Results 91 to 100 of about 663 (176)
Impact of Different Brewing Water on the Quality and Antioxidant Activity of Toona sinensis Fermented Tea Infusions [PDF]
Water is the important medium of the tea infusions, which plays a crucial role in the development of tea quality. Tooma sinensis (TS) fermented tea was brewed with tap water, mineral water and purified water.
Guanying SHI +7 more
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Sustainable Extraction of Bioactive Compounds from Cocoa Shells Waste and Brewer’s Spent Grain Using a Novel Two-Stage System Integrating Ohmic-Accelerated Steam Distillation (OASD) and Supercritical CO2 Extraction (SSCO2) [PDF]
This study introduces a novel, two-stage extraction system that combines Ohmic-Accelerated Steam Distillation (OASD) with Supercritical CO2 Extraction (SSCO2) to efficiently recover bioactive compounds from plant-based wastes with varying cell wall ...
Chu, Hao-Yu Ivory +4 more
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Shipin gongye ke-jiIn order to develop functional rice flour products with anti-digestive and antioxidant activities, the effects of adding Wuyi rock tea (WRT) on the quality, in vitro digestive characteristics and antioxidant activity of rice noodles were studied.
Juqing HUANG +4 more
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Journal of Knowledge Management PracticeThere are two domains in the anthropological knowledge of food and the practice of foodways: the materialist school, represented by Marvin Harris, and the teleological school, represented by Claude Levi Strauss. Scholars have considered these two schools irreconcilable for many years.
Yanyu Wang, Robert Guang Tian
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Analysis of Flavor Quality of Jiulong Dabaicha White Tea [PDF]
In order to explore the quality characteristics and components of Jiulong Dabaicha, a type of white tea, we made white tea from six varieties, Jiulong Dabaicha, Fuan Dabaicha, Fuyun 6, Zhenghe Dabaicha, Fuding Dabaicha and Songxi Caicha and comparatively
ZHOU Jingjing, ZHANG Wenping, LI Guangfa, XIE Rongfu, HE Jihang, HAO Yunzhi, LI Qiuming, YU Xinru, LIN Hongzheng, SUN Yun
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AgronomyNutrient stoichiometry and dissolved organic matter (DOM) govern essential ecosystem processes; however, their coupling in tea garden soils remains obscure, and cultivar-specific effects on this linkage remain virtually unknown.
Hongmeng Ye +4 more
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Kenna Record, 03-02-1917 [PDF]
, 1917 https://digitalrepository.unm.edu/kenna_news/1306/thumbnail ...
Savage, Dan C.
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HorticulturaeWuyi Rock tea (WRT), originating from the northern region of Fujian province, has a good reputation for its distinctive Yan flavor and floral–fruity aroma.
Zi-Wei Zhou +8 more
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Effect of Mechanical Damage in Green-Making Process on Aroma of Rougui Tea
FoodsRougui Tea (RGT) is a typical Wuyi Rock Tea (WRT) that is favored by consumers for its rich taste and varied aroma. The aroma of RGT is greatly affected by the process of green-making, but its mechanism is not clear.
Fuming Lin +8 more
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Comparative Analysis of Volatile Components and Key Aroma-Active Components in Baked Green Tea Harvested in Different Seasons [PDF]
In order to explore the differences in the aroma components of baked green tea harvested in different seasons, the composition and content of volatile components in spring and autumn green tea processed from three major tea cultivars in Zhejiang province
ZHANG Yue, SHAO Chenyang, LÜ Haipeng, LIN Zhi, YU Liaoyuan, ZHU Yin
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