SEARCH

SEARCH BY CITATION

Cited in:

CrossRef

This article has been cited by:

  1. 1
    Robin Joshi, Ashu Gulati, Fractionation and identification of minor and aroma-active constituents in Kangra orthodox black tea, Food Chemistry, 2015, 167, 290

    CrossRef

  2. 2
    Daniel Granato, Raymond Grevink, Acácio A. F. Zielinski, Domingos S. Nunes, Saskia M. van Ruth, Analytical Strategy Coupled with Response Surface Methodology To Maximize the Extraction of Antioxidants from Ternary Mixtures of Green, Yellow, and Red Teas (Camellia sinensisvar.sinensis), Journal of Agricultural and Food Chemistry, 2014, 62, 42, 10283

    CrossRef

  3. 3
    Chunhua Ma, Yanqin Qu, Yingxue Zhang, Bin Qiu, Yiru Wang, Xi Chen, Determination of nerolidol in teas using headspace solid phase microextraction–gas chromatography, Food Chemistry, 2014, 152, 285

    CrossRef

  4. 4
    Luisa Torri, Massimiliano Rinaldi, Emma Chiavaro, Electronic nose evaluation of volatile emission of Chinese teas: from leaves to infusions, International Journal of Food Science & Technology, 2014, 49, 5
  5. 5
    Lei Zhang, Zhongda Zeng, Chunxia Zhao, Hongwei Kong, Xin Lu, Guowang Xu, A comparative study of volatile components in green, oolong and black teas by using comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry and multivariate data analysis, Journal of Chromatography A, 2013, 1313, 245

    CrossRef

  6. 6
    Liang Zhang, Zheng-zhu Zhang, Yi-bin Zhou, Tie-jun Ling, Xiao-chun Wan, Chinese dark teas: Postfermentation, chemistry and biological activities, Food Research International, 2013, 53, 2, 600

    CrossRef

  7. 7
    Quansheng Chen, Aiping Liu, Jiewen Zhao, Qin Ouyang, Classification of tea category using a portable electronic nose based on an odor imaging sensor array, Journal of Pharmaceutical and Biomedical Analysis, 2013, 84, 77

    CrossRef

  8. 8
    Cesarettin Alasalvar, Ebru Pelvan, Kübra Sultan Özdemir, Tolgahan Kocadağlı, Burçe Ataç Mogol, Ayça Ayfer Paslı, Nihat Özcan, Beraat Özçelik, Vural Gökmen, Compositional, Nutritional, and Functional Characteristics of Instant Teas Produced from Low- and High-Quality Black Teas, Journal of Agricultural and Food Chemistry, 2013, 61, 31, 7529

    CrossRef

  9. 9
    Zihan Qin, Xueli Pang, Dong Chen, Huan Cheng, Xiaosong Hu, Jihong Wu, Evaluation of Chinese tea by the electronic nose and gas chromatography–mass spectrometry: Correlation with sensory properties and classification according to grade level, Food Research International, 2013, 53, 2, 864

    CrossRef

  10. 10
    Chun-hua MA, Connieal TAN, Wei-lin LI, Liang-bi CHEN, Yi-ru WANG, Xi CHEN, Identification of the Different Aroma Compounds between Conventional and Freeze Dried Wuyi Rock Tea (Dangui) using Headspace Solid Phase Microextraction, Food Science and Technology Research, 2013, 19, 5, 805

    CrossRef

  11. 11
    Liping Du, Chao Wang, Jianxun Li, Dongguang Xiao, Changwen Li, Yongquan Xu, Optimization of Headspace Solid-Phase Microextraction Coupled with Gas Chromatography–Mass Spectrometry for Detecting Methoxyphenolic Compounds in Pu-erh Tea, Journal of Agricultural and Food Chemistry, 2013, 61, 3, 561

    CrossRef

  12. 12
    Hai-peng Lv, Ying-jun Zhang, Zhi Lin, Yue-rong Liang, Processing and chemical constituents of Pu-erh tea: A review, Food Research International, 2013, 53, 2, 608

    CrossRef

  13. 13
    Cesarettin Alasalvar, Bahar Topal, Arda Serpen, Banu Bahar, Ebru Pelvan, Vural Gökmen, Flavor Characteristics of Seven Grades of Black Tea Produced in Turkey, Journal of Agricultural and Food Chemistry, 2012, 60, 25, 6323

    CrossRef

  14. 14
    Arda Serpen, Ebru Pelvan, Cesarettin Alasalvar, Burçe Ataç Mogol, Havvana Tuba Yavuz, Vural Gökmen, Nihat Özcan, Beraat Özçelik, Nutritional and Functional Characteristics of Seven Grades of Black Tea Produced in Turkey, Journal of Agricultural and Food Chemistry, 2012, 60, 31, 7682

    CrossRef