Differentiation of two types of pu-erh teas by using an electronic nose and ultrasound-assisted extraction-dispersive liquid–liquid microextraction-gas chromatography-mass spectrometry

Comparison of Aroma-Active Volatiles in Oolong Tea Infusions Using GC–Olfactometry, GC–FPD, and GC–MS

(2015) JianCai Zhu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparison of ten major constituents in seven types of processed tea using HPLC-DAD-MS followed by principal component and hierarchical cluster analysis

(2015) Tao Yi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Development and comparison of two multi-residue methods for the analysis of select pesticides in honey bees, pollen, and wax by gas chromatography–quadrupole mass spectrometry

(2015) Yuanbo Li et al.   TALANTA

Determination of ten pyrethroids in various fruit juices: Comparison of dispersive liquid–liquid microextraction sample preparation and QuEChERS method combined with dispersive liquid–liquid microextraction

(2014) Yaohai Zhang et al.   FOOD CHEMISTRY

Characterization of volatile compounds of pu-erh tea using solid-phase microextraction and simultaneous distillation–extraction coupled with gas chromatography–mass spectrometry

(2014) Liping Du et al.   FOOD RESEARCH INTERNATIONAL

Comparative Analysis of Pu-erh and Fuzhuan Teas by Fully Automatic Headspace Solid-Phase Microextraction Coupled with Gas Chromatography–Mass Spectrometry and Chemometric Methods

(2014) Shidong Lv et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Aroma changes of black tea prepared from methyl jasmonate treated tea plants

(2014) Jiang Shi et al.   Journal of Zhejiang University-SCIENCE B

Highly sensitive and selective organophosphate screening in twelve commodities of fruits, vegetables and herbal medicines by dispersive liquid–liquid microextraction

(2013) Yee-Man Ho et al.   ANALYTICA CHIMICA ACTA

Determination of volatile components of saffron by optimised ultrasound-assisted extraction in tandem with dispersive liquid–liquid microextraction followed by gas chromatography–mass spectrometry

(2013) Hassan Sereshti et al.   FOOD CHEMISTRY

Processing and chemical constituents of Pu-erh tea: A review

(2013) Hai-peng Lv et al.   FOOD RESEARCH INTERNATIONAL

Geographical origin identification of propolis using GC–MS and electronic nose combined with principal component analysis

(2013) H. Cheng et al.   FOOD RESEARCH INTERNATIONAL

Recent studies of the volatile compounds in tea

(2013) Ziyin Yang et al.   FOOD RESEARCH INTERNATIONAL

Determination of volatile components of green, black, oolong and white tea by optimized ultrasound-assisted extraction-dispersive liquid–liquid microextraction coupled with gas chromatography

(2013) Hassan Sereshti et al.   JOURNAL OF CHROMATOGRAPHY A

Pu-Erh Tea Hot-Water Extract Activates Akt and Induces Insulin-Independent Glucose Transport in Rat Skeletal Muscle

(2013) Xiao Ma et al.   JOURNAL OF MEDICINAL FOOD

Flavor Characteristics of Seven Grades of Black Tea Produced in Turkey

(2012) Cesarettin Alasalvar et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Quality control of Citri reticulatae pericarpium: Exploratory analysis and discrimination

(2011) Christophe Tistaert et al.   ANALYTICA CHIMICA ACTA

Classification of Pecorino cheeses using electronic nose combined with artificial neural network and comparison with GC–MS analysis of volatile compounds

(2011) C. Cevoli et al.   FOOD CHEMISTRY

Aroma characterisation of Pu-erh tea using headspace-solid phase microextraction combined with GC/MS and GC–olfactometry

(2011) Hai-Peng Lv et al.   FOOD CHEMISTRY

Predication of Japanese green tea (Sen-cha) ranking by volatile profiling using gas chromatography mass spectrometry and multivariate analysis

(2011) Kanokwan Jumtee et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Improvements of mean body mass index and body weight in preobese and overweight Japanese adults with black Chinese tea (Pu-Erh) water extract

(2011) Kazumitsu Kubota et al.   NUTRITION RESEARCH

Pu-erh black tea supplementation decreases quinocetone-induced ROS generation and oxidative DNA damage in Balb/c mice

(2010) Di Wang et al.   FOOD AND CHEMICAL TOXICOLOGY

Screening of microorganisms for bioconversion of (−)β-pinene and R-(+)-limonene to α-terpineol

(2010) Ieda Rottava et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

GC/MS combined with chemometrics methods for quality control of Schizonepeta tenuifolia Briq: Determination of essential oils

(2010) Mi-Hee Chun et al.   MICROCHEMICAL JOURNAL

Characterization of Pu-erh Tea Using Chemical and Metabolic Profiling Approaches

(2009) Guoxiang Xie et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Application of Metabolomics in the Analysis of Manufacturing Type of Pu-erh Tea and Composition Changes with Different Postfermentation Year

(2009) Kang Mo Ku et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

High-performance liquid chromatography—Two wavelength detection of triterpenoid acids from the fruits of Ziziphus jujuba containing various cultivars in different regions and classification using chemometric analysis

(2009) Sheng Guo et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS

Applications and Advances in Electronic-Nose Technologies

(2009) Alphus Wilson et al.   SENSORS

Quality grade identification of green tea using the eigenvalues of PCA based on the E-nose signals

(2009) Huichun Yu et al.   SENSORS AND ACTUATORS B-CHEMICAL

Identification and Quantification of Free Radical Scavengers in Pu-erh Tea by HPLC-DAD-MS Coupled Online with 2,2′-Azinobis(3-ethylbenzthiazolinesulfonic acid) Diammonium Salt Assay

(2008) Zheng-Ming Qian et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Discrimination of teas with different degrees of fermentation by SPME–GC analysis of the characteristic volatile flavour compounds

(2007) Li-Fei Wang et al.   FOOD CHEMISTRY