Results 191 to 200 of about 13,311 (204)

Detection and quantification of carbendazim in Oolong tea by surface-enhanced Raman spectroscopy and gold nanoparticle substrates

Food Chemistry, 2019
Xiaomei Chen, Mengshi Lin, Ke-qiang Lai
exaly  

Evaluation of the synergism among volatile compounds in Oolong tea infusion by odour threshold with sensory analysis and E-nose

Food Chemistry, 2017
Feng Chen, Yunwei Niu, Zuobing Xiao
exaly  

Teas (Green, Oolong, and Black)

2016
openaire   +1 more source

Changes in volatile compounds upon aging and drying in oolong tea production

Journal of the Science of Food and Agriculture, 2011
Ping-Chung Kuo, Jason T C Tzen
exaly  

Changes in flavor volatile composition of oolong tea after panning during tea processing

Food Science and Nutrition, 2016
David D Kuhn, Andrea M Dietrich, Sean F O'keefe   +2 more
exaly  

General View of Oolong Tea

2016
ÇOPUR, ÖMER UTKU, İNCEDAYI, BİGE, BORAN, GAMZE NİL   +2 more
openaire   +1 more source

The effect of Oolong tea on LDL oxidation in hyperlipidemia

Atherosclerosis, 2000
K. Hosoda, S. Yamamoto, Y. Toyoda, Chen Ling, Lin Yi-ping, H. Itakura   +5 more
openaire   +1 more source

Discrimination of oolong tea (Camellia sinensis) varieties based on feature extraction and selection from aromatic profiles analysed by HS-SPME/GC–MS

Food Chemistry, 2013
exaly  

The Emergence of Dongding Oolong Tea

openaire   +1 more source

Oolonghomobisflavans in oolong tea and lifespan effects

Chatrawee Duangjan, Sean P. Curran
openaire   +1 more source