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Journal Abstract Search

287 related items for PubMed ID: 37803791

  • 1. Chemometrics-based investigation of non-volatiles/volatiles flavor of tencha (Camellia sinensis cv. Yabukita, Longjing 43 and Baiye 1).
    Yu Q, Huang C, Zhu R, Lu D, Liu L, Lai J, Zhong X, Guan J, Zhou S, Tong Y, Wang Z, Chen P, Guo H, Chu Q, Gong S, Fan F.
    Food Res Int; 2023 Nov; 173(Pt 2):113461. PubMed ID: 37803791
    [Abstract] [Full Text] [Related]

  • 2. Effect of Yellowing Duration on the Chemical Profile of Yellow Tea and the Associations with Sensory Traits.
    Fan FY, Zhou SJ, Qian H, Zong BZ, Huang CS, Zhu RL, Guo HW, Gong SY.
    Molecules; 2022 Jan 29; 27(3):. PubMed ID: 35164205
    [Abstract] [Full Text] [Related]

  • 3. Effects of stem removal on physicochemical properties and sensory quality of tencha beverages (Camellia sinensis; Chuanxiaoye).
    Xiao Z, Tao M, Liu Z.
    J Food Sci; 2021 Feb 29; 86(2):327-333. PubMed ID: 33438221
    [Abstract] [Full Text] [Related]

  • 4. Determining the effects of tencha-ro drying on key volatile compounds in tencha (Camellia sinensis) through gas chromatography-mass spectrometry.
    Xiao Z, Zhang W, Guo W, Zhang L, Huang A, Tao M, Li M, Su R, Liu Z.
    J Food Sci; 2022 Aug 29; 87(8):3355-3365. PubMed ID: 35822303
    [Abstract] [Full Text] [Related]

  • 5. Decoding the Chemical Signatures and Sensory Profiles of Enshi Yulu: Insights from Diverse Tea Cultivars.
    Guo Y, Shen Y, Hu B, Ye H, Guo H, Chu Q, Chen P.
    Plants (Basel); 2023 Oct 27; 12(21):. PubMed ID: 37960063
    [Abstract] [Full Text] [Related]

  • 6. Flavor characteristics of seven grades of black tea produced in Turkey.
    Alasalvar C, Topal B, Serpen A, Bahar B, Pelvan E, Gökmen V.
    J Agric Food Chem; 2012 Jun 27; 60(25):6323-32. PubMed ID: 22642545
    [Abstract] [Full Text] [Related]

  • 7. Characteristic Aroma Features of Tencha and Sencha Green Tea Leaves Manufactured by Different Processes.
    Hasegawa T, Shimada Y, Saito H, Fujihara T, Haraguchi K, Takahashi A, Nakajima K.
    Nat Prod Commun; 2016 Aug 27; 11(8):1171-1173. PubMed ID: 30725584
    [Abstract] [Full Text] [Related]

  • 8. Non-Targeted Metabolomics Analysis Revealed the Characteristic Non-Volatile and Volatile Metabolites in the Rougui Wuyi Rock Tea (Camellia sinensis) from Different Culturing Regions.
    Xu K, Tian C, Zhou C, Zhu C, Weng J, Sun Y, Lin Y, Lai Z, Guo Y.
    Foods; 2022 Jun 09; 11(12):. PubMed ID: 35741892
    [Abstract] [Full Text] [Related]

  • 9. Application of metabolomics profiling in the analysis of metabolites and taste quality in different subtypes of white tea.
    Yang C, Hu Z, Lu M, Li P, Tan J, Chen M, Lv H, Zhu Y, Zhang Y, Guo L, Peng Q, Dai W, Lin Z.
    Food Res Int; 2018 Apr 09; 106():909-919. PubMed ID: 29580004
    [Abstract] [Full Text] [Related]

  • 10. Identification of Key Aroma Compounds Responsible for the Floral Ascents of Green and Black Teas from Different Tea Cultivars.
    Fang QT, Luo WW, Zheng YN, Ye Y, Hu MJ, Zheng XQ, Lu JL, Liang YR, Ye JH.
    Molecules; 2022 Apr 28; 27(9):. PubMed ID: 35566160
    [Abstract] [Full Text] [Related]

  • 11. Dynamic changes of key metabolites in Longjing green tea during processing revealed by widely targeted metabolomic profiling and sensory experiments.
    Zeng L, Fu YQ, Gao Y, Wang F, Liang S, Yin JF, Fauconnier ML, Ke L, Xu YQ.
    Food Chem; 2024 Aug 30; 450():139373. PubMed ID: 38640534
    [Abstract] [Full Text] [Related]

  • 12. Quantification of flavonol glycosides in Camellia sinensis by MRM mode of UPLC-QQQ-MS/MS.
    Wu Y, Jiang X, Zhang S, Dai X, Liu Y, Tan H, Gao L, Xia T.
    J Chromatogr B Analyt Technol Biomed Life Sci; 2016 Apr 01; 1017-1018():10-17. PubMed ID: 26937589
    [Abstract] [Full Text] [Related]

  • 13. Comprehensive investigation on non-volatile and volatile metabolites in four types of green teas obtained from the same tea cultivar of Longjing 43 (Camellia sinensis var. sinensis) using the widely targeted metabolomics.
    Shi Y, Zhu Y, Ma W, Shi J, Peng Q, Lin Z, Lv H.
    Food Chem; 2022 Nov 15; 394():133501. PubMed ID: 35728471
    [Abstract] [Full Text] [Related]

  • 14. 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 15; 168():112760. PubMed ID: 37120211
    [Abstract] [Full Text] [Related]

  • 15. Improving the flavor of summer green tea (Camellia sinensis L.) using the yellowing process.
    Wei Y, Yin X, Wu H, Zhao M, Huang J, Zhang J, Li T, Ning J.
    Food Chem; 2022 Sep 15; 388():132982. PubMed ID: 35447593
    [Abstract] [Full Text] [Related]

  • 16. Analytical strategy coupled to chemometrics to differentiate Camellia sinensis tea types based on phenolic composition, alkaloids, and amino acids.
    Jiang H, Zhang M, Wang D, Yu F, Zhang N, Song C, Granato D.
    J Food Sci; 2020 Oct 15; 85(10):3253-3263. PubMed ID: 32856300
    [Abstract] [Full Text] [Related]

  • 17. Non-targeted metabolomics analysis reveals dynamic changes of volatile and non-volatile metabolites during oolong tea manufacture.
    Chen S, Liu H, Zhao X, Li X, Shan W, Wang X, Wang S, Yu W, Yang Z, Yu X.
    Food Res Int; 2020 Feb 15; 128():108778. PubMed ID: 31955752
    [Abstract] [Full Text] [Related]

  • 18. Impact of Six Typical Processing Methods on the Chemical Composition of Tea Leaves Using a Single Camellia sinensis Cultivar, Longjing 43.
    Wang Y, Kan Z, Thompson HJ, Ling T, Ho CT, Li D, Wan X.
    J Agric Food Chem; 2019 May 15; 67(19):5423-5436. PubMed ID: 30403138
    [Abstract] [Full Text] [Related]

  • 19. Biotransformation of green tea (Camellia sinensis) by wine yeast Saccharomyces cerevisiae.
    Wang R, Sun J, Lassabliere B, Yu B, Liu SQ.
    J Food Sci; 2020 Feb 15; 85(2):306-315. PubMed ID: 31976554
    [Abstract] [Full Text] [Related]

  • 20. Temporal changes in aroma release of Longjing tea infusion: interaction of volatile and nonvolatile tea components and formation of 2-butyl-2-octenal upon aging.
    Cheng Y, Huynh-Ba T, Blank I, Robert F.
    J Agric Food Chem; 2008 Mar 26; 56(6):2160-9. PubMed ID: 18298066
    [Abstract] [Full Text] [Related]

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