Results 131 to 140 of about 225,591 (193)

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

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 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

Potential of green tea-type processed tea from Eurya alata Kobuski leaves: a comprehensive analysis of major nutrients and bioactive components. [PDF]

NPJ Sci Food
Wang B, Ahmad I, Lin D, Chen S, Ye X, Zhang M.   +5 more
europepmc   +1 more source

Prevalence of Drought Over Heat Stress in Modulating Physiological and Metabolic Responses of Castanea sativa Mill. Var. Martaínha. [PDF]

Physiol Plant
Sousa F, Mateus P, Ferreira A, Sousa B, Martins M, Afonso A, Oliveira F, Flores M, Azenha M, Moutinho-Pereira J, Soares C, Fidalgo F.   +11 more
europepmc   +1 more source

Assessing Botanical Authenticity of Honey Through DNA-Metabarcoding-Based Pollen Analysis: A Preliminary Study. [PDF]

Foods
Ranieri L, Piredda R, Mottola A, Intermite C, Denami M, Lorusso L, Di Pinto A.   +6 more
europepmc   +1 more source

Impact of Cooking Method on the Physicochemical Properties, Digestibility, and Sensory and Flavor Profiles of Chinese Chestnuts. [PDF]

Foods
Song L, Xu M, Zhang K, Guo G, Huai L, Zhao Y, Wang T, Pan L, Cui R, Zhang L.   +9 more
europepmc   +1 more source

Optimizing the Maillard reaction for sweet flavor enhancement in instant tea: Integrating sensory evaluation and metabolomics. [PDF]

Food Chem X
Wang J, Zhou S, Wang Q, Ma X, Wang Y, Han S, Feng Y, Qu F, Yu G, Zhang X.   +9 more
europepmc   +1 more source

Drying-method dictates green-tea flavor: Key odorants, OAV-based markers and precursor fate mapped by GC-MS/O and targeted metabolomics. [PDF]

Curr Res Food Sci
Yu T, Fan Y, Zhang J, Ning J.
europepmc   +1 more source