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Qincao Chen

Showing results (1-10 of 13) with videos related to

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Food Chemistry|July 6, 2020
Metabolomics combined with proteomics provides a novel interpretation of the changes in nonvolatile compounds during white tea processingQincao Chen, Jiang Shi, Bing Mu, et al.
Foods (Basel, Switzerland)|December 23, 2022
Insights into Characteristic Volatiles in Wuyi Rock Teas with Different Cultivars by Chemometrics and Gas Chromatography Olfactometry/Mass SpectrometryYue Zhang, Suyoung Kang, Han Yan, et al.
Foods (Basel, Switzerland)|October 14, 2023
Re-Rolling Treatment in the Fermentation Process Improves the Aroma Quality of Black TeaQincao Chen, Penghui Yu, Ziyi Li, et al.
Journal of Chromatography. B, Analytical Technologies in the Biomedical and Life Sciences|March 19, 2016
Separation of catechins and O-methylated (-)-epigallocatechin gallate using polyamide thin-layer chromatographyKunbo Wang, Qincao Chen, Yong Lin, et al.
Food Chemistry|November 29, 2021
Black tea aroma formation during the fermentation periodQincao Chen, Yin Zhu, Yafang Liu, et al.
Metabolites|July 29, 2023
Metabolite Profiling of External and Internal Petals in Three Different Colors of Tea Flowers (<i>Camellia sinensis</i>) Using Widely Targeted MetabolomicsTao Zhang, Xue Ma, Yuanyuan Zhou, et al.
Foods (Basel, Switzerland)|January 17, 2024
Difference in Aroma Components of Black Teas Processed on Different Dates in the Spring SeasonPenghui Yu, Yingjie Huang, Ziyi Li, et al.
Foods (Basel, Switzerland)|June 12, 2026
Study on Aroma Formation During the Withering Period of Ningchow Black TeaYingjie Huang, Ziyi Li, Yumei Ke, et al.
Food Chemistry|October 31, 2018
Aroma formation and dynamic changes during white tea processingQincao Chen, Yin Zhu, Weidong Dai, et al.
Food Chemistry: X|February 5, 2024
Re-rolling treatment in the fermentation process improves the taste and liquor color qualities of black teaQincao Chen, Ying Fu, Wenting Heng, et al.
Pageof 2

Showing results (1-10 of 13) with videos related to

Sort By:
Pageof 2
Food Chemistry|July 6, 2020
Metabolomics combined with proteomics provides a novel interpretation of the changes in nonvolatile compounds during white tea processingQincao Chen, Jiang Shi, Bing Mu, et al.
Foods (Basel, Switzerland)|December 23, 2022
Insights into Characteristic Volatiles in Wuyi Rock Teas with Different Cultivars by Chemometrics and Gas Chromatography Olfactometry/Mass SpectrometryYue Zhang, Suyoung Kang, Han Yan, et al.
Foods (Basel, Switzerland)|October 14, 2023
Re-Rolling Treatment in the Fermentation Process Improves the Aroma Quality of Black TeaQincao Chen, Penghui Yu, Ziyi Li, et al.
Journal of Chromatography. B, Analytical Technologies in the Biomedical and Life Sciences|March 19, 2016
Separation of catechins and O-methylated (-)-epigallocatechin gallate using polyamide thin-layer chromatographyKunbo Wang, Qincao Chen, Yong Lin, et al.
Food Chemistry|November 29, 2021
Black tea aroma formation during the fermentation periodQincao Chen, Yin Zhu, Yafang Liu, et al.
Metabolites|July 29, 2023
Metabolite Profiling of External and Internal Petals in Three Different Colors of Tea Flowers (<i>Camellia sinensis</i>) Using Widely Targeted MetabolomicsTao Zhang, Xue Ma, Yuanyuan Zhou, et al.
Foods (Basel, Switzerland)|January 17, 2024
Difference in Aroma Components of Black Teas Processed on Different Dates in the Spring SeasonPenghui Yu, Yingjie Huang, Ziyi Li, et al.
Foods (Basel, Switzerland)|June 12, 2026
Study on Aroma Formation During the Withering Period of Ningchow Black TeaYingjie Huang, Ziyi Li, Yumei Ke, et al.
Food Chemistry|October 31, 2018
Aroma formation and dynamic changes during white tea processingQincao Chen, Yin Zhu, Weidong Dai, et al.
Food Chemistry: X|February 5, 2024
Re-rolling treatment in the fermentation process improves the taste and liquor color qualities of black teaQincao Chen, Ying Fu, Wenting Heng, et al.
Pageof 2