Peer-Reviewed Research Database

Green Tea — 2,233 papers

Papers mentioning green tea or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.

Top Contributing Institutions

Where the green tea research comes from

paper count of indexed corpus · via OpenAlex

Jiangnan University

Chinese Academy of Sciences

Chinese Academy of Agricultural Sciences

Ministry of Agriculture and Rural Affairs

Tea Research Institute

China Agricultural University

State Key Laboratory of Food Science and Technology

Centre National de la Recherche Scientifique

Try linalool chocolate aroma odor threshold maillard reaction truffle pyrazine aeda

2011 Marine pollution bulletin gc ms

Identification of the natural product 2,3,4,5-tetrabromo-1-methylpyrrole in Pacific biota, passive samplers and seagrass from Queensland, Australia.

Halogenated natural products (HNPs) are frequently detected in marine organisms. High HNP concentrations have previously been found in marine mammals from the Great Barrier Reef, A... Read full abstract on PubMed →

PMID: 21925687 DOI: 10.1016/j.marpolbul.2011.08.022

1999 Journal of agricultural and food chemistry aeda

Characterization of the key aroma compounds in dried fruits of the West African peppertree Xylopia aethiopica (Dunal) A. Rich (Annonaceae) using aroma extract dilution analysis.

Application of aroma extract dilution analysis on an extract of the dried fruits of the West African peppertree Xylopia aethiopica obtained by extraction with diethyl ether followe... Read full abstract on PubMed →

PMID: 10552646 DOI: 10.1021/jf990228+

1992 unrelated

Biodegradation of diphenyl ether and its monohalogenated derivatives by Sphingomonas sp. strain SS3.

The bacterium Sphingomonas sp. strain SS3, which utilizes diphenyl ether and its 4-fluoro, 4-chloro, and (to a considerably lesser extent) 4-bromo derivatives as sole sources of ca... Read full abstract on PubMed →

PMID: 1444384 DOI: 10.1128/aem.58.9.2744-2750.1992 Full text on PMC

1991 Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association unrelated

Safety evaluation of benzophenone.

Benzophenone (FEMA No. 2134; CAS No. 119-61-9) was administered in the diet to rats at target dose levels of 20 mg/kg body weight/day for 90 days and 100 or 500 mg/kg/day for 28 da... Read full abstract on PubMed →

PMID: 1761253 DOI: 10.1016/0278-6915(91)90182-7

2026 gc ms

Monitoring and Volatile Profiling of Fruit Crops as Host Plants of the Polyphagous Brown Marmorated Stink Bug <i>Halyomorpha halys</i> (Stål, 1855).

Volatile organic substances (VOCs) emitted by plants play an important role in the recognition and selection of host plants by insects. For polyphagous insects with a broad host ra... Read full abstract on PubMed →

PMID: 41752589 DOI: 10.3390/insects17020186

2025 Food research international (Ottawa, Ont.) gc ms

Effects of unsaturated C18 fatty acids on "glucose-glutathione" Maillard reaction: Comparison and formation pathways of initial stage and meaty flavor compounds.

To explore the effect of oleic acid, linoleic acid, and linolenic acid on "glucose-glutathione" Maillard reaction initial stage and meaty flavor compounds formation pathways, gluta... Read full abstract on PubMed →

PMID: 39849734 DOI: 10.1016/j.foodres.2024.115645

2025 gc ms

Unraveling the formation of key aroma compounds in roasted pork during air frying: A complementary approach using GC-IMS, GC-O-MS, and GC × GC-MS.

The change of aroma fingerprint and its corresponding precursors during pork roasting remains unclear. The formation of key aroma compounds in roasted pork was determined through m... Read full abstract on PubMed →

PMID: 41211150 DOI: 10.1016/j.fochx.2025.103163 Full text on PMC

2024 Food research international (Ottawa, Ont.) gc ms

Analysis of volatiles from the thermal decomposition of Amadori rearrangement products in the cysteine-glucose Maillard reaction and density functional theory study.

The Amadori rearrangement products are an important flavor precursor in the Maillard reaction. Its thermal decomposition products usually contribute good flavors in foods. Therefor... Read full abstract on PubMed →

PMID: 38823832 DOI: 10.1016/j.foodres.2024.114454

2024 Foods (Basel, Switzerland) gc ms

Exploring Microbial Influence on Flavor Development during Coffee Processing in Humid Subtropical Climate through Metagenetic-Metabolomics Analysis.

Research into microbial interactions during coffee processing is essential for developing new methods that adapt to climate change and improve flavor, thus enhancing the resilience... Read full abstract on PubMed →

PMID: 38928813 DOI: 10.3390/foods13121871 Full text on PMC

2024 The Science of the total environment other

Comparison of four pre-oxidants coupled powdered activated carbon adsorption for odor compounds and algae removal: Kinetics, process optimization, and formation of disinfection byproducts.

Pre-oxidation and powdered activate carbon (PAC) are usually used to remove algae and odorants in drinking waterworks. However, the influence of interaction between oxidants and PA... Read full abstract on PubMed →

PMID: 38029977 DOI: 10.1016/j.scitotenv.2023.168920

2022 Food science of animal resources threshold study

Determining the Optimal Cooking Time for Cooking Loss, Shear Force, and Off-Odor Reduction of Pork Large Intestines.

The objective of this study was to determine the optimal cooking time by considering the cooking loss, shear force, and off-odor reduction of pork large intestines. Commercial pork... Read full abstract on PubMed →

PMID: 35310570 DOI: 10.5851/kosfa.2022.e6 Full text on PMC

2022 Journal of agricultural and food chemistry other

Evaluation of Sulfur-Based Biostimulants for the Germination of Sclerotium cepivorum Sclerotia and Their Interaction with Soil.

White rot is an economically significant disease of Allium crops. The pathogen Sclerotium cepivorum produces long-lived sclerotia that germinate in response to sulfur-containing co... Read full abstract on PubMed →

PMID: 36399785 DOI: 10.1021/acs.jafc.2c05862

2021 other

Volatile DMNT directly protects plants against Plutella xylostella by disrupting the peritrophic matrix barrier in insect midgut

Insect pests negatively affect crop quality and yield; identifying new methods to protect crops against insects therefore has important agricultural applications. Our analysis of t... Read full abstract on PubMed →

PMID: 33599614 DOI: 10.7554/eLife.63938 Full text on PMC

2021 Journal of fungi (Basel, Switzerland) other

Identification of Volatile Sulfur Compounds Produced by Schizophyllum commune.

Schizophyllum commune is a causative agent of allergic bronchopulmonary mycosis, allergic fungal rhinosinusitis, and basidiomycosis. Diagnosis of these diseases remains difficult b... Read full abstract on PubMed →

PMID: 34201392 DOI: 10.3390/jof7060465 Full text on PMC

2020 Journal of food biochemistry other

Antioxidative 2H-chromenyls attenuate pro-inflammatory 5-lipoxygenase and carbolytic enzymes: Prospective bioactive agents from Babylonidae gastropod mollusk Babylonia spirata.

Oxygenated heterocycles are emerging as valuable pharmacophores involved in the prophylaxis and treatment of several diseases elicited by the reactive oxygen species. Bioassay-led... Read full abstract on PubMed →

PMID: 32301142 DOI: 10.1111/jfbc.13196

2020 Physical chemistry chemical physics : PCCP other

Quantifying soft degrees of freedom in volatile organic compounds: insight from quantum chemistry and focused single molecule experiments.

Sampling of the vast conformational landscape of organic compounds remains a challenging task in computational chemistry, especially when it comes to the characterization of soft-d... Read full abstract on PubMed →

PMID: 33283800 DOI: 10.1039/d0cp04846a

2019 The Science of the total environment aeda

Synergistic effect of musty odorants on septic odor: Verification in Huangpu River source water.

Revealing the main contributors to septic odor is a challenge since diverse compounds are responsible for this odor, and there might exist synergistic effects among different odora... Read full abstract on PubMed →

PMID: 30759558 DOI: 10.1016/j.scitotenv.2018.11.062

2019 Journal of agricultural and food chemistry other

Unexpected Potential of Iso-oligosaccharides in the Generation of Important Food Odorants.

The generation of selected Maillard-derived odorants from iso-oligosaccharides (IOSs), namely, from isomaltose, isomaltotriose, isomaltulose, and melibiose, was studied and compare... Read full abstract on PubMed →

PMID: 30835453 DOI: 10.1021/acs.jafc.8b07100

2017 Food chemistry pharmacology

Biogenic antioxidative and anti-inflammatory aryl polyketides from the venerid bivalve clam Paphia malabarica.

Chemical investigation of ethyl acetate-methanol extract of the venerid bivalve clam Paphia malabarica led to isolation of three unprecedented aryl polyketide derivatives, characte... Read full abstract on PubMed →

PMID: 28763983 DOI: 10.1016/j.foodchem.2017.05.087

2017 Journal of forensic and legal medicine gc ms

Differentiation between decomposed remains of human origin and bigger mammals.

This study is a follow-up study in the search for a human specific marker in the decomposition where the VOC-profile of decomposing human, pig, lamb and roe remains were analyzed u... Read full abstract on PubMed →

PMID: 28686981 DOI: 10.1016/j.jflm.2017.06.003

All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.

Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.