Artículos de revistas sobre el tema "Types of tea"
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Dimiņš, Fredijs, Velga Miķelsone y Miķelis Kaņeps. "Antioxidant Characteristics of Latvian Herbal Tea Types". Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences 67, n.º 4-5 (1 de noviembre de 2013): 433–36. http://dx.doi.org/10.2478/prolas-2013-0067.
Texto completoYoo, Yang-Seok y Hochul Jung. "Tea Concept and Tea Types Reflected in World Zen Tea Products". Korean Tea Society 25, n.º 4 (31 de diciembre de 2019): 32–39. http://dx.doi.org/10.29225/jkts.2019.25.4.32.
Texto completoErzsébet, Fogarasi, Fülöp Ibolya, Berecz Zsuzsa, Márton Kincső y Croitoru Mircea Dumitru. "Aluminium contamination of several types of tea". Bulletin of Medical Sciences 92, n.º 1 (1 de julio de 2019): 42–46. http://dx.doi.org/10.2478/orvtudert-2019-0003.
Texto completoMatita, Intan Cidarbulan, Titri Siratantri Mastuti y Smita Maitri. "Antioxidant Properties of Different Types of Torbangun Herbal Tea". Reaktor 20, n.º 1 (13 de marzo de 2020): 18–25. http://dx.doi.org/10.14710/reaktor.20.1.18-25.
Texto completoFyda, Janusz y Patrycja Żelazo. "Decomposition rate of two tea types in two different forestry niches". Science, Technology and Innovation 15, n.º 1-2 (31 de marzo de 2023): 8–16. http://dx.doi.org/10.55225/sti.399.
Texto completoSari, Putri Ardila y Irdawati Irdawati. "Kombucha Tea Production Using Different Tea Raw Materials". Bioscience 3, n.º 2 (31 de octubre de 2019): 135. http://dx.doi.org/10.24036/0201932105584-0-00.
Texto completoNuryana, Isa, Shanti Ratnakomala, Fahrurrozi Fahrurrozi, Ario Betha Juanssilfero, Ade Andriani, Filemon Jalu Nusantara Putra, Erdiansyah Rezamela, Restu Wulansari, M. Iqbal Prawira Atmaja y Puspita Lisdiyanti. "Catechin Contents, Antioxidant and Antibacterial Activities of Different Types of Indonesian Tea (Camellia sinensis)". ANNALES BOGORIENSES 24, n.º 2 (5 de enero de 2021): 106. http://dx.doi.org/10.14203/ann.bogor.2020.v24.n2.106-113.
Texto completoLi, Zhangwei y Juhong Wang. "Identification and similarity analysis of aroma substances in main types of Fenghuang Dancong tea". PLOS ONE 15, n.º 12 (21 de diciembre de 2020): e0244224. http://dx.doi.org/10.1371/journal.pone.0244224.
Texto completoAntarini, Anak Agung Nanak, Ni Putu Agustini y I. Komang Agusjaya Mataram. "effect of using various tea types on the characteristics of wong tea balinese tradisional beverage". International research journal of engineering, IT & scientific research 8, n.º 2 (23 de febrero de 2022): 1–13. http://dx.doi.org/10.21744/irjeis.v8n2.2060.
Texto completoIsmail, F. S., K. Yusoh, A. S. Zainal Abidin, A. H. Abdullah y Z. Ismail. "Three different types of tea as surfactant in liquid exfoliation of graphite: green tea, black tea and oolong tea". IOP Conference Series: Materials Science and Engineering 702 (7 de diciembre de 2019): 012036. http://dx.doi.org/10.1088/1757-899x/702/1/012036.
Texto completoKaur, Amandeep, Sumaya Farooq y Amit Sehgal. "A Comparative Study of Antioxidant Potential and Phenolic Content in White (Silver Needle), Green and Black Tea". Current Nutrition & Food Science 15, n.º 4 (28 de junio de 2019): 415–20. http://dx.doi.org/10.2174/1573401313666171016162310.
Texto completoHu, Wenwen, Gege Wang, Shunxian Lin, Zhijun Liu, Peng Wang, Jiayu Li, Qi Zhang y Haibin He. "Digital Evaluation of Aroma Intensity and Odor Characteristics of Tea with Different Types—Based on OAV-Splitting Method". Foods 11, n.º 15 (25 de julio de 2022): 2204. http://dx.doi.org/10.3390/foods11152204.
Texto completoSarkar, Satyajit, Anurag Chowdhury, Sanjay Das, Bhaskar Chakraborty, Palash Mandal y Monoranjan Chowdhury*. "Major tea processing practices in India." International Journal of Bioassays 5, n.º 11 (31 de octubre de 2016): 5071. http://dx.doi.org/10.21746/ijbio.2016.11.0015.
Texto completoKONDO, Takahide, Ayaka WATANABE, Hiroshi SHITARA, Yasuo KABURAGI, Masahisa SHIBATA, Noriko KANDA, Chieko KUROKAWA et al. "Residual Pesticide Concentrations in Tea after Processing to Various Types of Tea and in Tea Infusions". Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) 54, n.º 4 (2013): 259–65. http://dx.doi.org/10.3358/shokueishi.54.259.
Texto completoRizhon, Rizhon y Siska Amelia Maldin. "The Influence Of Tea Types In Making Kombucha On The Taste And Preference Of Hoteliers In Batam". Jurnal Indonesia Sosial Teknologi 4, n.º 10 (25 de octubre de 2023): 1749–60. http://dx.doi.org/10.59141/jist.v4i10.752.
Texto completoIssaliyeva, M. A., Z. B. Yessimsiitova, Y. A. Sinyavskiy y D. N. Tuigunov. "DEVELOPMENT OF NEW TYPES OF TEA DRINKS WITH TARGETED PREVENTIVE PROPERTIES". Bulletin of Shakarim University. Technical Sciences, n.º 1(13) (29 de marzo de 2024): 133–42. http://dx.doi.org/10.53360/2788-7995-2024-1(13)-17.
Texto completoGrużewska-Piotrowska, Kinga, Monika Pająk, Joanna Hubka, Agnieszka Grużewska y Wojciech Wcisło. "Benefits and disadvantages of drinking different types of tea – awareness of people based on anonymous surveys". Journal of Education, Health and Sport 46, n.º 1 (25 de agosto de 2023): 35–63. http://dx.doi.org/10.12775/jehs.2023.46.01.003.
Texto completoAl-Zubaidi, Ez al-Din Khazal Najm. "The catechins profile and antioxidant activity in different types of green tea bags". Journal of Misan Researches 16, n.º 31 (15 de julio de 2021): 279–98. http://dx.doi.org/10.52834/jmr.v16i31.32.
Texto completoOh, Jeong-Ho, Chan-Yang Lee, Yeong-Eun Lee, So-Hee Yoo, Jin-Oh Chung, Chan-Su Rha, Mi-Young Park, Yong-Deog Hong y Soon-Mi Shim. "Profiling of In Vitro Bioaccessibility and Intestinal Uptake of Flavonoids after Consumption of Commonly Available Green Tea Types". Molecules 26, n.º 6 (10 de marzo de 2021): 1518. http://dx.doi.org/10.3390/molecules26061518.
Texto completoJeong, Ilyong, Juyoung Lee, Miah Kim, Daewoo Lee, Yeonmi Yang y Jaegon Kim. "Anticariogenic Effects of Different Types of Tea". JOURNAL OF THE KOREAN ACADEMY OF PEDTATRIC DENTISTRY 44, n.º 4 (30 de noviembre de 2017): 437–45. http://dx.doi.org/10.5933/jkapd.2017.44.4.437.
Texto completoHelilusiatiningsih, Nunuk y Sumarji. "Sensory Test on 3 Types of Functional Beverages". East Asian Journal of Multidisciplinary Research 2, n.º 10 (25 de octubre de 2023): 4025–34. http://dx.doi.org/10.55927/eajmr.v2i10.6450.
Texto completoMohale, Keletso C., Araya T. Hintsa, Machel A. Emanuel y Fhatuwani N. Mudau. "Metabolic Profiling of Cultivated Bush Tea (Athrixia phylicoides DC.) in Response to Different Pruning Types". HortScience 53, n.º 7 (julio de 2018): 993–98. http://dx.doi.org/10.21273/hortsci13023-18.
Texto completoLee, Tzan-Chain, Qian-Nan Zang, Kuan-Hung Lin, Hua-Lian Hu, Ping-Yuan Lu, Jing-Yao Zhang, Chun-Qin Kang, Yan-Jie Li y Tzu-Hsing Ko. "An Improved Method of Theabrownins Extraction and Detection in Six Major Types of Tea (Camellia sinensis)". Journal of Chemistry 2022 (27 de septiembre de 2022): 1–9. http://dx.doi.org/10.1155/2022/8581515.
Texto completoLin, Yanping, Ying Wang, Yibiao Huang, Huanlu Song y Ping Yang. "Aroma Identification and Classification in 18 Kinds of Teas (Camellia sinensis) by Sensory Evaluation, HS-SPME-GC-IMS/GC × GC-MS, and Chemometrics". Foods 12, n.º 13 (21 de junio de 2023): 2433. http://dx.doi.org/10.3390/foods12132433.
Texto completoSAGAYA, ABDULQUADRI, ABDULLAHI ALANAMU ABDULRAHAMAN y ADERIKE ADEWUMI. "AUTHENTICATION OF SOME COMMERCIAL TEAS IN ILORIN, NORTH-CENTRAL, NIGERIA". Romanian Journal of Biology - Plant Biology 68, n.º 1-2 (30 de diciembre de 2023): 41–49. http://dx.doi.org/10.59277/rjb-pb.2023.1-2.06.
Texto completoManchón, N., L. Mateo-Vivaracho, D. Arrigo M, A. García-Lafuente, E. Guillamón, A. Villares y M. A. Rostagno. "Distribution patterns of polyphenols and alkaloids in instant coffee, soft and energy drinks, and tea". Czech Journal of Food Sciences 31, No. 5 (9 de septiembre de 2013): 483–500. http://dx.doi.org/10.17221/443/2012-cjfs.
Texto completoJakubczyk, Karolina, Justyna Kałduńska, Joanna Kochman y Katarzyna Janda. "Chemical Profile and Antioxidant Activity of the Kombucha Beverage Derived from White, Green, Black and Red Tea". Antioxidants 9, n.º 5 (22 de mayo de 2020): 447. http://dx.doi.org/10.3390/antiox9050447.
Texto completoWang, Chen, Jiaxing Liu, Siyao Sang, Xue Ao, Mingjie Su, Binwei Hu y Hui Li. "Effects of Tea Treatments against High-Fat Diet-Induced Disorder by Regulating Lipid Metabolism and the Gut Microbiota". Computational and Mathematical Methods in Medicine 2022 (29 de mayo de 2022): 1–12. http://dx.doi.org/10.1155/2022/9336080.
Texto completoZheng, Fang, Kelie Chen, Jiamin Zhong, Song Tang, Sinan Xu, Weiguo Lu, Yihua Wu y Dajing Xia. "Association between Different Types of Tea Consumption and Risk of Gynecologic Cancer: A Meta-Analysis of Cohort Studies". Nutrients 15, n.º 2 (13 de enero de 2023): 403. http://dx.doi.org/10.3390/nu15020403.
Texto completoWang, Jinmei, Peichao Zheng, Hongdi Liu y Liang Fang. "Classification of Chinese tea leaves using laser-induced breakdown spectroscopy combined with the discriminant analysis method". Analytical Methods 8, n.º 15 (2016): 3204–9. http://dx.doi.org/10.1039/c5ay03260a.
Texto completoHuang, Danyi, Zhuang Bian, Qinli Qiu, Yinmao Wang, Dongmei Fan y Xiaochang Wang. "Identification of Similar Chinese Congou Black Teas Using an Electronic Tongue Combined with Pattern Recognition". Molecules 24, n.º 24 (12 de diciembre de 2019): 4549. http://dx.doi.org/10.3390/molecules24244549.
Texto completoWiniarska-Mieczan, Anna y Ewa Baranowska-Wójcik. "The Effect of Brewing Time on the Antioxidant Activity of Tea Infusions". Applied Sciences 14, n.º 5 (29 de febrero de 2024): 2014. http://dx.doi.org/10.3390/app14052014.
Texto completoKarori, M. S, Wachira, N. F, Wanyoko, K. J, Ngure y M. R. "Antioxidant capacity of different types of tea products". African Journal of Biotechnology 6, n.º 19 (4 de octubre de 2007): 2287–96. http://dx.doi.org/10.5897/ajb2007.000-2358.
Texto completoPan, Junxian, Yulan Jiang, Yangjun Lv, Man Li, Shikang Zhang, Jun Liu, Yuejin Zhu y Haihua Zhang. "Comparison of the main compounds in Fuding white tea infusions from various tea types". Food Science and Biotechnology 27, n.º 5 (23 de mayo de 2018): 1311–18. http://dx.doi.org/10.1007/s10068-018-0384-3.
Texto completoSadeghnezhad, Reza, Seyyed Abbas Hashemi y Mohammad Zahedi. "Concentration of Fluoride in Different Types of Common Tea and Tea Bag in Iran". International Journal of Medical Reviews 5, n.º 3 (30 de septiembre de 2018): 90–93. http://dx.doi.org/10.29252/ijmr-050302.
Texto completoWu, Mu-Chen, Shih-Lun Liu, Bo-Kang Liou, Chun-Yeh Chen y Yuh-Shuen Chen. "Investigation on the Quality of Commercially Available GABA Tea in Taiwan". Standards 3, n.º 3 (28 de agosto de 2023): 297–315. http://dx.doi.org/10.3390/standards3030022.
Texto completoMamatova, Maxfuza. "GENERAL CHARACTERISTIC OF TEA IN THE MARKETS OF TURKESTAN IN THE XIX-XX CENTURIES". JOURNAL OF LOOK TO THE PAST 16, n.º 2 (30 de agosto de 2019): 55–60. http://dx.doi.org/10.26739/2181-9599-2019-16-09.
Texto completoSetyaningrum, Kurnianti kumala, Nanik Suhartatik y Yannie Asrie Widanti. "Antioxidant Activity of Rose Tea (Rosa damascene) with Various Types of Sugar and Rose Tea Concentration". JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) 8, n.º 2 (2 de septiembre de 2023): 106–17. http://dx.doi.org/10.33061/jitipari.v8i2.7347.
Texto completoSingh, Dharam y Paramvir Singh Ahuja. "5S rDNA gene diversity in tea (Camellia sinensis (L.) O. Kuntze) and its use for variety identification". Genome 49, n.º 1 (1 de enero de 2006): 91–96. http://dx.doi.org/10.1139/g05-065.
Texto completoKomes, D., D. Horžić, A. Belščak, K. Kovačević Ganič y A. Baljak. "Determination of Caffeine Content in Tea and Maté Tea by using Different Methods". Czech Journal of Food Sciences 27, Special Issue 1 (24 de junio de 2009): S213—S216. http://dx.doi.org/10.17221/612-cjfs.
Texto completoBrodziak-Dopierała, Barbara y Agnieszka Fischer. "Analysis of Mercury Content in Various Types of Tea (Camellia sinensis) and Yerba Mate (Ilex paraguariensis)". International Journal of Environmental Research and Public Health 19, n.º 9 (1 de mayo de 2022): 5491. http://dx.doi.org/10.3390/ijerph19095491.
Texto completoValiulina, D. F., N. V. Makarova y D. V. Budylin. "Comparative analysis of the chemical composition and antioxidant properties of different types of tea as a raw material for the production of tea extracts". Proceedings of the Voronezh State University of Engineering Technologies 80, n.º 2 (2 de octubre de 2018): 249–55. http://dx.doi.org/10.20914/2310-1202-2018-2-249-255.
Texto completoChabbert, C., J. M. Chambard, A. Sans y G. Desmadryl. "Three Types of Depolarization-Activated Potassium Currents in Acutely Isolated Mouse Vestibular Neurons". Journal of Neurophysiology 85, n.º 3 (1 de marzo de 2001): 1017–26. http://dx.doi.org/10.1152/jn.2001.85.3.1017.
Texto completoSun, Lingli, Qiuhua Li, Limin Xiang, Xingfei Lai, Wenji Zhang, Ruohong Chen, Junxi Cao y Shili Sun. "Phytochemical Profiles and Bioactivities of Cake Tea Leaves Obtained From the Same Cultivar: A Comparative Analysis". Natural Product Communications 15, n.º 8 (agosto de 2020): 1934578X2094550. http://dx.doi.org/10.1177/1934578x20945505.
Texto completoHasan Abdulraheam, Rukhosh y Balkees Taha Garib. "Effect of Different Tea in Remineralization of Artificially- Induced Initial Enamel Caries of Human Teeth (Study in Vitro)". Tikrit Journal for Dental Sciences 1, n.º 1 (22 de enero de 2024): 19–24. http://dx.doi.org/10.25130/tjds.1.1.4.
Texto completoThapa, Anita. "Socio-economic Background of the Women Workers in Guranse Tea Estate, Dhankuta". Geographic Base 6 (27 de octubre de 2019): 87–96. http://dx.doi.org/10.3126/tgb.v6i0.26170.
Texto completoCarvalho, Elisabete, P. A. Nimal Punyasiri, H. P. P. Sudarshana Somasiri, I. Sarath B. Abeysinghe y Stefan Martens. "Quantification of γ-Aminobutyric Acid in Sri Lankan Tea by Means of Ultra Performance Tandem Mass Spectrometry". Natural Product Communications 9, n.º 4 (abril de 2014): 1934578X1400900. http://dx.doi.org/10.1177/1934578x1400900426.
Texto completoCarloni, Patricia, Federico Girolametti, Elisabetta Giorgini, Tiziana Bacchetti, Cristina Truzzi, Silvia Illuminati y Elisabetta Damiani. "Insights on the Nutraceutical Properties of Different Specialty Teas Grown and Processed in a German Tea Garden". Antioxidants 12, n.º 11 (31 de octubre de 2023): 1943. http://dx.doi.org/10.3390/antiox12111943.
Texto completoDamhuji, Damhuji, Budi Suryana y M. Ibraar Ayatullah. "Antibacterial Effects of Steeped White Tea, Black Tea, and Green Tea against Streptococcus mutans and Plaque Accumulation". Open Access Macedonian Journal of Medical Sciences 10, G (20 de marzo de 2022): 472–77. http://dx.doi.org/10.3889/oamjms.2022.8698.
Texto completoHsieh, Yi, Ming-Chung Chiu y Jui-Yu Chou. "Efficacy of the Kombucha Beverage Derived from Green, Black, and Pu’er Teas on Chemical Profile and Antioxidant Activity". Journal of Food Quality 2021 (8 de noviembre de 2021): 1–9. http://dx.doi.org/10.1155/2021/1735959.
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