Results 91 to 100 of about 278 (123)

Dahongpao mother tree affects soil microbial community and nutrient cycling by increasing rhizosphere soil characteristic metabolite content. [PDF]

Front Plant Sci
Cheng W, Zhang S, Wang Y, Hong L, Qiu M, Wang Y, Luo Y, Zhang Q, Wang T, Jia X, Wang H, Ye J.   +11 more
europepmc   +1 more source

Characterization of Novel Angiotensin-Converting Enzyme Inhibitory Peptides. [PDF]

ACS Med Chem Lett
Innocente-Alves C, Sulzbach SL, Moreira EG, Carneiro RI, Santi L, Verli H, Beys-da-Silva WO.   +6 more
europepmc   +1 more source

Phenylpropanoid volatile synthesis during sequential roasting of Lu'an Guapian green tea: Differential activities of gallocatechin isomers in aromatic amino acid pyrolysis and Maillard reactions. [PDF]

Food Chem X
Chen M, Fang D, Yuan H, Zhang W.
europepmc   +1 more source

Process Optimization and Odor Analysis of Instant Black Tea Powder. [PDF]

Foods
Xiong Y, Liao H, Liao H, Song X, Ma C, Huang Y.   +5 more
europepmc   +1 more source

Revealing novel insights into the improvement of greenhouse tea quality through exogenous substance interventions using targeted and untargeted metabolomics and microbial community analyses. [PDF]

Food Chem X
Li H, Wang S, Zhang X, Song K, Yang L.
europepmc   +1 more source

Metabolomics and microbial community analysis provides new insights into tea quality in different oolong tea cultivars. [PDF]

Food Chem X
Chang Y, Wu Z, Jiang F, Chen Y, Sun J, Wang F.   +5 more
europepmc   +1 more source

Plant Heteropolysaccharides as Potential Anti-Diabetic Agents: A Review. [PDF]

Curr Issues Mol Biol
He D, Cui C.
europepmc   +1 more source

Some of the next articles are maybe not open access.

Related searches:

Changes of volatile compounds and odor profiles in Wuyi rock tea during processing

Food Chemistry, 2021
Wuyi rock tea (WRT), is one kind of oolong tea and widely appreciated for its typical 'rock flavor'. The odor characteristics of WRT during processing were comprehensive investigated by gas chromatography-mass spectrometry, sensory evaluation and odor activity value (OAV). Alcohols, alkenes and esters were the main volatiles formed during tea processes,
Xiangyang Guo, Chi-Tang Ho, Xiao-Chun Wan   +2 more
exaly   +3 more sources

Role of roasting in the formation of characteristic aroma of wuyi rock tea

Food Control, 2023
Zhibin Liu, Chih-Cheng Lin, Li Ni
exaly   +2 more sources

Multidimensional exploration of the bitterness amelioration effect of roasting on Wuyi Rock tea

Food Chemistry, 2023
The influence of roasting on tea bitterness remains unclear. With Wuyi Rock tea (WRT) as an example, this study investigated the impact of roasting on WRT's bitterness, utilizing an integrated approach involving sensory evaluation, bitter compound profiling, and cell-based calcium imaging. Sensory analysis revealed that roasting effectively reduced the
Weiying Su, Li Ni, Yizhe Chen, Daoliang Wang, Chih-Cheng Lin, Yuan Liu, Zhibin Liu   +6 more
openaire   +2 more sources