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The key aroma components of Xinyang 10 black tea and their dynamic changes during processing
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Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1002/ffj.3378openalex-snapshot
Characterization of aroma compositions in different Chinese congou black teas using GC–MS and GC–O combined with partial least squares regression
inferredcites →https://doi.org/10.1002/jsfa.9066openalex-snapshot
Identification of key aromatic compounds in Congou black tea by partial least‐square regression with variable importance of projection scores and gas chromatography–mass spectrometry/gas chromatography–olfactometry
inferredcites →https://doi.org/10.1016/j.bioorg.2018.08.037openalex-snapshot
Dihydroactinidiolide, a natural product against Aβ25-35 induced toxicity in Neuro2a cells: Synthesis, in silico and in vitro studies
inferredcites →https://doi.org/10.1016/j.biotechadv.2023.108151openalex-snapshot
Biosynthesis of monoterpenoid and sesquiterpenoid as natural flavors and fragrances
inferredcites →https://doi.org/10.1016/j.csbj.2020.03.022openalex-snapshot
Full-length transcriptome sequencing provides insights into the evolution of apocarotenoid biosynthesis in Crocus sativus
inferredcites →https://doi.org/10.1016/j.fbio.2024.103784openalex-snapshot
A meta-analysis of dynamic changes of key aroma compounds during black tea processing
inferredcites →https://doi.org/10.1016/j.foodchem.2007.08.058openalex-snapshot
Application of gas chromatography–olfactometry (GC–O) in analysis and quality assessment of alcoholic beverages – A review
inferredcites →https://doi.org/10.1016/j.foodchem.2014.06.112openalex-snapshot
Fractionation and identification of minor and aroma-active constituents in Kangra orthodox black tea
inferredcites →https://doi.org/10.1016/j.foodchem.2018.09.072openalex-snapshot
Aroma formation and dynamic changes during white tea processing
inferredcites →https://doi.org/10.1016/j.foodchem.2021.131640openalex-snapshot
Black tea aroma formation during the fermentation period
inferredcites →https://doi.org/10.1016/j.foodchem.2023.135396openalex-snapshot
GC–MS and LC-MS/MS metabolomics revealed dynamic changes of volatile and non-volatile compounds during withering process of black tea
inferredcites →https://doi.org/10.1016/j.foodres.2013.02.011openalex-snapshot
Recent studies of the volatile compounds in tea
inferredcites →https://doi.org/10.1016/j.foodres.2019.03.009openalex-snapshot
Identification and quantification of key odorants in the world’s four most famous black teas
inferredcites →https://doi.org/10.1016/j.foodres.2019.108841openalex-snapshot
Characterization of the orchid-like aroma contributors in selected premium tea leaves
inferredcites →https://doi.org/10.1016/j.foodres.2024.114748openalex-snapshot
Difference between traditional brewing technology and mechanized production technology of jiangxiangxing baijiu: Micro ecology of zaopei, physicochemical factors and volatile composition
inferredcites →https://doi.org/10.1016/j.jfca.2023.105612openalex-snapshot
Characterization of odor-active compounds in Dahongpao Wuyi Rock Tea (Camellia sinensis) by sensory-directed flavor analysis
inferredcites →https://doi.org/10.1016/j.phytochem.2009.07.032openalex-snapshot
Enzymes in jasmonate biosynthesis – Structure, function, regulation
inferredcites →https://doi.org/10.1016/j.plaphy.2022.04.030openalex-snapshot
Integrated metabolome and transcriptome analysis of the regulatory network of volatile ester formation during fruit ripening in pear
inferredcites →https://doi.org/10.1016/j.snb.2015.05.013openalex-snapshot
Monitoring the fermentation process of black tea using QCM sensor based electronic nose
inferredcites →https://doi.org/10.1016/j.tifs.2022.09.013openalex-snapshot
A critical review of key odorants in green tea: Identification and biochemical formation pathway
inferredcites →https://doi.org/10.1021/acs.jafc.1c06473openalex-snapshot
Characterization of Key Odorants in Xinyang Maojian Green Tea and Their Changes During the Manufacturing Process
inferredcites →https://doi.org/10.1021/jf0603127openalex-snapshot
Characterization of Epoxydecenal Isomers as Potent Odorants in Black Tea (Dimbula) Infusion
inferredcites →https://doi.org/10.1021/jf400515gopenalex-snapshot
Antioxidant and Metabolite Profiling of North American and Neotropical Blueberries Using LC-TOF-MS and Multivariate Analyses
inferredcites →https://doi.org/10.1039/c0np00036aopenalex-snapshot
Carotenoids and their cleavage products: Biosynthesis and functions
inferredcites →https://doi.org/10.1111/1541-4337.12479openalex-snapshot
Chemistry and Biological Activities of Processed Camellia sinensis Teas: A Comprehensive Review
inferredcites →https://doi.org/10.1111/1541-4337.12999openalex-snapshot
Flavor of tea ( Camellia sinensis ): A review on odorants and analytical techniques
inferredcites →https://doi.org/10.1111/j.1365-313x.2008.03446.xopenalex-snapshot
Biosynthesis of plant‐derived flavor compounds
inferredcites →https://doi.org/10.3390/s131216759openalex-snapshot
Gas Chromatography Analysis with Olfactometric Detection (GC-O) as a Useful Methodology for Chemical Characterization of Odorous Compounds
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