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There are 15658 results for: content related to: Comparison of catechins and volatile compounds among different types of tea using high performance liquid chromatograph and gas chromatograph mass spectrometer

  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

    Version of Record online : 14 OCT 2010, DOI: 10.1002/jsfa.4184

  2. Analysis of chemical components in oolong tea in relation to perceived quality

    International Journal of Food Science & Technology

    Volume 45, Issue 5, May 2010, Pages: 913–920, Kunbo Wang, Fang Liu, Zhonghua Liu, Jianan Huang, Zhongxi Xu, Yinhua Li, Jinhua Chen, Yushun Gong and Xinghe Yang

    Version of Record online : 12 APR 2010, DOI: 10.1111/j.1365-2621.2010.02224.x

  3. 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

    Version of Record online : 7 MAY 2014, DOI: 10.1111/1750-3841.12470

  4. Evaluation of Oolong Teas Using 1H and 13C Solid-state NMR, Sensory Analysis, and Multivariate Statistics

    Journal of the Chinese Chemical Society

    Volume 63, Issue 9, September 2016, Pages: 792–799, Honghao Cai, Renhao Cheng, Yali Jin, Shangwu Ding and Zhong Chen

    Version of Record online : 18 AUG 2016, DOI: 10.1002/jccs.201600183

  5. The phenolic profiles and antioxidant activity in different types of tea

    International Journal of Food Science & Technology

    Volume 48, Issue 1, January 2013, Pages: 163–171, Jun Yang and Rui H. Liu

    Version of Record online : 11 SEP 2012, DOI: 10.1111/j.1365-2621.2012.03173.x

  6. Effect of consecutive steeping on antioxidant potential of green, oolong and black tea

    International Journal of Food Science & Technology

    Volume 53, Issue 1, January 2018, Pages: 182–187, Shaikh N. Islam, Sumaya Farooq and Amit Sehgal

    Version of Record online : 11 SEP 2017, DOI: 10.1111/ijfs.13572

  7. 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

    Version of Record online : 12 JAN 2016, DOI: 10.1111/1750-3841.13203

  8. 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

    Volume 4, Issue 3, May 2016, Pages: 456–468, Ershad Sheibani, Susan E. Duncan, David D. Kuhn, Andrea M. Dietrich, Jordan J. Newkirk and Sean F. O'Keefe

    Version of Record online : 1 NOV 2015, DOI: 10.1002/fsn3.307

  9. The identification and evaluation of two different color variations of tea

    Journal of the Science of Food and Agriculture

    Volume 96, Issue 15, December 2016, Pages: 4951–4961, Yuchen Li, Changsong Chen, Yusheng Li, Zhaotang Ding, Jiazhi Shen, Yu Wang, Lei Zhao and Meng Xu

    Version of Record online : 18 AUG 2016, DOI: 10.1002/jsfa.7897

  10. Tea

    Standard Article

    Kirk-Othmer Encyclopedia of Chemical Technology

    Douglas A. Balentine and

    Published Online : 16 FEB 2007, DOI: 10.1002/0471238961.20050102011205.a01.pub2

  11. 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

    Version of Record online : 25 APR 2013, DOI: 10.1111/jfpp.12099

  12. Electronic nose evaluation of volatile emission of Chinese teas: from leaves to infusions

    International Journal of Food Science & Technology

    Volume 49, Issue 5, May 2014, Pages: 1315–1323, Luisa Torri, Massimiliano Rinaldi and Emma Chiavaro

    Version of Record online : 26 NOV 2013, DOI: 10.1111/ijfs.12429

  13. Discrimination of teas based on total luminescence spectroscopy and pattern recognition

    Journal of the Science of Food and Agriculture

    Volume 86, Issue 13, October 2006, Pages: 2092–2098, L Nitin Seetohul, Meez Islam, William T O'Hare and Zulfiqur Ali

    Version of Record online : 31 JUL 2006, DOI: 10.1002/jsfa.2578

  14. Emerging evidence for tea benefits

    Nutrition Bulletin

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

    Version of Record online : 16 AUG 2013, DOI: 10.1111/nbu.12040

  15. Characterization of aromas of instant oolong tea and its counterparts treated with two crude enzymes from Aspergillus niger

    Journal of Food Processing and Preservation

    Liangzhen Zhang, Hui Ni, Yanbing Zhu, Yuanfan Yang, Lijun Li, Zedong Jiang, Fu Ping Zheng and Feng Chen

    Version of Record online : 17 OCT 2017, DOI: 10.1111/jfpp.13500

  16. 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

    Version of Record online : 31 MAR 2015, DOI: 10.1002/jsfa.7147

  17. You have free access to this content
    DEVELOPMENT OF SAMPLE PREPARATION, PRESENTATION PROCEDURE AND SENSORY DESCRIPTIVE ANALYSIS OF GREEN TEA

    Journal of Sensory Studies

    Volume 23, Issue 4, August 2008, Pages: 450–467, SOH MIN LEE, SEO-JIN CHUNG, OK-HEE LEE, HYE-SEONG LEE, YOUNG-KYUNG KIM and KWANG-OK KIM

    Version of Record online : 29 JUL 2008, DOI: 10.1111/j.1745-459X.2008.00165.x

  18. 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

    Version of Record online : 26 JAN 2005, DOI: 10.1002/jsfa.2077

  19. Discrimination of Sri Lankan black teas using fluorescence spectroscopy and linear discriminant analysis

    Journal of the Science of Food and Agriculture

    Volume 93, Issue 9, July 2013, Pages: 2308–2314, L Nitin Seetohul, Simon M Scott, William T O'Hare, Zulfiqur Ali and Meez Islam

    Version of Record online : 1 FEB 2013, DOI: 10.1002/jsfa.6044

  20. Oxalate content and calcium binding capacity of tea and herbal teas

    Asia Pacific Journal of Clinical Nutrition

    Volume 11, Issue 4, December 2002, Pages: 298–301, Marina JS Charrier, Geoffrey P Savage and Leo Vanhanen

    Version of Record online : 14 NOV 2002, DOI: 10.1046/j.1440-6047.2002.00294.x