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1.
Discrimination and Identification of Aroma Profiles and Characterized Odorants in Citrus Blend Black Tea with Different Citrus Species.
Molecules
; 25(18)2020 Sep 14.
Artículo
en Inglés
| MEDLINE | ID: mdl-32937894
2.
Metabolomic analysis reveals the composition differences in 13 Chinese tea cultivars of different manufacturing suitabilities.
J Sci Food Agric
; 98(3): 1153-1161, 2018 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-28734044
3.
Transcriptional responses and flavor volatiles biosynthesis in methyl jasmonate-treated tea leaves.
BMC Plant Biol
; 15: 233, 2015 Sep 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-26420557
4.
Differential accumulation patterns of flavor compounds in Longjing 43 and Qunti fresh leaves and during processing responding to altitude changes.
Food Res Int
; 187: 114392, 2024 Jul.
Artículo
en Inglés
| MEDLINE | ID: mdl-38763654
5.
Comprehensive analysis of pigment alterations and associated flavor development in strip and needle green teas.
Food Res Int
; 175: 113713, 2024 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-38128982
6.
Erratum to: transcriptional responses and flavor volatiles biosynthesis in methyl jasmonate-treated tea leaves.
BMC Plant Biol
; 17(1): 136, 2017 08 09.
Artículo
en Inglés
| MEDLINE | ID: mdl-28793870
7.
Comprehensive investigation on non-volatile and volatile metabolites in four types of green teas obtained from the same tea cultivar of Longjing 43 (Camellia sinensis var. sinensis) using the widely targeted metabolomics.
Food Chem
; 394: 133501, 2022 Nov 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-35728471
8.
Aromatic profiles and enantiomeric distributions of chiral odorants in baked green teas with different picking tenderness.
Food Chem
; 388: 132969, 2022 Sep 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-35447588
9.
Insights into crucial odourants dominating the characteristic flavour of citrus-white teas prepared from citrus reticulata Blanco 'Chachiensis' and Camellia sinensis 'Fudingdabai'.
Food Chem
; 377: 132048, 2022 May 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-35030339
10.
Hypolipidaemic and antioxidant effects of various Chinese dark tea extracts obtained from the same raw material and their main chemical components.
Food Chem
; 375: 131877, 2022 May 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-34953244
11.
Integrated proteomic and metabolomic analyses reveal the importance of aroma precursor accumulation and storage in methyl jasmonate-primed tea leaves.
Hortic Res
; 8(1): 95, 2021 May 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-33931596
12.
Impact of Various Microbial-Fermented Methods on the Chemical Profile of Dark Tea Using a Single Raw Tea Material.
J Agric Food Chem
; 69(14): 4210-4222, 2021 Apr 14.
Artículo
en Inglés
| MEDLINE | ID: mdl-33792297
13.
Insight into the pigmented anthocyanins and the major potential co-pigmented flavonoids in purple-coloured leaf teas.
Food Chem
; 363: 130278, 2021 Nov 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-34118756
14.
Assessment of the contribution of chiral odorants to aroma property of baked green teas using an efficient sequential stir bar sorptive extraction approach.
Food Chem
; 365: 130615, 2021 Dec 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-34329877
15.
Methyl Jasmonate-Induced Changes of Flavor Profiles During the Processing of Green, Oolong, and Black Tea.
Front Plant Sci
; 10: 781, 2019.
Artículo
en Inglés
| MEDLINE | ID: mdl-31258544
16.
Identification and quantification of key odorants in the world's four most famous black teas.
Food Res Int
; 121: 73-83, 2019 07.
Artículo
en Inglés
| MEDLINE | ID: mdl-31108802
17.
Variation patterns in the content of glycosides during green tea manufacturing by a modification-specific metabolomics approach: Enzymatic reaction promoting an increase in the glycosidically bound volatiles at the pan firing stage.
Food Chem
; 279: 80-87, 2019 May 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-30611515
18.
The enantiomeric distributions of volatile constituents in different tea cultivars.
Food Chem
; 265: 329-336, 2018 Nov 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-29884390
19.
Metabolomics Investigation Reveals That 8-C N-Ethyl-2-pyrrolidinone-Substituted Flavan-3-ols Are Potential Marker Compounds of Stored White Teas.
J Agric Food Chem
; 66(27): 7209-7218, 2018 Jul 11.
Artículo
en Inglés
| MEDLINE | ID: mdl-29921123
20.
Identification of key odorants responsible for chestnut-like aroma quality of green teas.
Food Res Int
; 108: 74-82, 2018 06.
Artículo
en Inglés
| MEDLINE | ID: mdl-29735103