Results 51 to 60 of about 1,629,505 (387)
Frontiers in Plant Science, 2022 Purple tea plant cultivars, enrich with flavonoids and anthocyanins, are valuable materials for manufacturing tea with unique color and flavor. Researchers found that ‘Zijuan’ leaves changed from purple to green mainly caused by the decreased flavonoids ...
SaSa Song +8 more
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A study on the reaction between CO2 and alkanolamines in aqueous solutions [PDF]
, 1983 Literature data on the rates of reaction between CO2 and alkanolamines (MEA, DEA, DIPA, TEA and MDEA) in aqueous solution are discussed. These data induced us to carry out absorption experiments of CO2 into aqueous DEA, DIPA, TEA and MDEA solutions from ...
Blauwhoff, P.M.M. +2 more
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Tea Polyphenols in Promotion of Human Health
Nutrients, 2018 Tea is the most widely used beverage worldwide. Japanese and Chinese people have been drinking tea for centuries and in Asia, it is the most consumed beverage besides water.
N. Khan, H. Mukhtar
semanticscholar +1 more source
Journal of Integrative Agriculture, 2023 The tea plant [Camellia sinensis (L.) O. Kuntze] is an industrial crop in China. The Anhui Province has a long history of tea cultivation and has a large resource of tea germplasm with abundant genetic diversity.
Ling-ling TAO +9 more
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Molecules, 2019 Theanine, a unique amino acid in Camellia sinensis, accounts for more than 50% of total free amino acids in tea and has a significant contribution to the quality of green tea.
Peixian Bai +7 more
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Theacrine From Camellia kucha and Its Health Beneficial Effects
Frontiers in Nutrition, 2020 Theacrine, i.e., 1,3,7,9-tetramethyluric acid, is one of the major purine alkaloids found in leaf of a wild tea plant species Camellia kucha Hung T. Chang.
Yue-Yue Sheng +11 more
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Plants, 2022 Plant acyl-CoA dominated acyltransferases (named BAHD) comprise a large appointed protein superfamily and play varied roles in plant secondary metabolism like synthesis of modified anthocyanins, flavonoids, volatile esters, etc.
Shirin Aktar +9 more
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ANALISA KONSENTRASI POLIFENOL DALAM TEH HIJAU MENGGUNAKAN METODE ANALISIS SPEKTOFOTOMETRI VISIBEL (The Analysis of Polifenol Concentration in Green Tea Using Visible Spectrofotometri Analysis Method) [PDF]
, 2017 Polyphenol in tea or often referred to as catechins are different substances with catechins contained in other plants. Catechins in tea do not adversely affect the digestion of food.
PRADANA, FINANDHITA HAYU
core
An electrostatic interaction between TEA and an introduced pore aromatic drives spring-in-the-door inactivation in Shaker potassium channels [PDF]
, 2009 Slow inactivation of Kv1 channels involves conformational changes near the selectivity filter. We examine such changes in Shaker channels lacking fast inactivation by considering the consequences of mutating two residues, T449 just external to the ...
Ader +39 more
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Plant MethodsThe fungal pathogen Didymella segeticola causes leaf spot and leaf blight on tea plant (Camellia sinensis), leading to production losses and affecting tea quality and flavor. Accurate detection and quantification of D.
You Zhang +8 more
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