Found: 11
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Palladium‐Catalyzed Methionine‐Facilitated β and γ C(sp<sup>3</sup>)–H Arylation of N‐Terminal Aliphatic Amino Acids of Peptides.
- Published in:
- Chinese Journal of Chemistry, 2022, v. 40, n. 21, p. 2502, doi. 10.1002/cjoc.202200340
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- Article
Synthesis of 2,3‐Fused Indoline Aminals via 4 + 2 Cycloaddition of NH‐free Benzazetidines with Indoles.
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- Chinese Journal of Chemistry, 2019, v. 37, n. 2, p. 119, doi. 10.1002/cjoc.201800483
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- Article
Identification and expression analysis of the KNOX genes during organogenesis and stress responseness in Camellia sinensis (L.) O. Kuntze.
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- Molecular Genetics & Genomics, 2023, v. 298, n. 6, p. 1559, doi. 10.1007/s00438-023-02075-5
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- Article
Effects of withering on the main physical properties of withered tea leaves and the sensory quality of congou black tea.
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- Journal of Texture Studies, 2020, v. 51, n. 3, p. 542, doi. 10.1111/jtxs.12498
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- Article
Identification of key aromatic compounds in Congou black tea by partial least‐square regression with variable importance of projection scores and gas chromatography–mass spectrometry/gas chromatography–olfactometry.
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- Journal of the Science of Food & Agriculture, 2018, v. 98, n. 14, p. 5278, doi. 10.1002/jsfa.9066
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- Article
The enzyme‐oriented regulation of theaflavin‐3, 3<sup>′</sup>‐digallate synthesis and the accurate determination of its yield.
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- International Journal of Food Science & Technology, 2020, v. 55, n. 4, p. 1531, doi. 10.1111/ijfs.14429
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- Article
In situ enzymatic synthesis and purification of theaflavin‐3,3′‐digallate monomer and incorporation into nanoliposome.
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- International Journal of Food Science & Technology, 2018, v. 53, n. 11, p. 2552, doi. 10.1111/ijfs.13849
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- Article
An overview of bitter compounds in foodstuffs: Classifications, evaluation methods for sensory contribution, separation and identification techniques, and mechanism of bitter taste transduction.
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- Comprehensive Reviews in Food Science & Food Safety, 2023, v. 22, n. 1, p. 187, doi. 10.1111/1541-4337.13067
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- Article
Chemometric authentication of Pu'er teas in terms of multielement stable isotope ratios analysis by EA-IRMS and ICP-MS.
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- Journal of Food & Drug Analysis, 2020, v. 28, n. 2, p. 54, doi. 10.38212/2224-6614.1059
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- Article
Evaluation of Chongqing Tuo Tea at Different Grades: An Integrated Approach by Artificial and Intelligent Sensory, Non-Volatile, and Volatile Compounds Analysis.
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- Foods, 2024, v. 13, n. 6, p. 865, doi. 10.3390/foods13060865
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- Article
A Rapid Prediction Method of Moisture Content for Green Tea Fixation Based on WOA-Elman.
- Published in:
- Foods, 2022, v. 11, n. 18, p. N.PAG, doi. 10.3390/foods11182928
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- Article