Results 161 to 170 of about 13,311 (204)

Companion modeling for collective learning and action in water management: Lessons learnt from three case studies in northern Thailand and Bhutan [PDF]

, 2012
Barnaud, C., Gurung, T.R., Page, C. le, Promburom, P., Trébuil, Guy   +4 more
core  

A Gas Sensors Detection System for Real-Time Monitoring of Changes in Volatile Organic Compounds during Oolong Tea Processing. [PDF]

Foods
Han Z, Ahmad W, Rong Y, Chen X, Zhao S, Yu J, Zheng P, Huang C, Li H.   +8 more
europepmc   +1 more source

The impact of freeze-dried Baiyedancong-Oolong tea aqueous extract containing bioactive compounds on the activities of CYP450 enzymes, the transport capabilities of P-gp and OATs, and transcription levels in mice. [PDF]

Food Nutr Res
Zhang M, Qiu Z.
europepmc   +1 more source

Power relations and participatory water management: Lessons from a companion modeling experiment in northern Thailand [PDF]

, 2012
Barnaud, C., Paassen, A. van, Promburom, T., Trébuil, Guy   +3 more
core  

Using companion modeling to level the playing field and influence more equitable water allocation in northern Thailand [PDF]

, 2010
Barnaud, Cécile, Bousquet, François, Promburom, Panomsak, Trébuil, Guy   +3 more
core  

Aged oolong tea alleviates dextran sulfate sodium-induced colitis in mice by modulating the gut microbiota and its metabolites. [PDF]

Food Chem X
Wu J, Deng X, Sun Y, Li J, Dai H, Qi S, Huang Y, Sun W.   +7 more
europepmc   +1 more source

Chemistry of Molecular Biocatalysts [PDF]

, 2003

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Characterization of the volatile compounds profile of the innovative broken oolong-black tea in comparison with broken oolong and broken black tea

Food Control, 2021
Abstract Broken oolong-black tea is an innovative tea in China produced by applying characteristic manufacture crafts of broken oolong tea (bruising) and broken black tea (fermentation) on the manufacture of tea and it has both aroma features of broken oolong tea and broken black tea.
Chengying
exaly   +2 more sources

Formation of Volatile Tea Constituent Indole During the Oolong Tea Manufacturing Process

Journal of Agricultural and Food Chemistry, 2016
Indole is a characteristic volatile constituent in oolong tea. Our previous study indicated that indole was mostly accumulated at the turn over stage of oolong tea manufacturing process. However, formation of indole in tea leaves remains unknown. In this study, one tryptophan synthase α-subunit (TSA) and three tryptophan synthase β-subunits (TSBs) from
Lanting Zeng, Ying Zhou, Xiumin Fu
exaly   +3 more sources

Determination of flavonol glycosides in green tea, oolong tea and black tea by UHPLC compared to HPLC

Food Chemistry, 2015
An UHPLC method for the determination of flavonol glycosides (FOG) from green and oolong tea vs. black tea has been developed for the first time. Sample clean-up method by means of polyamide column chromatography was optimized with multiple-step elution.
Heyuan, Jiang, Ulrich H, Engelhardt, Claudia, Thräne, Beate, Maiwald, Janina, Stark   +4 more
exaly   +3 more sources