Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Yan-Qing Fu"'
Autor:
Lin Zeng, Yu‐Yi Liu, Fang Wang, Shan Jin, Lian‐Shuang Chen, Yan‐Qing Fu, Zhi‐Hui Feng, Jun‐Feng Yin, Wei‐Jiang Sun, Xiao‐Min Yu, Yong‐Quan Xu
Publikováno v:
Food Frontiers, Vol 5, Iss 4, Pp 1571-1582 (2024)
Abstract This study aimed to investigate the effects of tea green leafhopper damage on the sensory quality and metabolite composition of Oriental Beauty by using tea leaves from different varieties of tea plants and processing factories. The results
Externí odkaz:
https://doaj.org/article/2f0b0b1d9385485385290399228937f8
Autor:
Qing-Qing Cao, Yan-Qing Fu, Cheng-Bin Zhang, Yan Zhu, Jun-Feng Yin, Daniel Granato, Predrag Putnik, Yong-Quan Xu
Publikováno v:
Journal of Chemistry, Vol 2022 (2022)
Brewing water plays a crucial role in flavor and potential healthy functions of tea infusion. In this study, seven water samples with different physicochemical properties were selected to brew green tea. Results showed that the brewing water with hig
Externí odkaz:
https://doaj.org/article/2cc99e5a6f42481198a736440c9d5184
Autor:
Qing-Qing Cao, Yan-Qing Fu, Jie-Qiong Wang, Liang Zhang, Fang Wang, Jun-Feng Yin, Yong-Quan Xu
Publikováno v:
Food Chemistry: X, Vol 12, Iss , Pp 100178- (2021)
Roasting, a critical process for oolong tea, has been applied to Tieguanyin tea to improve flavor attributes. To investigate the effects of the roasting on the flavor of Tieguanyin, the global metabolomics analysis on the non-volatile and volatile co
Externí odkaz:
https://doaj.org/article/03be3f4817df4f62b7b22187228a39da
Autor:
Yan, Qing-fu1 (AUTHOR), Wang, Shou-feng1 (AUTHOR) wsf1004@163.com
Publikováno v:
Bulletin of the Iranian Mathematical Society. Aug2021, Vol. 47 Issue 4, p1289-1300. 12p.
Autor:
Qing-Qing Cao, Yan-Qing Fu, Cheng-Bin Zhang, Yan Zhu, Jun-Feng Yin, Daniel Granato, Predrag Putnik, Yong-Quan Xu
Publikováno v:
Journal of Chemistry, Vol 2022 (2022)
Brewing water plays a crucial role in flavor and potential healthy functions of tea infusion. In this study, seven water samples with different physicochemical properties were selected to brew green tea. Results showed that the brewing water with hig
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1f7a34311f3bda74b014de29cb511601
Autor:
Lin Zeng, Shan Jin, Yan-Qun Xu, Daniel Granato, Yan-Qing Fu, Wei-Jiang Sun, Jun-Feng Yin, Yong-Quan Xu
Publikováno v:
Critical reviews in food science and nutrition.
Volatile organic compounds (VOCs) are produced by plants responding to biotic and abiotic stresses. According to their biosynthetic sources, induced VOCs are divided into three major classes: terpenoids, phenylpropanoid/benzenoid, and fatty acid deri
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3b8519af707abdd667ad1961bc62cec6
https://pubmed.ncbi.nlm.nih.gov/35900156
https://pubmed.ncbi.nlm.nih.gov/35900156
Autor:
Shangsheng Guan, Chang-gui Lin, Yan-qing Fu, Dan Chen, Shi-liang Kang, Xue-yun Liu, Tie-feng Xu, Yue-qi Guo
Publikováno v:
Chinese Journal of Luminescence. 42:37-43
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b757c3b0e0c396ef1b1d947e1fa8b1ce
https://doi.org/10.37188/cjl.20200310
https://doi.org/10.37188/cjl.20200310
Autor:
Lin Zeng, Yan-Qing Fu, Yu-Yi Liu, Jin-Shui Huang, Jian-Xin Chen, Jun-Feng Yin, Shan Jin, Wei-Jiang Sun, Yong-Quan Xu
Publikováno v:
LWT. 174:114423
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::850412aa8898a4d1760122aec7847964
https://doi.org/10.1016/j.lwt.2023.114423
https://doi.org/10.1016/j.lwt.2023.114423
Publikováno v:
Current Opinion in Food Science. 47:100870
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1273e3b2db409827c1d16df15915ddc0
https://doi.org/10.1016/j.cofs.2022.100870
https://doi.org/10.1016/j.cofs.2022.100870
Autor:
Jie-Qiong Wang, Yan-Qing Fu, Jian-Xin Chen, Fang Wang, Zhi-Hui Feng, Jun-Feng Yin, Liang Zeng, Yong-Quan Xu
Publikováno v:
Food chemistry. 380
Seven batches of raw tea leaves, processed by different methods (steaming, pan-frying) and from two different harvesting seasons (spring, autumn), were used to investigate the effect of baking treatment on changes in the composition and content of no
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::963b7fcfce85247d04e827aa5280d9ab
https://pubmed.ncbi.nlm.nih.gov/35101788
https://pubmed.ncbi.nlm.nih.gov/35101788