Cao QQ - Search Results

1

Cao QQ, Gao Y, Xu YQ. Cao QQ, et al. Foods. 2023 Oct 28;12(21):3944. doi: 10.3390/foods12213944. Foods. 2023. PMID: 37959063 Free PMC article.

2

Improving the taste of autumn green tea with tannase.

Cao QQ, Zou C, Zhang YH, Du QZ, Yin JF, Shi J, Xue S, Xu YQ. Cao QQ, et al. Food Chem. 2019 Mar 30;277:432-437. doi: 10.1016/j.foodchem.2018.10.146. Epub 2018 Nov 2. Food Chem. 2019. PMID: 30502167

3

A predictive model for astringency based on in vitro interactions between salivary proteins and (-)-Epigallocatechin gallate.

Ye QQ, Chen GS, Pan W, Cao QQ, Zeng L, Yin JF, Xu YQ. Ye QQ, et al. Among authors: cao qq. Food Chem. 2021 Mar 15;340:127845. doi: 10.1016/j.foodchem.2020.127845. Epub 2020 Aug 26. Food Chem. 2021. PMID: 32889218

4

Effects of brewing water on the sensory attributes and physicochemical properties of tea infusions.

Cao QQ, Wang F, Wang JQ, Chen JX, Yin JF, Li L, Meng FK, Cheng Y, Xu YQ. Cao QQ, et al. Food Chem. 2021 Dec 1;364:130235. doi: 10.1016/j.foodchem.2021.130235. Epub 2021 Jun 20. Food Chem. 2021. PMID: 34175625

5

Sensory and chemical characteristics of Tieguanyin oolong tea after roasting.

Cao QQ, Fu YQ, Wang JQ, Zhang L, Wang F, Yin JF, Xu YQ. Cao QQ, et al. Food Chem X. 2021 Dec 2;12:100178. doi: 10.1016/j.fochx.2021.100178. eCollection 2021 Dec 30. Food Chem X. 2021. PMID: 34927052 Free PMC article.

6

A targeted and nontargeted metabolomics study on the oral processing of epicatechins from green tea.

Cao QQ, Fu YQ, Liu YY, Qin Y, Chen JX, Yin JF, Xu YQ. Cao QQ, et al. Food Chem. 2022 Jun 1;378:132129. doi: 10.1016/j.foodchem.2022.132129. Epub 2022 Jan 11. Food Chem. 2022. PMID: 35042106

7

Optimization of brewing conditions for Tieguanyin oolong tea by quadratic orthogonal regression design.

Cao QQ, Wang JQ, Chen JX, Wang F, Gao Y, Granato D, Zhang X, Yin JF, Xu YQ. Cao QQ, et al. NPJ Sci Food. 2022 Apr 25;6(1):25. doi: 10.1038/s41538-022-00141-7. NPJ Sci Food. 2022. PMID: 35468971 Free PMC article.

8

Effects of the Baking Process on the Chemical Composition, Sensory Quality, and Bioactivity of Tieguanyin Oolong Tea.

Gao Y, Cao QQ, Chen YH, Granato D, Wang JQ, Yin JF, Zhang XB, Wang F, Chen JX, Xu YQ. Gao Y, et al. Among authors: cao qq. Front Nutr. 2022 May 16;9:881865. doi: 10.3389/fnut.2022.881865. eCollection 2022. Front Nutr. 2022. PMID: 35651510 Free PMC article.

9

Effects of natural spring water on the sensory attributes and physicochemical properties of tea infusions.

Deng S, Cao QQ, Zhu Y, Wang F, Chen JX, Zhang H, Granato D, Liu X, Yin JF, Xu YQ. Deng S, et al. Among authors: cao qq. Food Chem. 2023 Sep 1;419:136079. doi: 10.1016/j.foodchem.2023.136079. Epub 2023 Apr 6. Food Chem. 2023. PMID: 37037130

10

Effect of the type of brewing water on the sensory and physicochemical properties of light-scented and strong-scented Tieguanyin oolong teas.

Ma YY, Wang JQ, Gao Y, Cao QQ, Wang F, Chen JX, Feng ZH, Yin JF, Xu YQ. Ma YY, et al. Among authors: cao qq. Food Chem X. 2023 Dec 23;21:101099. doi: 10.1016/j.fochx.2023.101099. eCollection 2024 Mar 30. Food Chem X. 2023. PMID: 38235347 Free PMC article.

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