Ma C - Search Results

1

Erratum to: transcriptional responses and flavor volatiles biosynthesis in methyl jasmonate-treated tea leaves.

Shi J, Ma C, Qi D, Lv H, Yang T, Peng Q, Chen Z, Lin Z. Shi J, et al. Among authors: ma c. BMC Plant Biol. 2017 Aug 9;17(1):136. doi: 10.1186/s12870-017-1076-5. BMC Plant Biol. 2017. PMID: 28793870 Free PMC article. No abstract available.

2

Identification of regioisomers of methylated kaempferol and quercetin by ultra high performance liquid chromatography quadrupole time-of-flight (UHPLC-QTOF) tandem mass spectrometry combined with diagnostic fragmentation pattern analysis.

Ma C, Lv H, Zhang X, Chen Z, Shi J, Lu M, Lin Z. Ma C, et al. Anal Chim Acta. 2013 Sep 17;795:15-24. doi: 10.1016/j.aca.2013.07.038. Epub 2013 Jul 22. Anal Chim Acta. 2013. PMID: 23998533

3

Aroma changes of black tea prepared from methyl jasmonate treated tea plants.

Shi J, Wang L, Ma CY, Lv HP, Chen ZM, Lin Z. Shi J, et al. J Zhejiang Univ Sci B. 2014 Apr;15(4):313-21. doi: 10.1631/jzus.B1300238. J Zhejiang Univ Sci B. 2014. PMID: 24711352 Free PMC article.

4

Cloning of a caffeoyl-coenzyme A O-methyltransferase from Camellia sinensis and analysis of its catalytic activity.

Zhang Y, Lv HP, Ma CY, Guo L, Tan JF, Peng QH, Lin Z. Zhang Y, et al. J Zhejiang Univ Sci B. 2015 Feb;16(2):103-12. doi: 10.1631/jzus.B1400193. J Zhejiang Univ Sci B. 2015. PMID: 25644465 Free PMC article.

5

Transcriptional responses and flavor volatiles biosynthesis in methyl jasmonate-treated tea leaves.

Shi J, Ma C, Qi D, Lv H, Yang T, Peng Q, Chen Z, Lin Z. Shi J, et al. Among authors: ma c. BMC Plant Biol. 2015 Sep 30;15:233. doi: 10.1186/s12870-015-0609-z. BMC Plant Biol. 2015. PMID: 26420557 Free PMC article.

6

Study of the aroma formation and transformation during the manufacturing process of oolong tea by solid-phase micro-extraction and gas chromatography-mass spectrometry combined with chemometrics.

Ma C, Li J, Chen W, Wang W, Qi D, Pang S, Miao A. Ma C, et al. Food Res Int. 2018 Jun;108:413-422. doi: 10.1016/j.foodres.2018.03.052. Epub 2018 Mar 19. Food Res Int. 2018. PMID: 29735074

7

Study on the effects of rapid aging technology on the aroma quality of white tea using GC-MS combined with chemometrics: In comparison with natural aged and fresh white tea.

Qi D, Miao A, Cao J, Wang W, Chen W, Pang S, He X, Ma C. Qi D, et al. Among authors: ma c. Food Chem. 2018 Nov 1;265:189-199. doi: 10.1016/j.foodchem.2018.05.080. Epub 2018 May 18. Food Chem. 2018. PMID: 29884372

8

Non-targeted Metabolomic Analysis Based on Ultra-High-Performance Liquid Chromatography Quadrupole Time-of-Flight Tandem Mass Spectrometry Reveals the Effects of Grafting on Non-volatile Metabolites in Fresh Tea Leaves ( Camellia sinensis L.).

Qi D, Li J, Qiao X, Lu M, Chen W, Miao A, Guo W, Ma C. Qi D, et al. Among authors: ma c. J Agric Food Chem. 2019 Jun 12;67(23):6672-6682. doi: 10.1021/acs.jafc.9b01001. Epub 2019 May 30. J Agric Food Chem. 2019. PMID: 31117493

9

GC-MS analysis combined with sensory analysis revealed the various aroma characteristics of black tea resulted from different grafting rootstocks.

Chen W, Qi D, Wang W, Miao A, Ma C. Chen W, et al. Among authors: ma c. J Food Sci. 2021 Mar;86(3):813-823. doi: 10.1111/1750-3841.15612. Epub 2021 Feb 10. J Food Sci. 2021. PMID: 33569782

10

Effect of withering/spreading on the physical and chemical properties of tea: A review.

Qi D, Shi Y, Lu M, Ma C, Dong C. Qi D, et al. Among authors: ma c. Compr Rev Food Sci Food Saf. 2024 Sep;23(5):e70010. doi: 10.1111/1541-4337.70010. Compr Rev Food Sci Food Saf. 2024. PMID: 39267185 Review.

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