Zobrazeno 1 - 10
of 32
pro vyhledávání: '"Hongchun CUI"'
Autor:
Jianyong Zhang, Hongchun Cui, Junfeng Yin, Yuwan Wang, Yun Zhao, Jizhong Yu, Ulrich H. Engelhardt
Publikováno v:
Scientific Reports, Vol 13, Iss 1, Pp 1-7 (2023)
Abstract Acetylation could improve the bioavailability of (-)-Epigallocatechin-3-Gallate (EGCG), but the relationship of substitution degree and antioxidant capacity of acetylated EGCG was unclear. The acetylated EGCG products were separated by prepa
Externí odkaz:
https://doaj.org/article/5a6c3bdf894f4699ace0de2ef0ddd186
Autor:
Jianyong Zhang, Yuxiao Mao, Yongquan Xu, Zhihui Feng, Yuwan Wang, Jianxin Chen, Yun Zhao, Hongchun Cui, Junfeng Yin
Publikováno v:
Foods, Vol 13, Iss 18, p 2985 (2024)
Scenting is an important process for the formation of aroma quality in floral Longjing tea. There are differences in the aroma quality of osmanthus Longjing teas processed by different scenting processes. The efficient isolated scenting method was em
Externí odkaz:
https://doaj.org/article/09ac6ea9c1a547ac87c5bde060f7fe25
Autor:
Hongchun CUI, Haitao HUANG, Xuxia ZHENG, Yun ZHAO, Jianyong ZHANG, Cun AO, Daliang SHI, Ligeng DOU
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 2, Pp 332-341 (2023)
The suitability of white tea made from 15 new tea varieties (lines) of Fuyun hybrid offspring were analyzed by sensory and chemical components evaluation, correlation analysis and principal component analysis (PCA). These 15 varieties were 'Fuyun 14'
Externí odkaz:
https://doaj.org/article/10d5c8499a7047b799ed9c6c7e0e0e47
Autor:
Guangneng Li, Jianyong Zhang, Hongchun Cui, Zhihui Feng, Ying Gao, Yuwan Wang, Jianxin Chen, Yongquan Xu, Debao Niu, Junfeng Yin
Publikováno v:
Foods, Vol 13, Iss 2, p 221 (2024)
A popular non-alcoholic beverage worldwide, tea can regulate blood glucose levels, lipid levels, and blood pressure, and may even prevent type 2 diabetes mellitus (T2DM). Different tea fermentation levels impact these effects. Tea products with diffe
Externí odkaz:
https://doaj.org/article/70320df1cc744c5a8895caea0585d426
Publikováno v:
Foods, Vol 12, Iss 24, p 4486 (2023)
China Xihu Longjing tea is famous for its good flavor and quality. However, information on its related metabolites, except for flavonoids, is largely deficient. Different processing methods for China Xihu Longjing tea fixing—by machines at both the
Externí odkaz:
https://doaj.org/article/2bb82757732f4bf0a170927d0672b92f
Autor:
Jianyong Zhang, Hongchun Cui, Jiahuan Qiu, Yixin Zhong, Caiping Yao, Lanying Yao, Qunxiong Zheng, Chunhua Xiong
Publikováno v:
Current Research in Food Science, Vol 6, Iss , Pp 100399- (2023)
Glycosylated protein nano encapsulation was an efficient encapsulation technology, but its embedding rate for EGCG was not high, and the research on the embedding mechanism was relatively weak. Based on this, this study compared the embedding effect
Externí odkaz:
https://doaj.org/article/ecf833a7e3354cc391b2b01e7ca4a27d
Publikováno v:
Forests, Vol 14, Iss 4, p 728 (2023)
Tea plant cultivar identification is normally achieved manually or by spectroscopic, chromatographic, and other methods that are time-consuming and often inaccurate. In this paper, a method for the identification of three tea cultivars with similar l
Externí odkaz:
https://doaj.org/article/44d5ca5867504f389edf5cc1dbb945a7
Publikováno v:
Czech Journal of Food Sciences, Vol 37, Iss 6, Pp 391-402 (2019)
Tea foods, especially tea bakery foods, play an important role in bridging the gap between supply and demand of tea industry. This paper reviews the processing technology of tea bakery foods which include tea breads, tea cakes, and tea biscuits durin
Externí odkaz:
https://doaj.org/article/6fa1a8d7ab8d4863b5c80252908017fc
Publikováno v:
Czech Journal of Food Sciences, Vol 37, Iss 2, Pp 112-119 (2019)
The quantitative determination of four theaflavin monomers by a rapid reversed-phase high performance liquid chromatographic method was developed. A new RP-18 end-capped column with particle size 2 µm and equilibrated to 35°C in a Shimadzu temperat
Externí odkaz:
https://doaj.org/article/20a8a4a408e44971860941c3e4841ff5
Publikováno v:
Horticulturae, Vol 8, Iss 8, p 685 (2022)
Across the world, most of the main tea plant cultivars are green-leaf cultivars, but colored-leaf cultivars have become increasingly popular in recent years. In this research, the differences between purple-red and white-yellow tea plant cultivars we
Externí odkaz:
https://doaj.org/article/9d45cce687d74a388c1879bd99cbe852