Results 161 to 170 of about 834,669 (252)

Theabrownin from Dark Tea Attenuates Age-Related Cognitive Decline in Naturally Aged Mice by Modulating Gut Microbiota and Metabolites. [PDF]

Foods
Lei M, Xu H, Jin X, Chen X, Chen K, Yang Z, Xie Y, Li D, Ao M, Zhu Y, Yu L.   +10 more
europepmc   +1 more source

Maxfield Street 17-29, 1965

, 1965
View of 17-29 Maxfield Street, on the left is a ghost sign for "Lyons Tea"
Calow, Dennis;
core  

Comprehensive elucidation of volatile, phenolic, and organic acid profiles in Turkish mallow (Malva sylvestris L.) petal herbal tea: impact of diverse brewing conditions

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Mallow (Malva sylvestris L.) petals are traditionally consumed as herbal tea across the Mediterranean for their soothing and anti‐inflammatory properties; however, scientific characterization of this consumption‐relevant matrix under realistic brewing conditions remains scarce.
Armin Amanpour, Ali Tekin, Ali Adnan Hayaloglu   +2 more
wiley   +1 more source

Impact of co-fermentation with <i>Debaryomyces hansenii</i> and <i>Bacillus subtilis</i> on the flavor characteristic of dark tea infusion. [PDF]

Front Nutr
Ma JR, Liu LL, Zhang JM, Wang YL, Hou AX, Hu L, Zhu MZ, Chen YL, Xiao Y, Kong WP.   +9 more
europepmc   +1 more source

Green extraction, chemical composition, and in vitro antioxidant activity of theabrownins from Kangzhuan dark tea. [PDF]

Curr Res Food Sci, 2022
Liu Y, Liu HY, Yang X, Zhu F, Wu DT, Li HB, Gan RY.   +6 more
europepmc   +1 more source

Use of predictive tools for the analysis of bioactive compounds in Crocus sativus L. flowers

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Crocus sativus L. (saffron) flowers have high bioactive potential because of their content of crocins, safranal and phenolic compounds. The development of predictive models based on near‐infrared (NIR) spectroscopy and partial least squares regression to estimate the antioxidant capacity of saffron flower, evaluated using oxygen ...
Manuel Piqueras‐García, Jorge F Escobar‐Talavera, María Esther Martínez‐Navarro, Gonzalo L Alonso, Rosario Sánchez‐Gómez   +4 more
wiley   +1 more source

Multidimensional Analysis Reveals the Flavor Quality Formation Mechanism During the Primary Pile Fermentation of Dark Tea. [PDF]

Foods
Wu D, He Y, Wen J, Zheng H, Zhao X, Yu P, Zhong N, Niu L, Li S, Lin Y, Huang H, Liu Z.   +11 more
europepmc   +1 more source

Multiomic analysis of dark tea extract on glycolipid metabolic disorders in db/db mice. [PDF]

Front Nutr, 2022
Wang C, Hu M, Yi Y, Wen X, Lv C, Shi M, Zeng C.   +6 more
europepmc   +1 more source

Microwave‐Assisted Green Synthesis of CuO Nanoparticles Using Myrciaria Dubia Extract for Efficient Solar‐Light‐Driven Photocatalytic Degradation of Methylene Blue

International Journal of Chemical Kinetics, EarlyView.
ABSTRACT This study reports a microwave‐assisted biogenic route for synthesizing CuO nanoparticles using Myrciaria dubia (camu camu) fruit extract under three microwave power–time programs: 700 W for 30 s (M1), 350 W for 60 s (M2), and 150 W for 300 s (M3).
Elisabeth Viviana Lucero Baldevenites, Ana María Gayol   +1 more
wiley   +1 more source

Region-specific aroma profiles of dark tea: Differences in key odorants are driven by solid-state fermentation with three <i>Aspergillus cristatus</i> strains. [PDF]

Food Chem X
Sun H, Zu Z, Li J, Cao Y, Fang R, Shen S, Chen M, Tang Y, Jiang Z, Chen Q, Wang Y, Gao X.   +11 more
europepmc   +1 more source