Characterization of aroma differences on three drying treatments in Rucheng Baimao (Camellia pubescens) white tea

Characterization of the key aroma compounds in infusions of four white teas by the sensomics approach

(2022) Zhihui Feng et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Phytochemical profile of differently processed tea: A review

(2022) Melody Wong et al.   JOURNAL OF FOOD SCIENCE

Characterization analysis of flavor compounds in green teas at different drying temperature

(2022) Baoyi Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Profiling Olefins in Gasoline by Bromination Using GC×GC-TOFMS Followed by Discovery-Based Comparative Analysis

(2022) Timothy J. Trinklein et al.   ANALYTICAL CHEMISTRY

Flavor of tea ( Camellia sinensis ): A review on odorants and analytical techniques

(2022) Xiaoting Zhai et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Study on the key volatile compounds and aroma quality of jasmine tea with different scenting technology

(2022) Huimin An et al.   FOOD CHEMISTRY

Decoding the Specific Roasty Aroma Wuyi Rock Tea (Camellia sinensis: Dahongpao) by the Sensomics Approach

(2022) Jing Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Digital Evaluation of Aroma Intensity and Odor Characteristics of Tea with Different Types—Based on OAV-Splitting Method

(2022) Wenwen Hu et al.   Foods

Sensomics analysis of the effect of the withering method on the aroma components of Keemun black tea

(2022) Wenjing Huang et al.   FOOD CHEMISTRY

Characterization of N,O-heterocycles in green tea during the drying process and unraveling the formation mechanism

(2022) Yanqin Yang et al.   FOOD CONTROL

Effects of Three Different Withering Treatments on the Aroma of White Tea

(2022) Huiting Wu et al.   Foods

Roasting process shaping the chemical profile of roasted green tea and the association with aroma features

(2021) Yu-Meng Zhu et al.   FOOD CHEMISTRY

TBtools: An Integrative Toolkit Developed for Interactive Analyses of Big Biological Data

(2020) Chengjie Chen et al.   Molecular Plant

Metabolite Profiling and Transcriptome Analysis Revealed the Chemical Contributions of Tea Trichomes to Tea Flavors and Tea Plant Defenses

(2020) Penghui Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

(2020) Qin-Cao Chen et al.   MOLECULES

Biogas improving by adsorption of CO2 on modified waste tea activated carbon

(2019) Supaporn Rattanaphan et al.   RENEWABLE ENERGY

Tea aroma formation from six model manufacturing processes

(2019) Zhihui Feng et al.   FOOD CHEMISTRY

Lexicon development and quantitative descriptive analysis of Hunan fuzhuan brick tea infusion

(2019) Huan-Huan Li et al.   FOOD RESEARCH INTERNATIONAL

Effect of different drying methods on the sensory quality and chemical components of black tea

(2018) Fengfeng Qu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A minireview of effects of white tea consumption on diseases

(2018) Nevin Sanlier et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Aroma formation and dynamic changes during white tea processing

(2018) Qincao Chen et al.   FOOD CHEMISTRY

Characterization of white tea metabolome: Comparison against green and black tea by a nontargeted metabolomics approach

(2017) Weidong Dai et al.   FOOD RESEARCH INTERNATIONAL

Phytohormone and Light Regulation of Chlorophyll Degradation

(2017) Xiaoyu Zhu et al.   Frontiers in Plant Science

Validation of an automated screening method for persistent organic contaminants in fats and oils by GC×GC-ToFMS

(2016) Patricia López et al.   FOOD CHEMISTRY

Evaluation of seven different drying treatments in respect to total flavonoid, phenolic, vitamin C content, chlorophyll, antioxidant activity and color of green tea (Camellia sinensis or C. assamica) leaves

(2015) Sahar Roshanak et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effects of light and lipids on chlorophyll degradation

(2014) Edwald Lee et al.   FOOD SCIENCE AND BIOTECHNOLOGY