Relevant bibliographies by topics / Tea

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Tea'

Author: Grafiati
Published: 4 June 2021
Last updated: 30 July 2024

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the lists of relevant articles, books, theses, conference reports, and other scholarly sources on the topic 'Tea.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Journal articles on the topic "Tea"

1

Harfouche, Tieme Breternitz, Ana Paula Dalla Corte, Marieli Ruza, and Alexandre Behling. "USO DE APLICATIVOS EM SMARTPHONE PARA MEDIÇÕES DE ÁRVORES." BIOFIX Scientific Journal 4, no. 1 (January 6, 2019): 07. http://dx.doi.org/10.5380/biofix.v4i1.62532.

Full text
Abstract:
Este trabalho visou verificar a precisão de aplicativos de smartphone para medir indiretamente a altura de árvores e a distância entre o operador e a árvore. Como testemunha para medir altura, adotou-se o Hipsômetro Vertex IV (T0a) e, para distância, a variável medida com trena (T0b). Foram selecionadas 30 árvores isoladas do Campus da Universidade Federal do Paraná em Curitiba - PR e 30 árvores pertencentes à um plantio de Eucalyptus sp. na Fazenda Experimental Canguiri em Pinhais – PR. Foram 7 tratamentos testados para altura: Smart Measure (T1a), sMeasure (T2a), Distance meter (T3a), Hypsometer (T4a), 3D-Prumo (T5a), Height and Distance (T6a) e Tree-H (T7a). Foram 8 tratamentos para medir distância: Smart Measure (T1b), sMeasure (T2b), Distance meter (T3b), Hypsometer (T4b), 3D-Prumo (T5b), Height and Distance (T6b), Easy Measure (T7b) e Smart Distance (T8b). Avaliou-se a precisão dos aplicativos com o teste t de Student pareado com 5% de significância em relação às testemunhas e cálculo dos erros. Para altura em árvores isoladas, o tratamento T2a apresentou diferença estatística a probabilidade de 5%. O tratamento T6a obteve menor erro (2,48 m). No plantio de Eucalyptus sp., os tratamentos T1a, T6a e T7a apresentaram diferenças significativas e T3a obteve menor erro (2,99 m). Para a medição de distância em árvores isoladas, os tratamentos T4b e T6b não apresentaram diferença e T4b apresentou menor erro (2,28 m). No plantio, todos apresentaram diferença estatística. A incorporação de aplicativos para smartphones é alternativa para uso em inventários florestais para alturas. Para distâncias, deve-se ter cautela.
APA, Harvard, Vancouver, ISO, and other styles
2

Chen, Yuhong, Ying Gao, Yifan Li, and Junfeng Yin. "Anti-Biofilm Activity of Assamsaponin A, Theasaponin E1, and Theasaponin E2 against Candida albicans." International Journal of Molecular Sciences 25, no. 7 (March 22, 2024): 3599. http://dx.doi.org/10.3390/ijms25073599.

Full text
Abstract:
Biofilm formation plays a crucial role in the pathogenesis of Candida albicans and is significantly associated with resistance to antifungal agents. Tea seed saponins, a class of non-ionic triterpenes, have been proven to have fungicidal effects on planktonic C. albicans. However, their anti-biofilm activity and mechanism of action against C. albicans remain unclear. In this study, the effects of three Camellia sinensis seed saponin monomers, namely, theasaponin E1 (TE1), theasaponin E2 (TE2), and assamsaponin A (ASA), on the metabolism, biofilm development, and expression of the virulence genes of C. albicans were evaluated. The results of the XTT reduction assay and crystal violet (CV) staining assay demonstrated that tea seed saponin monomers concentration-dependently suppressed the adhesion and biofilm formation of C. albicans and were able to eradicate mature biofilms. The compounds were in the following order in terms of their inhibitory effects: ASA > TE1 > TE2. The mechanisms were associated with reductions in multiple crucial virulence factors, including cell surface hydrophobicity (CSH), adhesion ability, hyphal morphology conversion, and phospholipase activity. It was further demonstrated through qRT-PCR analysis that the anti-biofilm activity of ASA and TE1 against C. albicans was attributed to the inhibition of RAS1 activation, which consequently suppressed the cAMP–PKA and MAPK signaling pathways. Conversely, TE2 appeared to regulate the morphological turnover and hyphal growth of C. albicans via a pathway that was independent of RAS1. These findings suggest that tea seed saponin monomers are promising innovative agents against C. albicans.
APA, Harvard, Vancouver, ISO, and other styles
3

Rahman, M., I. A. Jahan, S. Ahmed, K. S. Ahmed, M. Roy, W. Zzaman, and I. Ahmad. "Bioactive compounds and antioxidant activity of black and green tea available in Bangladesh." Food Research 5, no. 3 (May 16, 2021): 107–11. http://dx.doi.org/10.26656/fr.2017.5(3).491.

Full text
Abstract:
People in Bangladesh are traditionally used to consume mainly black tea. However, some tea manufacturing companies are now producing green tea, though in a small scale. To create new knowledge as well as awareness about the consumption of green tea, the present study was carried out to compare the black and green tea available in Bangladesh based on their bioactive compounds and antioxidant activity. A total of eight brands of black tea and two brands of green tea were bought from the supermarkets. Total phenolics, total tannin, total flavonoids, and caffeine content were measured as bioactive compounds, and antioxidant activity was evaluated by using two different methods such as DPPH (1,1- diphenyl-2-picrylhydrazyl) radical-scavenging activity and ABTS+ radical scavenging activity of methanol extracts of black and green tea. Every bioactive compound in black and green tea was found to be significantly different (P < 0.05). The total phenolic content, on average, was measured at 242.46 mg GAE/g dry extract and 763.41 mg GAE/ g dry extract in black and green tea, respectively. Black tea contained 6.47 mg TAE/g dry extract tannin, whereas green tea had much more tannin content, 14.51 mg TAE/g dry extract, which is more than double in amount. On the other hand, the total flavonoid content was almost double in black tea (61.82 mg QE/g dry extract) compared to green tea (31.85 mg QE/g dry extract). Antioxidant activities were determined at different concentrations of tea samples. At every concentration, green tea presented higher ABTS+ and DPPH radical scavenging activity than black tea. The highest percentage of inhibition was observed at 20 ppm both in black and green tea, finding 98.50 % and 99.07 % inhibition, respectively. Overall, significantly (P < 0.05) higher amount of phenolic compounds as well as antioxidant activity were observed in green tea.
APA, Harvard, Vancouver, ISO, and other styles
4

Young, Bradley L., Shawna L. Watson, Jorge L. Perez, Gerald McGwin, Jasvinder A. Singh, and Brent A. Ponce. "Trends in Joint Replacement Surgery in Patients with Rheumatoid Arthritis." Journal of Rheumatology 45, no. 2 (December 1, 2017): 158–64. http://dx.doi.org/10.3899/jrheum.170001.

Full text
Abstract:
Objective.This study analyzed trends in large total joint arthroplasties (TJA) and in the proportion of these procedures performed on patients with rheumatoid arthritis (RA).Methods.The US Nationwide Inpatient Sample (2002–2012) was used to identify the incidences of total shoulder (TSA), elbow (TEA), knee (TKA), hip (THA), and ankle (TAA) arthroplasty and the proportion of these performed with coexisting RA.Results.The prevalence of RA among patients with TJA increased 3.0%. The prevalence of RA among cases of TEA and TSA decreased by 50% (p < 0.0001) and 18% (p = 0.0016), respectively; a 38.0% decrease occurred in the prevalence of RA among TAA (p = 0.06); and nonsignificant increases were seen among THA and TKA. The average age difference between RA and non-RA patients undergoing TJA narrowed by 2 years (p < 0.0001). There was a greater reduction in the proportion of TSA, TEA, and TAA groups among women with RA than men with RA. In the TSA and TEA groups, there was a reduction in the proportion of whites with RA, but not blacks. The proportion of privately insured TSA and TAA patients with RA decreased, while patients with RA undergoing TSA, TEA, or TAA who were receiving Medicaid (government medical insurance) remained relatively stable over time.Conclusion.The prevalence of RA has decreased among TSA and TEA patients. A nonsignificant decline occurred among TAA patients. The average age of TJA patients with RA is beginning to mirror those without RA. Sex ratios for TSA, TEA, and TAA patients are following a similar pattern. These results may be evidence of the success of modern RA treatment strategies.
APA, Harvard, Vancouver, ISO, and other styles
5

Song, H. S. "Antioxidant effects of green tea extracts on lipid oxidation of half-dried eels." Food Research 5, no. 2 (February 21, 2021): 62–66. http://dx.doi.org/10.26656/fr.2017.5(2).620.

Full text
Abstract:
In order to explore the change of lipid oxidation of half-dried eels treated with green tea extracts and stored frozen, acid values, peroxide values, carbonyl values, and TBA values were measured. The eels were placed into the plastic bag and soaked for 1 hr in the solution mixed with distilled water and green tea extracts, and also vacuumed and stored frozen at –18 ∼ –20°C for 9 months after being dried with a hot-air blower for 15 hrs at 35°C (Aw 90-91). The control consisted of eels prepared in the same way without any pretreatment. At the end of the 1st month, 3rd month, 6th month, and 9th month, eel oil obtained from the samples were tested for its lipid oxidation. The activity of green tea extracts 1 mL was very similar to Vitamin C 500 μM 0.8 mL. The acid values, peroxide values, carbonyl values, and TBA values of eels treated with green tea extracts were lower than those of the control during 9 months of frozen storage (p<0.05). While the acid values and peroxide values of the control and eels treated with green tea extracts highly increased after the first month of frozen storage, the TBA values increased greatly on the third month of frozen storage. Compared to the control, the pre-application of green tea extracts to half-dried eels meaningfully prevented the generation of TBA compound during the frozen storage (p<0.01). In conclusion, pre-application of green tea extracts was effective in delaying early-stage peracid inducement and preventing the generation of secondary oxidation compounds, such as carbonyl compound and TBA compound, in the course of the drying and frozen storage
APA, Harvard, Vancouver, ISO, and other styles
6

Record, Ian R., Jennifer K. McInerney, and Ivor E. Dreosti. "Black tea, green tea, and tea polyphenols." Biological Trace Element Research 53, no. 1-3 (June 1996): 27–43. http://dx.doi.org/10.1007/bf02784542.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

O'Leary, M. E., and R. Horn. "Internal block of human heart sodium channels by symmetrical tetra-alkylammoniums." Journal of General Physiology 104, no. 3 (September 1, 1994): 507–22. http://dx.doi.org/10.1085/jgp.104.3.507.

Full text
Abstract:
The human heart Na channel (hH1) was expressed by transient transfection in tsA201 cells, and we examined the block of Na current by a series of symmetrical tetra-alkylammonium cations: tetramethylammonium (TMA), tetraethylammonium (TEA), tetrapropylammonium (TPrA), tetrabutylammonium (TBA), and tetrapentylammonium (TPeA). Internal TEA and TBA reduce single-channel current amplitudes while having little effect on single channel open times. The reduction in current amplitude is greater at more depolarized membrane potentials. Analysis of the voltage-dependence of single-channel current block indicates that TEA, TPrA and TBA traverse a fraction of 0.39, 0.52, and 0.46 of the membrane electric field to reach their binding sites. Rank potency determined from single-channel experiments indicates that block increases with the lengths of the alkyl side chains (TBA &gt; TPrA &gt; TEA &gt; TMA). Internal TMA, TEA, TPrA, and TBA also reduce whole-cell Na currents in a voltage-dependent fashion with increasing block at more depolarized voltages, consistent with each compound binding to a site at a fractional distance of 0.43 within the membrane electric field. The correspondence between the voltage dependence of the block of single-channel and macroscopic currents indicates that the blockers do not distinguish open from closed channels. In support of this idea TPrA has no effect on deactivation kinetics, and therefore does not interfere with the closing of the activation gates. At concentrations that substantially reduce Na channel currents, TMA, TEA, and TPrA do not alter the rate of macroscopic current inactivation over a wide range of voltages (-50 to +80 mV). Our data suggest that TMA, TEA, and TPrA bind to a common site deep within the pore and block ion transport by a fast-block mechanism without affecting either activation or inactivation. By contrast, internal TBA and TPeA increase the apparent rate of inactivation of macroscopic currents, suggestive of a block with slower kinetics.
APA, Harvard, Vancouver, ISO, and other styles
8

Maheswari, C., R. Venkatnarayanan, P. Babu, and C. S. Kandasamy. "Green Tea (Cardiac Tea) vs Java Tea (Kidney Tea): A Review." Research Journal of Pharmacy and Technology 8, no. 1 (2015): 94. http://dx.doi.org/10.5958/0974-360x.2015.00018.9.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Yen Nhi, Tran Thi, Vo Tan Thanh, Nguyen Phu Thuong Nhan, Nguyen Ngoc Quy, Nguyen Thi Mong Tho, Nguyen Thi Bay, Tran Quoc Toan, et al. "Studies on Polyphenol Content, Flavonoid Content and Antioxidant Activity of Graviola Tea pulp (Annona muricata L.) from Tien Giang Province, Vietnam." Asian Journal of Chemistry 32, no. 12 (2020): 3075–78. http://dx.doi.org/10.14233/ajchem.2020.22468.

Full text
Abstract:
Tea is the most commonly consumed beverage worldwide due to promote health and prevention of some human diseases. Soursop tea pulp is one of a new product focused on the values of total ascorbic acid (TAA), total polyphenol content (TPC) and total flavonoid content (TFC). A study using DPPH and ABTS method to detect the maximum of active ingredients in tea simultaneously. Different pulp tea samples with varying dates of production checked for TAA, TPC, TFC, antioxidation and sensory evaluation. There is a difference in TAA between sample (1) and (4), achieved 7.43 ± 0.04 mg/g DM and 12.21 ± 0.04 mg/g DM, respectively. TFC content ranged between 0.13 and 0.18. The phenolics group in tea is high and there are differences between the 3 recent production samples with (1): 3.81 mg QC/g DM fluctuation. In sample 1, the antioxidant activity of the ethanol extract of Soursop was correlated with total phenolic and flavonoid content with values IC50 of 0.26 mgAA/g DM, 2.61 mgAA/g DM for DPPH and ABTS scavenging activity, respectively. Moreover, the Lab* colour space of the soursop tea is measured in the dark area, the L* difference achieved at 30.82 ± 1.24 (2) lowest and the highest 37.42 ± 4.77 (1). Consumer sensory evaluation is performed with results based on a 5-point scale describing: flavour, aroma, colour and favourite.
APA, Harvard, Vancouver, ISO, and other styles
10

Zhao, Cai-Ning, Guo-Yi Tang, Shi-Yu Cao, Xiao-Yu Xu, Ren-You Gan, Qing Liu, Qian-Qian Mao, Ao Shang, and Hua-Bin Li. "Phenolic Profiles and Antioxidant Activities of 30 Tea Infusions from Green, Black, Oolong, White, Yellow and Dark Teas." Antioxidants 8, no. 7 (July 10, 2019): 215. http://dx.doi.org/10.3390/antiox8070215.

Full text
Abstract:
Tea is among the most consumed drink worldwide, and its strong antioxidant activity is considered as the main contributor to several health benefits, such as cardiovascular protection and anticancer effect. In this study, the antioxidant activities of 30 tea infusions, which were obtained by the mimic of drinking tea of the public, from green, black, oolong, white, yellow and dark teas, were evaluated using ferric-reducing antioxidant power (FRAP) and Trolox equivalent antioxidant capacity (TEAC) assays, ranging from 504.80 ± 17.44 to 4647.47 ± 57.87 µmol Fe2+/g dry weight (DW) and 166.29 ± 24.48 to 2532.41 ± 50.18 µmol Trolox/g DW, respectively. Moreover, their total phenolic contents (TPC) were detected by Folin-Ciocalteu assay and were in the range of 24.77 ± 2.02 to 252.65 ± 4.74 mg gallic acid equivalent (GAE)/g DW. Generally, Dianqing Tea, Lushan Yunwu Tea, and Xihu Longjing Tea showed the strongest antioxidant activities among 30 teas. Furthermore, the phenolic compounds in tea infusions were identified and quantified, with catechins most commonly detected, especially in green tea infusions, which were main contributors to their antioxidant activities. Besides tea polyphenols, considerable content of caffeine also presented in 30 tea infusions.
APA, Harvard, Vancouver, ISO, and other styles
More sources

Dissertations / Theses on the topic "Tea"

1

劉浩然 and Ho-yin Lau. "Tea vale: a tea appreciation resort." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 1998. http://hub.hku.hk/bib/B31983960.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Lau, Ho-yin. "Tea vale : a tea appreciation resort /." Hong Kong : University of Hong Kong, 1998. http://sunzi.lib.hku.hk/hkuto/record.jsp?B25952596.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Septoe, Nina Lee. "Effect of fluid substitutions on the total antioxidant capacity of breads :comparing the indigenous herbal teas rooibos and honeybush with black tea." Thesis, Cape Peninsula University of Technology, 2011. http://hdl.handle.net/20.500.11838/769.

Full text
Abstract:
Thesis (MTech (Consumer Science: Food and Nutrition))--Cape Peninsula University of Technology, 2011.Includes bibliographical references (leaves 139-156).
Oxidative stress has been implicated in the development of a number of chronic degenerative diseases. These diseases can often be prevented by dietary and lifestyle changes. One major dietary aspect is increasing the intake of plant foods, such as fruit and vegetables as they are rich in the major nutrient and nonnutrient antioxidants. The South African population does not have an adequate intake of fruit and vegetables and many barriers have been noted against increasing the intake of these foods. Other avenues should therefore be sought to increase the antioxidant intake. One such avenue is to use a basic food item consumed often as an antioxidant carrier to increase the antioxidant intake. Much interest has developed in functional foods and their therapeutic effects as well as the use of nutraceuticals in food product development and food fortification. Tea and its polyphenols, due to the antioxidant properties, is a potentially viable option for nutraceutical and functional food use. Rooibos and honeybush herbal teas, native to South Africa, can be potential nutraceutical sources to increase antioxidant levels of food due to their unique polyphenol content. The objective of the study was to increase the total antioxidant capacity (TAC) of a basic food item consumed regularly by most South Africans, such as brown bread through fluid manipulation using rooibos, honeybush and black teas respectively, as the replacement fluid for water in a standardised bread recipe formulation. The TAC of these experimental breads were compared to the TAC of the bread produced with no fluid manipulation (control bread) and a commercially processed bread (reference bread). The experimental breads were prepared using 2% weight per volume (w/v) and 5% (w/v) concentration levels for rooibos, honeybush and black tea respectively. To ascertain the TAC of the experimental breads, the fluorescein(FL)-based oxygen radical absorbance capacity (ORACFL) method was used. The hydrophilic (H)-ORACFL assay was used as the teas contain polyphenols which favour a water environment. The results indicated that the H-ORACFL of the control bread using water as the fluid and the commercial reference bread was significantly different (p < 0.05 for each) to all the experimental bread formulations besides for the 2% (w/v) honeybush experimental bread formulation. The 2% (w/v) honeybush experimental bread formulation was therefore not considered for the consumer acceptance testing. There was no significant difference (p > 0.05) in the H-ORACFL of the 2% (w/v) rooibos and black tea experimental bread formulations, but the H-ORACFL of the 5% (w/v) black tea experimental bread formulation was significantly (p < 0.05) higher than that of the 5% (w/v) rooibos experimental bread formulation. This particular experimental bread formulation had a “golden-orange” colour with a pungent smell due to the increase in rooibos concentration. The 5% (w/v) black tea experimental bread formulation, however, had noted negative sensory attributes of being densely textured with a very dark colour and a pungent and overpowering taste of black tea. These sensory attributes and TAC results lead to the rooibos experimental breads containing 5% (w/v) (as bread A) and 2% (w/v) (as bread B) chosen for the consumer acceptance testing and rooibos being a proudly South African product. The participants (n = 85) of the consumer acceptance testing participated voluntarily and were regular bread consumers. The sample was mostly female (57.6%), in the age group of 18 to 24 years (54.1%), with an education level of between three to four years post-matric/-grade 12 (71.7%) and single, living on their own without children (76.4%). They also represented a sample which had characteristics of a healthy lifestyle. Most participants perceived themselves as being of an optimal body weight (55.2%) and the majority was non-smokers (74.1%), physically active (63.5%), having no family history of chronic disease (69.4%) and not consuming dietary supplements (70.5%). Three sensory attributes of the experimental breads were rated for the acceptance testing and included appearance/colour, flavour/taste and texture/mouthfeel. Both the experimental bread formulations was accepted favourably regarding the above-mentioned sensory attributes. The three liking acceptance categories, ‘neither like nor dislike’ (neutral response), ‘like’ and ‘like very much’ were the most commonly indicated by the participants which also resulted in the experimental breads being rated as fair, good and very good according to the development scores. Although both breads were very similarly scored, there was a trend for bread A to be rated slightly higher regarding the above-mentioned sensory attributes. The acceptance category, ‘like’/good was scored the highest for bread A according to the sensory attributes of appearance/colour (56.5%), flavour/taste (55.3%) and texture/mouthfeel (50.6%). There was no significant association/difference (p > 0.05 for each) between the participants’ demographic characteristics and their overall acceptance of the experimental breads. Most of the participant biographic characteristics also had no significant (p > 0.05 for each) impact on the sensory attribute acceptance of the experimental breads. Although the majority (75%) of the participants consumed rooibos, there was no significant (p > 0.05) association/difference between the participants’ tea consumption and their acceptance of the experimental breads. Although most participants (64%) had no awareness of functional foods, most indicated willingness to purchase foods with added health benefits (93%) and to pay more for foods with added health benefits (73%). These results indicated a general acceptance of bread with functional food characteristics and the possibility of purchasing such products with added health benefits and even at a higher price premium.
APA, Harvard, Vancouver, ISO, and other styles
4

Otty, Caralyn May. "Effect on the total antioxidant capacity of substituting water with rooibos herbal teas in popular soup recipes." Thesis, Cape Peninsula University of Technology, 2010. http://hdl.handle.net/20.500.11838/770.

Full text
Abstract:
Thesis (MTech(Food and Nutrition))--Cape Peninsula University of Technology, 2010
Oxidative stress had been linked to the development of certain chronic diseases, but can be delayed or prevented by the consumption of dietary antioxidants. Fruits, vegetables, wholegrains and beverages, such as, teas are the major dietary antioxidant contributors. The majority of South Africans do not consume adequate daily servings of fruits and vegetables, neither sufficient minimally processed grains nor wholegrains. One way to incorporate antioxidants in the South African diet is by adding antioxidant-rich foods or beverages to recipes as ingredients. The objective of this study was to determine the effect on the total antioxidant capacity (TAC) of substituting water with rooibos herbal tea in soup recipe formulations. Rooibos is a proudly South African beverage rich in antioxidants. Soup is a readily available and relatively inexpensive meal item regularly consumed during the winter months in South Africa. Three popularly consumed soups in the City of Cape Town Metropolitan Municipality namely chunky vegetable, butternut and chicken noodle were selected for the experimental study. The water in each of the soup recipe formulations (control) was substituted with fermented and unfermented / “green” rooibos (experimental recipe formulations). The study was of comparative nature as the results (i.e. the TAC as the factor investigated) of three different soup recipe formulations on fluid manipulations of each (with fermented and unfermented rooibos) was compared to the control soup recipe formulations of each (no fluid manipulation). The results (i.e. the TAC) of the three prepared control and experimental soup recipe formulations were also compared to that of the raw soup mixtures of each of the soup recipe formulations to determine the effect of thermal processing on each. The main variable identified in the preparation of the soup recipe formulations that may impact the TAC (the dependent variable) and needed to be controlled was the heat application. Other variables that may influence the results were the soup recipe formulation ingredients, the prepreparation of the raw ingredients, the standing time of ingredients before use and the equipment used. Before determination of the heat applications and the fixed time allocations of the soup recipe formulations to ensure recipe standardisation, the pre-preparation procedures of the raw recipe ingredients were also standardised.
APA, Harvard, Vancouver, ISO, and other styles
5

Hubbard, Colton M. "Tea Songs." University of Cincinnati / OhioLINK, 2005. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1116378208.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Toughchi, Mehrdad Abbasi. "Chemical quality of Iranian tea. Comparison with foreign tea." Master's thesis, ISA, 2017. http://hdl.handle.net/10400.5/15091.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

余詩德 and Sze-tak Yu. "Effects of Chinese green tea and tea catechins on lipolysis." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 1999. http://hub.hku.hk/bib/B31969677.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Yang, Yi. "The Place of Tea: On Modern Architecture and Tea Culture." University of Cincinnati / OhioLINK, 2014. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1397477800.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Yu, Sze-tak. "Effects of Chinese green tea and tea catechins on lipolysis." Hong Kong : University of Hong Kong, 1999. http://sunzi.lib.hku.hk/hkuto/record.jsp?B21106137.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Opie, Shaun Charles. "Black tea thearubigins." Thesis, University of Surrey, 1992. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.314578.

Full text
APA, Harvard, Vancouver, ISO, and other styles
More sources

Books on the topic "Tea"

1

Reade, Arthur. Tea and tea drinking. London: Attic Discoveries, 1986.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
2

Press, Running, and Miniature Book Collection (Library of Congress), eds. Tea time. Philadelphia, Pa: Running Press, 1992.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
3

Diane, Sedo, ed. Taking tea with Alice: Looking-glass tea parties & fanciful Victorian teas. Perryville, KY: Benjamin Press, 2008.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
4

Willson, K. C., and M. N. Clifford, eds. Tea. Dordrecht: Springer Netherlands, 1992. http://dx.doi.org/10.1007/978-94-011-2326-6.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Halff, Bro. Tea. [United States]: Bro Halff, 1987.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
6

Zhen, Yong-Su. Tea. London: Taylor & Francis Inc, 2002.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
7

Powell, D. A. Tea. Hanover, NH: Wesleyan University Press, 1998.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
8

Agnew, Antonia. Tea, trade and tea canisters. London: Stockspring Antiques, 2002.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
9

Easton, Ellen. Tea travels. New York: Red Wagon Press, 1997.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
10

undifferentiated, Michael Smith. The afternoon tea book. New York: Atheneum, 1986.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
More sources

Book chapters on the topic "Tea"

1

Weatherstone, J. "Historical introduction." In Tea, 1–23. Dordrecht: Springer Netherlands, 1992. http://dx.doi.org/10.1007/978-94-011-2326-6_1.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Rattan, P. S. "Pest and disease control in Africa." In Tea, 331–52. Dordrecht: Springer Netherlands, 1992. http://dx.doi.org/10.1007/978-94-011-2326-6_10.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Arulpragasam, P. V. "Disease control in Asia." In Tea, 353–74. Dordrecht: Springer Netherlands, 1992. http://dx.doi.org/10.1007/978-94-011-2326-6_11.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Muraleedharan, N. "Pest control in Asia." In Tea, 375–412. Dordrecht: Springer Netherlands, 1992. http://dx.doi.org/10.1007/978-94-011-2326-6_12.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Takeo, T. "Green and semi-fermented teas." In Tea, 413–57. Dordrecht: Springer Netherlands, 1992. http://dx.doi.org/10.1007/978-94-011-2326-6_13.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Hampton, M. G. "Production of black tea." In Tea, 459–511. Dordrecht: Springer Netherlands, 1992. http://dx.doi.org/10.1007/978-94-011-2326-6_14.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Gill, M. "Speciality and herbal teas." In Tea, 513–34. Dordrecht: Springer Netherlands, 1992. http://dx.doi.org/10.1007/978-94-011-2326-6_15.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Saltmarsh, M. "Instant tea." In Tea, 535–54. Dordrecht: Springer Netherlands, 1992. http://dx.doi.org/10.1007/978-94-011-2326-6_16.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Robertson, A. "The chemistry and biochemistry of black tea production — the non-volatiles." In Tea, 555–601. Dordrecht: Springer Netherlands, 1992. http://dx.doi.org/10.1007/978-94-011-2326-6_17.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Robinson, J. M., and P. O. Owuor. "Tea aroma." In Tea, 603–47. Dordrecht: Springer Netherlands, 1992. http://dx.doi.org/10.1007/978-94-011-2326-6_18.

Full text
APA, Harvard, Vancouver, ISO, and other styles

Conference papers on the topic "Tea"

1

Jun, Eunice, Maureen Daum, Jared Roesch, Sarah Chasins, Emery Berger, Rene Just, and Katharina Reinecke. "Tea." In UIST '19: The 32nd Annual ACM Symposium on User Interface Software and Technology. New York, NY, USA: ACM, 2019. http://dx.doi.org/10.1145/3332165.3347940.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Xu, Bin, Jianzhong Huang, Qiang Cao, and Xiao Qin. "TEA." In ICPP 2019: 48th International Conference on Parallel Processing. New York, NY, USA: ACM, 2019. http://dx.doi.org/10.1145/3337821.3337826.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Kim, Daehyeok, Zaoxing Liu, Yibo Zhu, Changhoon Kim, Jeongkeun Lee, Vyas Sekar, and Srinivasan Seshan. "TEA." In SIGCOMM '20: Annual conference of the ACM Special Interest Group on Data Communication on the applications, technologies, architectures, and protocols for computer communication. New York, NY, USA: ACM, 2020. http://dx.doi.org/10.1145/3387514.3405855.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Wu, Dan, and Daqing He. "Ice-tea." In the 31st annual international ACM SIGIR conference. New York, New York, USA: ACM Press, 2008. http://dx.doi.org/10.1145/1390334.1390556.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Moire, Coline. "Tea time." In SIGGRAPH '16: Special Interest Group on Computer Graphics and Interactive Techniques Conference. New York, NY, USA: ACM, 2016. http://dx.doi.org/10.1145/2897841.2942347.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Zhou, Chendi, Hao Tian, Hong Zhang, Jin Zhang, Mianxiong Dong, and Juncheng Jia. "TEA-fed." In CF '21: Computing Frontiers Conference. New York, NY, USA: ACM, 2021. http://dx.doi.org/10.1145/3457388.3458655.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

ROMUALDO, Lucas Oliveira. "GUAXINIM TEA." In 1º CONGRESSO INTERNACIONAL DE AUTISTA PARA AUTISTA - A VEZ E VOZ DO AUTISTA. Recife, Brasil: Even3, 2020. http://dx.doi.org/10.29327/134508.2-12.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Schreiber, Daniel, and William Ray. "Tea 43." In ACM SIGGRAPH 2006 Teapot. New York, New York, USA: ACM Press, 2006. http://dx.doi.org/10.1145/1180098.1180142.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Schraefel, M. C., Gareth Hughes, Hugo Mills, Graham Smith, and Jeremy Frey. "Making tea." In the 2004 conference. New York, New York, USA: ACM Press, 2004. http://dx.doi.org/10.1145/1013115.1013124.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Cai, Weijia, Le Zhang, Lei Huang, Xinran Yu, and Zhengbo Zou. "TEA-bot." In BuildSys '22: The 9th ACM International Conference on Systems for Energy-Efficient Buildings, Cities, and Transportation. New York, NY, USA: ACM, 2022. http://dx.doi.org/10.1145/3563357.3564054.

Full text
APA, Harvard, Vancouver, ISO, and other styles

Reports on the topic "Tea"

1

Nazar, I. The Hyper Text Coffee Pot Control Protocol for Tea Efflux Appliances (HTCPCP-TEA). RFC Editor, April 2014. http://dx.doi.org/10.17487/rfc7168.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

GAFNER, STEFAN, and Ashley Dowell. Tea Tree Oil Laboratory Guidance Document. ABC-AHP-NCNPR Botanical Adulterants Prevention Program, October 2018. http://dx.doi.org/10.59520/bapp.lgd/ldfd8529.

Full text
Abstract:
Tea tree oil (TTO) is the essential oil of tea tree (Melaleuca alternifolia or M. linariifolia, Myrtaceae). Adulteration of TTO has become more apparent in recent years. Adulteration occurs with single essential oil components (e.g., sabinene from pine oil), waste products derived from other essential oils such as pine (Pinus spp., Pinaceae), eucalyptus (Eucalyptus globulus and other Eucalyptus spp., Myrtaceae), and camphor (Cinnamomum camphora, Lauraceae) oils, or with essential oils from other Melaleuca species and the closely related genus Leptospermum. This Laboratory Guidance Document presents a review of the various analytical technologies used to differentiate between authentic tea tree oil and essential oils containing adulterating materials. This document can be used in conjunction with the Tea Tree Oil Botanical Adulterants Bulletin published by the ABC-AHP-NCNPR Botanical Adulterants Prevention Program in 2017.
APA, Harvard, Vancouver, ISO, and other styles
3

Kharel, Paras. Brewing new markets for Nepal’s tea trade. East Asia Forum, June 2024. http://dx.doi.org/10.59425/eabc.1718661600.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Mukhtar, Hasan. Green Tea in Prevention and Therapy of Prostate Cancer. Fort Belvoir, VA: Defense Technical Information Center, July 2001. http://dx.doi.org/10.21236/ada398205.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Mochain, Daniel, Wolfgang Weinmann, Chimwemwe Kachepa, Helen Jeans, Hyton Lefu, Linda Mtegha-Kawamba, and Edward Thole. Malawi2020: Vulnerability and Risk Assessment in the tea industry. Oxfam, October 2016. http://dx.doi.org/10.21201/2016.620101.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Cobrinik, David E. Effect on Green Tea Polyphenols on Breast Cancer Signaling. Fort Belvoir, VA: Defense Technical Information Center, April 1999. http://dx.doi.org/10.21236/ada367380.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Gupta, Sanjay. Green Tea in Prevention and Therapy of Prostate Cancer. Fort Belvoir, VA: Defense Technical Information Center, September 2002. http://dx.doi.org/10.21236/ada410754.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Samavat, Hamed. Green Tea Modulation of Obesity and Breast Cancer Risk. Fort Belvoir, VA: Defense Technical Information Center, April 2013. http://dx.doi.org/10.21236/ada581017.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Cobrinik, David. Effect of Green Tea Polyphenols on Breast Cancer Signaling. Fort Belvoir, VA: Defense Technical Information Center, April 2000. http://dx.doi.org/10.21236/ada392163.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Mukhtar, Hasan. Sustained Release Oral Nanoformulated Green Tea for Prostate Cancer. Fort Belvoir, VA: Defense Technical Information Center, May 2011. http://dx.doi.org/10.21236/ada545577.

Full text
APA, Harvard, Vancouver, ISO, and other styles
You might also be interested in the extended bibliographies on the topic 'Tea' for particular source types:
Journal articles Dissertations / Theses Books
We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!

To the bibliography