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Journal Abstract Search

405 related items for PubMed ID: 37120211

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  • 2. 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; 191():114740. PubMed ID: 39059930
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  • 4. Effects of solid-state fermentation with Aspergillus cristatus (MK346334) on the dynamics changes in the chemical and flavor profile of dark tea by HS-SPME-GC-MS, HS-GC-IMS and electronic nose.
    Zhang D, Huang Y, Fan X, Zeng X.
    Food Chem; 2024 Oct 15; 455():139864. PubMed ID: 38833862
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  • 5. 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 15; 81(2):C348-58. PubMed ID: 26756123
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  • 6. 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 15; 108():413-422. PubMed ID: 29735074
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  • 8. 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
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  • 10. 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 15; 120():330-338. PubMed ID: 31000247
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  • 13. Characterization of the key differential aroma compounds in five dark teas from different geographical regions integrating GC-MS, ROAV and chemometrics approaches.
    Chen G, Zhu G, Xie H, Zhang J, Huang J, Liu Z, Wang C.
    Food Res Int; 2024 Oct 15; 194():114928. PubMed ID: 39232540
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  • 14. Characterization and identification of the key volatile and non-volatile substances of Vangueria madagascariensis J.F. Gmel fruits (Kirkir) and exploration of their binding interactions with olfactory and taste receptors using computational chemistry methodology.
    Tahir HE, Hashim SBH, Arslan M, Mahunu GK, Shishir MRI, Zhihua L, Khan S, Mariod AA, Abaker HAM, Ibrahim HE, El-Seedi HR, Xiaobo Z.
    Food Chem; 2024 Dec 01; 460(Pt 3):140631. PubMed ID: 39128364
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  • 17. Comparison of volatile profiles and bioactive components of sun-dried Pu-erh tea leaves from ancient tea plants on Bulang Mountain measured by GC-MS and HPLC.
    Zhang WJ, Liu C, Yang RJ, Zheng TT, Zhao MM, Ma L, Yan L.
    J Zhejiang Univ Sci B; 2019 Jul 01; 20(7):563-575. PubMed ID: 31168970
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  • 18. 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
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  • 19. 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 01; 136():109479. PubMed ID: 32846562
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