Results 31 to 40 of about 638,900 (298)

Analysis on the Sensory Quality and Taste's Chemical Composition of Spore Tea of Yingjiang Camellia taliensis

open access: yesShipin gongye ke-ji, 2023
In order to probe into the value of exploration and utilization of Yingjiang uncultivated ancient tea resources, representative samples of spore tea from Camellia taliensis in Yingjiang county (spore white tea and spore black tea) were selected, and ...
Jiafeng LI   +4 more
doaj   +1 more source

Measuring the contents of tea lipids and comparison of qualitative analyzing methods

open access: yes浙江大学学报. 农业与生命科学版, 2022
In order to measure the tea lipid contents in different types of tea and to analyze the tea lipid compositions, twenty tea samples such as Xihulongjing, Jiuquhongmei, Baihaoyinzhen, etc., were used as materials to analyze the lipid contents through acid ...
CHEN Yunyang   +9 more
doaj   +1 more source

UJI AKTIVITAS ANTIBAKTERI EKSTRAK CATHECHIN TEH PUTIH TERHADAP STREPTOCOCCUS SANGUINIS

open access: yesODONTO: Dental Journal, 2017
Background: Streptococcus sanguinis is known as an early agent of formation of bacterial plaque. White tea is one of plant with various biological activities that are beneficial to human health.
Muhamad Zakki
doaj   +1 more source

Research on the Suitability of Teas Made from New Tea Line of Kucha No.6 with High Theacrine

open access: yesShipin gongye ke-ji, 2023
The fresh leaves of Kucha No.6 with high theacrine as raw materials in different seasons were processed into green tea, white tea and black tea. The tea suitability of Kucha No.6 was comprehensively analyzed by sensory evaluation and main quality ...
Dandan QIN   +10 more
doaj   +1 more source

Analysis of Metabolites Difference of the Albino Tea Tree Variety 'Ming Guan'

open access: yesShipin gongye ke-ji, 2023
‘Ming guan’ is a new excellent albino tea variety bred from the descendants of Bai jiguan. In order to explore the quality difference of Ming guan multi tea processing, the fresh leaves of Ming guan were used as raw materials to make the corresponding ...
Xiaomei YOU   +7 more
doaj   +1 more source

MRI based preterm white matter injury classification: the importance of sequential imaging in determining severity of injury [PDF]

open access: yes, 2016
The evolution of non-hemorrhagic white matter injury (WMI) based on sequential magnetic resonance imaging (MRI) has not been well studied. Our aim was to describe sequential MRI findings in preterm infants with non-hemorrhagic WMI and to develop an MRI ...
Benders, MJ   +6 more
core   +1 more source

TEA: A Code for Calculating Thermochemical Equilibrium Abundances

open access: yes, 2015
We present an open-source Thermochemical Equilibrium Abundances (TEA) code that calculates the abundances of gaseous molecular species. The code is based on the methodology of White et al. (1958) and Eriksson (1971).
Blecic, Jasmina   +2 more
core   +1 more source

Characteristic Aroma Compounds of White Tea Made from ‘Fuhuang 1’, a New Tea Strain, and Their Dynamic Changes during Processing [PDF]

open access: yesShipin Kexue
This study aimed to evaluate the characteristic aroma compounds of white tea made from ‘Fuhuang 1’, an albino mutant of ‘Fuandabaicha’, and their dynamic changes during tea processing.
ZHANG Lei, YU Ying, LIANG Zijun, ZHAO Yixuan, YANG Ruxing
doaj   +1 more source

Maternal pomegranate juice intake and brain structure and function in infants with intrauterine growth restriction: A randomized controlled pilot study. [PDF]

open access: yes, 2019
Polyphenol-rich pomegranate juice has been shown to have benefit as a neuroprotectant in animal models of neonatal hypoxic-ischemia. No published studies have investigated maternal polyphenol administration as a potential neuroprotectant in at-risk ...
Alexopoulos, Dimitrios   +7 more
core   +2 more sources

Effect of withering temperature on water loss of fresh leaves and quality of white tea

open access: yes浙江大学学报. 农业与生命科学版, 2019
This study aimed to improve the withering process of the white tea manufacturing and to achieve the stability and controllability of white tea quality.
LIN Qingxia   +5 more
doaj   +1 more source

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