Zobrazeno 1 - 10
of 106
pro vyhledávání: '"Yong-quan Xu"'
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:
Sihan Deng, Tianfang Zhang, Suhang Fan, Huahua Na, Haiyu Dong, Baijuan Wang, Ying Gao, Yong-Quan Xu, Xiaohui Liu
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101726- (2024)
Mellow and thick taste (MTT) is considered to be a typical taste characteristic of high-quality Pu-erh ripe tea. However, the role of polysaccharide conjugates remains unclear. In this study, the infusion of different grades of Pu-erh ripe tea was is
Externí odkaz:
https://doaj.org/article/7679d618862842dcba8cd1b765d55f8d
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:
Cristiane de Moura, Mariana Araújo Vieira do Carmo, Yong-Quan Xu, Luciana Azevedo, Daniel Granato
Publikováno v:
Current Research in Food Science, Vol 8, Iss , Pp 100701- (2024)
This study aimed to obtain an anthocyanin extract from the purple leaves of Camellia sinensis cv. Zijuan using a sustainable, non-toxic, and low-cost solid-liquid extraction, employing an aqueous citric acid solution (0.2 mol/L) as the extracting sol
Externí odkaz:
https://doaj.org/article/86265c006c6447fcb71255ca9eac2639
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:
Ping Tang, Jie-Qiong Wang, Yong-Feng Wang, Jian-Chang Jin, Xin Meng, Yan Zhu, Ying Gao, Yong-Quan Xu
Publikováno v:
Frontiers in Nutrition, Vol 10 (2023)
IntroductionIn recent years, scented black tea has attracted much attention due to its pleasant floral aroma and mellow flavor, but little research has been carried out on its flavor metabolic profile.MethodsIn this study, the flavor metabolic profil
Externí odkaz:
https://doaj.org/article/46ba0febd62e4c8fb886c51775226815
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