Latest Research in Tea Polyphenols and Effects

Top Research Topics in Tea Polyphenols and Effects

• Fermentation and Sensory Analysis — 9 papers
• Tea Polyphenols and Effects — 1 papers
• Food Quality and Safety Studies — 1 papers
• Edible Oils Quality and Analysis — 1 papers
• Radiation Effects and Dosimetry — 1 papers
• Olfactory and Sensory Function Studies — 1 papers
• Food Chemistry and Fat Analysis — 1 papers
• Membrane Separation and Gas Transport — 1 papers

Highest-Cited Papers

1. Multi-omics and machine learning reveal the mechanisms underlying cultivar-driven flavor differentiation in fermented ciba chili
2. Dynamic Changes in Flavor-Related Compounds and Bacterial Community Structure During Sichuan Jiangrou Ripening
3. Insights into Aroma Evolution in Strong-Flavor Baijiu during Aging Based on E-Nose, E-Tongue, and HS-SPME-GC-MS
4. Comparative Profiling and Dynamic Evolution of Aroma Signatures in Xizang Qingke Baijiu Throughout the Multi-Round Brewing Process: A GC × GC-TOFMS Based Approach
5. Effects of Infusion and Decoction Mashing on Carbohydrate Structure, Fermentation Behavior, and Volatile Compound Profiles in Wheat Beer
6. Microbial Succession, Functional Dynamics, and Their Relationship with Quality Formation During Ripened Pu-Erh Tea Fermentation
7. Bacterial and Fungal Communities of Barley Malts Associated with Premature Yeast Flocculation During Beer Fermentation
8. Bridging Flavour and Fragrance: A Behaviour‐Based Olfactory Pyramid for Whisky Maturation Inspired by Perfumery Principles
9. Integrative Analysis of Widely Targeted Metabolomics and Flavoromics Reveals Dynamic Changes in Characteristic Metabolites at Different Processing Stages of Black Highland Barley Beer
10. Mixed-fermentation effects of co-fermentation with Hanseniaspora uvarum and Saccharomyces cerevisiae on the flavor quality of Ziyan tea wine
11. Effect of Thermal Pretreatment on the Quality Improvement of Korean Melon Honey Wine
12. Volatile Dynamics and Their Associations with Microbial Genera in Spanish-Style Table Olives Processed in Interconnected Under-Vacuum and Fiberglass Independent Vessels
13. Green and Energy-Efficient Post-Harvest Enhancement: Low-Dose 60Co-γ Irradiation Enhances the Bioactive Profile of Lily Bulbs (Lilium lancifolium Thunb.) as Functional Food Ingredients
14. Decoding Sulfur-Containing Aroma Compounds in Foods: From Key Odorant Mapping to Structure–Odor Mechanisms and Flavor Design
15. Effects of Partial Pulp Removal on Microbial Dynamics and Metabolite Profiles During On-Farm Cocoa Fermentation
16. Branching Out: How Constitutional Isomerism Influences Volatility in Butyl Acetates