Liu Z - Search Results

1

Quality chemical analysis of crush-tear-curl (CTC) black tea from different geographical regions based on UHPLC-Orbitrap-MS.

Li T, Xu S, Wang Y, Wei Y, Shi L, Xiao Z, Liu Z, Deng WW, Ning J. Li T, et al. Among authors: liu z. J Food Sci. 2021 Sep;86(9):3909-3925. doi: 10.1111/1750-3841.15871. Epub 2021 Aug 13. J Food Sci. 2021. PMID: 34390261

2

Effects of stem removal on physicochemical properties and sensory quality of tencha beverages (Camellia sinensis; Chuanxiaoye).

Xiao Z, Tao M, Liu Z. Xiao Z, et al. Among authors: liu z. J Food Sci. 2021 Feb;86(2):327-333. doi: 10.1111/1750-3841.15571. Epub 2021 Jan 12. J Food Sci. 2021. PMID: 33438221

3

Targeted and nontargeted metabolomics analysis for determining the effect of storage time on the metabolites and taste quality of keemun black tea.

Huang A, Jiang Z, Tao M, Wen M, Xiao Z, Zhang L, Zha M, Chen J, Liu Z, Zhang L. Huang A, et al. Among authors: liu z. Food Chem. 2021 Oct 15;359:129950. doi: 10.1016/j.foodchem.2021.129950. Epub 2021 Apr 24. Food Chem. 2021. PMID: 33945989

4

Determining the effects of tencha-ro drying on key volatile compounds in tencha (Camellia sinensis) through gas chromatography-mass spectrometry.

Xiao Z, Zhang W, Guo W, Zhang L, Huang A, Tao M, Li M, Su R, Liu Z. Xiao Z, et al. Among authors: liu z. J Food Sci. 2022 Aug;87(8):3355-3365. doi: 10.1111/1750-3841.16245. Epub 2022 Jul 13. J Food Sci. 2022. PMID: 35822303

5

Effects of brewing water on the volatile composition of tea infusions.

Li M, Feng Z, Wang F, Chen J, Fan J, Wang J, Liu Z, Yin J. Li M, et al. Among authors: liu z. Food Chem. 2023 Dec 15;429:136971. doi: 10.1016/j.foodchem.2023.136971. Epub 2023 Jul 21. Food Chem. 2023. PMID: 37516052

6

Effect of puffing treatment on volatile components of green tea explored by gas chromatography-mass spectrometry and gas chromatography-olfactometry.

Cui L, Wang X, He C, Liu Z, Liang J. Cui L, et al. Among authors: liu z. Food Chem X. 2024 Aug 16;23:101746. doi: 10.1016/j.fochx.2024.101746. eCollection 2024 Oct 30. Food Chem X. 2024. PMID: 39257491 Free PMC article.

7

Effects of Different Expansion Temperatures on the Non-Volatile Qualities of Tea Stems.

Wang X, He C, Cui L, Liu Z, Liang J. Wang X, et al. Among authors: liu z. Foods. 2024 Jan 26;13(3):398. doi: 10.3390/foods13030398. Foods. 2024. PMID: 38338533 Free PMC article.

8

Unraveling the key cooked off-flavor compounds in thermally sterilized green tea beverages, and masking effect of tea raw material baking.

Tao M, Guo W, Liang J, Liu Z. Tao M, et al. Among authors: liu z. Food Chem. 2025 Feb 1;464(Pt 1):141671. doi: 10.1016/j.foodchem.2024.141671. Epub 2024 Oct 16. Food Chem. 2025. PMID: 39423534

9

Characterization and Quantitative Comparison of Key Aroma Volatiles in Fresh and 1-Year-Stored Keemun Black Tea Infusions: Insights to Aroma Transformation during Storage.

Tao M, Guo W, Zhang W, Liu Z. Tao M, et al. Among authors: liu z. Foods. 2022 Feb 22;11(5):628. doi: 10.3390/foods11050628. Foods. 2022. PMID: 35267261 Free PMC article.

10

Exploring the Quality and Application Potential of the Remaining Tea Stems after the Postharvest Tea Leaves: The Example of Lu'an Guapian Tea (Camellia sinensis L.).

Zhang W, Guo W, He C, Tao M, Liu Z. Zhang W, et al. Among authors: liu z. Foods. 2022 Aug 6;11(15):2357. doi: 10.3390/foods11152357. Foods. 2022. PMID: 35954125 Free PMC article.

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