Zobrazeno 1 - 10
of 27
pro vyhledávání: '"Zisheng, Han"'
Autor:
Zhiyang Deng, Qing Zhang, Piaopiao Long, Mingchun Wen, Zisheng Han, Daniel Granato, Jun Qi, Liang Zhang, Mengting Zhu
Publikováno v:
Applied Food Research, Vol 4, Iss 2, Pp 100606- (2024)
Green tea (GT) and its polyphenols (TP) possess excellent antioxidant properties and have the potential to inhibit the formation of heterocyclic aromatic amines (HAAs) in thermally processed meat products. However, their effects on the formation HAAs
Externí odkaz:
https://doaj.org/article/b9be4b060cbd445ca722947ecb744796
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101809- (2024)
In the present study, bud yellow tea (BYT), small-leaf yellow tea (SYT) and large-leaf yellow tea (LYT) were produced from the same local “population” variety Huoshanjinjizhong (Camellia sinensis var. sinensis), and the effects of raw material te
Externí odkaz:
https://doaj.org/article/1459d563d14b4fb6bce28662a9bde368
Publikováno v:
Food Chemistry: X, Vol 21, Iss , Pp 101190- (2024)
The present study comprehensively used integrated multi-spectral omics combined with sensory evaluation analysis to investigate the quality of three types of Yunnan Congou black teas from different tree ages (decades, DB; hundreds, HB; a thousand yea
Externí odkaz:
https://doaj.org/article/e5edae237ce44edabaf6300384645cb5
Autor:
You Wu, Zisheng Han, Mingchun Wen, Chi-Tang Ho, Zongde Jiang, Yijun Wang, Na Xu, Zhongwen Xie, Jinsong Zhang, Liang Zhang, Xiaochun Wan
Publikováno v:
Food Science and Human Wellness, Vol 11, Iss 3, Pp 627-634 (2022)
Larger-leaf yellow tea (LYT) is a characteristic type of Chinese tea produced in Huoshan County, Anhui Province, which is made by mature leaves with stems. According to recent report, LYT showed competitive effects in anti-hyperglycemia in comparison
Externí odkaz:
https://doaj.org/article/6e11d90116ca4c8cb8ac9d16b7a0dd8e
Autor:
Zongde Jiang, Zisheng Han, Mingchun Wen, Chi-Tang Ho, You Wu, Yijun Wang, Na Xu, Zhongwen Xie, Jinsong Zhang, Liang Zhang, Xiaochun Wan
Publikováno v:
Food Science and Human Wellness, Vol 11, Iss 3, Pp 606-617 (2022)
Roasting is a common manufacture technology for processing various teas. It is not only used in decreasing the water content of finished tea, but also improving the flavor of teas. In the present study, the roasted and non-roasted teas were compared
Externí odkaz:
https://doaj.org/article/357d87f05942425ab06ddcb57bf93f01
Autor:
Zongde Jiang, Feng Zhou, Huixia Huo, Zisheng Han, Chunyin Qin, Chi-Tang Ho, Liang Zhang, Xiaochun Wan
Publikováno v:
Journal of Agricultural and Food Chemistry. 71:2975-2989
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::72da321c207b031e1aff74d3d8baf698
https://doi.org/10.1021/acs.jafc.2c07071
https://doi.org/10.1021/acs.jafc.2c07071
Publikováno v:
Critical Reviews in Food Science and Nutrition. :1-17
Maillard reaction is a non-enzymatic thermal reaction during food processing and storage. It massively contributes to the flavor, color, health benefits and safety of foods and could be briefly segmented into initial, intermediate and final stages wi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6363b3f48d413b9c6e3d9783bae6e932
https://doi.org/10.1080/10408398.2022.2146653
https://doi.org/10.1080/10408398.2022.2146653
Autor:
Zongde Jiang, Hui Zhang, Zisheng Han, Xiaoting Zhai, Chunyin Qin, Mingchun Wen, Guoping Lai, Chi-Tang Ho, Liang Zhang, Xiaochun Wan
Publikováno v:
Journal of Agricultural and Food Chemistry. 70:3832-3841
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f5b2787e65e0dfabf4bf7623e7ad1c37
https://doi.org/10.1021/acs.jafc.2c00798
https://doi.org/10.1021/acs.jafc.2c00798
Publikováno v:
Food & Function. 13:6139-6151
Tea cream is a kind of turbid substance commonly existing in tea infusion and tea beverage upon cooling. Herein, a comparative study was conducted on the supernatant and cream from black tea infusion in terms of antioxidant, anti-inflammatory and enz
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::902177ac88b44e36d792e44ae9729025
https://doi.org/10.1039/d2fo00707j
https://doi.org/10.1039/d2fo00707j
Synthesis of a new sodium strontium borate composite ceramic and its microwave dielectric properties
Publikováno v:
Ceramics International. 47:30980-30984
A novel microwave dielectric material, the NaSrB5O9 based composite ceramics with low synthetic temperatures of 750–825 °C were prepared via the solid-phase sintering route. All the fabricated ceramics were composed of NaSrB5O9 and SrB2O4. At high
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2ae9adbf8794b3e4325e42444f8fff19
https://doi.org/10.1016/j.ceramint.2021.07.208
https://doi.org/10.1016/j.ceramint.2021.07.208