GC‐MS analysis combined with sensory analysis revealed the various aroma characteristics of black tea resulted from different grafting rootstocks

Non-targeted Metabolomic Analysis Based on Ultra-High-Performance Liquid Chromatography Quadrupole Time-of-Flight Tandem Mass Spectrometry Reveals the Effects of Grafting on Non-volatile Metabolites in Fresh Tea Leaves (Camellia sinensis L.)

(2019) Dandan Qi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Study on the effects of rapid aging technology on the aroma quality of white tea using GC–MS combined with chemometrics: In comparison with natural aged and fresh white tea

(2018) Dandan Qi et al.   FOOD CHEMISTRY

Study of the aroma formation and transformation during the manufacturing process of oolong tea by solid-phase micro-extraction and gas chromatography–mass spectrometry combined with chemometrics

(2018) Chengying Ma et al.   FOOD RESEARCH INTERNATIONAL

FlavorDB: a database of flavor molecules

(2017) Neelansh Garg et al.   NUCLEIC ACIDS RESEARCH

Recent Advances in Volatiles of Teas

(2016) Xin-Qiang Zheng et al.   MOLECULES

Microarray and genetic analysis reveals that csa-miR159b plays a critical role in abscisic acid-mediated heat tolerance in grafted cucumber plants

(2016) Hao Li et al.   PLANT CELL AND ENVIRONMENT

Volatile organic compounds in watermelon (Citrullus lanatus) grafted onto 21 local and two commercial bottle gourd (Lagenaria siceraria) rootstocks

(2016) Zehra Guler et al.   JOURNAL OF HORTICULTURAL SCIENCE & BIOTECHNOLOGY

Fractionation and identification of minor and aroma-active constituents in Kangra orthodox black tea

(2015) Robin Joshi et al.   FOOD CHEMISTRY

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

Aroma and sensory quality of honeydew melon fruits (Cucumis melo L. subsp. melo var. inodorus H. Jacq.) in relation to different rootstocks

(2014) A. Verzera et al.   SCIENTIA HORTICULTURAE

Evaluation of Chinese tea by the electronic nose and gas chromatography–mass spectrometry: Correlation with sensory properties and classification according to grade level

(2013) Zihan Qin et al.   FOOD RESEARCH INTERNATIONAL

Identification of the Different Aroma Compounds between Conventional and Freeze Dried Wuyi Rock Tea (Dangui) using Headspace Solid Phase Microextraction

(2013) Chun-hua MA et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Effects of Rootstock/Scion Combinations on the Flavor of Citrus Fruit

(2013) Gili Benjamin et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A metabonomics approach as a means for identification of potential biomarkers for early diagnosis of endometriosis

(2012) Mainak Dutta et al.   Molecular BioSystems

Comparison of catechins and volatile compounds among different types of tea using high performance liquid chromatograph and gas chromatograph mass spectrometer

(2011) Kunbo Wang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Amelioration of heavy metal and nutrient stress in fruit vegetables by grafting

(2010) Dimitrios Savvas et al.   SCIENTIA HORTICULTURAE

The effectiveness of grafting to improve tomato fruit quality

(2010) Francisco B. Flores et al.   SCIENTIA HORTICULTURAE

Current status of vegetable grafting: Diffusion, grafting techniques, automation

(2010) Jung-Myung Lee et al.   SCIENTIA HORTICULTURAE

Chemometric models for the quantitative descriptive sensory analysis of Arabica coffee beverages using near infrared spectroscopy

(2010) J.S. Ribeiro et al.   TALANTA

Grafting increases the salt tolerance of tomato by improvement of photosynthesis and enhancement of antioxidant enzymes activity

(2009) Yong He et al.   ENVIRONMENTAL AND EXPERIMENTAL BOTANY

Improving the fruit yield and quality of cucumber by grafting onto the salt tolerant rootstock under NaCl stress

(2009) Yuan Huang et al.   SCIENTIA HORTICULTURAE

EFFECTS OF GRAFTING ON TEA 1. GROWTH, YIELD AND QUALITY

(2008) G. TUWEI et al.   EXPERIMENTAL AGRICULTURE