Results 61 to 70 of about 357,710 (314)
Catechin epimerization is an important factor affecting tea catechin compositions and thereby tea quality. However, a lack of tea germplasms with high non-epicatechins limits relative research.
Changsong Chen +8 more
doaj +1 more source
Counterion Dependent Side‐Chain Relaxation Stiffens a Chemically Doped Thienothiophene Copolymer
Oxidation of a thienothiophene copolymer, p(g3TT‐T2), via different doping strategies and dopant molecules resulted in materials with similar oxidation levels and a high electrical conductivity of ≈100 S cm−1. However, mechanical properties varied significantly, with sub‐glass transition temperatures and elastic moduli spanning from –44°C to –3°C and ...
Mariavittoria Craighero +12 more
wiley +1 more source
Jiangxi Congou black tea is one of the earliest Congou black tea in China. In order to explore its sensory characteristics and molecular sensory basis, quantitative description analysis (QDA) and gas chromatography-mass spectrometry (GC-MS) were used to ...
Cuinan Yue +6 more
doaj +1 more source
Designed Lewis Acid–Base Passivation for High Performance Perovskite Solar Cells
ABSTRACT Silicon's high cost and long energy payback time remain major barriers to the global expansion of solar power. In contrast, metal–halide perovskites offer abundant, solution‐processable absorbers, and have achieved efficiencies of 25%–30%, positioning them as strong competitors to silicon.
Afna Manaf +4 more
wiley +1 more source
Background As an important economic crop, the development of floral organs in tea plants plays an essential role in tea yield, quality, and varietal improvement.
Dandan Pang +7 more
doaj +1 more source
Influence of Fermentation of Eurotium cristation on the Flavor Characteristics of Guizhou White Tea
To investigate the effect of fermentation with Eurotium cristatum on the flavor characteristics of Guizhou white tea, this study utilized second-grade white tea from Guizhou as the raw material.
Jinlong LUO +8 more
doaj +1 more source
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
doaj +1 more source
Flavonoids are critical secondary metabolites that determine the health benefits and flavor of tea, while chlorophylls are important contributors to the appearance of tea.
Xuyang Liu +5 more
doaj +1 more source
Water management and smallholder Fairtrade tea producers in South Western Uganda [PDF]
Kayonza growers’ tea factory is a remote tea factory in south western Uganda which consists of two core estates and 4072 smallholder tea farmers currently producing tea over a total area of 1604 hectares.
Flowers, Cara
core
The image shows a schematic form a nanobody‐conjugated theranostic prodrug (NBD) platform targeting tumor‐associated αvβ3 integrin. The NBD system integrates selective nanobody‐mediated tumor recognition, glutathione‐responsive disulfide cleavage for doxorubicin release, and aza‐BODIPY‐based near‐infrared fluorescence for real‐time imaging.
Sanu Karan +13 more
wiley +1 more source

