4.5 Article

Analysis of aroma-active volatiles in an SDE extract of white tea

Related references

Note: Only part of the references are listed.
Article Food Science & Technology

Investigating volatile compounds' contributions to the stale odour of green tea

Qianying Dai et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2020)

Review Biotechnology & Applied Microbiology

Modulation effect of tea consumption on gut microbiota

Yu-Chuan Liu et al.

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2020)

Article Food Science & Technology

Hexane extract of green tea (Camellia sinensis) leaves is an exceptionally rich source of squalene

Su Yeon Park et al.

FOOD SCIENCE AND BIOTECHNOLOGY (2020)

Article Chemistry, Applied

Aroma formation and dynamic changes during white tea processing

Qincao Chen et al.

FOOD CHEMISTRY (2019)

Article Agriculture, Multidisciplinary

Elucidation of hulling-induced changes in the aroma and aroma-active compounds of cv. Uzun pistachio (Pistacia vera)

Ahmet Salih Sonmezdag et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2019)

Article Agriculture, Multidisciplinary

Elucidation of (Z)-3-Hexenyl-β-glucopyranoside Enhancement Mechanism under Stresses from the Oolong Tea Manufacturing Process

Lanting Zeng et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)

Article Food Science & Technology

White tea - A cost effective alternative to EGCG in fight against benzo(a) pyrene (BaP) induced lung toxicity in SD rats

Sunil Kumar Dhatwalia et al.

FOOD AND CHEMICAL TOXICOLOGY (2019)

Article Food Science & Technology

Development and validation of a novel method for aroma dilution analysis by means of stir bar sorptive extraction

Tobias Trapp et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2018)

Article Food Science & Technology

Characterization of aromas of instant oolong tea and its counterparts treated with two crude enzymes from Aspergillus niger

Liangzhen Zhang et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2018)

Article Food Science & Technology

Comparison of black tea volatiles depending on the grades and different drying temperatures

Atilla Polat et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2018)

Article Food Science & Technology

Volatile components of essential oils extracted from Pu-erh ripe tea by different extraction methods

Xuemei Gao et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2017)

Article Food Science & Technology

Changes in flavor volatile composition of oolong tea after panning during tea processing

Ershad Sheibani et al.

FOOD SCIENCE & NUTRITION (2016)

Article Agriculture, Multidisciplinary

Study of aroma formation and transformation during the manufacturing process of Biluochun green tea in Yunnan Province by HS-SPME and GC-MS

Chen Wang et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2016)

Article Agriculture, Multidisciplinary

Comparison of Aroma-Active Volatiles in Oolong Tea Infusions Using GC-Olfactometry, GC-FPD, and GC-MS

JianCai Zhu et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)

Review Food Science & Technology

Recent studies of the volatile compounds in tea

Ziyin Yang et al.

FOOD RESEARCH INTERNATIONAL (2013)

Article Biotechnology & Applied Microbiology

Bioactivities and sensory evaluation of Pu-erh teas made from three tea leaves in an improved pile fermentation process

Yuh-Shuen Chen et al.

JOURNAL OF BIOSCIENCE AND BIOENGINEERING (2010)

Article Agriculture, Multidisciplinary

Differentiation of green, white, black, oolong, and Pu-erh teas according to their free amino acids content

A. Alcazar et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)