Results 31 to 40 of about 297,742 (251)

Influence of Pile Fermentation Time on the Sensory Flavor and Non-volatile Compounds of Yixian Dark Tea

Shipin gongye ke-ji
In order to investigate the key nodes affecting the changes of Yixian dark tea flavor and quality during the Pile fermentation, in this study, the sensory quality and non-volatile profiles of Yixian dark tea samples at different pile fermentation periods
Hui WANG, Hanchen ZHOU, Yaqin LIU, Jihong YANG, Xiaolei ZHANG, Yujie XU, Pandeng LEI   +6 more
doaj   +2 more sources

Comparable neuroprotection efficacy of raw Pu-erh tea and ripened Pu-erh tea in D-galactose-induced aging mice via gut-brain axis [PDF]

npj Science of Food
Prevention of age-related cognitive decline by tea consumption is of great interest. This study systematically compared the neuroprotective efficacy of raw Pu-erh tea (RPT) and ripened Pu-erh tea (FPT) against D-galactose-induced aging in mice, focusing ...
Liyuan Peng, Hongzhe Zeng, Xiaomei Yang, Liwei Wan, Qixian Bai, Linmei Liu, Hui Rao, Hui Li, Xingrui Xiong, Linlin Li, Jiuyun Chu, Weitao Wang, Songtao Pu, Jian’an Huang, Zhonghua Liu   +14 more
doaj   +2 more sources

Grade identification of ripened Pu-erh teas, and their differences of phenolic components, in vitro antioxidant capacity and hypoglycemic effect [PDF]

Food Chemistry: X
Tea grade causes chemical differences. To reveal its detailed impact, chemical constitute and in vitro antioxidant capacity were determined in 20 ripened Pu-erh teas (RiPT).
Cunqiang Ma, Bingsong Ma, Jiacai Wang, Zihao Wang, Binxing Zhou, Xuan Chen   +5 more
doaj   +2 more sources

Identification of non-volatile compounds during the pile fermentation process of Liupao tea using widely targeted metabolomics based on UPLC-QTOF-MS [PDF]

Journal of Food Science and Technology
Li Y, Liang J, Liang L.
exaly   +2 more sources

The effect of temperature-controlled pile-fermentation on the flavor quality of primary dark tea

LWT - Food Science and Technology
Shuihe Yun, Hui Chen, Jiakun Fan, Liling Yang, Wei Wang, Huanyu Chen, Jianan Huang, Zhonghua Liu, Yushun Gong, shi Li   +9 more
exaly   +2 more sources

Untargeted Metabolomics Combined with Bioassay Reveals the Change in Critical Bioactive Compounds during the Processing of Qingzhuan Tea

Molecules, 2021
Qingzhuan tea (QZT) is a typical Chinese dark tea that has a long-time manufacturing process. In the present study, liquid chromatography coupled with tandem mass spectrometry was used to study the chemical changes of tea samples during QZT processing ...
Peng-Cheng Zheng, Chun-Yin Qin, Pan-Pan Liu, Lin Feng, Tie-Jun Ling, Jing-Ming Ning, Liang Zhang, Xiao-Chun Wan   +7 more
doaj   +1 more source

Microbial Succession and Interactions During the Manufacture of Fu Brick Tea

Frontiers in Microbiology, 2022
Fu Brick tea is a very popular post-fermented tea that is known for its “golden flower fungus,” Aspergillus cristatus, which becomes the dominant microbe during the maturation process.
Meichun Xiang, Meichun Xiang, Jun Chu, Wenjiao Cai, Haikun Ma, Weijing Zhu, Xiaoling Zhang, Jinwei Ren, Lizheng Xiao, Dongbo Liu, Xingzhong Liu   +10 more
doaj   +1 more source

Comprehensive Analysis of Bacterial Community Structure and Diversity in Sichuan Dark Tea (Camellia sinensis)

Frontiers in Microbiology, 2021
Bacteria and fungi present during pile-fermentation of Sichuan dark tea play a key role in the development of its aesthetic properties, such as color, taste, and fragrance. In our previous study, high-throughput sequencing of dark tea during fermentation
Kuan Yan, Kuan Yan, Linfeng Yan, Lina Meng, Lina Meng, Hongbing Cai, Ailing Duan, Lian Wang, Quanzi Li, Quanzi Li, Ahmed H. El-Sappah, Ahmed H. El-Sappah, Ahmed H. El-Sappah, Xianming Zhao, Xianming Zhao, Manzar Abbas, Manzar Abbas   +16 more
doaj   +1 more source

Use of Pile Driving Analysis for Assessment of Axial Load Capacity of Piles [PDF]

, 2012
Driven piles are commonly used in foundation engineering. Pile driving formulae, which directly relate the pile set per blow to the capacity of the pile, are commonly used to decide whether an installed pile will have the designed capacity.
Salgado, Rodrigo, Zhang, Yanbei
core   +1 more source

Volatile Flavor Analysis and Sensory Evaluation of Jinhua Tibetan Tea during Pile Processing

Shipin gongye ke-ji, 2022
In order to investigate the formation and changes of aroma components during the pile-fermentation of Jinhua Tibetan tea, chromatography-mass spectrometry (GC-MS) was used to determine the volatile component, and sensory evaluation was used to test the ...
Chen XIA, Yanghang HE, Junlin DENG, Zhuoya XIANG, Qingling XIE, Yongqing ZHU, Jian CHEN, Boyu ZHU, Gang LIU, Liugang SHI   +9 more
doaj   +1 more source