Zobrazeno 1 - 8
of 8
pro vyhledávání: '"He-Yuan Jiang"'
Autor:
Jian-yong Zhang, Hong-chun Cui, Zhi-hui Feng, Wei-wei Wang, Yun Zhao, Yu-liang Deng, He-yuan Jiang, Jun-feng Yin, Ulrich H. Engelhardt
Publikováno v:
Frontiers in Nutrition, Vol 10 (2023)
Theasinensin A is an important quality chemical component in tea, but its taste characteristics and the related mechanism are still unclear. The bitterness quantification and simulated taste mechanism of theasinensin A were researched. The results sh
Externí odkaz:
https://doaj.org/article/d2395c9d7bf640f3aade026aac7a04af
Publikováno v:
Foods, Vol 12, Iss 23, p 4207 (2023)
Polyphenols are key free radical scavengers in tea. This study screened the antioxidant active groups of catechins and dimers and analyzed the effects of the degree of oxidative polymerization and oxidative dimerization reaction on their antioxidant
Externí odkaz:
https://doaj.org/article/05e0e966500448af84a49d9d44ea8df0
Autor:
Li, Mei Chen, Xie, Chao Jie, Gao, Jin Gou, Meng, Cai Wen, He, Yuan Jiang, Liu, Jian Yu, Xu, Yong Nan
Publikováno v:
In Biochemical Systematics and Ecology June 2020 90
Publikováno v:
Food Chemistry. 129:830-836
A new epicatechin oxidation product with a 3,6-dihydro-6-oxo-2H-pyran-2- carboxylic acid moiety was isolated from a commercially available post-fermented tea that is produced by microbial fermentation of green tea. The structure of this product was d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::82950699d56e8511a785c213cb3775fa
https://doi.org/10.1016/j.foodchem.2011.05.031
https://doi.org/10.1016/j.foodchem.2011.05.031
Autor:
He-Yuan Jiang
Publikováno v:
Tea and Tea Products ISBN: 9780849380822
Tea and Tea Products
Tea and Tea Products
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7023bc6e3ebee215cc05c0f07c01b5a2
https://doi.org/10.1201/9781420008036.ch3
https://doi.org/10.1201/9781420008036.ch3
Akademický článek
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Publikováno v:
Guang pu xue yu guang pu fen xi = Guang pu. 25(8)
The objectives of the present paper were to build the models for the determination of tea polyphenol (TP) and tea amylose (TA) in tea by near-infrared spectroscopy (NIR). According to the range of 7432.3-6155.7 cm(-1) and 5484.6-4192.5 cm(-1) of NIR
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::724116a229e58322f9ffca076dfab19b
https://pubmed.ncbi.nlm.nih.gov/16329487
https://pubmed.ncbi.nlm.nih.gov/16329487
Akademický článek
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