Results 211 to 220 of about 22,727 (250)

Phytochemical investigation of Phyllanthus emblica (Amla) for therapeutic application in urinary tract infection (UTI) management and development of functional tea. [PDF]

Ultrason Sonochem
Ashraf S, Ismail T, Akhtar S, Khan MZ, Daraz U, Bukhari SW, Qamar M, Mubarak MS.   +7 more
europepmc   +1 more source

Setting of an import tolerance for fenazaquin in teas. [PDF]

EFSA J
European Food Safety Authority (EFSA), Bellisai G, Bernasconi G, Castellan I, Del Aguila M, Ferreira L, Leuschner R, Mioč A, Szot M, Tiramani M, Verani A.   +10 more
europepmc   +1 more source

Effects of Green Tea Gargling on COVID-19: A Multicenter RCT. [PDF]

AJPM Focus
Kawai Y, Ito Y, Nakamura T, Furushima D, Nakai Y, Miura M, Uchida S, Unno K, Nakamura Y, Takuma N, Ikukawa T, Kimata M, Tagata C, Kobayashi M, Ichitani M, Takihara T, Kinugasa H, Kato I, Yamada H.   +18 more
europepmc   +1 more source

Multimodal Sensor Fusion for Non-Destructive Tea Quality Evaluation: Deep Learning-Enabled Methods, Applications, and Challenges. [PDF]

Foods
Hu X, Zhang M, Yang B, Tao Y, Wei W.
europepmc   +1 more source

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Improved Dispersibility of Green Tea Powder by Microparticulation and Formulation

Journal of Food Science, 2001
ABSTRACT: Green tea powder was microparticulated and subsequently formulated with glucose and water. The sedimentation volume of green tea powder was effectively reduced by decreasing mean particle dia to less than 10 μm. The microstructure of formulated green tea indicated that glucose served as a core material,
D.J. Park, J.Y. Imm, K.H. Ku
exaly   +2 more sources

The odor of matcha (Japanese powdered green tea) as the base note of green tea leaves

International Journal of Tea Science, 2016
We previously reported the group of aroma constituents that characterize the odor of sencha (green tea made from leaves) which is similar to but distinct from the odor of commercially available matcha (Japanese green tea made from powder).This study, investigated whether the group of aroma compounds contributing to this matcha-like odor is present in ...
Toshio Hasegawa, Yasutsugu Tsukumo, Takashi Fujita, Takashi Fujihara, Atsushi Takahashi, Kenta Nakajima   +5 more
openaire   +1 more source

Syneresis and rheological behaviors of set yogurt containing green tea and green coffee powders [PDF]

Journal of Dairy Science, 2017
This study aimed to investigate the effect of added green coffee powder (GCP) and green tea powder (GTP) on syneresis behavior and consistency of set yogurts. Adding GCP (1 or 2%) decreased syneresis rate. The effect of GTP on the syneresis rate was concentration dependent. In comparison to the control, GTP decreased syneresis rate when it was added at
Burçe Ataç Moğol, Vural Gökmen
exaly   +4 more sources