Insights into crucial odourants dominating the characteristic flavour of citrus-white teas prepared from citrus reticulata Blanco ‘Chachiensis’ and Camellia sinensis ‘Fudingdabai’

Modulation effect of chenpi extract on gut microbiota in high‐fat diet‐induced obese C57BL/6 mice

(2021) Aili Li et al.   JOURNAL OF FOOD BIOCHEMISTRY

Assessment of the contribution of chiral odorants to aroma property of baked green teas using an efficient sequential stir bar sorptive extraction approach

(2021) Yin Zhu et al.   FOOD CHEMISTRY

Analysis of therapeutic targets for SARS-CoV-2 and discovery of potential drugs by computational methods

(2020) Canrong Wu et al.   Acta Pharmaceutica Sinica B

Chemical Composition of Citrus limon L. Burmf Peel Essential Oil from North East India

(2020) Manabi Paw et al.   Journal of Essential Oil Bearing Plants

Mango By‐Products As Natural Source of Valuable Odor‐Active Compounds

(2020) Rodrigo Oliver‐Simancas et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Enantiomeric distributions of volatile lactones and terpenoids in white teas stored for different durations

(2020) Yin Zhu et al.   FOOD CHEMISTRY

Discrimination and Identification of Aroma Profiles and Characterized Odorants in Citrus Blend Black Tea with Different Citrus Species

(2020) Jiatong Wang et al.   MOLECULES

Identification of Aroma Composition and Key Odorants Contributing to Aroma Characteristics of White Teas

(2020) Qin-Cao Chen et al.   MOLECULES

Volatile Compounds in Citrus Essential Oils: A Comprehensive Review

(2019) M. Carmen González-Mas et al.   Frontiers in Plant Science

Characterization of Key Aroma Compounds and Construction of Flavor Base Module of Chinese Sweet Oranges

(2019) Mengzhu Shui et al.   MOLECULES

Characterization of the key aroma compounds in Longjing tea using stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC–MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV), and aroma recombination

(2019) Meng-Qi Wang et al.   FOOD RESEARCH INTERNATIONAL

Identification of key odorants responsible for chestnut-like aroma quality of green teas

(2018) Yin Zhu et al.   FOOD RESEARCH INTERNATIONAL

Citri Reticulatae Pericarpium (Chenpi): Botany, ethnopharmacology, phytochemistry, and pharmacology of a frequently used traditional Chinese medicine

(2018) Xin Yu et al.   JOURNAL OF ETHNOPHARMACOLOGY

A comparative analysis for the volatile compounds of various Chinese dark teas using combinatory metabolomics and fungal solid-state fermentation

(2018) Luting Cao et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

An investigation of the HMGR gene and IPI gene expression in black caraway (Bunium persicum)

(2018) Davod Darvishi Zeidabadi et al.   3 Biotech

Novel insight into the role of withering process in characteristic flavor formation of teas using transcriptome analysis and metabolite profiling

(2018) Yu Wang et al.   FOOD CHEMISTRY

Aroma formation and dynamic changes during white tea processing

(2018) Qincao Chen et al.   FOOD CHEMISTRY

Characterisation of odorants in roasted stem tea using gas chromatography–mass spectrometry and gas chromatography-olfactometry analysis

(2017) Tetsuya Sasaki et al.   FOOD CHEMISTRY

Differentiation between Flavors of Sweet Orange (Citrus sinensis) and Mandarin (Citrus reticulata)

(2017) Shi Feng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Mitigation strategies of acrylamide, furans, heterocyclic amines and browning during the Maillard reaction in foods

(2016) Cécile Rannou et al.   FOOD RESEARCH INTERNATIONAL

Free and glycosidically bound aroma compounds in cherry (Prunus avium L.)

(2013) Ya-Qin Wen et al.   FOOD CHEMISTRY

A novel quality evaluation index and strategies to identify scenting quality of jasmine tea based on headspace volatiles analysis

(2013) Jie Lin et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Simultaneous quantitation of volatile compounds in citrus beverage through stir bar sorptive extraction coupled with thermal desorption-programmed temperature vaporization

(2013) Mun Wai Cheong et al.   TALANTA

The Impact of Subthreshold Carboxylic Acids on the Odor Intensity of Suprathreshold Flavor Compounds

(2008) Toshio Miyazawa et al.   Chemosensory Perception

The flavonoid, carotenoid and pectin content in peels of citrus cultivated in Taiwan

(2007) Yuan-Chuen Wang et al.   FOOD CHEMISTRY