Results 21 to 30 of about 13,244 (214)

Quality Characteristics of Oolong Tea Products in Different Regions and the Contribution of Thirteen Phytochemical Components to Its Taste

Horticulturae, 2022
Regionality is a term used in the tea industry to describe the particular style of tea produced by a growing region. Determining the characteristics of the tea of specific regions can help growers predict tea plant quality before harvesting and ...
Zhihui Wang, Shuang Gan, Weijiang Sun, Zhidan Chen   +3 more
doaj   +1 more source

Anti-obesity action of oolong tea [PDF]

International Journal of Obesity, 1999
Oolong tea is traditionally reported to have anti-obesity and hypolipidaemic effects. The present study was performed to clarify whether oolong tea prevented obesity induced in mice by the oral administration of a high-fat diet for 10 weeks.High-fat diet-induced obese mice were treated with oolong tea for 10 weeks.
L K, Han, T, Takaku, J, Li, Y, Kimura, H, Okuda   +4 more
openaire   +2 more sources

Characterization of Key Odorants in Lingtou Dancong Oolong Tea and Their Differences Induced by Environmental Conditions from Different Altitudes

Metabolites, 2022
Lingtou Dancong oolong tea is a famous Chinese oolong tea due to its special honey-like aroma. However, little is known about its specific aroma profile and key contributors.
Miao Wang, Jianlong Li, Xiaohui Liu, Chengshun Liu, Jiajia Qian, Jie Yang, Xiaochen Zhou, Yongxia Jia, Jinchi Tang, Lanting Zeng   +9 more
doaj   +1 more source

Widely Targeted Metabolomics Analysis Reveals the Differences of Nonvolatile Compounds in Oolong Tea in Different Production Areas

Foods, 2022
The flavor differences in Oolong tea from different producing areas are caused by its complex differential compounds. In this study, representative samples of Oolong tea from four countries were collected, and their differential nonvolatile compounds ...
Zhihui Wang, Shuang Gan, Weijiang Sun, Zhidan Chen   +3 more
doaj   +1 more source

Variations in Fatty Acids Affected Their Derivative Volatiles during Tieguanyin Tea Processing

Foods, 2022
Fatty acids (FAs) are important precursors of oolong tea volatile substances, and their famous derivatives have been shown to be the key aroma components.
Li Guo, Mingjie Chen, Yaling Guo, Zhi Lin   +3 more
doaj   +1 more source

Oolong Tea Consumption and the Risk of Oral Squamous Cell Carcinoma: A Propensity Score-Based Analysis in Southeast China

Frontiers in Nutrition, 2022
Oolong tea is one of the world's most popular non-alcoholic beverages, particularly in coastal Southeast China. Hitherto, epidemiological studies on the association between oolong tea consumption and the risk of patients with oral squamous cell carcinoma
Qingrong Deng, Qingrong Deng, Yuying Wu, Yuying Wu, Xiaoying Hu, Xiaoying Hu, Huiqing Wu, Huiqing Wu, Mengzhu Guo, Mengzhu Guo, Yimin Lin, Yimin Lin, Menglin Yu, Menglin Yu, Wenwen Huang, Wenwen Huang, Yuxuan Wu, Yuxuan Wu, Lisong Lin, Yu Qiu, Jing Wang, Baochang He, Baochang He, Baochang He, Fa Chen, Fa Chen   +25 more
doaj   +1 more source

An In vitro Study to Compare the Effect of Different Types of Tea with Chlorhexidine on Streptococcus mutans [PDF]

Journal of Clinical and Diagnostic Research, 2017
Introduction: Tea is the second most commonly consumed beverage in the world after water. The leaf and bud of the plant Camellia sinensis produces tea.
Dona Elizabeth George, Roshan Shetty, Pooja j Shetty, Leslie Allan Gomes   +3 more
doaj   +1 more source

Understanding Young Taiwanese Consumers’ Acceptance, Sensory Profile, and Drivers of Liking for GABA Oolong Tea Beverages with Cold Infusions

Foods, 2022
The sensory qualities of Taiwanese teas are evaluated by the experts from the Tea Research and Extension Station (TRES) at tea competitions held annually. The prices of Taiwanese teas are also influenced by the results of these tea competitions. However,
Mu-Chen Wu, Bo-Kang Liou, Yuh-Shuen Chen, Shih-Chieh Lee, Jia-Jin Xie, Yih-Mon Jaw, Shih-Lun Liu   +6 more
doaj   +1 more source

Determination of the chemical composition of tea by chromatographic methods: a review [PDF]

, 2015
Despite the fact that mankind has been drinking tea for more than 5000 years, its chemical composition has been studied only in recent decades. These studies are primarily carried out using chromatographic methods.
Combet, Emilie, Nemzer, Boris V., Yashin, Alexandr Ya, Yashin, Yakov I.   +3 more
core   +1 more source

Effect of oolong tea, oolong tea polyphenols and oolong tea catechins on glucoregulatory control in overweight and obese men

The FASEB Journal, 2009
Oolong tea, as well as the polyphenols it contains, has been shown to alter physiological processes related to glucose regulation. As part of a double blinded randomized crossover design study, 19 overweight and obese men (BMI 25‐34, ages 25‐64 years) consumed a controlled diet at weight maintenance along with ...
Kim S Stote, Amber Courville, G. Keith Harris, David R Paul, William V Rumpler, Beverly A Clevidence, David J Baer   +6 more
openaire   +1 more source