Zobrazeno 1 - 10
of 25
pro vyhledávání: '"Zongde Jiang"'
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
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
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
The peel of Citrus reticulata “Chachi” (CP) possesses various health-promoting benefits and is not only one of the most famous Chinese herbal medicine, but also an ingredient in fermented foods. In the present study, the effects of storage years
Externí odkaz:
https://doaj.org/article/eb2ee08f0d6d420ca32d5b5771ec53e7
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
Autor:
Minyu Zha, Li Lian, Mingchun Wen, Sezai Ercisli, Yiyu Ren, Zongde Jiang, Chi-Tang Ho, Liang Zhang
Publikováno v:
Journal of Agricultural and Food Chemistry. 70:5715-5727
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1ea099bbf49b8d3d725383ba534b240c
https://doi.org/10.1021/acs.jafc.2c01416
https://doi.org/10.1021/acs.jafc.2c01416
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
Autor:
Zisheng Han, Zongde Jiang, Hui Zhang, Chunyin Qin, Xiaoqing Rong, Guoping Lai, Mingchun Wen, Liang Zhang, Xiaochun Wan, Chi-Tang Ho
Publikováno v:
Journal of agricultural and food chemistry. 70(37)
Amadori rearrangement products (ARPs) derived from the Maillard reaction between theanine and glucose (ARP 1), as well as pyroglutamic acid and glucose (ARP 2), were identified by liquid chromatograph tandem mass spectroscopy methods. The effects of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e595cb4978986e7c7f3e29f09279e6d2
https://pubmed.ncbi.nlm.nih.gov/36084346
https://pubmed.ncbi.nlm.nih.gov/36084346
Publikováno v:
Food research international (Ottawa, Ont.). 162
Huangjinya is a light-sensitive mutant tea cultivar that produces fresh leaves with a yellow phenotype, and the leaves also be used to produce black tea with special sensory characteristics. To thoroughly explore the chemical changes that occur durin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d8d2da29ae57183b2f7dfa64bbc18234
https://pubmed.ncbi.nlm.nih.gov/36461370
https://pubmed.ncbi.nlm.nih.gov/36461370