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High Pressure Research
An International Journal
Volume 39, 2019 - Issue 2: 10th International Conference on High Pressure Bioscience and Biotechnology (HPBB2018)
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Articles

The effect of high hydrostatic pressure on taste substance distribution in fresh green tea leaves

Hsiuming LiuGraduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo, JapanCorrespondence[email protected]
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,
Shigeaki UenoFaculty of Education, Saitama University, Saitama, JapanView further author information
,
Reiko ShimadaFaculty of Education, Saitama University, Saitama, JapanView further author information
&
Tetsuya ArakiGraduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo, JapanView further author information
Pages 408-416 | Received 31 Dec 2018, Accepted 11 Apr 2019, Published online: 25 Apr 2019

Citations (4)

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Read on this site (1)

Hsiuming Liu, Shigeaki Ueno & Tetsuya Araki. (2023) Effect of high-hydrostatic-pressure processing on catechin content in green tea leaves. High Pressure Research 43:2, pages 97-105.
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Articles from other publishers (3)

Mingjin Li, Yunzhi Zhang, Jiawei Yan, Fengjiao Ding, Chunmei Chen, Sitong Zhong, Minxuan Li, Yanyu Zhu, Panpan Yue, Pengchun Li, Shijun You & Shan Jin. (2023) Comparative Metabolomic Analysis Reveals the Differences in Nonvolatile and Volatile Metabolites and Their Quality Characteristics in Beauty Tea with Different Extents of Punctured Leaves by Tea Green Leafhopper. Journal of Agricultural and Food Chemistry 71:43, pages 16233-16247.
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Md. Arif Sakil, Kyosuke Mukae, Ryo Funada, Toshihisa Kotake, Shigeaki Ueno, Most Mohoshena Aktar, Md. Shyduzzaman Roni, Yuko Inoue-Aono & Yuji Moriyasu. (2022) Amino Acids Supplied through the Autophagy/Endocytosis Pathway Promote Starch Synthesis in Physcomitrella Protonemal Cells. Plants 11:16, pages 2157.
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Shigeaki UENO, Natsuko IRYO, Shoji SASAO, Hsiuming LIU, Kimie ATSUZAWA, Yasuko KANEKO & Reiko SHIMADA. (2019) Freeze–thaw-induced Structural Destruction and Generation of γ-aminobutyric Acid in Water-soaked Soybeans凍結解凍処理による吸水大豆の組織破壊によるγ-アミノ酪酸生成. Japan Journal of Food Engineering 20:2, pages 41-49.
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