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Refinado por: Base de dados/Biblioteca: AUC Wiley Frozen Package in 2012 remover assunto: Green Tea remover
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Evaluating green tea quality based on multisensor data fusion combining hyperspectral imaging and olfactory visualization systems
Evaluating green tea quality based on multisensor data fusion combining hyperspectral imaging and olfactory visualization systems
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Evaluating green tea quality based on multisensor data fusion combining hyperspectral imaging and olfactory visualization systems

Li, Luqing ; Xie, Shimeng ; Ning, Jingming ; Chen, Quansheng ; Zhang, Zhengzhu

Journal of the science of food and agriculture, 2019-03, Vol.99 (4), p.1787-1794 [Periódico revisado por pares]

Chichester, UK: John Wiley & Sons, Ltd

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2
Evaluation of the in vitro α‐glucosidase inhibitory activity of green tea polyphenols and different tea types
Evaluation of the in vitro α‐glucosidase inhibitory activity of green tea polyphenols and different tea types
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Evaluation of the in vitro α‐glucosidase inhibitory activity of green tea polyphenols and different tea types

Yang, Xiaoping ; Kong, Fanbin

Journal of the science of food and agriculture, 2016-02, Vol.96 (3), p.777-782 [Periódico revisado por pares]

Chichester, UK: John Wiley & Sons, Ltd

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3
Antioxidants from black and green tea: from dietary modulation of oxidative stress to pharmacological mechanisms
Antioxidants from black and green tea: from dietary modulation of oxidative stress to pharmacological mechanisms
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Antioxidants from black and green tea: from dietary modulation of oxidative stress to pharmacological mechanisms

Peluso, Ilaria ; Serafini, Mauro

British journal of pharmacology, 2017-06, Vol.174 (11), p.1195-1208 [Periódico revisado por pares]

England: Blackwell Publishing Ltd

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4
Black tea polyphenol theaflavin as promising antioxidant and potential copper chelator
Black tea polyphenol theaflavin as promising antioxidant and potential copper chelator
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Black tea polyphenol theaflavin as promising antioxidant and potential copper chelator

Sharma, Neha ; Phan, Huong T ; Chikae, Miyuki ; Takamura, Yuzuru ; Azo‐Oussou, Auriane F ; Vestergaard, Mun'delanji C

Journal of the science of food and agriculture, 2020-05, Vol.100 (7), p.3126-3135 [Periódico revisado por pares]

Chichester, UK: John Wiley & Sons, Ltd

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5
Lipidomics analysis unravels changes from flavor precursors in different processing treatments of purple‐leaf tea
Lipidomics analysis unravels changes from flavor precursors in different processing treatments of purple‐leaf tea
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Lipidomics analysis unravels changes from flavor precursors in different processing treatments of purple‐leaf tea

Chen, Xuejin ; Wang, Pengjie ; Wei, Mingxiu ; Lin, Xinying ; Gu, Mengya ; Fang, Wanping ; Zheng, Yucheng ; Zhao, Feng ; Jin, Shan ; Ye, Naixing

Journal of the science of food and agriculture, 2022-07, Vol.102 (9), p.3730-3741 [Periódico revisado por pares]

Chichester, UK: John Wiley & Sons, Ltd

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6
Geographical traceability of Chinese green tea using stable isotope and multi‐element chemometrics
Geographical traceability of Chinese green tea using stable isotope and multi‐element chemometrics
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Geographical traceability of Chinese green tea using stable isotope and multi‐element chemometrics

Liu, Zhi ; Yuan, Yuwei ; Zhang, Yongzhi ; Shi, Yuanzhi ; Hu, Guixian ; Zhu, Jiahong ; Rogers, Karyne M.

Rapid communications in mass spectrometry, 2019-04, Vol.33 (8), p.778-788 [Periódico revisado por pares]

England: Wiley Subscription Services, Inc

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7
Green Tea Makes Polyphenol Nanoparticles with Radical‐Scavenging Activities
Green Tea Makes Polyphenol Nanoparticles with Radical‐Scavenging Activities
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Green Tea Makes Polyphenol Nanoparticles with Radical‐Scavenging Activities

Xiang, Siying ; Yang, Peng ; Guo, Hao ; Zhang, Shu ; Zhang, Xiaokang ; Zhu, Fang ; Li, Yiwen

Macromolecular rapid communications., 2017-12, Vol.38 (23), p.n/a [Periódico revisado por pares]

Germany: Wiley Subscription Services, Inc

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8
The chemistry and sensory characteristics of new herbal tea‐based kombuchas
The chemistry and sensory characteristics of new herbal tea‐based kombuchas
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The chemistry and sensory characteristics of new herbal tea‐based kombuchas

Zhang, Jing ; Van Mullem, Joshua ; Dias, Disney Ribeiro ; Schwan, Rosane Freitas

Journal of food science, 2021-03, Vol.86 (3), p.740-748 [Periódico revisado por pares]

United States: Wiley Subscription Services, Inc

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9
Ultrafiltration isolation, physicochemical characterization, and antidiabetic activities analysis of polysaccharides from green tea, oolong tea, and black tea
Ultrafiltration isolation, physicochemical characterization, and antidiabetic activities analysis of polysaccharides from green tea, oolong tea, and black tea
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Ultrafiltration isolation, physicochemical characterization, and antidiabetic activities analysis of polysaccharides from green tea, oolong tea, and black tea

Xu, Leilei ; Chen, Yue ; Chen, Zhongqin ; Gao, Xudong ; Wang, Chunli ; Panichayupakaranant, Pharkphoom ; Chen, Haixia

Journal of food science, 2020-11, Vol.85 (11), p.4025-4032 [Periódico revisado por pares]

United States: Wiley Subscription Services, Inc

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10
Enhancement of polyphenolic content extraction rate with maximal antioxidant activity from green tea leaves by cold plasma
Enhancement of polyphenolic content extraction rate with maximal antioxidant activity from green tea leaves by cold plasma
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Enhancement of polyphenolic content extraction rate with maximal antioxidant activity from green tea leaves by cold plasma

Keshavarzi, Maryam ; Najafi, Gholamhassan ; Ahmadi Gavlighi, Hassan ; Seyfi, Pourya ; Ghomi, Hamid

Journal of food science, 2020-10, Vol.85 (10), p.3415-3422 [Periódico revisado por pares]

United States: Wiley Subscription Services, Inc

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