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There are 1089 results for: content related to: Analysis of chemical components in oolong tea in relation to perceived quality

  1. Changes in volatile compounds upon aging and drying in oolong tea production

    Journal of the Science of Food and Agriculture

    Volume 91, Issue 2, 30 January 2011, Pages: 293–301, Ping-Chung Kuo, Yan-Yu Lai, Ying-Jie Chen, Wei-Hung Yang and Jason TC Tzen

    Article first published online : 14 OCT 2010, DOI: 10.1002/jsfa.4184

  2. You have full text access to this OnlineOpen article
    Changes in flavor volatile composition of oolong tea after panning during tea processing

    Food Science & Nutrition

    Ershad Sheibani, Susan E. Duncan, David D. Kuhn, Andrea M. Dietrich, Jordan J. Newkirk and Sean F. O'Keefe

    Article first published online : 1 NOV 2015, DOI: 10.1002/fsn3.307

  3. High oolong tea consumption predicts future risk of diabetes among Japanese male workers: a prospective cohort study

    Diabetic Medicine

    Volume 28, Issue 7, July 2011, Pages: 805–810, Y. Hayashino, S. Fukuhara, T. Okamura, T. Tanaka, H. Ueshima and for the HIPOP-OHP Research Group

    Article first published online : 15 JUN 2011, DOI: 10.1111/j.1464-5491.2011.03239.x

  4. SDE and SPME Analysis of Flavor Compounds in Jin Xuan Oolong Tea

    Journal of Food Science

    Volume 81, Issue 2, February 2016, Pages: C348–C358, Ershad Sheibani, Susan E. Duncan, David D. Kuhn, Andrea M. Dietrich and Sean F. O'Keefe

    Article first published online : 12 JAN 2016, DOI: 10.1111/1750-3841.13203

  5. Quality and Antioxidant Property of Three Types of Tea Infusions

    Journal of Food Processing and Preservation

    Volume 38, Issue 4, August 2014, Pages: 1401–1408, Sheng-Dun Lin, Panisa Udompornmongkol, Joan-Hwa Yang, Shin-Yu Chen and Jeng-Leun Mau

    Article first published online : 25 APR 2013, DOI: 10.1111/jfpp.12099

  6. Proximate Composition, Total Phenolic Content, and Antioxidant Activity of Seagrape (Caulerpa lentillifera)

    Journal of Food Science

    Volume 76, Issue 7, September 2011, Pages: C950–C958, Van Tang Nguyen, Jinn-Pyng Ueng and Guo-Jane Tsai

    Article first published online : 1 AUG 2011, DOI: 10.1111/j.1750-3841.2011.02289.x

  7. Rapid identification of acylated flavonol tetraglycosides in oolong teas using HPLC-MSn

    Phytochemical Analysis

    Volume 19, Issue 3, May/June 2008, Pages: 251–257, Jianpeng Dou, Viola S. Y. Lee, Jason T. C. Tzen and Maw-Rong Lee

    Article first published online : 9 NOV 2007, DOI: 10.1002/pca.1044

  8. Effects of Oolong Tea Supplementation on Lipid Peroxidation of Athletes at Rest and Post-exhaustive Exercise

    Journal of Food Science

    Volume 70, Issue 9, November 2005, Pages: S581–S585, Pu-Hsi Tsai, Nean-Been Kan, Su-Chen Ho, Chieh-Chung Liu and Chih-Cheng Lin

    Article first published online : 31 MAY 2006, DOI: 10.1111/j.1365-2621.2005.tb08332.x

  9. Comparison of catechins and volatile compounds among different types of tea using high performance liquid chromatograph and gas chromatograph mass spectrometer

    International Journal of Food Science & Technology

    Volume 46, Issue 7, July 2011, Pages: 1406–1412, Kunbo Wang, Fang Liu, Zhonghua Liu, Jianan Huang, Zhongxi Xu, Yinhua Li, Jinhua Chen, Yushun Gong and Xinghe Yang

    Article first published online : 27 APR 2011, DOI: 10.1111/j.1365-2621.2011.02629.x

  10. Emerging evidence for tea benefits

    Nutrition Bulletin

    Volume 38, Issue 3, September 2013, Pages: 287–301, C. Ruxton

    Article first published online : 16 AUG 2013, DOI: 10.1111/nbu.12040

  11. Evaluation of the in vitro α-glucosidase inhibitory activity of green tea polyphenols and different tea types

    Journal of the Science of Food and Agriculture

    Volume 96, Issue 3, February 2016, Pages: 777–782, Xiaoping Yang and Fanbin Kong

    Article first published online : 31 MAR 2015, DOI: 10.1002/jsfa.7147

  12. Retardation of lipid oxidation in blue sprat by hot water tea extracts

    Journal of the Science of Food and Agriculture

    Volume 85, Issue 7, May 2005, Pages: 1119–1124, Yoshie Seto, Chih-Cheng Lin, Yasushi Endo and Kenshiro Fujimoto

    Article first published online : 26 JAN 2005, DOI: 10.1002/jsfa.2077

  13. Analysis of Trace Metals and Perfluorinated Compounds in 43 Representative Tea Products from South China

    Journal of Food Science

    Volume 79, Issue 6, June 2014, Pages: C1123–C1129, Hai Zheng, Jian-Long Li, Hai-Hang Li, Guo-Cheng Hu and Hua-Shou Li

    Article first published online : 7 MAY 2014, DOI: 10.1111/1750-3841.12470

  14. Physicochemical Properties and Antioxidant Capacity of 3 Polysaccharides from Green Tea, Oolong Tea, and Black Tea

    Journal of Food Science

    Volume 74, Issue 6, August 2009, Pages: C469–C474, Haixia Chen, Zhishuang Qu, Lingling Fu, Peng Dong and Xin Zhang

    Article first published online : 30 JUN 2009, DOI: 10.1111/j.1750-3841.2009.01231.x

  15. Gastrointestinal Absorption of Aluminum from Teas in Rats

    Journal of Food Science

    Volume 67, Issue 7, September 2002, Pages: 2552–2554, W. Fujii, A. Kusumoto, T. Nakada and Y. Suwa

    Article first published online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2002.tb08775.x

  16. Use of different buffers for detection and separation in determination of physio-active components in oolong tea infusion by CZE with amperometric detection

    Journal of Separation Science

    Volume 33, Issue 9, May 2010, Pages: 1312–1318, Zhiyong Yang, Zicheng Li, Jinkun Zhu, Qingjiang Wang, Pingang He and Yuzhi Fang

    Article first published online : 22 MAR 2010, DOI: 10.1002/jssc.200900586

  17. Estimation of tea quality by infusion colour difference analysis

    Journal of the Science of Food and Agriculture

    Volume 85, Issue 2, 30 January 2005, Pages: 286–292, Yuerong Liang, Jianliang Lu, Lingyun Zhang, Shan Wu and Ying Wu

    Article first published online : 15 OCT 2004, DOI: 10.1002/jsfa.1953

  18. You have free access to this content
    Tea Polyphenols as Nutraceuticals

    Comprehensive Reviews in Food Science and Food Safety

    Volume 7, Issue 3, June 2008, Pages: 229–254, M.G. Sajilata, Poonam R. Bajaj and R.S. Singhal

    Article first published online : 9 JUL 2008, DOI: 10.1111/j.1541-4337.2008.00043.x

  19. Study of the release of gallic acid from (–)-epigallocatechin gallate in old oolong tea by mass spectrometry

    Rapid Communications in Mass Spectrometry

    Volume 24, Issue 7, 15 April 2010, Pages: 851–858, Ren-Jye Lee, Viola S. Y. Lee, Jason T. C. Tzen and Maw-Rong Lee

    Article first published online : 3 MAR 2010, DOI: 10.1002/rcm.4442

  20. Study on Stabilizing Mechanism of Konjac Glucomannan in Tea Infusions

    Journal of Food Science

    Volume 71, Issue 9, November/December 2006, Pages: E358–E363, Jia-Shun Gong, Pei-Ying Liu and Qin-Jin Liu

    Article first published online : 3 NOV 2006, DOI: 10.1111/j.1750-3841.2006.00172.x