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Journal Abstract Search

223 related items for PubMed ID: 38833862

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  • 7. Discrimination and characterization of the volatile profiles of five Fu brick teas from different manufacturing regions by using HS-SPME/GC-MS and HS-GC-IMS.
    Xiao Y, Huang Y, Chen Y, Xiao L, Zhang X, Yang C, Li Z, Zhu M, Liu Z, Wang Y.
    Curr Res Food Sci; 2022; 5():1788-1807. PubMed ID: 36268133
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  • 10. Characterization of the key odor-active compounds in different aroma types of Fu brick tea using HS-SPME/GC-MSO combined with sensory-directed flavor analysis.
    Zheng X, Hu T, Xie H, Ou X, Huang J, Wang C, Liu Z, Li Q.
    Food Chem; 2023 Nov 15; 426():136527. PubMed ID: 37336100
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  • 11. Golden-flower fungus (Eurotiwm Cristatum) presents fungal flower aroma as well as accelerates the aging of white tea (Shoumei).
    Zhu W, Zhou S, Guo H, Hu J, Cao Y, Xu Y, Lin X, Tian B, Fan F, Gong S, Chen P, Chu Q.
    Food Chem; 2024 Sep 01; 451():139452. PubMed ID: 38688098
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  • 12. Non-targeted metabolomic analysis reveals the mechanism of quality formation of citrus flower-green tea.
    Yang H, Shen L, Li Y, Wu S, Zhang X, Yang X.
    J Sci Food Agric; 2024 Aug 15; 104(10):5807-5815. PubMed ID: 38380915
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  • 13. Evaluation of aroma characteristics in grass carp mince as affected by different washing processes using an E-nose, HS-SPME-GC-MS, HS-GC-IMS, and sensory analysis.
    Xiao N, Xu H, Jiang X, Sun T, Luo Y, Shi W.
    Food Res Int; 2022 Aug 15; 158():111584. PubMed ID: 35840265
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  • 14. 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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  • 16. 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
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