Showing results (91-100 of 104) with videos related to
Sort By:
Pageof 11
Journal of the Science of Food and Agriculture|July 13, 2016
Highly selective defluoridation of brick tea infusion by tea waste supported aluminum oxidesChuanyi Peng, Junjun Xi, Guijie Chen, et al.Food Research International (Ottawa, Ont.)|December 3, 2022
Evaluation of the effects of solar withering on nonvolatile compounds in white tea through metabolomics and transcriptomicsLi Zou, Shanshan Shen, Yuming Wei, et al.Food Chemistry: X|April 22, 2026
Mechanistic insights into aroma differences of Taiping Kuihong black tea processed by different withering methods based on sensory directed analysis, metabolomics, and key enzyme activity assaysYuxuan Zhang, Tianyuan Yang, Jixin Zhang, et al.Spectrochimica Acta. Part A, Molecular and Biomolecular Spectroscopy|November 5, 2021
Rapid identification of the green tea geographical origin and processing month based on near-infrared hyperspectral imaging combined with chemometricsYing Liu, Junlan Huang, Menghui Li, et al.Journal of Agricultural and Food Chemistry|September 28, 2019
Metabolomics Based on UHPLC-Orbitrap-MS and Global Natural Product Social Molecular Networking Reveals Effects of Time Scale and Environment of Storage on the Metabolites and Taste Quality of Raw Pu-erh TeaShanshan Xu, Jing-Jing Wang, Yuming Wei, et al.Journal of Agricultural and Food Chemistry|July 7, 2026
Distinct Chemical Profiles and Gut Microbiota Modulation of Ancha Tea Compared with Green and Black Teas from the Same CultivarYuexin Liu, Wentao Wu, Dan Liu, et al.Food Chemistry: X|February 1, 2024
E-nose and colorimetric sensor array combining homologous data fusion strategy discriminating the roasting degree of large-leaf yellow teaLuqing Li, Shuai Dong, Shuci Cao, et al.Journal of Advanced Research|May 22, 2025
Aroma compounds with enhanced sweet perception in tea infusions: Screening, characterization, and sweetening mechanismYuming Wei, Ya-Ya Yu, Yuan-Chao Li, et al.Food Research International (Ottawa, Ont.)|December 10, 2024
Simultaneous detection of mixed colorants adulterated in black tea based on various morphological SERS sensorsQingqing Cui, Jingfei Shen, Huiyan Jia, et al.Food Chemistry: X|June 30, 2026
Exploration of the differences in aroma characteristics and chemical basis of Jingshan green tea from different tea cultivarsZhiwei Hou, Qiyue Song, Le Li, et al.Pageof 11