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

2022 Aquatic toxicology (Amsterdam, Netherlands) unrelated

Effects of dietary 2-(2H-benzotriazol-2-yl)-4-methylphenol (UV-P) exposure on Japanese medaka (Oryzias latipes) in a short-term reproduction assay.

Benzotriazole ultraviolet stabilizers (BZT-UVs) are added to various products to prevent damage caused by UV light and have emerged as contaminants of concern. Although BZT-UVs are... Read full abstract on PubMed →

PMID: 35635984 DOI: 10.1016/j.aquatox.2022.106206

2021 Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan other

[Study for Formation Root of Off-Flavor Substance 2-Iodo-4-methylphenol in Milk].

Food can sometimes contain odors not normally associated with that food. These odors are called off-flavors, and cow milk is known to contain off-flavors such as hexanal depending... Read full abstract on PubMed →

PMID: 34955467 DOI: 10.3358/shokueishi.62.175

2020 Food chemistry aeda

Evolution of the key odorants and aroma profiles in traditional Laowuzeng baijiu during its one-year ageing.

Changes of key odorants and aroma profiles of Chinese Laowuzeng baijiu during its one-year ageing were determined by HS-SPME-AEDA and direct injection-AEDA (DI-AEDA). Ethyl hexanoa... Read full abstract on PubMed →

PMID: 31816535 DOI: 10.1016/j.foodchem.2019.125898

2020 Heliyon other

Evaluating cytotoxicity of methyl benzoate in vitro.

Methyl benzoate (MB) is a small, hydrophobic organic compound that is isolated from the freshwater fern, Salvinia molesta. Because of its pleasant odor, it has been used as a fragr... Read full abstract on PubMed →

PMID: 32055740 DOI: 10.1016/j.heliyon.2020.e03351 Full text on PMC

2019 Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan gc ms

[Identification and Quantification of 2-Iodo-4-methylphenol in Milk].

It is well-known that a strange flavor, known as off-flavor, might be found in various food products. Even though these substances do not affect our body directly, they can cause a... Read full abstract on PubMed →

PMID: 31956241 DOI: 10.3358/shokueishi.60.151

2019 The Journal of heredity other

Host Preference and Olfaction in Drosophila mojavensis.

Many organisms live in complex environments that vary geographically in resource availability. This environmental heterogeneity can lead to changes within species in their phenotyp... Read full abstract on PubMed →

PMID: 30299456 DOI: 10.1093/jhered/esy052

2025 Journal of the science of food and agriculture other

Effects of freezing processes on the structure and flavor of frozen tofu.

BACKGROUND: Frozen tofu with a porous and elastic structure and a unique taste is formed by steaming, soaking and freezing fresh tofu. At present, no unified standard exists for th... Read full abstract on PubMed →

PMID: 40130656 DOI: 10.1002/jsfa.14245

2023 Insects other

Efficacy of the Fumigants Propylene Oxide and Ethyl Formate to Control Two Pest Species of Dry-Cured Hams.

The ham mite Tyrophagus putrescentiae and the red-legged ham beetle Necrobia rufipes are harmful pests to several high-valued stored products. The regulatory phase-out of the fumig... Read full abstract on PubMed →

PMID: 37367327 DOI: 10.3390/insects14060511 Full text on PMC

2022 Comprehensive reviews in food science and food safety aroma analysis

Triggered and controlled release of active gaseous/volatile compounds for active packaging applications of agri-food products: A review.

Gaseous and volatile active compounds are versatile to enhance safety and preserve quality of agri-food products during storage and distribution. However, the use of these compound... Read full abstract on PubMed →

PMID: 34913248 DOI: 10.1111/1541-4337.12874

2020 Chemosphere other

Degradation of the mixture of ethyl formate, propionic aldehyde, and acetone by Aeromonas salmonicida: A novel microorganism screened from biomass generated in the citric acid fermentation industry.

Microorganisms play important roles in the degradation of volatile organic compounds. Aeromonas salmonicida strain (AEP-3) generated from biomass in the citric acid fermentation in... Read full abstract on PubMed →

PMID: 32554008 DOI: 10.1016/j.chemosphere.2020.127320

2018 Analytical and bioanalytical chemistry other

Tris(2,2'-bipyridyl)ruthenium(II) electrochemiluminescent determination of ethyl formate.

Ethyl formate is extensively used as food flavor, fungicide, and larvicide. It naturally exists in coffee, fruits, honey, brandy, and rum as well as dust clouds in an interstellar... Read full abstract on PubMed →

PMID: 30088032 DOI: 10.1007/s00216-018-1275-4

2017 Toxicological research other

A 90-Day Inhalation Toxicity Study of Ethyl Formate in Rats.

Ethyl formate, a volatile solvent, has insecticidal and fungicidal properties and is suggested as a potential fumigant for stored crop and fruit. Its primary contact route is throu... Read full abstract on PubMed →

PMID: 29071018 DOI: 10.5487/TR.2017.33.4.333 Full text on PMC

2025 Scientific reports aroma analysis

Receptor mechanism producing a sweet taste from plant aroma compounds.

Fruits and vegetables contain highly volatile hydrophobic small molecules responsible for their aroma, taste, and pungency. Empirically, we understand that these compounds can evok... Read full abstract on PubMed →

PMID: 40075099 DOI: 10.1038/s41598-025-89711-9 Full text on PMC

2021 The New phytologist other

Plant volatile organic compound (E)-2-hexenal facilitates Botrytis cinerea infection of fruits by inducing sulfate assimilation.

Investigation into plant-fungal pathogen interactions is one of the most interesting fields in plant sciences. However, the roles of plant volatile organic compounds in the arms ra... Read full abstract on PubMed →

PMID: 33792940 DOI: 10.1111/nph.17378

2026 sensory panel

Screening of a feruloyl esterase-producing lactobacillus strain and its application in citrus whole-fruit pulp fermentation: organic acids, volatile compounds, and sensory evaluation.

Feruloyl esterase (FAE)-producing lactobacillus strains were selected from the citrus whole-fruit pulp after 48 h of fermentation. Among them, Lactiplantibacillus plantarum K33 sho... Read full abstract on PubMed →

PMID: 41703864 DOI: 10.1016/j.foodres.2026.118410

2025 Molecules (Basel, Switzerland) pharmacology

Microwave-Assisted Extraction of Phenolic Compounds from Cocoa Pod Husk: Process Optimization and Impact of Drying Temperature on Bioactive Recovery.

Cocoa pod husk (CPH), the principal by-product of cocoa processing, represents an abundant and underutilized source of bioactive phenolics with potential applications in the food a... Read full abstract on PubMed →

PMID: 40942025 DOI: 10.3390/molecules30173497 Full text on PMC

2024 ACS synthetic biology unrelated

Engineering Yarrowia lipolytica to Produce l-Malic Acid from Glycerol.

The declining availability of cheap fossil-based resources has sparked growing interest in the sustainable biosynthesis of organic acids. l-Malic acid, a crucial four-carbon dicarb... Read full abstract on PubMed →

PMID: 39444231 DOI: 10.1021/acssynbio.4c00445

2024 Food chemistry aeda

Self-assembled Abietic acid encapsulated nanoparticles to improve the stability of Proanthocyanin B2.

Procyanidin B2 (Pac B2) has attracted much attention due to its strong antioxidant activity, but poor in vivo stability limits its wide application in food and medicine. In this pa... Read full abstract on PubMed →

PMID: 38991240 DOI: 10.1016/j.foodchem.2024.140287

2023 sensory panel

Discovering the effect of co-fermentation involving Saccharomyces cerevisiae and Schizosaccharomyces pombe on the sensory quality improvement of mandarin wine based on metabolites and transcriptomic profiles.

BACKGROUND Mandarin wine has high added value which can effectively extend the industry chain of mandarin and bring excellent economic performance. However, innovative fermentation... Read full abstract on PubMed →

PMID: 37499161 DOI: 10.1002/jsfa.12885

2023 Food chemistry pharmacology

Procyanidin B2: A promising multi-functional food-derived pigment for human diseases.

Natural edible pigments play a paramount part in the food industry. Procyanidin B2 (PB2), one of the most representative naturally occurring edible pigments, is usually isolated fr... Read full abstract on PubMed →

PMID: 37059021 DOI: 10.1016/j.foodchem.2023.136101

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.