Analysis of taste characteristics and identification of key chemical components of fifteen Chinese yellow tea samples

Sensory, olfactometry and comprehensive two-dimensional gas chromatography analyses as appropriate tools to characterize the effects of vine management on wine aroma

(2018) Karine P. Nicolli et al.   FOOD CHEMISTRY

Effect of extraction methods on the chemical components and taste quality of green tea extract

(2018) Yong-Quan Xu et al.   FOOD CHEMISTRY

Yellow tea ( Camellia sinensis L . ), a promising Chinese tea: Processing, chemical constituents and health benefits

(2018) Jingyi Xu et al.   FOOD RESEARCH INTERNATIONAL

Application of metabolomics profiling in the analysis of metabolites and taste quality in different subtypes of white tea

(2018) Chen Yang et al.   FOOD RESEARCH INTERNATIONAL

Dynamic changes in amino acids, catechins, caffeine and gallic acid in green tea during withering

(2018) Yulong Ye et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Flavor characteristics and chemical compositions of oolong tea processed using different semi-fermentation times

(2018) Pan-Pan Liu et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Use of principal component analysis (PCA) and hierarchical cluster analysis (HCA) for multivariate association between bioactive compounds and functional properties in foods: A critical perspective

(2018) Daniel Granato et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Aroma profile of malbec red wines from La Mancha region: Chemical and sensory characterization

(2017) E. Sánchez-Palomo et al.   FOOD RESEARCH INTERNATIONAL

Sensory Profile and Consumer Acceptability of Prebiotic White Chocolate with Sucrose Substitutes and the Addition of Goji Berry (Lycium barbarum)

(2017) Janaína Madruga Morais Ferreira et al.   JOURNAL OF FOOD SCIENCE

Antioxidative potential, nutritional value and sensory profiles of confectionery fortified with green and yellow tea leaves (Camellia sinensis)

(2016) Anna Gramza-Michałowska et al.   FOOD CHEMISTRY

Evaluation of Safety and Antioxidant Activity of Yellow Tea (Camellia sinensis) Extract for Application in Food

(2016) Małgorzata Kujawska et al.   JOURNAL OF MEDICINAL FOOD

Identifying key non-volatile compounds in ready-to-drink green tea and their impact on taste profile

(2014) Peigen Yu et al.   FOOD CHEMISTRY

Temperature and cysteine addition effect on formation of sunflower hydrolysate Maillard reaction products and corresponding influence on sensory characteristics assessed by partial least square regression

(2014) Karangwa Eric et al.   FOOD RESEARCH INTERNATIONAL

Application and Analysis of the Folin Ciocalteu Method for the Determination of the Total Phenolic Content from Limonium Brasiliense L.

(2013) Andressa Blainski et al.   MOLECULES

In vitro antioxidative activity of yellow tea and its in vivo preventive effect on gastric injury

(2013) QIANG WANG et al.   Experimental and Therapeutic Medicine

Overcoming the issues in the sensory description of hot served food with a complex texture. Application of QDA®, flash profiling and projective mapping using panels with different degrees of training

(2011) A. Albert et al.   FOOD QUALITY AND PREFERENCE

Amino acids and minerals in ancient remnants of fish sauce (garum) sampled in the “Garum Shop” of Pompeii, Italy

(2010) Miro Smriga et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS