Investigation on green tea lipids and their metabolic variations during manufacturing by nontargeted lipidomics

Tea aroma formation from six model manufacturing processes

(2019) Zhihui Feng et al.   FOOD CHEMISTRY

Use of egg yolk phospholipids to generate chicken meat odorants

(2019) De-Wei Chen et al.   FOOD CHEMISTRY

Chlorophyll Metabolism in Postharvest Tea (Camellia sinensis L.) Leaves: Variations in Color Values, Chlorophyll Derivatives, and Gene Expression Levels under Different Withering Treatments

(2019) Xinlei Yu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A fast and reliable ultrahigh-performance liquid chromatography method to assess the fate of chlorophylls in teas and processed vegetable foodstuff

(2018) Antoni Delpino-Rius et al.   JOURNAL OF CHROMATOGRAPHY A

Rapid volatiles fingerprinting by dopant-assisted positive photoionization ion mobility spectrometry for discrimination and characterization of Green Tea aromas

(2018) Jia Li et al.   TALANTA

Variation patterns in the content of glycosides during green tea manufacturing by a modification-specific metabolomics approach: Enzymatic reaction promoting an increase in the glycosidically bound volatiles at the pan firing stage

(2018) Pengliang Li et al.   FOOD CHEMISTRY

Comprehensive Lipidome-Wide Profiling Reveals Dynamic Changes of Tea Lipids during Manufacturing Process of Black Tea

(2017) Jia Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Green tea flavour determinants and their changes over manufacturing processes

(2016) Zhuo-Xiao Han et al.   FOOD CHEMISTRY

Change of enzyme activity and quality during the processing of Turkish green tea

(2016) Bengu Ozturk et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Lipid signalling in plant responses to abiotic stress

(2016) Quancan Hou et al.   PLANT CELL AND ENVIRONMENT

Characterization of the Potent Odorants Contributing to the Characteristic Aroma of Chinese Green Tea Infusions by Aroma Extract Dilution Analysis

(2014) Ryoko Baba et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Green tea catechins during food processing and storage: A review on stability and detection

(2011) Victoria K. Ananingsih et al.   FOOD RESEARCH INTERNATIONAL

Update of the LIPID MAPS comprehensive classification system for lipids

(2008) Eoin Fahy et al.   JOURNAL OF LIPID RESEARCH