Results 361 to 370 of about 2,063,448 (396)

Green tea and green tea catechin extracts: An overview of the clinical evidence

Maturitas, 2012
Tea leaves contain varying amounts of polyphenols of which the majority are catechins. There has been a sizable amount of research on the potential effect of green tea catechins for cancer risk, cardiovascular disease risk and weight loss; all conditions that are relevant to mid-life health.
Johnson, Rachel, Bryant, Susan, Huntley, Alyson L   +2 more
openaire   +3 more sources

Characterisation of key odourants in Japanese green tea using gas chromatography-olfactometry and gas chromatography-mass spectrometry

LWT, 2019
Japanese green tea is becoming increasingly popular worldwide due to its pleasant aroma. The volatiles of four types of Japanese green tea (Sencha, Matcha, Gyokuro, and Hojicha) were extracted separately by headspace solid-phase microextraction (HS-SPME)
Hui Ru Tan, Hazel Lau, Shaoquan Liu, Lay Peng Tan, Shunichi Sakumoto, Benjamin Lassabliere, K. Leong, Jingcan Sun, B. Yu   +8 more
semanticscholar   +1 more source

Quantitative analyses of the bitterness and astringency of catechins from green tea.

Food Chemistry, 2018
Bitterness and astringency are two important quality attributes of green tea infusion, and catechins are the main contributor to the bitterness and astringency.
Yongquan Xu, Ying-Na Zhang, Jianxin Chen, F. Wang, Qizhen Du, Jun-Feng Yin   +5 more
semanticscholar   +1 more source

Rapid and non-destructive discrimination of special-grade flat green tea using Near-infrared spectroscopy.

Spectrochimica Acta Part A - Molecular and Biomolecular Spectroscopy, 2019
Special-grade green tea is a premium tea product with the best rank and high value. Special-grade green tea is normally classified by panel sensory evaluation which is time and sample costly.
Chunlin Li, Haowei Guo, Bangzheng Zong, P. He, Fang-Yuan Fan, S. Gong   +5 more
semanticscholar   +1 more source

Green Tea

2013
Selena Ahmed, John Richard Stepp
  +4 more sources

Geographical traceability of Chinese green tea using stable isotope and multi-element chemometrics.

Rapid Communications in Mass Spectrometry, 2019
RATIONALE Deliberate and fraudulent origin mislabeling of Chinese green tea motivated by large price differences often brings significant food safety risks and damages consumer trust.
Zhi Liu, Yuwei Yuan, Yongzhi Zhang, Yuanzhi Shi, Guixian Hu, Jiahong Zhu, K. Rogers   +6 more
semanticscholar   +1 more source

The effect of Eurotium cristatum (MF800948) fermentation on the quality of autumn green tea.

Food Chemistry, 2021
Yue Xiao, Maoyun Li, Ya Liu, Shu-He Xu, Kai Zhong, Yanping Wu, Hong Gao   +6 more
semanticscholar   +1 more source

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

Trends in Food Science and Technology, 2022
Peng Yin
exaly  

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

Molecules, 2022
Xinqiang Song, Zhao Tiantian
exaly  

Green tea and cancer

The Lancet Oncology, 2010
openaire   +2 more sources