“Age” of tea: The impact of long-term storage on the aroma of Tuo tea and age prediction

Tea aroma formation

Chi‐Tang Ho, Xin Zheng, Shiming Li · Food Science and Human Wellness · 2015 · 823 citations · Full text

Food Chemistry, Biosynthesis, Volatile Compounds +8

Root microbiota shift in rice correlates with resident time in the field and developmental stage

Jingying Zhang, Na Zhang, Yongxin Liu et al. · Science China Life Sciences · 2018 · 325 citations

Biology, Microbial Diversity, Root Microbiota Shift +12

Recent advances and application of machine learning in food flavor prediction and regulation

Huizhuo Ji, Dandan Pu, Wenjing Yan et al. · Trends in Food Science & Technology · 2023 · 180 citations

Nutrition, Novel Food, Machine Learning +11

Revelation of volatile contributions in green teas with different aroma types by GC–MS and GC–IMS

Nanfeng Liu, Shanshan Shen, Lunfang Huang et al. · Food Research International · 2023 · 157 citations

Food Chemistry, Flavoromics, Different Aroma Types +4

Characterization of the key aroma compounds and microorganisms during the manufacturing process of Fu brick tea

Qin Li, Yongdi Li, Yu Luo et al. · LWT · 2020 · 149 citations

Key Aroma Compounds, Biomanufacturing, Food Fermentation +5