skip to main content
Idioma:
Resultados 1 2 3 4 5 next page
Mostrar Somente
Refinado por: assunto: Chemistry, Applied remover
Result Number Material Type Add to My Shelf Action Record Details and Options
1
Recent Advances in the Understanding of the Health Benefits and Molecular Mechanisms Associated with Green Tea Polyphenols
Recent Advances in the Understanding of the Health Benefits and Molecular Mechanisms Associated with Green Tea Polyphenols
Material Type:
Artigo 		Adicionar ao Meu Espaço

Recent Advances in the Understanding of the Health Benefits and Molecular Mechanisms Associated with Green Tea Polyphenols

Xing, Lujuan ; Zhang, Hua ; Qi, Ruili ; Tsao, Rong ; Mine, Yoshinori

Journal of agricultural and food chemistry, 2019-01, Vol.67 (4), p.1029-1043 [Periódico revisado por pares]

United States: American Chemical Society

Texto completo disponível

Citações Citado por
2
Microbial bioconversion of the chemical components in dark tea
Microbial bioconversion of the chemical components in dark tea
Material Type:
Artigo 		Adicionar ao Meu Espaço

Microbial bioconversion of the chemical components in dark tea

Zhu, Ming-zhi ; Li, Na ; Zhou, Fang ; Ouyang, Jian ; Lu, Dan-min ; Xu, Wei ; Li, Juan ; Lin, Hai-yan ; Zhang, Zhang ; Xiao, Jian-bo ; Wang, Kun-bo ; Huang, Jian-an ; Liu, Zhong-hua ; Wu, Jian-lin

Food chemistry, 2020-05, Vol.312, p.126043-126043, Article 126043 [Periódico revisado por pares]

England: Elsevier Ltd

Texto completo disponível

Citações Citado por
3
Antioxidant and antibacterial chitosan film with tea polyphenols-mediated green synthesis silver nanoparticle via a novel one-pot method
Antioxidant and antibacterial chitosan film with tea polyphenols-mediated green synthesis silver nanoparticle via a novel one-pot method
Material Type:
Artigo 		Adicionar ao Meu Espaço

Antioxidant and antibacterial chitosan film with tea polyphenols-mediated green synthesis silver nanoparticle via a novel one-pot method

Zhang, Wanli ; Jiang, Weibo

International journal of biological macromolecules, 2020-07, Vol.155, p.1252-1261 [Periódico revisado por pares]

Netherlands: Elsevier B.V

Texto completo disponível

Citações Citado por
4
Changes of volatile compounds and odor profiles in Wuyi rock tea during processing
Changes of volatile compounds and odor profiles in Wuyi rock tea during processing
Material Type:
Artigo 		Adicionar ao Meu Espaço

Changes of volatile compounds and odor profiles in Wuyi rock tea during processing

Guo, Xiangyang ; Ho, Chi-Tang ; Wan, Xiaochun ; Zhu, Hui ; Liu, Qiong ; Wen, Zhen

Food chemistry, 2021-03, Vol.341 (Pt 1), p.128230, Article 128230 [Periódico revisado por pares]

England: Elsevier Ltd

Texto completo disponível

Citações Citado por
5
Distinct Changes of Metabolic Profile and Sensory Quality during Qingzhuan Tea Processing Revealed by LC-MS-Based Metabolomics
Distinct Changes of Metabolic Profile and Sensory Quality during Qingzhuan Tea Processing Revealed by LC-MS-Based Metabolomics
Material Type:
Artigo 		Adicionar ao Meu Espaço

Distinct Changes of Metabolic Profile and Sensory Quality during Qingzhuan Tea Processing Revealed by LC-MS-Based Metabolomics

Cheng, Lizeng ; Yang, Qiongqiong ; Chen, Ziyan ; Zhang, Jiarong ; Chen, Qiong ; Wang, Yuanfeng ; Wei, Xinlin

Journal of agricultural and food chemistry, 2020-04, Vol.68 (17), p.4955-4965 [Periódico revisado por pares]

United States: American Chemical Society

Texto completo disponível

Citações Citado por
6
Impact of tea polyphenols on the stability of oil-in-water emulsions coated by whey proteins
Impact of tea polyphenols on the stability of oil-in-water emulsions coated by whey proteins
Material Type:
Artigo 		Adicionar ao Meu Espaço

Impact of tea polyphenols on the stability of oil-in-water emulsions coated by whey proteins

Tian, Li ; Kejing, Yang ; Zhang, Shulin ; Yi, Jianhua ; Zhu, Zhenbao ; Decker, Eric Andrew ; McClements, David Julian

Food chemistry, 2021-05, Vol.343, p.128448-128448, Article 128448 [Periódico revisado por pares]

England: Elsevier Ltd

Texto completo disponível

Citações Citado por
7
Digestion under saliva, simulated gastric and small intestinal conditions and fermentation in vitro by human intestinal microbiota of polysaccharides from Fuzhuan brick tea
Digestion under saliva, simulated gastric and small intestinal conditions and fermentation in vitro by human intestinal microbiota of polysaccharides from Fuzhuan brick tea
Material Type:
Artigo 		Adicionar ao Meu Espaço

Digestion under saliva, simulated gastric and small intestinal conditions and fermentation in vitro by human intestinal microbiota of polysaccharides from Fuzhuan brick tea

Chen, Guijie ; Xie, Minhao ; Wan, Peng ; Chen, Dan ; Ye, Hong ; Chen, Ligen ; Zeng, Xiaoxiong ; Liu, Zhonghua

Food chemistry, 2018-04, Vol.244, p.331-339 [Periódico revisado por pares]

England: Elsevier Ltd

Texto completo disponível

Citações Citado por
8
Effect of brewing conditions on phytochemicals and sensory profiles of black tea infusions: A primary study on the effects of geraniol and β-ionone on taste perception of black tea infusions
Effect of brewing conditions on phytochemicals and sensory profiles of black tea infusions: A primary study on the effects of geraniol and β-ionone on taste perception of black tea infusions
Material Type:
Artigo 		Adicionar ao Meu Espaço

Effect of brewing conditions on phytochemicals and sensory profiles of black tea infusions: A primary study on the effects of geraniol and β-ionone on taste perception of black tea infusions

Yu, Jieyao ; Liu, Yan ; Zhang, Shaorong ; Luo, Liyong ; Zeng, Liang

Food chemistry, 2021-08, Vol.354, p.129504-129504, Article 129504 [Periódico revisado por pares]

England: Elsevier Ltd

Texto completo disponível

Citações Citado por
9
Characterization of the Key Odorants in a High-Grade Chinese Green Tea Beverage (Camellia sinensis; Jingshan cha) by Means of the Sensomics Approach and Elucidation of Odorant Changes in Tea Leaves Caused by the Tea Manufacturing Process
Characterization of the Key Odorants in a High-Grade Chinese Green Tea Beverage (Camellia sinensis; Jingshan cha) by Means of the Sensomics Approach and Elucidation of Odorant Changes in Tea Leaves Caused by the Tea Manufacturing Process
Material Type:
Artigo 		Adicionar ao Meu Espaço

Characterization of the Key Odorants in a High-Grade Chinese Green Tea Beverage (Camellia sinensis; Jingshan cha) by Means of the Sensomics Approach and Elucidation of Odorant Changes in Tea Leaves Caused by the Tea Manufacturing Process

Flaig, Mario ; Qi, Sally ; Wei, Guodong ; Yang, Xiaogen ; Schieberle, Peter

Journal of agricultural and food chemistry, 2020-05, Vol.68 (18), p.5168-5179 [Periódico revisado por pares]

United States: American Chemical Society

Texto completo disponível

Citações Citado por
10
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
Material Type:
Artigo 		Adicionar ao Meu Espaço

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

Texto completo disponível

Citações Citado por
Resultados 1 2 3 4 5 next page

Personalize Seus Resultados

  1. Editar

Refine Search Results

Expandir Meus Resultados

  1.   

Mostrar Somente

  1. Revistas revisadas por pares (3.553)

Refinar Meus Resultados

Tipo de Recurso 

  1. Artigos  (3.594)
  2. Anais de Congresso  (4)
  3. magazinearticle  (1)
  4. Mais opções open sub menu

Data de Publicação 

De até
Refinar
  1. Antes de1989  (27)
  2. 1989Até1996  (129)
  3. 1997Até2004  (511)
  4. 2005Até2013  (1.169)
  5. Após 2013  (1.764)
  6. Mais opções open sub menu

Idioma 

  1. Inglês  (3.590)
  2. Japonês  (829)
  3. Francês  (1)
  4. Indonésio  (1)
  5. Africâner  (1)
  6. Mais opções open sub menu

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

Buscando em bases de dados remotas. Favor aguardar.