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Journal Abstract Search

375 related items for PubMed ID: 33588283

  • 1. Influence of Eurotium cristatum and Aspergillus niger individual and collaborative inoculation on volatile profile in liquid-state fermentation of instant dark teas.
    Chen Q, Zhang M, Chen M, Li M, Zhang H, Song P, An T, Yue P, Gao X.
    Food Chem; 2021 Jul 15; 350():129234. PubMed ID: 33588283
    [Abstract] [Full Text] [Related]

  • 2. 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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  • 3. Changes in the volatile compounds and characteristic aroma during liquid-state fermentation of instant dark tea by Eurotium cristatum.
    An T, Shen S, Zu Z, Chen M, Wen Y, Chen X, Chen Q, Wang Y, Wang S, Gao X.
    Food Chem; 2023 Jun 01; 410():135462. PubMed ID: 36669288
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  • 4. A comparative analysis for the volatile compounds of various Chinese dark teas using combinatory metabolomics and fungal solid-state fermentation.
    Cao L, Guo X, Liu G, Song Y, Ho CT, Hou R, Zhang L, Wan X.
    J Food Drug Anal; 2018 Jan 01; 26(1):112-123. PubMed ID: 29389546
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  • 5. Discrimination of cherry wines based on their sensory properties and aromatic fingerprinting using HS-SPME-GC-MS and multivariate analysis.
    Xiao Z, Liu S, Gu Y, Xu N, Shang Y, Zhu J.
    J Food Sci; 2014 Mar 01; 79(3):C284-94. PubMed ID: 24611827
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  • 8. Identification of Aroma Composition and Key Odorants Contributing to Aroma Characteristics of White Teas.
    Chen QC, Zhu Y, Yan H, Chen M, Xie DC, Wang MQ, Ni DJ, Lin Z.
    Molecules; 2020 Dec 21; 25(24):. PubMed ID: 33371407
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  • 9. Differences of characteristic aroma compounds in Rougui tea leaves with different roasting temperatures analyzed by switchable GC-O-MS and GC × GC-O-MS and sensory evaluation.
    Yang P, Song H, Lin Y, Guo T, Wang L, Granvogl M, Xu Y.
    Food Funct; 2021 Jun 08; 12(11):4797-4807. PubMed ID: 33861271
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  • 10. 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 08; 108():413-422. PubMed ID: 29735074
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  • 11. Untargeted and targeted metabolomics reveal changes in the chemical constituents of instant dark tea during liquid-state fermentation by Eurotium cristatum.
    An T, Chen M, Zu Z, Chen Q, Lu H, Yue P, Gao X.
    Food Res Int; 2021 Oct 08; 148():110623. PubMed ID: 34507767
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  • 12. Aroma patterns of Beijing rice vinegar and their potential biomarker for traditional Chinese cereal vinegars.
    Zhang X, Wang P, Xu D, Wang W, Zhao Y.
    Food Res Int; 2019 May 08; 119():398-410. PubMed ID: 30884670
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  • 13. Discrimination and characterization of the volatile profiles of five Fu brick teas from different manufacturing regions by using HS-SPME/GC-MS and HS-GC-IMS.
    Xiao Y, Huang Y, Chen Y, Xiao L, Zhang X, Yang C, Li Z, Zhu M, Liu Z, Wang Y.
    Curr Res Food Sci; 2022 May 08; 5():1788-1807. PubMed ID: 36268133
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  • 17. Assessment of volatile fingerprint by HS-SPME/GC-qMS and E-nose for the classification of cocoa bean shells using chemometrics.
    Barbosa-Pereira L, Rojo-Poveda O, Ferrocino I, Giordano M, Zeppa G.
    Food Res Int; 2019 Sep 08; 123():684-696. PubMed ID: 31285018
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  • 19. Use of headspace GC/MS combined with chemometric analysis to identify the geographic origins of black tea.
    Yun J, Cui C, Zhang S, Zhu J, Peng C, Cai H, Yang X, Hou R.
    Food Chem; 2021 Oct 30; 360():130033. PubMed ID: 34023716
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  • 20. Comparative analysis of volatile compounds in thirty nine melon cultivars by headspace solid-phase microextraction and gas chromatography-mass spectrometry.
    Shi J, Wu H, Xiong M, Chen Y, Chen J, Zhou B, Wang H, Li L, Fu X, Bie Z, Huang Y.
    Food Chem; 2020 Jun 30; 316():126342. PubMed ID: 32044706
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