Results 31 to 40 of about 527 (141)
Visual Analysis of Research Hotspots in Matcha and Research Progress in Its Efficacy [PDF]
Shipin KexueMatcha is a micronized green tea product, which has a unique flavor and taste due to its special processing technique and is widely used in foods. This article examines the progress that has been made in the past decade in matcha research, and analyzes ...
WANG Yuepeng, GENG Zhanhui, ZHENG Zhiqiang, CUI Yan, YANG Liu
doaj +1 more source
Integrating Humidity-Resistant and Colorimetric COF-on-MOF Sensors with Artificial Intelligence Assisted Data Analysis for Visualization of Volatile Organic Compounds Sensing. [PDF]
Adv Sci (Weinh)The direct visualization of sensing processes of volatile organic compounds via the integration of AI‐assisted data analyzing techniques and colorimetric COF‐on‐MOF sensors is reported. This work shows excellent sensing sensitivity and selectivity, representing a universal platform for fabricating sensing systems for the direct visualization and ...
Ouyang Q +5 more
europepmc +2 more sources
HPLC–MS2 Analysis of Chlorophylls in Green Teas Establishes Differences among Varieties
Molecules, 2022 Green teas are nonfermented teas, the quality of which is measured by the green color. However, this category encompasses a high number of tea varieties that differ in cultivation and processing.
Marta Herrera, Isabel Viera, María Roca
doaj +1 more source
Molecules, 2023 Matcha is a powdered green tea obtained from the Camellia sinensis L. plant intended for both “hot” and “cold” consumption. It is a rich source of bioactive ingredients, thanks to which it has strong antioxidant properties.
Katarzyna Najman +4 more
doaj +1 more source
Foods, 2022 Numerous studies indicate that tea has versatile health benefits, and attempts are being made to use it as a food additive. In this study, three types of tea powder (TP) [matcha tea powder (MTP), green tea powder (GTP), and black tea powder (BTP)] were ...
Kayama Kayama +6 more
doaj +1 more source
Analysis of Quality Characteristics and Flavor Compound Differences Among Jingshan Green Tea, Matcha and Black Tea [PDF]
Chaye kexueProcessing techniques significantly alter the accumulation and composition of internal components in tea, forming different categories of tea products.
LU Jian, FU Zhouping, MA Guicen, WANG Dong, HU Kangying, ZHANG Jingjing, CHEN Liyan, ZHANG Yingbin, ZHOU Sujuan, HONG Yiwei, ZHANG Xiangchun, CHEN Hongping, HOU Zhiwei, YU Jizhong
doaj +1 more source
浙江大学学报. 农业与生命科学版, 2022 In this study, we analyzed the main chemical components of matcha made from four tea cultivars, established a high-fat diet-induced C57BL/6J obese mouse model, and selected ‘Maolü’ matcha as an experimental dietary supplement with three doses of 0.1%, 0 ...
ZHOU Jihong +5 more
doaj +1 more source
Effects of Matcha Green Tea Powder on Cognitive Functions of Community-Dwelling Elderly Individuals [PDF]
Nutrients, 2020 Matcha Green Tea Powder contains a variety of active ingredients beneficial to health, such as tea catechins, lutein and vitamin K. It is also known that these ingredients confer benefits upon cognitive functions of elderly people. Therefore, we aimed to investigate the relationship between a daily supplementation of Matcha and the change in cognitive ...
Keisuke Sakurai +6 more
openaire +2 more sources
BeveragesMatcha tea (Camellia sinensis (L.) Kuntze) is a Japanese powdered green tea characterized by an exceptionally high content of health-promoting compounds. It is produced by shading the tea plants for 21 days prior to harvesting. It can be consumed both as
Kinga Szymczykowska +5 more
doaj +1 more source
Heliyon, 2019 The stress-reducing effect of matcha, a high-quality fine-powdered green tea, has recently been clarified by animal experiments and clinical trials. However, the effect of matcha added to confectioneries is not clear.
Keiko Unno +7 more
doaj +1 more source