Results 341 to 350 of about 2,063,448 (396)
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Journal of Agricultural and Food Chemistry, 2019
Tea, leaf, or bud from the plant Camellia sinensis, make up some of the beverages popularly consumed in different parts of the world as green tea, oolong tea, or black tea.
Lujuan Xing, Ganzhen Deng, Rong Tsao
exaly +2 more sources
Tea, leaf, or bud from the plant Camellia sinensis, make up some of the beverages popularly consumed in different parts of the world as green tea, oolong tea, or black tea.
Lujuan Xing, Ganzhen Deng, Rong Tsao
exaly +2 more sources
Food Chemistry, 2020
Tea polyphenols content in green tea has an indirect relationship with the aroma quality of tea. This study innovatively proposed a method for quantitative determination of tea polyphenols in green tea based on the self-developed color sensitive sensor ...
Hui Jiang, Quansheng Chen
exaly +2 more sources
Tea polyphenols content in green tea has an indirect relationship with the aroma quality of tea. This study innovatively proposed a method for quantitative determination of tea polyphenols in green tea based on the self-developed color sensitive sensor ...
Hui Jiang, Quansheng Chen
exaly +2 more sources
Food Chemistry, 2022
Processing is the crucial factor for green tea aroma quality. In this study, the aroma dynamic changes throughout the manufacturing process of chestnut-like aroma green tea were investigated with gas chromatography electronic nose (GC-E-Nose), gas ...
Yanqin Yang +4 more
semanticscholar +1 more source
Processing is the crucial factor for green tea aroma quality. In this study, the aroma dynamic changes throughout the manufacturing process of chestnut-like aroma green tea were investigated with gas chromatography electronic nose (GC-E-Nose), gas ...
Yanqin Yang +4 more
semanticscholar +1 more source
Food Chemistry, 2022
Seven batches of raw tea leaves, processed by different methods (steaming, pan-frying) and from two different harvesting seasons (spring, autumn), were used to investigate the effect of baking treatment on changes in the composition and content of ...
Jie-Qiong Wang +7 more
semanticscholar +1 more source
Seven batches of raw tea leaves, processed by different methods (steaming, pan-frying) and from two different harvesting seasons (spring, autumn), were used to investigate the effect of baking treatment on changes in the composition and content of ...
Jie-Qiong Wang +7 more
semanticscholar +1 more source
Food Chemistry, 2021
Lipids are hydrophobic metabolites implicated in tea flavor quality. Understanding their transformations during tea manufacture is of particular interest.
Jia Li +8 more
semanticscholar +1 more source
Lipids are hydrophobic metabolites implicated in tea flavor quality. Understanding their transformations during tea manufacture is of particular interest.
Jia Li +8 more
semanticscholar +1 more source
Archives of Dermatology, 2000
To discuss the current knowledge of polyphenolic compounds present in green tea as anti-inflammatory, antioxidant, and anticarcinogenic in skin.References identified from bibliographies of pertinent articles, including our work in related fields.Articles were selected based on the use of green tea or its polyphenolic constituents for prevention against
S K, Katiyar, N, Ahmad, H, Mukhtar
openaire +2 more sources
To discuss the current knowledge of polyphenolic compounds present in green tea as anti-inflammatory, antioxidant, and anticarcinogenic in skin.References identified from bibliographies of pertinent articles, including our work in related fields.Articles were selected based on the use of green tea or its polyphenolic constituents for prevention against
S K, Katiyar, N, Ahmad, H, Mukhtar
openaire +2 more sources
, 2021
Apart from geographical difference and processing method, the maturity of fresh tea shoot is an important factor that determines tea quality. However, the quality development and chemical variation of green tea with tea shoot maturity remain unclear ...
Chunhui Xu +6 more
semanticscholar +1 more source
Apart from geographical difference and processing method, the maturity of fresh tea shoot is an important factor that determines tea quality. However, the quality development and chemical variation of green tea with tea shoot maturity remain unclear ...
Chunhui Xu +6 more
semanticscholar +1 more source
Food Chemistry, 2022
In this study, we produced roasted, baked, steamed, and sun-dried green tea products using the same batch of fresh tea leaves (FTL) of Longjing 43 (Camellia sinensis var.
Yali Shi +6 more
semanticscholar +1 more source
In this study, we produced roasted, baked, steamed, and sun-dried green tea products using the same batch of fresh tea leaves (FTL) of Longjing 43 (Camellia sinensis var.
Yali Shi +6 more
semanticscholar +1 more source
Applications of Surface Science, 2019
Silver nanoparticles (AgNPs) are widely used in biomedical fields because of their potent antimicrobial activity. Biogenic synthesis of nanoparticles has gained considerable attention due to its simplicity, low cost and absence of organic solvents.
W. R. Rolim +8 more
semanticscholar +1 more source
Silver nanoparticles (AgNPs) are widely used in biomedical fields because of their potent antimicrobial activity. Biogenic synthesis of nanoparticles has gained considerable attention due to its simplicity, low cost and absence of organic solvents.
W. R. Rolim +8 more
semanticscholar +1 more source
Food Chemistry, 2020
The contributions of many polyphenols other than catechins and flavonols to the astringency of tea are often neglected. Here, the contributions of polyphenols were assessed through targeted metabolic profiling using liquid chromatography-mass ...
Juhua Zhuang +8 more
semanticscholar +1 more source
The contributions of many polyphenols other than catechins and flavonols to the astringency of tea are often neglected. Here, the contributions of polyphenols were assessed through targeted metabolic profiling using liquid chromatography-mass ...
Juhua Zhuang +8 more
semanticscholar +1 more source