Results 221 to 230 of about 42,623 (235)

The formation mechanism of aroma quality of green and yellow teas based on GC-MS/MS metabolomics

Food Research International, 2023
Zhong Zheng Chen, Shili Sun, Lingli Sun
exaly  

Effects of ultra-high pressure treatment on structure and bioactivity of polysaccharides from large leaf yellow tea

Food Chemistry, 2022
Yan Chen, Daxiang Li, Yuzhe Huang
exaly  

Characterization of the Key Aroma Compounds in Different Aroma Types of Chinese Yellow Tea

Foods, 2023
Jianan Huang, Xuexue Zheng, Ronggang Jiang   +2 more
exaly  

Yellow tea ( L), a promising Chinese tea: Processing, chemical constituents and health benefits

Food Research International, 2018
Ikhlas A Khan, Yan-Hong Wang, Jianping Zhao   +2 more
exaly  

Antioxidative potential, nutritional value and sensory profiles of confectionery fortified with green and yellow tea leaves ()

Food Chemistry, 2016
Danuta Górecka, Anna Gramza-Michałowska, Krzysztof Dziedzic   +2 more
exaly  

Review for "Effects of two yellowing process on colour, taste, and nonvolatile compounds of bud yellow tea"

2020
openaire   +2 more sources

LC-MS-Based Metabolomics Reveals the Chemical Changes of Polyphenols during High-Temperature Roasting of Large-Leaf Yellow Tea

Journal of Agricultural and Food Chemistry, 2019
Yijun Wang, Chi-Tang Ho, Liang Zhang
exaly  

Author response for "Effects of two yellowing process on colour, taste, and nonvolatile compounds of bud yellow tea"

2020
null Yuming Wei, null Shimao Fang, null Ge Jin, null Tiancheng Ni, null Zhiwei Hou, null Tiehan Li, null Wei‐Wei Deng, null Jingming Ning   +7 more
openaire   +1 more source

Yellow tea is more potent than other types of tea in suppressing liver toxicity induced by carbon tetrachloride in rats

Phytotherapy Research, 2007
Hiroyuki Sakakibara, Kazuki Kanazawa
exaly  

Yellow tea: more than turning green leaves to yellow

Critical Reviews in Food Science and Nutrition
Shuying Gong, Yani Pan, Xinyu Feng
exaly