Results 31 to 40 of about 42,623 (235)
Differences in Flavor Quality of Vine Teas Processed by Different Techniques [PDF]
Shipin KexueIn order to systematically reveal the differences in flavor quality among green, yellow and black vine teas, processed from the young stems and leaves of Ampelopsis grossedentata by different techniques, sensory evaluation, physicochemical analysis and ...
LIU Qiaofang, JIANG Ating, XIAO Juanjuan, TANG Yiyu, WANG Shaofu, MAO Gang, LIU Zhonghua, YU Lijun
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Molecules, 2019 Chrysanthemum morifolium Ramat is a perennial flowering plant widely cultivated for use in a tea infusion and as a popular beverage. To identify and evaluate the tea infusion made with a γ-irradiated mutant chrysanthemum cultivar with dark purple ...
Ah-Reum Han +7 more
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PRODUCTION OF YELLOW WOOD ROOT TEA AS A BLOOD SUGAR STABILIZER
Conferences of Medical Sciences Dies Natalis Faculty of Medicine Universitas Sriwijaya, 2021 Diabetes mellitus is a disease or metabolic disorder that is increasing year by year, characterized by high blood sugar levels as a result of insulin function insufficiency. Diabetes mellitus, which is often referred to as diabetes, is a disease or metabolic disorder that is increasing year by year, characterized by high blood sugar levels as a result ...
Fatmawati Fatmawati +4 more
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Food Chemistry: X, 2023 This study fristly investigated the taste quality formation and leaf conducting tissue changes in six types of Chinese tea (green, black, oolong, yellow, white, and dark) made from Mingke No.1 variety.
Yuchuan Li +8 more
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Food Chemistry: XArtemisia capillaris (Yinchen), a saline-alkali halophyte from China's Yellow River Delta, is made into functional herbal tea. Postharvest drying dominates its flavor and bioactive metabolites, yet temperature-gradient impacts on its sensory traits, two ...
Lili Tian +4 more
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Food Chemistry: XYellow tea is a lightly fermented tea with unique sensory qualities and health benefits. However, chemical composition and sensory quality of yellow tea products have rarely been studied.
Yuan Li +7 more
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Evaluation of Aroma Types and Key Aroma Components of Bud-leaf Type Yellow Tea Based on GC-O-MS [PDF]
Chaye kexueTo comprehensively analyze the characteristic aroma components of bud-leaf type yellow tea, headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), sensory ...
ZHOU Hongyu, WANG Yuanyuan, LI Faxin, NIE Congning, FENG Dejian, ZHAO Yueling, DU Xiao
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Pakistan Journal of Analytical & Environmental Chemistry, 2022 In present study, the quality of commercially brands of green and black tea available in Pakistan was analyzed on the basis of phenolic contents. Total phenolic content was analyzed through spectrophotometric measurement using the Ferrous Tartrate method.
Javairia Shafi +4 more
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Polyphenol‐Inspired Materials for Agricultural Applications
Advanced Materials, EarlyView.This review outlines the use of polyphenol‐inspired materials for sustainable agriculture, highlighting their molecular design, interfacial assembly, structure–property relationships, and prospects toward precision agriculture, climate resilience, ecosystem protection, and circular bioeconomy strategies.
Haofu Liu +8 more
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Advanced Materials, EarlyView.In the proposed model, a photoinduced nanoreactor uses Cu2O self‐photooxidation to generate localized supersaturation. A metastable supersaturation state first forms a shell, creating a spatially confined environment that restricts reactant exchange; continued Cu release then drives the local environment toward a labile regime that favors predominantly
Yongdeok Ahn +5 more
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