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Journal Abstract Search

318 related items for PubMed ID: 33569782

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  • 24. 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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  • 26. 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 15; 192():114773. PubMed ID: 39147497
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  • 27. Comparison of Aroma-Active Volatiles in Oolong Tea Infusions Using GC-Olfactometry, GC-FPD, and GC-MS.
    Zhu J, Chen F, Wang L, Niu Y, Yu D, Shu C, Chen H, Wang H, Xiao Z.
    J Agric Food Chem; 2015 Sep 02; 63(34):7499-510. PubMed ID: 26257073
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  • 30. Aroma characterisation of Liu-pao tea based on volatile fingerprint and aroma wheel using SBSE-GC-MS.
    Ma W, Zhu Y, Ma S, Shi J, Yan H, Lin Z, Lv H.
    Food Chem; 2023 Jul 15; 414():135739. PubMed ID: 36827782
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  • 31. Study on the effects of rapid aging technology on the aroma quality of white tea using GC-MS combined with chemometrics: In comparison with natural aged and fresh white tea.
    Qi D, Miao A, Cao J, Wang W, Chen W, Pang S, He X, Ma C.
    Food Chem; 2018 Nov 01; 265():189-199. PubMed ID: 29884372
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  • 32. 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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  • 34. UV-B application during the aeration process improves the aroma characteristics of oolong tea.
    Wang X, Cao J, Cheng X, Liu X, Zhu W, Li Y, Wan X, Chen S, Liu L.
    Food Chem; 2024 Mar 01; 435():137585. PubMed ID: 37776653
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  • 36. Identification and similarity analysis of aroma substances in main types of Fenghuang Dancong tea.
    Li Z, Wang J.
    PLoS One; 2020 Mar 01; 15(12):e0244224. PubMed ID: 33347483
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  • 37. 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 01; 96(13):4492-8. PubMed ID: 26858163
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