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Cited by in F6Publishing
For: Deng S, Zhang G, Olayemi Aluko O, Mo Z, Mao J, Zhang H, Liu X, Ma M, Wang Q, Liu H. Bitter and astringent substances in green tea: composition, human perception mechanisms, evaluation methods and factors influencing their formation. Food Research International 2022. [DOI: 10.1016/j.foodres.2022.111262] [Cited by in Crossref: 6] [Cited by in F6Publishing: 6] [Article Influence: 6.0] [Reference Citation Analysis]
Number Citing Articles
1 Shan X, Yu Q, Chen L, Zhang S, Zhu J, Jiang Y, Yuan H, Zhou Q, Li J, Wang Y, Deng Y, Li J. Analyzing the influence of withering degree on the dynamic changes in non-volatile metabolites and sensory quality of Longjing green tea by non-targeted metabolomics. Front Nutr 2023;10. [DOI: 10.3389/fnut.2023.1104926] [Reference Citation Analysis]
2 Zou Y, Tang C, Yang X, Guo T, Song H. Discovery and Flavor Characterization of High-Grade Markers in Baked Green Tea. Molecules 2023;28:2462. [DOI: 10.3390/molecules28062462] [Reference Citation Analysis]
3 Kowser MA, Hossain SMK, Amin MR, Chowdhury MA, Hossain N, Madkhali O, Rahman MR, Chani MTS, Asiri AM, Uddin J, Rahman MM. Development and Characterization of Bioplastic Synthesized from Ginger and Green Tea for Packaging Applications. J Compos Sci 2023;7:107. [DOI: 10.3390/jcs7030107] [Reference Citation Analysis]
4 Wang L, Zhang S, Fu L, Chang Y, Nie S, Fu Y. Simultaneous quantification and quality control of flavor and functional phytochemicals in Rosa roxburghii fruit through multiple reaction monitoring mass spectrometry. Journal of Food Composition and Analysis 2023. [DOI: 10.1016/j.jfca.2023.105227] [Reference Citation Analysis]
5 Adhikary B, Kashyap B, Gogoi RC, Sabhapondit S, Babu A, Deka B, Pramanik P, Das B. Green tea processing by pan-firing from region-specific tea (Camellia sinensis L.) cultivars - a novel approach to sustainable tea production in Dooars region of North Bengal. Food Chemistry Advances 2023. [DOI: 10.1016/j.focha.2023.100181] [Reference Citation Analysis]
6 Liu H, Zhuang S, Gu Y, Shen Y, Zhang W, Ma L, Xiao G, Wang Q, Zhong Y. Effect of storage time on the volatile compounds and taste quality of Meixian green tea. LWT 2022. [DOI: 10.1016/j.lwt.2022.114320] [Reference Citation Analysis]
7 Yang C, Cui C, Zhu Y, Xia X, Jin G, Liu C, Li Y, Xue X, Hou R. Effect of brewing conditions on the chemical and sensory profiles of milk tea. Food Chemistry: X 2022;16:100453. [DOI: 10.1016/j.fochx.2022.100453] [Reference Citation Analysis]
8 Chen D, Ji W, Granato D, Zou C, Yin J, Chen J, Wang F, Xu Y. Effects of dynamic extraction conditions on the chemical composition and sensory quality traits of green tea. LWT 2022;169:113972. [DOI: 10.1016/j.lwt.2022.113972] [Reference Citation Analysis]
9 Zong X, Sheng X, Li L, Zan J, Jiang Y, Zou H, Shen S, Yuan H. Rapid Detection of Moisture Content in the Processing of Longjing Tea by Micro-Near-Infrared Spectroscopy and a Portable Colorimeter Based on a Data Fusion Strategy. Horticulturae 2022;8:1007. [DOI: 10.3390/horticulturae8111007] [Reference Citation Analysis]
10 Wang J, Zhang Y, Liu Y, Zhang S, Yuan L, Zhong Y, Wu X, Yang J, Xu Z. Multi-Metabolomics Coupled with Quantitative Descriptive Analysis Revealed Key Alterations in Phytochemical Composition and Sensory Qualities of Decaffeinated Green and Black Tea from the Same Fresh Leaves. Foods 2022;11:3269. [DOI: 10.3390/foods11203269] [Reference Citation Analysis]
11 Jiang L, Zheng K. A rapid classification method of tea products utilizing X-ray photoelectron spectroscopy: Relationship derived from correlation analysis, modeling, and quantum chemical calculation. Food Research International 2022;160:111689. [DOI: 10.1016/j.foodres.2022.111689] [Cited by in F6Publishing: 2] [Reference Citation Analysis]
12 Liu CT, Tzen JTC. Exploring The Relative Astringency of Tea Catechins and Distinct Astringent Sensation of Catechins and Flavonol Glycosides via an In Vitro Assay Composed of Artificial Oil Bodies. Molecules 2022;27. [PMID: 36080445 DOI: 10.3390/molecules27175679] [Reference Citation Analysis]