Results 11 to 20 of about 50,717 (262)

Effects of Different Citrus Varieties and Harvesting Time on the Quality of Citrus Dark Tea [PDF]

Foods
The genus Citrus consists of Tangerines (Citrus × reticulata), Mandarins (Citrus × reticulata), Oranges (Citrus × sinensis), Grapefruits (Citrus maxima), Lemons (Citrus × limon), and other citrus fruits.
Fuwei Guo, Yuanfang Jiao, De Zhang, Zhi Yu, Dejiang Ni, Han Huang, Yuqiong Chen   +6 more
doaj   +3 more sources

Preparation, Identification and Preliminary Application of the Fenvalerate Monoclonal Antibody in Six Kinds of Dark Tea [PDF]

Foods, 2023
Fenvalerate has the advantages of a broad insecticidal spectrum, high efficiency, low toxicity and low cost, and it is widely used in agriculture, especially in tea, resulting in the accumulation of fenvalerate residues in tea and the environment, posing
Kang Wei, Qihui Yang, Yang Wei, Yuanfeng Wang, Naifeng Xu, Xinlin Wei   +5 more
doaj   +3 more sources

Biochemical Components Associated With Microbial Community Shift During the Pile-Fermentation of Primary Dark Tea [PDF]

Frontiers in Microbiology, 2018
Primary dark tea is used as raw material for compressed dark tea, such as Fu brick tea, Hei brick tea, Hua brick tea, and Qianliang tea. Pile-fermentation is the key process for the formation of the characteristic properties of primary dark tea, during ...
Yongdi Li, Jianan Huang, Lizheng Xiao
exaly   +4 more sources

Compound dark tea ameliorates obesity and hepatic steatosis and modulates the gut microbiota in mice [PDF]

Frontiers in Nutrition, 2023
Dark tea is a fermented tea that plays a role in regulating the homeostasis of intestinal microorganisms. Previous studies have found that dark tea can improve obesity and has a lipid-lowering effect.
Jianyu Qu, Mengke Ye, Chi Wen, Xianyu Cheng, Lirui Zou, Mengyao Li, Xiangyan Liu, Zhonghua Liu, Lixin Wen, Ji Wang, Ji Wang, Ji Wang   +11 more
doaj   +4 more sources

Influence of AcCdc42-overexpressing strain individual inoculation on volatile profile in fermentation of liquid-state malt yeast agar and dark tea soup [PDF]

Food Chemistry: Molecular Sciences
The sexual developmental process of Aspergillus cristatus contributes to the unique “arohid flavor” of Fu brick tea. We hypothesize that the AcCdc42 involved in sexual development is functionally associated with the biosynthesis of volatile compounds ...
Jie Wang, Zhenglin Fei, Changfa Yang, Rui Zhang, Junren Xu, Yaya Yuan, Caiyan Tang, Qilan Hu, Zhonghua Liu, Mingzhi Zhu, Yongyi Ge   +10 more
doaj   +3 more sources

Valorization of Polysaccharides Obtained from Dark Tea: Preparation, Physicochemical, Antioxidant, and Hypoglycemic Properties [PDF]

Foods, 2021
The structure and hypoglycemic activity of tea polysaccharides has been extensively studied, while there are few reports on the characterization and hypoglycemic activity of dark tea polysaccharides.
Jiangxiong Zhu, Fanglan Li, Xinlin Wei   +2 more
exaly   +3 more sources

Effect of Steam Treatment on the Flavor Quality of Yixian Dark Tea [PDF]

Shipin gongye ke-ji
To investigate the aging effect of steaming to Yixian dark tea, the flavor quality and metabolite profiles of Yixian dark tea after steaming treatments were analyzed by sensory evaluation, headspace solid-phase microextraction-gas chromatography-mass ...
Hui WANG, Jihong YANG, Xiaolei ZHANG, Yujie XU, Yaqin LIU, Hanchen ZHOU, Pandeng LEI   +6 more
doaj   +3 more sources

Optimal extraction parameters of Theabrownin from Sichuan Dark Tea

African Journal of Traditional, Complementary and Alternative Medicines, 2016
Background: Sichuan Dark Tea is a popular beverage with hypolipidemic and lifting greasy properties in the minority neighborhoods of Sichuan and Tibet regions. The theabrownin, an important pigment of dark tea, has been proven for the role of the hypolipidemic property in Sichuan Dark Tea.
Zou, Yao, Qi, Gui-nian, Xu, Tian, Chen, Shen-xiang, Liu, Ting-ting, Huang, Ya-fang   +5 more
openaire   +4 more sources

Effects of water hardness on the flavor and antioxidant activity of Ishizuchi dark tea

Food Chemistry Advances, 2023
Ishizuchi dark tea, a traditional Japanese post-fermented tea, has attracted considerable attention for its bioactivity. In this study, the effect of water hardness on Ishizuchi dark tea infusions was analyzed.
Chihiro Minamoto, Raon Kondo, Masaki Shiomi, Akihisa Kita, Ayuka Tagashira, Satoshi D. Ohmura, Tsuyoshi Matsuki, Jun Yano, Kosuke Nishi, Takuya Sugahara, Kanji Tomioka   +10 more
doaj   +2 more sources

Enhancement of flavor components of oolong tea and dark tea based on graphene heating film [PDF]

Food Chemistry: X
Reheating is crucial for improving tea quality, and graphene heating film provides a stable, uniform heating surface. This study used graphene heating film to heat oolong and dark tea at medium (M, 65 °C) and high (H, 75 °C) temperatures for 10, 20, and 30 min to assess the impact on flavor compounds.
Jiyuan Yao, Xinyuan Lin, Zihao Qiu, Xun Meng, Juan Chen, Ansheng Li, Xindong Tan, Shaoqun Liu, Peng Zheng, Binmei Sun, Hongqiang Kong   +10 more
openaire   +4 more sources