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Journal Abstract Search

404 related items for PubMed ID: 37120211

  • 1. 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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  • 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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  • 3. 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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  • 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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  • 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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  • 16. Characterization and exploration of dynamic variation of volatile compounds in vine tea during processing by GC-IMS and HS-SPME/GC-MS combined with machine learning algorithm.
    Li Q, Zhang C, Liu W, Li B, Chen S, Wang H, Li Y, Li J.
    Food Chem; 2024 Dec 01; 460(Pt 3):140580. PubMed ID: 39142197
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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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  • 20. Effects of Different Steeping Temperatures on the Leaching of Aroma Components in Black Tea by SPME-GC-MS Coupled with Chemometric Method.
    Wang Z, Han B, Jing W, Yi Z, Zhang Y, Ren D, Yi L.
    J AOAC Int; 2019 Nov 01; 102(6):1834-1844. PubMed ID: 30795823
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