Zobrazeno 1 - 10
of 49
pro vyhledávání: '"Dabing Ren"'
Publikováno v:
Food Frontiers, Vol 3, Iss 3, Pp 453-479 (2022)
Abstract Food safety as a public health issue has aroused worldwide concern. Food safety risks caused by the existence of food safety hazards in food may occur in all stages of the food supply chain. Thus, great emphasis is placed on sensitive, selec
Externí odkaz:
https://doaj.org/article/da0e99936acd4f18845f4c5d402c8c6e
Autor:
Yaru Zheng, Chunhua Zhang, Dabing Ren, Ruoxue Bai, Wenting Li, Jintao Wang, Zhiguo Shan, Wenjiang Dong, Lunzhao Yi
Publikováno v:
Frontiers in Nutrition, Vol 10 (2023)
IntroductionPu-erh tea is a geographical indication product of China. The characteristic flavor compounds produced during the fermentation of ripened Pu-erh tea have an important impact on its quality.MethodsHeadspace solid-phase microextraction coup
Externí odkaz:
https://doaj.org/article/6a8c697e39834172a5379bd857ecf4e4
Autor:
Jie Guo, Zhihao Yu, Meiyan Liu, Mengdi Guan, Aiyun Shi, Yongdan Hu, Siyu Li, Lunzhao Yi, Dabing Ren
Publikováno v:
Foods, Vol 12, Iss 19, p 3568 (2023)
Volatile constituents are critical to the flavor of tea, but their changes in raw Pu-erh tea (RAPT) during storage have not been clearly understood. This work aimed to investigate the volatile composition and their changes at various storage duration
Externí odkaz:
https://doaj.org/article/53532d9630ec4a93ab38ffa92272fde9
Autor:
Yan Li, Ruoxue Bai, Jintao Wang, Yonglin Li, Yongdan Hu, Dabing Ren, WenJiang Dong, Lunzhao Yi
Publikováno v:
eFood, Vol 3, Iss 5, Pp n/a-n/a (2022)
Abstract Polyphenol oxidase (PPO) is a necessary medium for converting catechins into theaflavins in tea. This study aimed to provide an efficient and cost‐effective method for the purpose of developing a tea beverage rich in four main theaflavins
Externí odkaz:
https://doaj.org/article/e435d968da6641c6af224007b9b920ad
Publikováno v:
International Journal of Molecular Sciences, Vol 18, Iss 7, p 1342 (2017)
This present study aims to identify the key bioactive components in acorus tatarinowii rhizoma (ATR), a traditional Chinese medicine (TCM) with various bioactivities. Partial least squares regression (PLSR) was employed to describe the relationship b
Externí odkaz:
https://doaj.org/article/47c1f2ec40d84cad88760c43cc6bfbe3
Autor:
Yonglin Li, Ning Chen, Wenting Li, Huaqiao Lou, Yan Li, Qian Xiong, Ruoxue Bai, Jintao Wang, Yongdan Hu, Dabing Ren, Lunzhao Yi
Publikováno v:
European Food Research and Technology. 248:1379-1393
Publikováno v:
Journal of chromatography. A. 1685
Citrus flavonoids are attracting great interest due to their well-known beneficial effects, but many of them have not been characterized. In this work, ultra-high liquid chromatography coupled to high resolution mass spectrometry (UHPLCHRMS) was used
Publikováno v:
Se pu = Chinese journal of chromatography. 40(3)
Tea flowers and fresh tea leaves are biological products of tea, but tea flower is often regarded as waste during tea production, resulting in notable waste of tea flower resources. At present, analysis of the chemical components in tea flowers focus
Publikováno v:
Journal of AOAC INTERNATIONAL. 102:1834-1844
Background: Black tea is famous for its unique aroma. The analysis of aroma components has attracted considerable attention worldwide because of its complex chemical composition and low concentration. Objective: Steeping temperature is one of the mos