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.
2014
Journal of agricultural and food chemistry
other
Aromatic plants produce organic compounds that may be involved in the defense of plants against phytopathogenic insects, bacteria, fungi, and viruses. One of these compounds, calle...
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2024
Food chemistry
gc ms
The aim of the present study was to explore changes in the profile of volatile compounds (VCs) in canned Antarctic krill (Euphausia superba) at different processing stages using pa...
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2023
International journal of molecular sciences
other
Odorant molecules interact with odorant receptors (ORs) lining the pores on the surface of the sensilla on an insect's antennae and maxillary palps. This interaction triggers an el...
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PMID: 38203390
DOI: 10.3390/ijms25010220
Full text on PMC
2022
Foods (Basel, Switzerland)
gc ms
Texture and aroma are two important attributes for the eating quality of cooked rice, but their mutual relations are not clear. Cooked rice with a desirable texture might suffer fr...
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PMID: 36429329
DOI: 10.3390/foods11223738
Full text on PMC
2022
Food chemistry
other
In this work, magnetic chitosan (MCH) beads were synthesized by phase-inversion method, and grafted with polydopamine (PDA) and then used for direct immobilization of Candida rugos...
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2022
Food chemistry: X
other
Whereas water-ethanol hybrid gels present an opportunity to realize aroma enhancement, translating hypothesis into practice is limited by poorly defined viscoelastic characteristic...
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2020
Frontiers in nutrition
other
Lipid oxidation and water migration are important factors in the quality changes of aquatic products. This study investigated the relationship between water migration and lipid oxi...
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2018
Microbial ecology
other
Plant-associated endophytes are recognized as sources of novel bioactive molecules having diverse applications. In this study, an endophytic yeast-like fungal strain was isolated f...
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2018
Biotechnology for biofuels
other
BACKGROUND: Interests in renewable fuels have exploded in recent years as the serious effects of global climate change become apparent. Microbial production of high-energy fuels by...
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2025
unrelated
The sustainable valorization of lignin β-O-4 compounds into high-value natural products through one-pot tandem catalysis presents an urgent yet scientifically challenging frontier...
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PMID: 40417303
DOI: 10.1039/d5sc02215k
Full text on PMC
2025
sensory panel
This study investigated the aroma-releasing mechanism of rose during the scenting process with black tea. By quantitative descriptive analysis of sensory evaluations, it was found...
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2024
other
The selective depolymerization of β-O-4 lignin models into high-value aromatic monomers using photocatalysis presents both significant opportunities and challenges. Photocatalysts...
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2024
other
Benzenoids/phenylpropanoids, the second most diverse group of plant volatiles, exhibit significant structural diversity and play crucial roles in attracting pollinators and protect...
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PMID: 39398951
DOI: 10.1093/hr/uhae220
Full text on PMC
2024
other
A library of C-3 functionalized flavones was successfully provided via palladium-catalyzed amino- and aryloxycarbonylation reactions of 3-iodoflavone (<b>1</b>), under mild conditi...
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PMID: 39337616
DOI: 10.3390/ijms251810128
Full text on PMC
2023
Journal of chromatography. A
other
Carbonyl compounds are among the most important flavor substances that affect the taste of Baijiu. However, high coverage analysis of carbonyl compounds is obstructed due to the po...
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2023
unrelated
A series of 4-methyl-1,2,3-benzoxathiazine-2,2-dioxides with various substituents in 5, 6 or 7 positions was obtained from corresponding 2'-hydroxyacetophenones in their reaction w...
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2018
Neuroscience
other
The aim of the present study was to investigate whether repetitive aversive odor conditioning induced changes at the level of the peripheral olfactory system in humans. A total of...
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2016
Journal of food and drug analysis
gc ms
In this study, headspace solid phase microextraction-gas chromatography-mass spectrometry and GC-olfactometry were used to analyze the key aroma compounds in three types of rose-ba...
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2014
Food chemistry
aeda
Aroma is an important quality characteristic in Muscat grapes and constitutes a major concern for viticulturist and grapevine breeders. For this reason, Muscat aroma variability wa...
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2013
Materials science & engineering. C, Materials for biological applications
unrelated
The present study involves the development of solid-phase extraction (SPE) procedure for the preconcentration of trace amounts of copper (Cu(2+)), iron (Fe(3+)) and zinc (Zn(2+)) i...
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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.