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For: Guo X, Ho CT, Schwab W, Wan X. Effect of the roasting degree on flavor quality of large-leaf yellow tea. Food Chem 2021;347:129016. [PMID: 33486364 DOI: 10.1016/j.foodchem.2021.129016] [Cited by in Crossref: 21] [Cited by in F6Publishing: 21] [Article Influence: 10.5] [Reference Citation Analysis]
Number Citing Articles
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10 Lan X, Liu Z, Wang D, Zhan S, Chen W, Su W, Sun Y, Ni L. Characterization of volatile composition, aroma-active compounds and phenolic profile of Qingxin oolong tea with different roasting degrees. Food Bioscience 2022;50:101985. [DOI: 10.1016/j.fbio.2022.101985] [Reference Citation Analysis]
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13 Zhang Q, Lan G, Tian X, He L, Li C, Tao H, Zeng X, Wang X. Effect of Adding Bifidobacterium animalis BZ25 on the Flavor, Functional Components and Biogenic Amines of Natto by Bacillus subtilis GUTU09. Foods 2022;11:2674. [PMID: 36076859 DOI: 10.3390/foods11172674] [Reference Citation Analysis]
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18 Chen P, Cai J, Zheng P, Yuan Y, Tsewang W, Chen Y, Xiao X, Liao J, Sun B, Liu S. Quantitatively Unravelling the Impact of High Altitude on Oolong Tea Flavor from Camellia sinensis Grown on the Plateaus of Tibet. Horticulturae 2022;8:539. [DOI: 10.3390/horticulturae8060539] [Cited by in F6Publishing: 1] [Reference Citation Analysis]
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20 Wei Y, Yin X, Wu H, Zhao M, Huang J, Zhang J, Li T, Ning J. Improving the flavor of summer green tea (Camellia sinensis L.) using the yellowing process. Food Chem 2022;388:132982. [PMID: 35447593 DOI: 10.1016/j.foodchem.2022.132982] [Cited by in Crossref: 2] [Cited by in F6Publishing: 1] [Article Influence: 2.0] [Reference Citation Analysis]
21 Chen H, Huang Y, Zhou C, Xu T, Chen X, Wu Q, Zhang K, Li Y, Li D, Chen Y. Effects of ultra-high pressure treatment on structure and bioactivity of polysaccharides from large leaf yellow tea. Food Chem 2022;387:132862. [PMID: 35397268 DOI: 10.1016/j.foodchem.2022.132862] [Cited by in Crossref: 7] [Cited by in F6Publishing: 6] [Article Influence: 7.0] [Reference Citation Analysis]
22 Jiang Z, Zhang H, Han Z, Zhai X, Qin C, Wen M, Lai G, Ho CT, Zhang L, Wan X. Study on In Vitro Preparation and Taste Properties of N-Ethyl-2-Pyrrolidinone-Substituted Flavan-3-Ols. J Agric Food Chem 2022. [PMID: 35289174 DOI: 10.1021/acs.jafc.2c00798] [Cited by in F6Publishing: 2] [Reference Citation Analysis]
23 Mei S, Yu Z, Chen J, Zheng P, Sun B, Guo J, Liu S. The Physiology of Postharvest Tea (Camellia sinensis) Leaves, According to Metabolic Phenotypes and Gene Expression Analysis. Molecules 2022;27:1708. [DOI: 10.3390/molecules27051708] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
24 Cao QQ, Fu YQ, Wang JQ, Zhang L, Wang F, Yin JF, Xu YQ. Sensory and chemical characteristics of Tieguanyin oolong tea after roasting. Food Chem X 2021;12:100178. [PMID: 34927052 DOI: 10.1016/j.fochx.2021.100178] [Cited by in Crossref: 8] [Cited by in F6Publishing: 8] [Article Influence: 4.0] [Reference Citation Analysis]
25 Xiao M, Zheng F, Xiao M, Qi A, Wang H, Dai Q. Contribution of aroma‐active compounds to the aroma of Lu'an Guapian tea. Flavour & Fragrance J. [DOI: 10.1002/ffj.3688] [Cited by in Crossref: 4] [Cited by in F6Publishing: 4] [Article Influence: 2.0] [Reference Citation Analysis]
26 Syafriandi, Fachruddin F, Lubis A, Maulina H, Nazura P. Testing coffee roasting machine with electric heater as energy source. IOP Conf Ser : Earth Environ Sci 2021;922:012073. [DOI: 10.1088/1755-1315/922/1/012073] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 0.5] [Reference Citation Analysis]
27 Gramza-michałowska A, Kulczyński B, Skopiec M, Kobus-cisowska J, Brzozowska A. The Effect of Yellow Tea Leaves Camellia sinensis on the Quality of Stored Chocolate Confectionery. Applied Sciences 2021;11:4123. [DOI: 10.3390/app11094123] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 1.5] [Reference Citation Analysis]