Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Pandeng Lei"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 22, Pp 97-106 (2024)
To investigate the aging effect of steaming to Yixian dark tea, the flavor quality and metabolite profiles of Yixian dark tea after steaming treatments were analyzed by sensory evaluation, headspace solid-phase microextraction-gas chromatography-mass
Externí odkaz:
https://doaj.org/article/e5583bd73c504597854d547ffcc9beb1
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 21, Pp 283-291 (2024)
In order to investigate the key nodes affecting the changes of Yixian dark tea flavor and quality during the Pile fermentation, in this study, the sensory quality and non-volatile profiles of Yixian dark tea samples at different pile fermentation per
Externí odkaz:
https://doaj.org/article/a75944af07344c1d9baa9b56cef164fb
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 17, Pp 352-362 (2024)
To investigate the effect of baking on the flavor of albino green tea, Baiye 1 green tea samples with different treatment (0, 40, 80, and 120 min at 60 ℃) were conducted in the study. The dynamic changes of metabolites were detected and analyzed by
Externí odkaz:
https://doaj.org/article/cee70690df2f4a77ba1d8fbc7ff7beb2
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101371- (2024)
Hundreds of green tea products are available on the tea market and exhibit different characteristics. In the present study, seven types of green tea were processed, and their nonvolatile profiles were analyzed by liquid chromatography–mass spectrom
Externí odkaz:
https://doaj.org/article/ed430df512c04b459e74fb68a5a306bb
Publikováno v:
Food Chemistry: X, Vol 19, Iss , Pp 100865- (2023)
Traditional Keemun black tea is also known as Congou black tea (CF). Over the last three decades, three other types of Keemun black tea (Jinzhen, JZ; Maofeng, MF; Xiangluo, XL) made by different processing have been introduced into the tea market. To
Externí odkaz:
https://doaj.org/article/2b9c6a18fd76487699cb7977fede253c
Chemical constituents of green teas processed from albino tea cultivars with white and yellow shoots
Publikováno v:
Food Chemistry: Molecular Sciences, Vol 5, Iss , Pp 100143- (2022)
Green tea processed from albino tea varieties often has umami taste and fresh aroma. This study identified green teas made from two types of albino tea cultivar, one having the white shoots (called Naibai, NB) and the other having the yellow shoots (
Externí odkaz:
https://doaj.org/article/a4cd10ad7ab9445d830bd060b61ef3ab
Chemical Constituents of Green Teas Processed from Albino Tea Cultivars with White and Yellow Shoots
Publikováno v:
SSRN Electronic Journal.
Green tea processed from albino tea varieties often has umami taste and fresh aroma. This study identified green teas made from two types of albino tea cultivar, one having the white shoots (called Naibai, NB) and the other having the yellow shoots (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::684c17e60785c4a1525bd11b02e29f9d
https://doi.org/10.2139/ssrn.4211404
https://doi.org/10.2139/ssrn.4211404
Publikováno v:
LWT. 163:113523
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f1afebc43f8b744fe1386f6c50e3511b
https://doi.org/10.1016/j.lwt.2022.113523
https://doi.org/10.1016/j.lwt.2022.113523
Publikováno v:
Food Chemistry. 125:277-281
Theanine, an amino acid contained in green tea, is known to possess many pharmacological functions. In this paper, we investigated the absorption of theanine in the human intestinal epithelium, using a Caco-2 monolayer model. Different concentrations
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d1e8eaac4e2af5696863038a58a5aaea
https://doi.org/10.1016/j.foodchem.2010.09.027
https://doi.org/10.1016/j.foodchem.2010.09.027