The chemical, sensory, and volatile characteristics of instant sweet tea (Lithocarpus litseifolius [Hance] Chun) using electronic nose and GC-MS-based metabolomics analysis

Effect of microbial fermentation on the sensory characteristics and chemical compositions of Chinese sweet tea (Lithocarpus litseifolius (Hance) Chun)

(2022) Weimin Huang et al.   Food Bioscience

Influence of Eurotium cristatum and Aspergillus niger individual and collaborative inoculation on volatile profile in liquid-state fermentation of instant dark teas

(2021) Qi Chen et al.   FOOD CHEMISTRY

The Chemical, Structural, and Biological Properties of Crude Polysaccharides from Sweet Tea (Lithocarpus litseifolius (Hance) Chun) Based on Different Extraction Technologies

(2021) Huan Guo et al.   Foods

Phenolic Content, Main Flavonoids, and Antioxidant Capacity of Instant Sweet Tea (Lithocarpus litseifolius [Hance] Chun) Prepared with Different Raw Materials and Drying Methods

(2021) Hong-Yan Liu et al.   Foods

Screening and process optimization of ultrasound-assisted extraction of main antioxidants from sweet tea (Lithocarpus litseifolius [Hance] Chun)

(2021) Yi Liu et al.   Food Bioscience

Structural Characteristics of Crude Polysaccharides from 12 Selected Chinese Teas, and Their Antioxidant and Anti-Diabetic Activities

(2021) Huan Guo et al.   Antioxidants

Freeze-Drying of Plant-Based Foods

(2020) Sagar Bhatta et al.   Foods

Volatile Organic Compounds Profiles to Determine Authenticity of Sweet Orange Juice Using Head Space Gas Chromatography Coupled with Multivariate Analysis

(2020) Qi Zhou et al.   Foods

Characterization of the Aroma of an Instant White Tea Dried by Freeze Drying

(2020) Hui Ni et al.   MOLECULES

Effects of roasting level on physicochemical, sensory, and volatile profiles of soybeans using electronic nose and HS-SPME-GC–MS

(2020) Jia-Shen Cai et al.   FOOD CHEMISTRY

Characterization of the volatile and sensory profile of instant Pu-erh tea using GC × GC-TOFMS and descriptive sensory analysis

(2019) Liping Du et al.   MICROCHEMICAL JOURNAL

Geographical discrimination of Chinese winter wheat using volatile compound analysis by HS-SPME/GC-MS coupled with multivariate statistical analysis

(2019) Syed Abdul Wadood et al.   JOURNAL OF MASS SPECTROMETRY

Characterization of volatile profile from ten different varieties of Chinese jujubes by HS-SPME/GC–MS coupled with E-nose

(2018) Qinqin Chen et al.   FOOD RESEARCH INTERNATIONAL

Non-destructive profiling of volatile organic compounds using HS-SPME/GC–MS and its application for the geographical discrimination of white rice

(2018) Dong Kyu Lim et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

Rapid profiling of volatile compounds in green teas using Micro-Chamber/Thermal Extractor combined with thermal desorption coupled to gas chromatography-mass spectrometry followed by multivariate statistical analysis

(2018) Yanqin Yang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comparative evaluation of the volatile profiles and taste properties of roasted coffee beans as affected by drying method and detected by electronic nose, electronic tongue, and HS-SPME-GC-MS

(2018) Wenjiang Dong et al.   FOOD CHEMISTRY

Volatile compounds and sensory characteristics of various instant teas produced from black tea

(2016) Vilma Kraujalytė et al.   FOOD CHEMISTRY

Characterization of Aroma-Active Compounds of Pu-erh Tea by Headspace Solid-Phase Microextraction (HS-SPME) and Simultaneous Distillation-Extraction (SDE) Coupled with GC-Olfactometry and GC-MS

(2015) Yong-Quan Xu et al.   Food Analytical Methods

Effects of raw material on the chemical composition, organoleptic properties, antioxidant activity, physical properties and the yield of instant black tea

(2015) Gardhi Arachchilage Aruna Ranjith Perera et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The Study of Fingerprint Characteristics of Dayi Pu-Erh Tea Using a Fully Automatic HS-SPME/GC–MS and Combined Chemometrics Method

(2015) Shidong Lv et al.   PLoS One

Characterization of volatile compounds of pu-erh tea using solid-phase microextraction and simultaneous distillation–extraction coupled with gas chromatography–mass spectrometry

(2014) Liping Du et al.   FOOD RESEARCH INTERNATIONAL

Comparative Analysis of Pu-erh and Fuzhuan Teas by Fully Automatic Headspace Solid-Phase Microextraction Coupled with Gas Chromatography–Mass Spectrometry and Chemometric Methods

(2014) Shidong Lv et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Compositional, Nutritional, and Functional Characteristics of Instant Teas Produced from Low- and High-Quality Black Teas

(2013) Cesarettin Alasalvar et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A comparative study of volatile components in green, oolong and black teas by using comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry and multivariate data analysis

(2013) Lei Zhang et al.   JOURNAL OF CHROMATOGRAPHY A

A novel technology for production of instant tea powder from the existing black tea manufacturing process

(2012) Ch. Someswararao et al.   Innovative Food Science & Emerging Technologies

Recovery of Phenolic Antioxidants and Functional Compounds from Coffee Industry By-Products

(2010) Pushpa S. Murthy et al.   Food and Bioprocess Technology