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Journal Abstract Search

178 related items for PubMed ID: 38064793

  • 1. Study on color, aroma, and taste formation mechanism of large-leaf yellow tea during an innovative manufacturing process.
    Li Y, Luo Q, Qin M, Xu W, Wang X, Zhou J, He C, Chen Y, Yu Z, Ni D.
    Food Chem; 2024 Apr 16; 438():138062. PubMed ID: 38064793
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  • 3. Aroma compositions of large-leaf yellow tea and potential effect of theanine on volatile formation in tea.
    Guo X, Ho CT, Schwab W, Song C, Wan X.
    Food Chem; 2019 May 15; 280():73-82. PubMed ID: 30642509
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  • 5. 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. Effect of the roasting degree on flavor quality of large-leaf yellow tea.
    Guo X, Ho CT, Schwab W, Wan X.
    Food Chem; 2021 Jun 15; 347():129016. PubMed ID: 33486364
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  • 10. 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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  • 11. Differential Accumulation of Aroma Compounds in Normal Green and Albino-Induced Yellow Tea (Camellia sinensis) Leaves.
    Dong F, Zeng L, Yu Z, Li J, Tang J, Su X, Yang Z.
    Molecules; 2018 Oct 18; 23(10):. PubMed ID: 30340323
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  • 12. Effect of thermal process on the key aroma components of green tea with chestnut-like aroma.
    Qu FF, Li XH, Wang PQ, Han YH, Wu Y, Hu JH, Zhang XF.
    J Sci Food Agric; 2023 Jan 30; 103(2):657-665. PubMed ID: 36054006
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  • 14. 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
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  • 15. Moisture content of tea dhool for the scenting process affects the aroma quality and volatile compounds of osmanthus black tea.
    Meng X, Wang JQ, Wang F, Gao Y, Fu CH, Du Q, Feng ZH, Chen JX, Yin JF, Xu YQ.
    Food Chem; 2024 Apr 16; 438():138051. PubMed ID: 38056097
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  • 16. Characterization of the Key Odorants in a High-Grade Chinese Green Tea Beverage (Camellia sinensis; Jingshan cha) by Means of the Sensomics Approach and Elucidation of Odorant Changes in Tea Leaves Caused by the Tea Manufacturing Process.
    Flaig M, Qi S, Wei G, Yang X, Schieberle P.
    J Agric Food Chem; 2020 May 06; 68(18):5168-5179. PubMed ID: 32251584
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  • 17. 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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  • 18. 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 01; 168():112760. PubMed ID: 37120211
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