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Critical reviews in food science and nutrition, ISSN 1040-8398, 01/2019, pp. 1 - 15
Amino acids are the main contributors to tea (Camellia sinensis) flavor and function. Tea leaves contain not only proteinaceous amino acids but also... 
Journal Article
Food Chemistry, ISSN 0308-8146, 02/2020, Volume 305, pp. 125440 - 125440
Tea ( ) contains two active glutamate decarboxylases (CsGADs), whose unclear properties were examined here. CsGAD1 was 4-fold higher than CsGAD2 in activity.... 
GABA | Tea | Camellia sinensis | Glutamate decarboxylase | Amino acid | Index Medicus
Journal Article
Scientific Reports, ISSN 2045-2322, 03/2016, Volume 6, Issue 1, pp. 23685 - 23685
Journal Article
Sensors & Actuators: B. Chemical, ISSN 0925-4005, 12/2017, Volume 253, p. 34
* Porous MnCo.sub.2S.sub.4 sphere was synthesized through a facile hydrothermal method. * Porous MnCo.sub.2S.sub.4 sphere with a three-dimensional porous... 
Journal Article
Sensors and Actuators. Part B, Chemical, ISSN 0925-4005, 12/2017, Volume B253, p. 34
It is highly attractive to design and construct a novel enzyme-free electrode for sensitive and selective detection of hydrazine (N2H4). In this paper, for the... 
Nanoparticles | Electrocatalysis | Hydrazines | Drinking water | Reaction kinetics | Oxidation | Sensors
Journal Article
Critical Reviews in Food Science and Nutrition, ISSN 1040-8398, 08/2019, Volume 59, Issue 14, pp. 2321 - 2334
Journal Article
Food Research International, ISSN 0963-9969, 10/2013, Volume 53, Issue 2, pp. 585 - 599
Tea aroma is one of the most important factors affecting the character and quality of tea. Recent advances in methods and instruments for separating and... 
Tea | Biosynthesis | Precursor | Volatile | Stress | FOOD SCIENCE & TECHNOLOGY | FUNCTIONAL-CHARACTERIZATION | OOLONG TEA | JAPANESE GREEN TEA | L. O. KUNTZE | LEAVES CAMELLIA-SINENSIS | BLACK TEA | MANUFACTURING PROCESS | ASSISTED FLAVOR EVAPORATION | BOUND AROMA PRECURSORS | GAS CHROMATOGRAPHY-OLFACTOMETRY | Phosphates | Mass spectrometry | Foods | Volatile compounds | Aroma | Pathways | Flavours
Journal Article
Journal of The Electrochemical Society, ISSN 0013-4651, 2017, Volume 164, Issue 2, pp. B74 - B80
Journal Article
Journal of Alloys and Compounds, ISSN 0925-8388, 06/2017, Volume 709, p. 581
Fe.sub.2O.sub.3/nitrogen-doped reduced graphene oxide (Fe.sub.2O.sub.3/N-rGO) was synthesized for enhanced electrochemical determination of dopamine (DA). The... 
Graphene | Graphite | Electrochemistry | Phenols | X-ray spectroscopy | Sensors | Raman spectroscopy | Ethylenediamines | Electric properties | Enzymes | Dopamine
Journal Article
Journal Article
Sensors & Actuators: B. Chemical, ISSN 0925-4005, 02/2018, Volume 255, pp. 2643 - 2651
Journal Article
Nano Letters, ISSN 1530-6984, 02/2014, Volume 14, Issue 2, pp. 731 - 736
A low-cost high-performance solid-state flexible asymmetric supercapacitor (ASC) with alpha-MnO2 nanowires and amorphous Fe2O3 nanotubes grown on flexible... 
Supercapacitor | asymmetric | flexible | Fe | O | MnO | MnO2 | FLEXIBLE SUPERCAPACITORS | PHYSICS, CONDENSED MATTER | PHYSICS, APPLIED | ANODE MATERIAL | MATERIALS SCIENCE, MULTIDISCIPLINARY | GRAPHENE | ELECTRODES | CHEMISTRY, PHYSICAL | NANOSCIENCE & NANOTECHNOLOGY | NANORODS | PAPER | CHEMISTRY, MULTIDISCIPLINARY | ARRAYS | IRON-OXIDE | CONSTRUCTION | Fe2O3 | CORE-SHELL NANOWIRES
Journal Article
Journal Article
Electrochimica Acta, ISSN 0013-4686, 11/2017, Volume 255, p. 23
Controllable synthesis of CuCo2S4 was reported for electrochemical sensing of H2O2. It is the first time that CuCo2S4 was explored as electrocatalyst for H2O2... 
Studies | Electrocatalysis | Electrochemical analysis | Stability | Sensitivity analysis | Hydrogen peroxide | Synthesis | Oxidation | Remote sensing systems | Detection
Journal Article
Electrochimica Acta, ISSN 0013-4686, 11/2017, Volume 255, p. 23
To access, purchase, authenticate, or subscribe to the full-text of this article, please visit this link: http://dx.doi.org/10.1016/j.electacta.2017.09.160 
Sensors
Journal Article
Postharvest Biology and Technology, ISSN 0925-5214, 02/2019, Volume 148, pp. 68 - 75
Fragrance is an important quality index of horticultural flowers. Floral volatile formation in flowers during plant growth has been widely studied, but less is... 
Phenylpyruvic acid | Temperature | Biosynthesis | Aroma | Rose flower | Volatile | AGRONOMY | ACID | TEA CAMELLIA-SINENSIS | FOOD SCIENCE & TECHNOLOGY | COMPOUND | FUNCTIONAL-CHARACTERIZATION | FLORAL SCENT | HORTICULTURE | EVOLUTION | 2-PHENYLETHANOL | EMISSION | L-PHENYLALANINE | Phenylalanine | Flowers | Benzenoids | Benzaldehyde | Amino acids | Alcohol | High temperature |