Estimation of the effects of major chemical components on the taste quality of green teaK., WeiL., RuanH., LiL., WuL., WangH., ChengInternational Food Research Journal
Tea leaf encompasses essential components like caffeine, polyphenol, lipid etc. The study was conducted to find out the essential constituents in green and... MM Rahman,MA Kalam,MA Salam,... - 《International Journal of Agricultural Research Innovation & Technology》 被引量: 5发表: 2014年 Gree...
Chinese jasmine tea, a type of flower-scented tea, is produced by repeatedly mixing the base tea with the aromatic flowers of Jasminum sambac. The aim of this study was to analyze the changes in the volatiles, chemical components, and antioxidant activities of Chinese jasmine tea during six ro...
The study revealed that shallot-enriched plantain biscuits contained substantial nutritional contents as the protein content increased upon substitution of shallot flour. The mineral components and their anti-nutrient mineral ratio suggested their physiological impacts on nutrient bioavailability. In addition, ...
Chemical componentsQDAPCAPLSRIn order to explore the taste characteristics and molecular sensory basis of Chinese yellow tea, in this study, quantitative ... ZH Wang,CN Yue,HR Tong - 《Journal of Food Science & Technology》 被引量: 0发表: 2021年 UHPLC analysis of major functional components ...
The antioxidant activity of TBFs was assessed by DPPH free radical scavenging, ABTS free radical scavenging, and FRAP assays. In addition, the chemical composition of TBFs was identified by LC-MS/MS analysis. This study provided scientific insight into the chemical components of TFBs eluded by ...
This was attributed to the fact that West Lake Longjing 43 is a green tea with high raw material tenderness and has a fast leaching rate of chemical components; thus, not suitable for multiple brewing. However, in the present study, leaching of chemical composition was higher in the first ...
Fig. 1. Dried leaves and stems of commercial vine tea (Ampelopsis grossedentata).Source: Carneiro (2016) Although vine tea consumption is still not very popular in Western countries, the number of researchers studying vine tea chemical components, health-promoting attributes, and functional propertie...
UHPLC analysis of major functional components in six types of Chinese teas: Constituent profile and origin consideration Principal component analysis (PCA) of UHPLC data revealed that white, oolong and green tea samples could be clustered closely, demonstrating notable ... ZLS Xu - LWT-Food Scienc...
Herein, we systematically evaluate the nutrient and bioactive composition of the Grewia species, including the reported concentrations of its bioactive components and related biological activities. Additionally, a bibliometric analysis was performed for the first time, all to encourage experts from ...