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Review on factors affecting coffee volatiles: from seed to cup 期刊论文
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2022, 卷号: 102, 期号: 4, 页码: 1341-1352
作者:  Wang,Xiaoyuan;  Wang,Yanbing;  Hu,Guilin;  Hong,Defu;  Guo,Tieying;  Li,Jinhong;  Li,Zhongrong;  Qiu,Minghua
浏览  |  Adobe PDF(1947Kb)  |  收藏  |  浏览/下载：49/8  |  提交时间：2022/04/02
aroma modification  controlled fermentation  superheated steam (SHS)  cold brew  coffee omics  STARTER CULTURES  AROMA COMPOUNDS  ROASTED COFFEE  ARABICA COFFEE  FERMENTATION  QUALITY  FLAVOR  BEANS  EXTRACTION  STORAGE  
Expression profiles of glucosinolate biosynthetic genes in turnip (Brassica rapa var. rapa) at different developmental stages and effect of transformed flavin-containing monooxygenase genes on hairy root glucosinolate content 期刊论文
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2020, 卷号: 100, 期号: 3, 页码: 1064-1071
作者:  Yang,Ya;  Hu,Yue;  Yue,Yanling;  Pu,Yanan;  Yin,Xin;  Duan,Yuanwen;  Huang,Aixia;  Yang,Yunqiang;  Yang,Yongping
浏览  |  Adobe PDF(1518Kb)  |  收藏  |  浏览/下载：164/60  |  提交时间：2020/04/02
Chlorogenic acids and other cinnamates – nature, occurrence and dietary burden 期刊论文
Journal of the Science of Food and Agriculture, 1999, 卷号: 79, 期号: 0, 页码: 362–-372
作者:  Michael N Clifford
Adobe PDF(189Kb)  |  收藏  |  浏览/下载：46/0  |  提交时间：2017/07/26
Review  Chlorogenic Acid  Cynarin  Cinnamates  Caþeic  Ferulic  P-coumaric  Sinapic  Caftaric  Coutaric  Fertaric  Chicoric  Phaseolic  Avenathramides  Fruits  Vegetables  Berries  Pome Fruits  Stone Fruits  Citrus  Grapes  Legumes  Brassicas  Herbs  Cereals  Beers  Wines  Tea  Coffee  Cocoa  Cider  Mate  Bran  Übre  Human diet  Apiaceae  Asteraceae  Boraginaceae  Chenopodiaceae  Fabaceae  Lamiaceae  Rosaceae  Solanaceae  Vitaceae  
The Analysis by HPLC of Green, Black and Pu’er Teas Produced in Yunnan 期刊论文
Journal of the Science of Food and Agriculture, 1995, 卷号: 69, 期号: 0, 页码: 535-540
作者:  Wanfang Shao;  C Powell;  M N Clifford
Adobe PDF(473Kb)  |  收藏  |  浏览/下载：54/0  |  提交时间：2017/07/26
Puer Tea  Quingmao Tea  Black Tea  Polyphenols  Flavan-3-ols  Flavono1 glycosides  Gallic Acid  Theogallin  Theaflavin  Theaflavic Acid  Thearubigins  Yunnan  
A Comparison of the HPLC, Mass Spectra, and Acid Degradation of Theafulvins from Black Tea and Proanthocyanidin Polymers from Wine and Cider 期刊论文
Journal of the Science of Food and Agriculture, 1994, 卷号: 64, 期号: 0, 页码: 231-238
作者:  R G Bailey;  H E Nursten
Adobe PDF(630Kb)  |  收藏  |  浏览/下载：41/0  |  提交时间：2017/07/26
Theafulvins  Thearubigins  Proanthocyanidins  Hplc  Mass Spectrometry  Fab  Acid Degradation  Cyanidin  
The Chemical Oxidation of Catechins and Other Phenolics: A Study of the Formation of Black Tea Pigments 期刊论文
Journal of the Science of Food and Agriculture, 1993, 卷号: 63, 期号: 0, 页码: 455-464
作者:  R G Bailey;  H E Nursten
Adobe PDF(946Kb)  |  收藏  |  浏览/下载：48/0  |  提交时间：2017/07/26
Black Tea  Thearubigins  Tea Pigments  Oxidation  Potassium hexacyanoferrate(Ii1)  Catechins  Phenolics  
Isolation and Analysis of a Polymeric Thearubigin Fraction from Tea 期刊论文
Journal of the Science of Food and Agriculture, 1992, 卷号: 59, 期号: 0, 页码: 365-375
作者:  Richard G Baile;  Harry E Nursten;  Ian McDowell
Adobe PDF(790Kb)  |  收藏  |  浏览/下载：49/0  |  提交时间：2017/07/26
Black Tea  Thearubigin  Theafulvin  Theaflavin  Reversed Phase Hplc  I3c Nmr  Infrared  Spectroscopy  
Tea Cream Formation: The Contribution of Black Tea Phenolic Pigments Determined by HPLC 期刊论文
Journal of the Science of Food and Agriculture, 1992, 卷号: 63, 期号: 0, 页码: 77-86
作者:  Christopher Powell;  Michael N Clifford;  Shaun C Opie;  Michael A Ford;  Alastair Robertsonb;  Colin L Gibson
Adobe PDF(614Kb)  |  收藏  |  浏览/下载：33/0  |  提交时间：2017/07/26
Black Tea  Theaflavins  Thearubigins  Flavonol Glycosides  Hplc  ‘tea cream’  Polyphenokaffeine Complex  Caffeine.precipitation  
Black Tea Thearubigins -Their HPLC Separation and Preparation during In-Vitro Oxidation 期刊论文
Journal of the Science of Food and Agriculture, 1990, 卷号: 50, 期号: 0, 页码: 547-561
作者:  Shaun C Opie;  Alastair Robertson;  Michael N Clifford
Adobe PDF(722Kb)  |  收藏  |  浏览/下载：54/0  |  提交时间：2017/07/26
Camellia Sinensis  Theaceae  Tea  Hplc  Model Fermentation system  Catechins  Thearubigins  In-vitro Oxidation  Polyphenol Oxidase  
THEOGALLIN, A POLYPHENOL OCCURRING IN TEA. II.*- Identification as a Galloylquinic Acid 期刊论文
Journal of the Science of Food and Agriculture, 1958, 卷号: 9, 期号: 0, 页码: 701-705
作者:  E. A. H. ROBERTS;  (Mrs.) M. MYERS
Adobe PDF(407Kb)  |  收藏  |  浏览/下载：41/0  |  提交时间：2017/07/26