Results 331 to 340 of about 2,063,448 (396)

Let's have another cup of green tea! [PDF]

Heliyon
Zimmermann BF, Drees L.
europepmc   +1 more source

Prediction of Quality Substance Content of Hakka Stir-Fried Green Tea Based on Multiple Features of Near-Infrared Spectroscopy. [PDF]

Foods
Qiu Y, Tang T, Guo J, Zeng Y, Li Z, Zhou Q, Liang D, Ling C.   +7 more
europepmc   +1 more source

Green manure (Ophiopogon japonicus) cover promotes tea plant growth by regulating soil carbon cycling

Shuaibo Shao, Zhongwei Li, Yanqi Zhu, Yi Li, Yuanping Li, Linkun Wu, Christopher Rensing, Pumo Cai, Caihao Wang, Jianmin Zhang, Qisong Li   +10 more
openalex   +1 more source

Evaluation of Neonatal Cardiotoxicity Following Maternal Green Tea Extract Consumption During Pregnancy: An Experimental Rat Study on the Cytochrome c/Caspase-9/Caspase-3 Pathway. [PDF]

Medicina (Kaunas)
Sayın O, Çalım Sİ, Çigel A, Gürgen SG.   +3 more
europepmc   +1 more source

Mechanistic Insights into the Anti-Virulence Effects of <i>Viroelixir</i>, a Phenolic Blend from Green Tea and Pomegranate, on <i>Streptococcus mutans</i>. [PDF]

Antibiotics (Basel)
Dahdah M, Nimbarte VD, Rouabhia M, Ettouil Y, Issa H, Koussih L, Almutairi MH, Semlali A.   +7 more
europepmc   +1 more source

CRISPR-based chemogenomic profiling reveals redox vulnerabilities to epigallocatechin-3-gallate and green tea polyphenol extract. [PDF]

Redox Biol
Akla N, Boudah A, Bertomeu T, Chatr-Aryamontri A, Desjarlais M, Annabi B.   +5 more
europepmc   +1 more source

Green Tea: Current Knowledge and Issues. [PDF]

Foods
Radeva-Ilieva M, Stoeva S, Hvarchanova N, Georgiev KD.   +3 more
europepmc   +1 more source

Assessment of the green tea (Camellia Sinensis) effect on the regulation of the metabolic processes in case of diabetes mellitus

, 2015
Sandra Grigonytė
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Bitter and astringent substances in green tea: composition, human perception mechanisms, evaluation methods and factors influencing their formation

Food Research International, 2022
Green tea is popularly known for its pleasant flavor and health-care functions. Bitterness and astringency are the two important quality attributes of green tea that enrich tea flavor.
Jingjing Mao, Ming Ma, Haobao Liu
exaly   +2 more sources

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

Food Chemistry, 2021
There is a claim that fresh tea leaves plucked in summer (FTL-S) are not suitable for green tea processing, but there is no scientific evidence to support this claim.
Xiangyang Guo, Chi-Tang Ho, Wilfried Schwab   +2 more
exaly   +2 more sources