A novel Co/Zn-ferrite molecularly imprinted polymer-based electrochemical assay for sensing of gallic acid in plant extracts, wine, and herbal supplement DOI
Marija Grujičić, Seyda Yayla, Ahmet Cetinkaya

и другие.

Analytical and Bioanalytical Chemistry, Год журнала: 2024, Номер unknown

Опубликована: Окт. 5, 2024

Язык: Английский

Health-promoting benefits of the wild mushroom Suillus mediterraneensis (Jacquet. & J. Blum) Redeuilh, collected from Algeria: Myco-chemical investigation and bioactive properties DOI
Mimoune Souna, Choukri Tefiani, Tarik Mohammed Chaouche

и другие.

Journal of Food Measurement & Characterization, Год журнала: 2025, Номер unknown

Опубликована: Янв. 30, 2025

Язык: Английский

Процитировано

0
Effects of microbial fermentation on tea in alleviating obesity symptoms: Insights from microbiome and metabolomics DOI
Liyuan Peng, Hongzhe Zeng,

Liwei Wan

и другие.

Food Research International, Год журнала: 2025, Номер 208, С. 116111 - 116111

Опубликована: Март 4, 2025

Язык: Английский

Процитировано

0
Enhancing Vine Tea Quality: The Impact of Aspergillus Niger - Mediated Solid-State Fermentation on Flavor and Flavonoid Content DOI
Xinyi Chen, Yang Zhang, Dandan Yu

и другие.

Опубликована: Янв. 1, 2025

Язык: Английский

Процитировано

0
Metabolomic analysis elucidates the dynamic changes in aroma compounds and the milk aroma mechanism across various portions of tea leaves during different stages of Oolong tea processing DOI Creative Commons
Bo Wang, Ping‐Hsiu Huang, Chih‐Yu Lo

и другие.

Food Research International, Год журнала: 2025, Номер 209, С. 116203 - 116203

Опубликована: Март 15, 2025

Язык: Английский

Процитировано

0
Combining metabolomics and microbiomics to analyze metabolite differences and microbial contributions in different grades of oolong tea DOI
Hanlin Zhou,

Wenmiao Wu,

Zhijun Zhao

и другие.

Food Research International, Год журнала: 2025, Номер unknown, С. 116302 - 116302

Опубликована: Март 1, 2025

Язык: Английский

Процитировано

0
Different Treatments on the Physicochemical Properties and Volatile Components of Tea Wine During Storage Period DOI Creative Commons
Fang Huang,

Yuhong Yan,

Qing‐bo Yao

и другие.

Molecules, Год журнала: 2024, Номер 29(24), С. 5946 - 5946

Опубликована: Дек. 17, 2024

Tea wine has garnered significant attention due to its unique fusion of tea and flavors, as well alleged health benefits. This study aimed investigate the effects various treatments on physicochemical properties wine, including viable cell counts, pH, acidity, total ester content, polyphenol volatile flavoring substances during storage period. The findings indicated that subjected low-temperature plasma (LTPS) treatment exhibited superior quality maintenance an enhanced content compared untreated, UV-treated, HTHP-treated wine. Analysis compounds revealed LTPS group highest relative alcohols esters (89.72%) storage, thereby enhancing fruity sweet aroma provides a theoretical basis for application technology in

Язык: Английский

Процитировано

2
Establishing a biodegradable film with gluten and tea polyphenols: Structure, properties, and function DOI Creative Commons

Wenjing He,

Qian‐Da Xu, Nan Chen

и другие.

LWT, Год журнала: 2024, Номер 208, С. 116693 - 116693

Опубликована: Авг. 28, 2024

Язык: Английский

Процитировано

1
A novel Co/Zn-ferrite molecularly imprinted polymer-based electrochemical assay for sensing of gallic acid in plant extracts, wine, and herbal supplement DOI
Marija Grujičić, Seyda Yayla, Ahmet Cetinkaya

и другие.

Analytical and Bioanalytical Chemistry, Год журнала: 2024, Номер unknown

Опубликована: Окт. 5, 2024

Язык: Английский

Процитировано

1