1.Rumeng Li, Bo Yao, Haichun Zeng. (2024) Identification and Characterization of a Nerol Synthase in Fungi. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 72 (1):(416–423). [PMID:38156892]
2.Jie-Qiong Wang, Zhuo-Shun Dai, Ying Gao, Fang Wang, Jian-Xin Chen, Zhi-Hui Feng, Jun-Feng Yin, Liang Zeng, Yong-Quan Xu. (2023) Untargeted metabolomics coupled with chemometrics for flavor analysis of Dahongpao oolong tea beverages under different storage conditions. LWT-FOOD SCIENCE AND TECHNOLOGY, 185 (115128). [PMID:]
3.Meiqin Li, Zhihui Feng, Fang Wang, Jianxin Chen, Jie Fan, Jieqiong Wang, Zhengquan Liu, Junfeng Yin. (2023) Effects of brewing water on the volatile composition of tea infusions. FOOD CHEMISTRY, 429 (136971). [PMID:37516052]
4.Yujiao Cheng, Leng Han, Linhua Huang, Xiang Tan, Houjiu Wu, Guijie Li. (2023) Association between flavor composition and sensory profile in thermally processed mandarin juices by multidimensional gas chromatography and multivariate statistical analysis. FOOD CHEMISTRY, 419 (136026). [PMID:37030207]
5.Shuzhen Yang, Min He, Dongmei Li, John Shi, Litao Peng, Liu Jinjing. (2023) Antifungal activity of 40 plant essential oil components against Diaporthe fusicola from postharvest kiwifruits and their possible action mode. INDUSTRIAL CROPS AND PRODUCTS, 194 (116102). [PMID:]
6.Cong Liu, Chao Wang, Tingting Zheng, Miaomiao Zhao, Wanying Gong, Qiaomei Wang, Liang Yan, Wenjie Zhang. (2022) Characterization of Key Odor-Active Compounds in Sun-Dried Black Tea by Sensory and Instrumental-Directed Flavor Analysis. Foods, 11 (12):(1740). [PMID:35741938]
References
1.Rumeng Li, Bo Yao, Haichun Zeng. (2024) Identification and Characterization of a Nerol Synthase in Fungi. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 72 (1):(416–423). [PMID:38156892]
2.Jie-Qiong Wang, Zhuo-Shun Dai, Ying Gao, Fang Wang, Jian-Xin Chen, Zhi-Hui Feng, Jun-Feng Yin, Liang Zeng, Yong-Quan Xu. (2023) Untargeted metabolomics coupled with chemometrics for flavor analysis of Dahongpao oolong tea beverages under different storage conditions. LWT-FOOD SCIENCE AND TECHNOLOGY, 185 (115128). [PMID:]
3.Meiqin Li, Zhihui Feng, Fang Wang, Jianxin Chen, Jie Fan, Jieqiong Wang, Zhengquan Liu, Junfeng Yin. (2023) Effects of brewing water on the volatile composition of tea infusions. FOOD CHEMISTRY, 429 (136971). [PMID:37516052]
4.Yujiao Cheng, Leng Han, Linhua Huang, Xiang Tan, Houjiu Wu, Guijie Li. (2023) Association between flavor composition and sensory profile in thermally processed mandarin juices by multidimensional gas chromatography and multivariate statistical analysis. FOOD CHEMISTRY, 419 (136026). [PMID:37030207]
5.Shuzhen Yang, Min He, Dongmei Li, John Shi, Litao Peng, Liu Jinjing. (2023) Antifungal activity of 40 plant essential oil components against Diaporthe fusicola from postharvest kiwifruits and their possible action mode. INDUSTRIAL CROPS AND PRODUCTS, 194 (116102). [PMID:]
6.Cong Liu, Chao Wang, Tingting Zheng, Miaomiao Zhao, Wanying Gong, Qiaomei Wang, Liang Yan, Wenjie Zhang. (2022) Characterization of Key Odor-Active Compounds in Sun-Dried Black Tea by Sensory and Instrumental-Directed Flavor Analysis. Foods, 11 (12):(1740). [PMID:35741938]
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