Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Jizhong Yu"'
Publikováno v:
Foods, Vol 13, Iss 20, p 3243 (2024)
Flat black tea (FBT) has been innovatively developed to alleviate homogenisation competition, but the dynamic changes in aroma components during the process remain unclear. This study employed HS-SPME-GC-MS to analyse the aroma components of tea samp
Externí odkaz:
https://doaj.org/article/543447581a4942daa2b7f586419023ff
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:
Mingchuan Yang, Yufeng He, Qingqing Ni, Mengxue Zhou, Hongping Chen, Guangyun Li, Jizhong Yu, Ximing Wu, Xiangchun Zhang
Publikováno v:
Pharmaceutics, Vol 16, Iss 8, p 972 (2024)
Cancer remains a highly lethal disease globally. The approach centered on REDOX-targeted mitochondrial therapy for cancer has displayed notable benefits. Plant polyphenols exhibit strong REDOX and anticancer properties, particularly by affecting mito
Externí odkaz:
https://doaj.org/article/4b10df832082443b9d521c02735e53a6
Publikováno v:
Foods, Vol 13, Iss 12, p 1848 (2024)
Aroma is one of the key factors for evaluating the quality of green tea. A tender aroma (NX) and floral-like aroma (HX) are two types of high-quality aroma of green tea. In this work, the different aroma types of baked green tea were classified by se
Externí odkaz:
https://doaj.org/article/8364377ffcb14847a6627847bf268200
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
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
Autor:
Yangyang Xiao, Haibo Tan, Haitao Huang, Jizhong Yu, Lanting Zeng, Yinyin Liao, Ping Wu, Ziyin Yang
Publikováno v:
Food chemistry. 394
Linalool, which is one of the most representative aroma substances in tea, is transformed into other aroma-related compounds, including linalool 3,6-oxides and linalool 3,7-oxides. The objective of this study was to elucidate the linalool oxide synth
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::34e7cf0e3dc18abb7aad5019a440820c
https://pubmed.ncbi.nlm.nih.gov/35716497
https://pubmed.ncbi.nlm.nih.gov/35716497
Autor:
Guotai Jian, Ziyin Yang, Jianlong Li, Lanting Zeng, Jizhong Yu, Yangyang Xiao, Xiaochen Zhou, Jiaming Chen, Jinchi Tang
Publikováno v:
Food chemistry. 345
It is generally proposed that tea cultivars with larger leaves contain more linalool, an important tea aroma contributor, than ones with smaller leaves. The objective of this study was to confirm the trait and explore the involved reason. Investigati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0da18b527e541da657e6ba2aa26d29be
https://pubmed.ncbi.nlm.nih.gov/33302111
https://pubmed.ncbi.nlm.nih.gov/33302111
Publikováno v:
Pharmaceutical Care and Research. 12:307-309
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9929e86c6d4c73cd27a76654c03c66f2
https://doi.org/10.5428/pcar20120419
https://doi.org/10.5428/pcar20120419
Autor:
Hongliang Li, Lei Zhao, Xiaobin Fu, Xinmi Song, Fan Wu, Mingzhu Tang, Hongchun Cui, Jizhong Yu
Publikováno v:
Journal of Agricultural & Food Chemistry; 4/26/2017, Vol. 65 Issue 16, p3276-3284, 9p