Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Guoping Lai"'
Autor:
Asma Parveen, Chun-Yin Qin, Feng Zhou, Guoping Lai, Piaopiao Long, Mengting Zhu, Jiaping Ke, Liang Zhang
Publikováno v:
Horticulturae, Vol 9, Iss 12, p 1253 (2023)
Black tea is frequently consumed worldwide and is renowned for having a distinctive scent. The volatile chemicals in tea are responsible for its aroma, which is important for sensory quality. The enzymatic and non-enzymatic processes that produce the
Externí odkaz:
https://doaj.org/article/2ad506b1115f4e25aeb9c3ed33672849
Autor:
Zongde Jiang, Hui Zhang, Zisheng Han, Xiaoting Zhai, Chunyin Qin, Mingchun Wen, Guoping Lai, Chi-Tang Ho, Liang Zhang, Xiaochun Wan
Publikováno v:
Journal of Agricultural and Food Chemistry. 70:3832-3841
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f5b2787e65e0dfabf4bf7623e7ad1c37
https://doi.org/10.1021/acs.jafc.2c00798
https://doi.org/10.1021/acs.jafc.2c00798
Autor:
Zisheng Han, Zongde Jiang, Hui Zhang, Chunyin Qin, Xiaoqing Rong, Guoping Lai, Mingchun Wen, Liang Zhang, Xiaochun Wan, Chi-Tang Ho
Publikováno v:
Journal of agricultural and food chemistry. 70(37)
Amadori rearrangement products (ARPs) derived from the Maillard reaction between theanine and glucose (ARP 1), as well as pyroglutamic acid and glucose (ARP 2), were identified by liquid chromatograph tandem mass spectroscopy methods. The effects of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e595cb4978986e7c7f3e29f09279e6d2
https://pubmed.ncbi.nlm.nih.gov/36084346
https://pubmed.ncbi.nlm.nih.gov/36084346
Autor:
Mingchun Wen, Feng Zhou, Mengting Zhu, Zisheng Han, Guoping Lai, Zongde Jiang, Piaopiao Long, Liang Zhang
Publikováno v:
Journal of Food Composition and Analysis. 117:105108
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c94d76875eadb8128b6fb0c2f397642b
https://doi.org/10.1016/j.jfca.2022.105108
https://doi.org/10.1016/j.jfca.2022.105108
Autor:
Zongde, Jiang, Hui, Zhang, Zisheng, Han, Xiaoting, Zhai, Chunyin, Qin, Mingchun, Wen, Guoping, Lai, Chi-Tang, Ho, Liang, Zhang, Xiaochun, Wan
Publikováno v:
Journal of agricultural and food chemistry. 70(12)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::d9f2987612f22ba8cffd5070ffe7a07b
https://pubmed.ncbi.nlm.nih.gov/35289174
https://pubmed.ncbi.nlm.nih.gov/35289174
Autor:
Liang Zhang, Mengting Zhu, Xiaoqing Rong, Piaopiao Long, Mingchun Wen, Kanyasiri Rakariyatham, Guoping Lai, Hui Zhang, Zongde Jiang, Daniel Granato
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::13c9a91908505739349e8ea5f3d07236
https://doi.org/10.2139/ssrn.4288300
https://doi.org/10.2139/ssrn.4288300
Autor:
Zisheng Han, Chun-Yin Qin, Zongde Jiang, Xiaochun Wan, Chi-Tang Ho, Mingchun Wen, Liang Zhang, Guoping Lai
Publikováno v:
Journal of agricultural and food chemistry. 69(38)
During tea processing, roasting significantly affects the transformation pathway of catechins. When (-)-epigallocatechin gallate (EGCG) and glucose were roasted at different pH values, the degree of degradation and isomerization of EGCG was the lowes
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fdec55238fb20ef0fa919a461e3dd250
https://pubmed.ncbi.nlm.nih.gov/34519500
https://pubmed.ncbi.nlm.nih.gov/34519500
Publikováno v:
Food Chemistry. 386:132788
Nine black tea samples with different color intensity were firstly determined by chromatic difference analyzer. The color characteristics were secondly quantitatively described by UV-visible spectroscopy. Thirdly, liquid chromatography tandem mass sp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::253fe807f96cbc133ae033e70df8806a
https://doi.org/10.1016/j.foodchem.2022.132788
https://doi.org/10.1016/j.foodchem.2022.132788