Dong C - Search Results

1

Black tea aroma formation during the fermentation period.

Chen Q, Zhu Y, Liu Y, Liu Y, Dong C, Lin Z, Teng J. Chen Q, et al. Among authors: dong c. Food Chem. 2022 Apr 16;374:131640. doi: 10.1016/j.foodchem.2021.131640. Epub 2021 Nov 19. Food Chem. 2022. PMID: 34839968

2

Comprehensive Lipidome-Wide Profiling Reveals Dynamic Changes of Tea Lipids during Manufacturing Process of Black Tea.

Li J, Hua J, Zhou Q, Dong C, Wang J, Deng Y, Yuan H, Jiang Y. Li J, et al. Among authors: dong c. J Agric Food Chem. 2017 Nov 22;65(46):10131-10140. doi: 10.1021/acs.jafc.7b03875. Epub 2017 Nov 7. J Agric Food Chem. 2017. PMID: 29058896

3

Characterization of the volatile components in green tea by IRAE-HS-SPME/GC-MS combined with multivariate analysis.

Yang YQ, Yin HX, Yuan HB, Jiang YW, Dong CW, Deng YL. Yang YQ, et al. PLoS One. 2018 Mar 1;13(3):e0193393. doi: 10.1371/journal.pone.0193393. eCollection 2018. PLoS One. 2018. PMID: 29494626 Free PMC article.

4

Far-Infrared Optimization of the Fragrance-Improving Process with Temperature and Humidity Control for Green Tea.

Hua JJ, Yuan HB, Deng YL, Jiang YW, Wang JJ, Dong CW, Li J. Hua JJ, et al. J Food Sci. 2018 Jun;83(6):1668-1675. doi: 10.1111/1750-3841.14130. Epub 2018 May 28. J Food Sci. 2018. PMID: 29806704

5

Quantitation of pyrazines in roasted green tea by infrared-assisted extraction coupled to headspace solid-phase microextraction in combination with GC-QqQ-MS/MS.

Yang Y, Zhang M, Hua J, Deng Y, Jiang Y, Li J, Wang J, Yuan H, Dong C. Yang Y, et al. Among authors: dong c. Food Res Int. 2020 Aug;134:109167. doi: 10.1016/j.foodres.2020.109167. Epub 2020 Mar 17. Food Res Int. 2020. PMID: 32517930

6

Investigation on green tea lipids and their metabolic variations during manufacturing by nontargeted lipidomics.

Li J, Hua J, Yuan H, Deng Y, Zhou Q, Yang Y, Dong C, Zeng J, Jiang Y. Li J, et al. Among authors: dong c. Food Chem. 2021 Mar 1;339:128114. doi: 10.1016/j.foodchem.2020.128114. Epub 2020 Sep 17. Food Chem. 2021. PMID: 33152890

7

Aroma dynamic characteristics during the process of variable-temperature final firing of Congou black tea by electronic nose and comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry.

Yang Y, Hua J, Deng Y, Jiang Y, Qian MC, Wang J, Li J, Zhang M, Dong C, Yuan H. Yang Y, et al. Among authors: dong c. Food Res Int. 2020 Nov;137:109656. doi: 10.1016/j.foodres.2020.109656. Epub 2020 Sep 2. Food Res Int. 2020. PMID: 33233235

8

Rapid characterization of the volatile profiles in Pu-erh tea by gas phase electronic nose and microchamber/thermal extractor combined with TD-GC-MS.

Yang Y, Rong Y, Liu F, Jiang Y, Deng Y, Dong C, Yuan H. Yang Y, et al. Among authors: dong c. J Food Sci. 2021 Jun;86(6):2358-2373. doi: 10.1111/1750-3841.15723. Epub 2021 Apr 30. J Food Sci. 2021. PMID: 33929725

9

Nondestructive Testing and Visualization of Catechin Content in Black Tea Fermentation Using Hyperspectral Imaging.

Dong C, Yang C, Liu Z, Zhang R, Yan P, An T, Zhao Y, Li Y. Dong C, et al. Sensors (Basel). 2021 Dec 2;21(23):8051. doi: 10.3390/s21238051. Sensors (Basel). 2021. PMID: 34884054 Free PMC article.

10

Detection of volatile organic compounds in adulterated tea using Fourier transform infrared spectroscopy and Proton-transfer-reaction mass spectrometry.

Yang C, Duan D, Dong C, Li C, Li G, Zhou Y, Gu Y, Liu Y, Zhao C, Dong D. Yang C, et al. Among authors: dong c, dong d. Food Chem. 2023 Oct 15;423:136308. doi: 10.1016/j.foodchem.2023.136308. Epub 2023 May 4. Food Chem. 2023. PMID: 37182490

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