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Journal Abstract Search

170 related items for PubMed ID: 38137315

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  • 4. Variation in Volatile Compounds of Raw Pu-Erh Tea upon Steeping Process by Gas Chromatography-Ion Mobility Spectrometry and Characterization of the Aroma-Active Compounds in Tea Infusion Using Gas Chromatography-Olfactometry-Mass Spectrometry.
    Feng T, Sun J, Wang K, Song S, Chen D, Zhuang H, Lu J, Li D, Meng X, Shi M, Yao L, Ho CT.
    J Agric Food Chem; 2022 Oct 26; 70(42):13741-13753. PubMed ID: 36225119
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  • 5. 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 26; 136():109479. PubMed ID: 32846562
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  • 7. Headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) and odor activity value (OAV) to reveal the flavor characteristics of ripened Pu-erh tea by co-fermentation.
    Zheng Y, Zhang C, Ren D, Bai R, Li W, Wang J, Shan Z, Dong W, Yi L.
    Front Nutr; 2023 Oct 26; 10():1138783. PubMed ID: 37051132
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  • 11. Aromatic Profiles and Enantiomeric Distributions of Chiral Volatile Compounds in Pu-Erh Tea.
    Zhu J, Niu Y, Xiao Z.
    J Agric Food Chem; 2022 Jul 13; 70(27):8395-8408. PubMed ID: 35762564
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  • 12. Comparative analysis of Pu-erh and Fuzhuan teas by fully automatic headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry and chemometric methods.
    Lv S, Wu Y, Li C, Xu Y, Liu L, Meng Q.
    J Agric Food Chem; 2014 Feb 26; 62(8):1810-8. PubMed ID: 24512533
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  • 13. Dynamic changes in the aroma profile of Qingzhuan tea during its manufacture.
    Liu P, Zheng P, Feng L, Gong Z, Zheng L, Gao S, Wang X, Ye F, Huang J, Liu Z.
    Food Chem; 2022 May 01; 375():131847. PubMed ID: 34942497
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  • 14. Evolution analysis of flavor-active compounds during artificial fermentation of Pu-erh tea.
    Deng X, Huang G, Tu Q, Zhou H, Li Y, Shi H, Wu X, Ren H, Huang K, He X, Xu W.
    Food Chem; 2021 Apr 11; 357():129783. PubMed ID: 33892356
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  • 15. Determination and comparison of γ-aminobutyric acid (GABA) content in pu-erh and other types of Chinese tea.
    Zhao M, Ma Y, Wei ZZ, Yuan WX, Li YL, Zhang CH, Xue XT, Zhou HJ.
    J Agric Food Chem; 2011 Apr 27; 59(8):3641-8. PubMed ID: 21395338
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  • 17. Effect of inoculation with Penicillium chrysogenum on chemical components and fungal communities in fermentation of Pu-erh tea.
    Liu K, Wang L, Jiang B, An J, Nian B, Wang D, Chen L, Ma Y, Wang X, Fan J, Luo H, Pan Y, Zhao M.
    Food Res Int; 2021 Dec 27; 150(Pt A):110748. PubMed ID: 34865766
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  • 18. Mass spectrometry-based metabolomics and chemometric analysis of Pu-erh teas of various origins.
    Wang T, Li X, Yang H, Wang F, Kong J, Qiu D, Li Z.
    Food Chem; 2018 Dec 01; 268():271-278. PubMed ID: 30064758
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  • 19. Characterization of Key Odor-Active Compounds in Sun-Dried Black Tea by Sensory and Instrumental-Directed Flavor Analysis.
    Liu C, Wang C, Zheng T, Zhao M, Gong W, Wang Q, Yan L, Zhang W.
    Foods; 2022 Jun 14; 11(12):. PubMed ID: 35741938
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  • 20. 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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