long P, Ke JP, Han Z, Zhu M, Zhou Y, Zhang L.
    Food Res Int; 2024 Sep 01; 191():114740. PubMed ID: 39059930
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  • 10. GC-MS and LC-MS/MS metabolomics revealed dynamic changes of volatile and non-volatile compounds during withering process of black tea.
    Fang X, Liu Y, Xiao J, Ma C, Huang Y.
    Food Chem; 2023 Jun 01; 410():135396. PubMed ID: 36634561
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  • 11. 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
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  • 12. 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
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  • 13. 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
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  • 14. SDE and SPME Analysis of Flavor Compounds in Jin Xuan Oolong Tea.
    Sheibani E, Duncan SE, Kuhn DD, Dietrich AM, O'Keefe SF.
    J Food Sci; 2016 Feb 06; 81(2):C348-58. PubMed ID: 26756123
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  • 15. Identification of key aromatic compounds in Congou black tea by partial least-square regression with variable importance of projection scores and gas chromatography-mass spectrometry/gas chromatography-olfactometry.
    Mao S, Lu C, Li M, Ye Y, Wei X, Tong H.
    J Sci Food Agric; 2018 Nov 06; 98(14):5278-5286. PubMed ID: 29652443
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  • 16. Characterization of the key odorants in floral aroma green tea based on GC-E-Nose, GC-IMS, GC-MS and aroma recombination and investigation of the dynamic changes and aroma formation during processing.
    Xie J, Wang L, Deng Y, Yuan H, Zhu J, Jiang Y, Yang Y.
    Food Chem; 2023 Nov 30; 427():136641. PubMed ID: 37393635
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  • 17. The effect of maturity of tea leaves and processing methods on the formation of milky flavor in white tea - A metabolomic study.
    Feng J, Zhuang J, Chen Q, Lin H, Chu Q, Chen P, Wang F, Yu B, Hao Z.
    Food Chem; 2024 Jul 30; 447():139080. PubMed ID: 38520904
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  • 18. Non-target and target quantitative metabolomics with quantitative aroma evaluation reveal the influence mechanism of withering light quality on tea aroma and volatile metabolites evolution.
    Hua J, Zhu X, Ouyang W, Yu Y, Chen M, Wang J, Yuan H, Jiang Y.
    Food Res Int; 2024 Sep 30; 192():114773. PubMed ID: 39147497
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  • 19. Effect of red light on the composition of metabolites in tea leaves during the withering process using untargeted metabolomics.
    Lin J, Liu F, Zhou X, Tu Z, Chen L, Wang Y, Yang Y, Wu X, Lv H, Zhu H, Ye Y.
    J Sci Food Agric; 2022 Mar 15; 102(4):1628-1639. PubMed ID: 34420207
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  • 20. Exploration of the flavor diversity of oolong teas: A comprehensive analysis using metabolomics, quantification techniques, and sensory evaluation.
    Feng X, Wang H, Yu Y, Zhu Y, Ma J, Liu Z, Ni L, Lin CC, Wang K, Liu Y.
    Food Res Int; 2024 Nov 15; 195():114868. PubMed ID: 39277212
    [Abstract] [Full Text] [Related]

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