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Iron nanoparticles synthesized using green tea extracts for the fenton-like degradation of concentrated dye mixtures at elevated temperatures

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Rapid and direct volatile compound profiling of black and green teas (Camellia sinensis) from different countries with PTR-ToF-MS

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Dynamic changes in the aroma profile of Qingzhuan tea during its manufacture

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Induced Changes in Aroma Compounds of Foods Treated with High Hydrostatic Pressure: A Review

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Green Tea: Current Knowledge and Issues

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Application of Tea-Specific Fertilizer Combined with Organic Fertilizer Improves Aroma of Green Tea

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Elucidation of Infusion-Induced Changes in the Key Odorants and Aroma Profile of Iranian Endemic Borage (Echium amoenum) Herbal Tea

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Effects of brewing water on the volatile composition of tea infusions

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Progress of research on aroma absorption mechanism and aroma fixation pathway of jasmine green tea

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Profiling Real-Time Aroma from Green Tea Infusion during Brewing

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Biomarkers-based classification between green teas and decaffeinated green teas using gas chromatography mass spectrometer coupled with in-tube extraction (ITEX)

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Extraction kinetics of tea aroma compounds as a function brewing temperature, leaf size and water hardness

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Stimulatory effects of tea supplements on the propagation of Lactobacillus casei in milk

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Concentrate Apple Juice Industry: Aroma and Pomace Valuation as Food Ingredients

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Versatile Health Benefits of Catechin from Green Tea (Camellia sinensis)

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Effects of Tea Powder on the Cooking Properties, Antioxidative Potential and Volatile Profiles of Dried Noodles

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Sensory profiling of Robusta and Liberica coffee leaves functional tea by modifying brewing temperature

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GC-MS-Olfactometric Characterization of Volatile and Key Odorants in Moringa (Moringa oleifera) and Kinkeliba (Combretum micranthum G. Don) Herbal Tea Infusions Prepared from Cold and Hot Brewing

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Insight into the Volatile Profiles and Key Odorants of Rizhao Green Tea by Application of SBSE-GC-MS, OAVs and GC-O Analysis

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Improving the quality of instant tea with low-grade tea aroma

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İnfüzyon Yöntemi Kullanılarak Kurutulmuş Enginar Çanak Yaprağı Katkılı Soğuk Yeşil Çay Üretimi

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The Effect of Hot Water Extract of Pluchea indica Leaf Powder on the Physical, Chemical and Sensory Properties of Wet Noodles

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Characterization of key aroma components of low-caffeine, high-theobromine, and high-polyphenol Camellia yungkianensis ‘Rongjiangcha’ teaPreprint

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Comparison of the Volatile Compounds among Different Production Regions of Green Tea using Simultaneous Distillation Extraction Coupled with Gas Chromatography-mass Spectrometry

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