Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Aiqing MIAO"'
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 7, Pp 28-37 (2023)
To illustrate effects of sealed yellowing on the aroma quality of tea samples, sensory evaluation, headspace solid-phase microextraction combined with gas chromatography-mass spectrometry and multivariate statistical analysis were used to study the a
Externí odkaz:
https://doaj.org/article/784738d86d1745eda61ca72dfe986ed4
Autor:
Junxing, LI, Aiqing, Miao, Gangjun, ZHAO, Xiaoxi, Liu, Haibin, Wu, Jianning, Luo, Hao, Gong, Xiaoming, Zheng, Liting, Deng, Chengying, Ma
Publikováno v:
In Food Chemistry: X 30 October 2022 15
Publikováno v:
European Journal of Agronomy. 146:126821
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fe9b7395b7f7667e0ab0b7228f2edfb7
https://doi.org/10.1016/j.eja.2023.126821
https://doi.org/10.1016/j.eja.2023.126821
Publikováno v:
Food Control. 140:109103
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e4846fa87b83069c88161f0724ba7b76
https://doi.org/10.1016/j.foodcont.2022.109103
https://doi.org/10.1016/j.foodcont.2022.109103
Autor:
Qi Dandan, Qiao Xiaoyan, Guo Weiqing, Aiqing Miao, Chengying Ma, Meiling Lu, Chen Wei, Junxing Li
Publikováno v:
Journal of Agricultural and Food Chemistry. 67:6672-6682
To investigate the effects of grafting on non-volatile metabolites in tea, non-targeted metabolomic analyses of fresh leaves were performed on the basis of ultra-high-performance liquid chromatography quadrupole time-of-flight tandem mass spectrometr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8ec2d07c6e381b3d67e028e512b6c4ff
https://doi.org/10.1021/acs.jafc.9b01001
https://doi.org/10.1021/acs.jafc.9b01001
Publikováno v:
Journal of food scienceREFERENCES. 86(3)
The study was aim to investigate the effects of grafting on volatile compounds and sensory quality of black tea. Seven groups of black tea were prepared from one nongrafted tea tree "Yinghong9 (YJ)" and six grafted tea trees by grafting scion of "Yin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4922b4710ac9c88da4baf5dda1ad37d1
https://pubmed.ncbi.nlm.nih.gov/33569782
https://pubmed.ncbi.nlm.nih.gov/33569782
Publikováno v:
Food Control. 129:108197
Broken oolong-black tea is an innovative tea in China produced by applying characteristic manufacture crafts of broken oolong tea (bruising) and broken black tea (fermentation) on the manufacture of tea and it has both aroma features of broken oolong
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aab0c1546560e30790fc72eb64792344
https://doi.org/10.1016/j.foodcont.2021.108197
https://doi.org/10.1016/j.foodcont.2021.108197
Publikováno v:
Food chemistry. 265
The effects of rapid aging technology on aroma compounds and characteristic of white tea were investigated in comparison with natural aged white tea (NAWT) and fresh white tea (FWT). Volatile compounds of white teas were extracted using headspace-sol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::85a17ddfdffd0445282a6ce156597f5f
https://pubmed.ncbi.nlm.nih.gov/29884372
https://pubmed.ncbi.nlm.nih.gov/29884372
Publikováno v:
Food research international (Ottawa, Ont.). 108
Oolong tea is a typical semi-fermented tea and is famous for its unique aroma. The aim of this study was to compare the volatile compounds during manufacturing process to reveal the formation of aroma. In this paper, a method was developed based on h
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7db14746b30ac939a9a6d0c53b5a2448
https://pubmed.ncbi.nlm.nih.gov/29735074
https://pubmed.ncbi.nlm.nih.gov/29735074
Autor:
Dong Chen, Caijin Ling, Chaoyi Zhao, Aiqing Miao, Jinchi Tang, Shili Sun, Shi Pang, Shunshun Pan
Publikováno v:
Oncology Reports. 30:763-772
Cancer of the prostate gland is the most common invasive malignancy and the second leading cause of cancer-related death in human males. Many studies have shown that black tea reduces the risk of several types of cancer. We studied the effects of act
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a2d55a2c198cc94a7ecd8f6442900c52
https://doi.org/10.3892/or.2013.2504
https://doi.org/10.3892/or.2013.2504