Results 1 to 10 of about 1,963,475 (141)

Aroma profiles of green tea made with fresh tea leaves plucked in summer

Food Chemistry, 2021
Chi-Tang Ho, Xiao-Chun Wan, Xiangyang Guo   +2 more
exaly  

Green Tea (Camellia sinensis): A Review of Its Phytochemistry, Pharmacology, and Toxicology

Molecules, 2022
Xinqiang Song
exaly  

A critical review of key odorants in green tea: Identification and biochemical formation pathway

Trends in Food Science and Technology, 2022
Peng Yin
exaly  

Bitter and astringent substances in green tea: composition, human perception mechanisms, evaluation methods and factors influencing their formation

Food Research International, 2022
Jingjing Mao, Haobao Liu
exaly  

Insights into the key quality components in Se-Enriched green tea and their relationship with Selenium

Food Research International, 2023
Jiaojiao Zhou, Yuanyuan Ye
exaly  

Beneficial Properties of Green Tea Catechins

International Journal of Molecular Sciences, 2020
Magdalena Gorska-Ponikowska, Alicja Kuban-Jankowska   +1 more
exaly  

Characterisation of the volatile compounds profile of Chinese pan-fried green tea in comparison with baked green tea, steamed green tea, and sun-dried green tea using approaches of molecular sensory science

Current Research in Food Science, 2022
Zhi Lin, Yin Zhu, Hai-peng LV
exaly  

Recent Advances in the Understanding of the Health Benefits and Molecular Mechanisms Associated with Green Tea Polyphenols

Journal of Agricultural and Food Chemistry, 2019
Hua Zhang, Rong Tsao, Yoshinori Mine
exaly  

Selenium-containing green tea has higher antioxidant and prebiotic activities than regular green tea

Food Chemistry, 2009
Wenhua Wei, P J Moughan
exaly  

Determination of tea polyphenols in green tea by homemade color sensitive sensor combined with multivariate analysis

Food Chemistry, 2020
Hui Jiang, Hui Jiang, Quansheng Chen
exaly