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1
Preparation and characterization of tea tree essential oil microcapsule-coated packaging paper with bacteriostatic effect
Preparation and characterization of tea tree essential oil microcapsule-coated packaging paper with bacteriostatic effect
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Preparation and characterization of tea tree essential oil microcapsule-coated packaging paper with bacteriostatic effect

Zhu, Lin ; Liu, Yijun ; Liu, Jiameng ; Qiu, Xunxia ; Lin, Lijing

Food Chemistry: X, 2024-10, Vol.23, p.101510, Article 101510 [Periódico revisado por pares]

Elsevier Ltd

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2
Discrepancy on the flavor compound affect the quality of Taiping Houkui tea from different production regions
Discrepancy on the flavor compound affect the quality of Taiping Houkui tea from different production regions
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Discrepancy on the flavor compound affect the quality of Taiping Houkui tea from different production regions

Huang, Songyan ; Tao, Lingling ; Xu, Linlin ; Shu, Mingtao ; Qiao, Dahe ; Wen, Huilin ; Xie, Hui ; Chen, Hongrong ; Liu, Shengrui ; Xie, Deyu ; Wei, Chaoling ; Zhu, Junyan

Food Chemistry: X, 2024-10, Vol.23, p.101547, Article 101547 [Periódico revisado por pares]

Elsevier Ltd

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3
Effect of osmanthus hydrolat on the aroma quality and volatile components of osmanthus black tea
Effect of osmanthus hydrolat on the aroma quality and volatile components of osmanthus black tea
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Effect of osmanthus hydrolat on the aroma quality and volatile components of osmanthus black tea

Meng, Xin ; Wang, Fang ; Fu, Chao-Hong ; Zeng, Lin ; Chen, Zhen-Hua ; Du, Qizhen ; Feng, Zhi-Hui ; Yin, Jun-Feng ; Xu, Yong-Quan

Food Chemistry: X, 2024-10, Vol.23, p.101564, Article 101564 [Periódico revisado por pares]

Elsevier Ltd

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4
Evaluation of the quality grade of Congou black tea by the fusion of GC-E-Nose, E-tongue, and E-eye
Evaluation of the quality grade of Congou black tea by the fusion of GC-E-Nose, E-tongue, and E-eye
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Evaluation of the quality grade of Congou black tea by the fusion of GC-E-Nose, E-tongue, and E-eye

Wang, Lilei ; Xie, Jialing ; Wang, Qiwei ; Hu, Jiajing ; Jiang, Yongwen ; Wang, Jinjin ; Tong, Huarong ; Yuan, Haibo ; Yang, Yanqin

Food Chemistry: X, 2024-10, Vol.23, p.101519, Article 101519 [Periódico revisado por pares]

Elsevier Ltd

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5
Characterization of a new Camellia plant resource with low caffeine and high theobromine for production of a novel natural low-caffeine tea
Characterization of a new Camellia plant resource with low caffeine and high theobromine for production of a novel natural low-caffeine tea
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Characterization of a new Camellia plant resource with low caffeine and high theobromine for production of a novel natural low-caffeine tea

Chen, Taolin ; Ge, Zhiwen ; Yang, Xuemei ; Wang, Xifu ; Zuo, Hao ; Liao, Yinping ; Chen, Zhiping ; Zhang, Zheng ; Chen, Meili ; Zhao, Jian ; Luo, Junwu

Food Chemistry: X, 2024-10, Vol.23, p.101586, Article 101586 [Periódico revisado por pares]

Elsevier Ltd

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6
Exploring microbial and moist-heat effects on Pu-erh tea volatiles and understanding the methoxybenzene formation mechanism using molecular sensory science
Exploring microbial and moist-heat effects on Pu-erh tea volatiles and understanding the methoxybenzene formation mechanism using molecular sensory science
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Exploring microbial and moist-heat effects on Pu-erh tea volatiles and understanding the methoxybenzene formation mechanism using molecular sensory science

Li, Tiehan ; Wei, Yuming ; Lu, Mingxia ; Wu, Yida ; Jiang, Yanqun ; Ke, Han ; Shao, Aiju ; Ning, Jingming

Food Chemistry: X, 2024-10, Vol.23, p.101553, Article 101553 [Periódico revisado por pares]

Elsevier Ltd

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7
A study on processing of dried acerola (Malpighia glabra l.) tea bag and its storage condition
A study on processing of dried acerola (Malpighia glabra l.) tea bag and its storage condition
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A study on processing of dried acerola (Malpighia glabra l.) tea bag and its storage condition

Duong, Diep Ngoc Thi ; Do, Mai Anh Hong ; Hoang, Binh Quang

Journal of food science and technology, 2024-08, Vol.61 (8), p.1589-1597 [Periódico revisado por pares]

New Delhi: Springer India

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8
Comparative studies on the antioxidant, anticancer and anti-inflammatory activities of green tea, orthodox black tea and CTC black tea
Comparative studies on the antioxidant, anticancer and anti-inflammatory activities of green tea, orthodox black tea and CTC black tea
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Comparative studies on the antioxidant, anticancer and anti-inflammatory activities of green tea, orthodox black tea and CTC black tea

Deo, Arpan Singha ; Devi, P. J. Asheela ; Sijisha, K. S. ; Anusha, R. ; Mishra, Tripti ; Mathew, Siby ; Abraham, K. Mathew ; Jagadish, R. ; Priya, S.

Journal of food science and technology, 2024-07, Vol.61 (7), p.1315-1325 [Periódico revisado por pares]

New Delhi: Springer India

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9
The manufacturing process provides green teas with differentiated nonvolatile profiles and influences the deterioration of flavor during storage at room temperature
The manufacturing process provides green teas with differentiated nonvolatile profiles and influences the deterioration of flavor during storage at room temperature
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The manufacturing process provides green teas with differentiated nonvolatile profiles and influences the deterioration of flavor during storage at room temperature

Zhou, Hanchen ; Liu, Yaqin ; Wu, Qiong ; Zhang, Xiaolei ; Wang, Hui ; Lei, Pandeng

Food Chemistry: X, 2024-06, Vol.22, p.101371-101371, Article 101371 [Periódico revisado por pares]

Netherlands: Elsevier Ltd

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10
The effect of instant tea on the aroma of duck meat
The effect of instant tea on the aroma of duck meat
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The effect of instant tea on the aroma of duck meat

Liu, Xieyuan ; Cai, Ning ; Cai, Zhenzhen ; Li, Lijun ; Ni, Hui ; Chen, Feng

Food Chemistry: X, 2024-06, Vol.22, p.101401-101401, Article 101401 [Periódico revisado por pares]

Netherlands: Elsevier Ltd

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