Results 121 to 130 of about 1,291 (160)

Drought Resistance Evaluation of <i>Camellia oleifera</i> var. "Xianglin 210" Grafted onto Different Rootstocks. [PDF]

Plants (Basel)
He Z, Zhang Y, Xun C, Yang D, Zhang Z, Ma Y, Wei X, Wan Z, Wang X, Zhang Y, Chen Y, Wang R.   +11 more
europepmc   +1 more source

Preventive and Therapeutic Effects of Plant-Derived Compounds on Tooth Erosion: A Systematic Review and Meta-Analysis of In Situ and In Vitro Studies. [PDF]

Clin Exp Dent Res
Memarpour M, Afzali Baghdadabadi N, Farzinnia G, Agharokh M, Mokhtari N, Bardideh E.   +5 more
europepmc   +1 more source

Some of the next articles are maybe not open access.

Related searches:

Hepatoprotection of tea seed oil (Camellia oleifera Abel.) against CCl4-induced oxidative damage in rats

Food and Chemical Toxicology, 2007
The oil of tea seed (Camellia oleifera Abel.) is used extensively in China for cooking. This study was designed to evaluate the effects of tea seed oil on CCl(4)-induced acute hepatotoxicity in rats. Male SD rats (200+/-10 g) were pre-treated with tea seed oil (50, 100, and 150 g/kg diet) for six weeks before treatment with a single dose of CCl(4) (50%
Gow-Chin Yen, Chin-Lin Hsu, Ping-Hsiao Shih   +2 more
exaly   +4 more sources

Microwave pretreatment of camellia (Camellia oleifera Abel.) seeds: Effect on oil flavor

Food Chemistry, 2021
Microwave is a new pretreatment technology, and microwave processing time of camellia seeds is a factor affecting the flavor of camellia seed oil (CSO). Therefore, this study on the characteristic volatile compounds of CSO from microwaved seeds with different processing time was carried out by electronic nose (E-nose), headspace-solid phase ...
Junhua, He, Xuehui, Wu, Zhiliang, Yu
openaire   +2 more sources

Quality comparison of camellia (Camellia oleifera C.Abel) seed oil with different extraction methods

International Food Research Journal, 2023
The quality of camellia seed oil (CSO) varies with the oil extraction methods. In the present work, the oil yield, physicochemical properties, bioactive compounds, fatty acid composition, and Fourier transform infrared spectra of CSOs prepared by supercritical fluid, aqueous, pressing, and solvent extraction were explored systematically.
Junhua He, Dan Lin, Shuzhen Lin, Xuehui Wu, Shuhong Lin, Xiaojia Chen   +5 more
openaire   +1 more source

Steam‐exploded camellia ( Camellia oleifera Abel.) seed protein improves the stability of camellia seed oil emulsions

International Journal of Food Science & Technology, 2022
Summary We aimed here to investigate the ability of steam‐exploded camellia seed protein (SECSP) in stabilising steam‐exploded camellia seed oil‐in‐water emulsion in comparison with soy protein isolate (SPI). Emulsions with different SECSP and SPI contents (0.5, 1, 1.5 and 2 g 100 mL −1
Shanying Zhang, Fengman Yin, Lili Zheng, Xiaoyan Zheng, Yang Yang, Dao Xiao, Binling Ai, Zhanwu Sheng   +7 more
openaire   +1 more source

Preparation of Aromatic Camellia oleifera Seeds Oil by Roasting and Its Quality

Food Research International
High-temperature roasting is a key process in preparing Aromatic Camellia oleifera Abel. seed oils (ACSOs). To investigate the effect of roasting temperature on its comprehensive quality, this paper analyzed the effects of five roasting temperatures (140 °C, 150 °C, 160 °C, 170 °C, 180 °C) on the quality characteristics, safety indicators and flavor ...
Huanling, Lan, Wenxia, Liao, Huanhuan, Ma, Liuying, Lu, Xueyuan, Lin, Yuting, Wang, Yi, Chen, Chang, Li   +7 more
openaire   +2 more sources

Antioxidant Activity and Bioactive Compounds of Tea Seed (Camellia oleifera Abel.) Oil

Journal of Agricultural and Food Chemistry, 2006
The oil of tea seed (Camellia oleifera Abel.) is used extensively in China as cooking oil. The objectives of this study were to investigate the antioxidant activity of tea seed oil and its active compounds. Of the five solvent extracts, methanol extract of tea seed oil exhibited the highest yield and the strongest antioxidant activity as determined by ...
Chia-Pu, Lee, Gow-Chin, Yen
openaire   +2 more sources

Aqueous enzymatic extraction and demulsification of camellia seed oil (Camellia oleifera Abel.) and the oil's physicochemical properties

European Journal of Lipid Science and Technology, 2015
An aqueous enzymatic extraction method was developed to extract oil from camellia seed (Camellia oleifera Abel.). Individual enzymes and combinations of enzymes, pH, the ratio of material to water, reaction time and methods of demulsification were studied.
Xuezhi Fang, Xueqian Fei, Hong Sun, Yongfeng Jin   +3 more
openaire   +1 more source