Results 121 to 130 of about 223,746 (204)

Pollen Protein Content and Developmental Success of the Solitary Bee <i>Osmia bicornis</i>: Amino Acid Thresholds for Larval Pollen Resources? [PDF]

Insects
Ryder JT, Cherrill A, Thompson HM, Walters KFA.   +3 more
europepmc   +1 more source

Emmons' mammoth sweet chestnut /

, 1919
openaire   +2 more sources

Analysis of Unique Flavor Metabolites and Seasonal Variations of the Special Tea Plant Cultivar of Fuliang Tea, a Geographical Indication Product. [PDF]

Plants (Basel)
Yue C, Wang X, Zhang C, Chen K, Yuan A, Zhang B, Xu H, Yang P, Li W, Wang Y, Wang Z.   +10 more
europepmc   +1 more source

Influence of leaf tenderness on the aroma and taste characteristics of green tea from <i>Camellia sinensis</i> cv. Chuancha No. 2: integrated sensory and chemical profiling. [PDF]

Food Chem X
Liu C, Wang C, Wei M, Ning M, Xu Z, Chen S, Cui J, Song C, Tang Q.   +8 more
europepmc   +1 more source

Processing technology as aroma architect: OAV fingerprints decode differentiation and compatibility of key odorants in Fuding Dabai tea via GC×GC-TOF-MS and sensomics. [PDF]

Food Chem X
Liu P, Chen J, Feng L, Gao S, Wang S, Xue J, Wang X, Ye F, Gui A, Yu Z, Zheng P.   +10 more
europepmc   +1 more source

First Report of <i>Kalmusia variispora</i> Causing Bark Necrosis and Branch Dieback of Horse Chestnut (<i>Aesculus hippocastanum</i> L.). [PDF]

Pathogens
Tkaczyk M, Sikora K.
europepmc   +1 more source

Sweet chestnut (Castanea sativa Mill.) bark extract: cardiovascular activity and myocyte protection against oxidative damage. [PDF]

Oxid Med Cell Longev, 2013
Chiarini A, Micucci M, Malaguti M, Budriesi R, Ioan P, Lenzi M, Fimognari C, Gallina Toschi T, Comandini P, Hrelia S.   +9 more
europepmc   +1 more source

Cultivar-specific aroma divergence in multi-type teas: Comparative study of five varieties processed into green, white, and black teas. [PDF]

Food Chem X
Xue Y, Chen G, Zhang J, Zhu G, Zheng X, Xie H, Wang Z, Li D, Huang J, Liu Z, Wang C.   +10 more
europepmc   +1 more source

The sober paragon : the new sweet chestnut /

, 1908
openaire   +2 more sources

The impact of the unique two-stage bunch-drying on the formation of the floral aroma of Niangniang tea. [PDF]

Food Chem X
Sun X, Wang C, Long X, Han S, Xu W, Chen T, Liu J, Wen B, Li M.   +8 more
europepmc   +1 more source