Zobrazeno 1 - 10
of 154
pro vyhledávání: '"Jun-feng Yin"'
Autor:
Lin Zeng, Yu‐Yi Liu, Fang Wang, Shan Jin, Lian‐Shuang Chen, Yan‐Qing Fu, Zhi‐Hui Feng, Jun‐Feng Yin, Wei‐Jiang Sun, Xiao‐Min Yu, Yong‐Quan Xu
Publikováno v:
Food Frontiers, Vol 5, Iss 4, Pp 1571-1582 (2024)
Abstract This study aimed to investigate the effects of tea green leafhopper damage on the sensory quality and metabolite composition of Oriental Beauty by using tea leaves from different varieties of tea plants and processing factories. The results
Externí odkaz:
https://doaj.org/article/2f0b0b1d9385485385290399228937f8
Autor:
Xin Meng, Fang Wang, Chao-Hong Fu, Lin Zeng, Zhen-Hua Chen, Qizhen Du, Zhi-Hui Feng, Jun-Feng Yin, Yong-Quan Xu
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101564- (2024)
Osmanthus fragrans is an evergreen shrub with a pleasant fragrance and a wide range of applications in many fields. The condensed hydrolat obtained during the drying process of its fresh flowers was collected in a low-temperature vacuum environment a
Externí odkaz:
https://doaj.org/article/00572e6581ca45248035f6115e389569
Publikováno v:
Food Chemistry: X, Vol 21, Iss , Pp 101105- (2024)
Externí odkaz:
https://doaj.org/article/86341afd52cf4832a69109a7f428f80c
Autor:
Yuan-Yuan Ma, Jie-Qiong Wang, Ying Gao, Qing-Qing Cao, Fang Wang, Jian-Xin Chen, Zhi-Hui Feng, Jun-Feng Yin, Yong-Quan Xu
Publikováno v:
Food Chemistry: X, Vol 21, Iss , Pp 101099- (2024)
Variations in the quality of brewing water profoundly impact tea flavor. This study systematically investigated the effects of four common water sources, including pure water (PW), mountain spring water (MSW), mineral water (MW) and natural water (NW
Externí odkaz:
https://doaj.org/article/1fe6dcc501f941ecb661711c183dcd0e
Autor:
Jian-Chang Jin, Shuang Liang, Shang-Xiong Qi, Ping Tang, Jian-Xin Chen, Quan-Sheng Chen, Yan-Feng Chen, Jun-Feng Yin, Yong-Quan Xu
Publikováno v:
Frontiers in Nutrition, Vol 10 (2023)
IntroductionInstant teas are particularly rich in tea polyphenols and caffeine and have great potential as food ingredients or additives to improve the quality of food and enhance their nutritional and commercial value.MethodsTo determine the relatio
Externí odkaz:
https://doaj.org/article/1e0b3d73e2a64d46aee09291241785ab
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
Publikováno v:
Frontiers in Nutrition, Vol 10 (2023)
Albino tea cultivars are mutant tea plants with altered metabolisms. Current studies focus on the leaves while little is known about the flowers. To evaluate tea flowers from different albino cultivars, the chemical composition and anti-cholesterol a
Externí odkaz:
https://doaj.org/article/67f220d17db1460e856b2ffa1c575c85
Autor:
De-Quan Chen, Chun Zou, Yi-Bin Huang, Xuan Zhu, Patrizia Contursi, Jun-Feng Yin, Yong-Quan Xu
Publikováno v:
Frontiers in Nutrition, Vol 10 (2023)
Hops provide the characteristic bitter taste and attractive aroma to beer; in this study, hops were replaced by jasmine tea extract (JTE) during late-hopping. The addition of JTE improved the beer foam stability 1.52-fold, and increased the polypheno
Externí odkaz:
https://doaj.org/article/8701d1109d1c478b966d7e0d1b160359
Autor:
Chun Zou, De-Quan Chen, Hua-Feng He, Yi-Bin Huang, Zhi-Hui Feng, Jian-Xin Chen, Fang Wang, Yong-Quan Xu, Jun-Feng Yin
Publikováno v:
Frontiers in Nutrition, Vol 10 (2023)
IntroductionTea is the main raw material for preparing tea wine.MethodsIn this research, four types of tea wine were prepared using different categories of tea leaves, including green tea, oolong tea, black tea, and dark tea, and the comparative stud
Externí odkaz:
https://doaj.org/article/0f209e8bcdba49df8b16c382df0f58d8