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Determination of volatile organic compounds, catechins, caffeine and theanine in Jukro tea at three growth stages by chromatographic and spectrometric methods
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Every reference with a DOI in the deposited reference list resolved to a known work in Crossref or DataCite at the dated check, and none carried a retraction, withdrawal, or removal notice.
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The 32 checked references that resolve
resolves10.1021/jf60149a011
VOLATILES IN TEA Some Aspects of the Chemistry of Tea. A Contribution to the Knowledge of the Volatile Constituents
resolves10.1016/S0021-9673(01)81487-4
Gas chromatographic retention indices of monoterpenes and sesquiterpenes on methyl silicon and Carbowax 20M phases
resolves10.1021/jf0718603
Identification and Comparison of Phenolic Compounds in the Preparation of Oolong Tea Manufactured by Semifermentation and Drying Processes
resolves10.1016/j.foodchem.2009.07.021
Chemical composition and antimicrobial properties of essential oils of three Australian Eucalyptus species
resolves10.1007/s00217-007-0591-2
Effect of γ-irradiaton on the volatile compounds of licorice (Glycyrrhiza uralensis Fischer)
resolves10.1016/j.foodres.2013.10.024
Observations on the use of statistical methods in Food Science and Technology
resolves10.1271/bbb.62.2052
Isolation of An Aroma Precursor of Benzaldehyde from Tea Leaves (<i>Camellia sinensis</i>var.<i>sinensis</i>cv. Yabukita)
resolves10.1016/0005-2760(92)90269-2
Tea catechins decrease micellar solubility and intestinal absorption of cholesterol in rats
resolves10.1021/jf001321x
Variation of Major Volatile Constituents in Various Green Teas from Southeast Asia
resolves10.1021/jf00049a037
Aroma Composition of Oolong Tea and Black Tea by Brewed Extraction Method and Characterizing Compounds of Darjeeling Tea Aroma
resolves10.1016/j.foodchem.2011.05.012
Changes in antioxidant phytochemicals and volatile composition of Camellia sinensis by oxidation during tea fermentation
resolves10.1002/hlca.19580410703
Gas‐chromatographische Charakterisierung organischer Verbindungen. Teil 1: Retentionsindices aliphatischer Halogenide, Alkohole, Aldehyde und Ketone
resolves10.1016/S0021-9673(01)91252-X
Gas Chromatography evidence for the occurrence of hop oil components in beer
resolves10.1016/j.jfca.2008.05.002
An improved HPLC method for simultaneous determination of phenolic compounds, purine alkaloids and theanine in Camellia species
resolves10.1016/j.foodchem.2007.03.071
Characterization of volatile components of Kangra orthodox black tea by gas chromatography-mass spectrometry
resolves10.1021/jf052495n
Characterization of the Key Aroma Compounds in the Beverage Prepared from Darjeeling Black Tea: Quantitative Differences between Tea Leaves and Infusion
resolves10.1021/jf801795m
Determination of Theanine, GABA, and Other Amino Acids in Green, Oolong, Black, and Pu-erh Teas with Dabsylation and High-Performance Liquid Chromatography
resolves10.1016/0963-9969(95)00029-1
Pattern recognition applied to gas chromatographic profiles of volatile components in three tea categories
resolves10.1016/S0308-8146(99)00179-X
Isocratic elution system for the determination of catechins, caffeine and gallic acid in green tea using HPLC
resolves10.1016/j.foodchem.2007.12.054
Discrimination of teas with different degrees of fermentation by SPME–GC analysis of the characteristic volatile flavour compounds
resolves10.1021/jf030127i
Antioxidative Activities of Volatile Extracts from Green Tea, Oolong Tea, and Black Tea
resolves10.1023/A:1022490806093
Effect of Theanine, r-Glutamylethylamide, on Brain Monoamines and Striatal Dopamine Release in Conscious Rats
The 5 references without a DOI — listed, not checked
no DOI — not checked10.1016/j.foodchem.2016.09.184_b0065
no DOI — not checkedEffect of gamma-irradiation on the volatile flavor profile of fennel (Foeniculum vulgare Mill.) from Pakistan
no DOI — not checked10.1016/j.foodchem.2016.09.184_b0125
no DOI — not checked10.1016/j.foodchem.2016.09.184_b0135
no DOI — not checked10.1016/j.foodchem.2016.09.184_b0155
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