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Progressive study of the effect of superfine green tea, soluble tea, and tea polyphenols on the physico-chemical and structural properties of wheat gluten in noodle system
Progressive study of the effect of superfine green tea, soluble tea, and tea polyphenols on the physico-chemical and structural properties of wheat gluten in noodle system
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Progressive study of the effect of superfine green tea, soluble tea, and tea polyphenols on the physico-chemical and structural properties of wheat gluten in noodle system

Han, Chuan-Wu ; Ma, Meng ; Zhang, Hai-Hua ; Li, Man ; Sun, Qing-Jie

Food chemistry, 2020-03, Vol.308, p.125676-125676, Article 125676 [Periódico revisado por pares]

England: Elsevier Ltd

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12
Dynamic changes in the metabolite profile and taste characteristics of Fu brick tea during the manufacturing process
Dynamic changes in the metabolite profile and taste characteristics of Fu brick tea during the manufacturing process
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Dynamic changes in the metabolite profile and taste characteristics of Fu brick tea during the manufacturing process

Li, Qin ; Jin, Youlan ; Jiang, Ronggang ; Xu, Yongquan ; Zhang, Yiyang ; Luo, Yu ; Huang, Jianan ; Wang, Kunbo ; Liu, Zhonghua

Food chemistry, 2021-05, Vol.344, p.128576, Article 128576 [Periódico revisado por pares]

England: Elsevier Ltd

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13
Contribution of l-theanine to the formation of 2,5-dimethylpyrazine, a key roasted peanutty flavor in Oolong tea during manufacturing processes
Contribution of l-theanine to the formation of 2,5-dimethylpyrazine, a key roasted peanutty flavor in Oolong tea during manufacturing processes
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Contribution of l-theanine to the formation of 2,5-dimethylpyrazine, a key roasted peanutty flavor in Oolong tea during manufacturing processes

Guo, Xiangyang ; Song, Chuankui ; Ho, Chi-Tang ; Wan, Xiaochun

Food chemistry, 2018-10, Vol.263, p.18-28 [Periódico revisado por pares]

England: Elsevier Ltd

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14
Untargeted metabolomics coupled with chemometrics approach for Xinyang Maojian green tea with cultivar, elevation and processing variations
Untargeted metabolomics coupled with chemometrics approach for Xinyang Maojian green tea with cultivar, elevation and processing variations
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Untargeted metabolomics coupled with chemometrics approach for Xinyang Maojian green tea with cultivar, elevation and processing variations

Wang, Huijun ; Cao, Xueli ; Yuan, Zhengfang ; Guo, Guiyi

Food chemistry, 2021-08, Vol.352, p.129359-129359, Article 129359 [Periódico revisado por pares]

England: Elsevier Ltd

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15
LC-MS-Based Metabolomics Reveals the Chemical Changes of Polyphenols during High-Temperature Roasting of Large-Leaf Yellow Tea
LC-MS-Based Metabolomics Reveals the Chemical Changes of Polyphenols during High-Temperature Roasting of Large-Leaf Yellow Tea
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LC-MS-Based Metabolomics Reveals the Chemical Changes of Polyphenols during High-Temperature Roasting of Large-Leaf Yellow Tea

Zhou, Jie ; Wu, You ; Long, Piaopiao ; Ho, Chi-Tang ; Wang, Yijun ; Kan, Zhipeng ; Cao, Luting ; Zhang, Liang ; Wan, Xiaochun

Journal of agricultural and food chemistry, 2019-05, Vol.67 (19), p.5405-5412 [Periódico revisado por pares]

United States: American Chemical Society

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16
Structural characterization and evaluation of the antioxidant activities of polysaccharides extracted from Qingzhuan brick tea
Structural characterization and evaluation of the antioxidant activities of polysaccharides extracted from Qingzhuan brick tea
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Structural characterization and evaluation of the antioxidant activities of polysaccharides extracted from Qingzhuan brick tea

Yang, Xinhe ; Huang, Mingjun ; Qin, Caiqin ; Lv, Bangyu ; Mao, Qingli ; Liu, Zhonghua

International journal of biological macromolecules, 2017-08, Vol.101, p.768-775 [Periódico revisado por pares]

Netherlands: Elsevier B.V

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17
Green chitosan–carbon dots nanocomposite hydrogel film with superior properties
Green chitosan–carbon dots nanocomposite hydrogel film with superior properties
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Green chitosan–carbon dots nanocomposite hydrogel film with superior properties

Konwar, Achyut ; Gogoi, Neelam ; Majumdar, Gitanjali ; Chowdhury, Devasish

Carbohydrate polymers, 2015-01, Vol.115, p.238-245 [Periódico revisado por pares]

England: Elsevier Ltd

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18
Fabrication and characterization of tea polyphenols loaded pullulan-CMC electrospun nanofiber for fruit preservation
Fabrication and characterization of tea polyphenols loaded pullulan-CMC electrospun nanofiber for fruit preservation
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Fabrication and characterization of tea polyphenols loaded pullulan-CMC electrospun nanofiber for fruit preservation

Shao, Ping ; Niu, Ben ; Chen, Hangjun ; Sun, Peilong

International journal of biological macromolecules, 2018-02, Vol.107 (Pt B), p.1908-1914 [Periódico revisado por pares]

Netherlands: Elsevier B.V

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19
Characterization of the key aroma compounds in Laoshan green teas by application of odour activity value (OAV), gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS)
Characterization of the key aroma compounds in Laoshan green teas by application of odour activity value (OAV), gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS)
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Characterization of the key aroma compounds in Laoshan green teas by application of odour activity value (OAV), gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS)

Zhu, JianCai ; Niu, Yunwei ; Xiao, ZuoBing

Food chemistry, 2021-03, Vol.339, p.128136-128136, Article 128136 [Periódico revisado por pares]

England: Elsevier Ltd

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20
Catechins in green tea powder (matcha) are heat-stable scavengers of acrolein, a lipid peroxide-derived reactive carbonyl species
Catechins in green tea powder (matcha) are heat-stable scavengers of acrolein, a lipid peroxide-derived reactive carbonyl species
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Catechins in green tea powder (matcha) are heat-stable scavengers of acrolein, a lipid peroxide-derived reactive carbonyl species

Sugimoto, Koichi ; Matsuoka, Yasumasa ; Sakai, Kyoko ; Fujiya, Norika ; Fujii, Hiroyuki ; Mano, Jun'ichi

Food chemistry, 2021-09, Vol.355, p.129403-129403, Article 129403 [Periódico revisado por pares]

England: Elsevier Ltd

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