Artykuły w czasopismach na temat „Types of tea”
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Dimiņš, Fredijs, Velga Miķelsone i Miķelis Kaņeps. "Antioxidant Characteristics of Latvian Herbal Tea Types". Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences 67, nr 4-5 (1.11.2013): 433–36. http://dx.doi.org/10.2478/prolas-2013-0067.
Pełny tekst źródłaYoo, Yang-Seok, i Hochul Jung. "Tea Concept and Tea Types Reflected in World Zen Tea Products". Korean Tea Society 25, nr 4 (31.12.2019): 32–39. http://dx.doi.org/10.29225/jkts.2019.25.4.32.
Pełny tekst źródłaErzsébet, Fogarasi, Fülöp Ibolya, Berecz Zsuzsa, Márton Kincső i Croitoru Mircea Dumitru. "Aluminium contamination of several types of tea". Bulletin of Medical Sciences 92, nr 1 (1.07.2019): 42–46. http://dx.doi.org/10.2478/orvtudert-2019-0003.
Pełny tekst źródłaMatita, Intan Cidarbulan, Titri Siratantri Mastuti i Smita Maitri. "Antioxidant Properties of Different Types of Torbangun Herbal Tea". Reaktor 20, nr 1 (13.03.2020): 18–25. http://dx.doi.org/10.14710/reaktor.20.1.18-25.
Pełny tekst źródłaFyda, Janusz, i Patrycja Żelazo. "Decomposition rate of two tea types in two different forestry niches". Science, Technology and Innovation 15, nr 1-2 (31.03.2023): 8–16. http://dx.doi.org/10.55225/sti.399.
Pełny tekst źródłaSari, Putri Ardila, i Irdawati Irdawati. "Kombucha Tea Production Using Different Tea Raw Materials". Bioscience 3, nr 2 (31.10.2019): 135. http://dx.doi.org/10.24036/0201932105584-0-00.
Pełny tekst źródłaNuryana, Isa, Shanti Ratnakomala, Fahrurrozi Fahrurrozi, Ario Betha Juanssilfero, Ade Andriani, Filemon Jalu Nusantara Putra, Erdiansyah Rezamela, Restu Wulansari, M. Iqbal Prawira Atmaja i Puspita Lisdiyanti. "Catechin Contents, Antioxidant and Antibacterial Activities of Different Types of Indonesian Tea (Camellia sinensis)". ANNALES BOGORIENSES 24, nr 2 (5.01.2021): 106. http://dx.doi.org/10.14203/ann.bogor.2020.v24.n2.106-113.
Pełny tekst źródłaLi, Zhangwei, i Juhong Wang. "Identification and similarity analysis of aroma substances in main types of Fenghuang Dancong tea". PLOS ONE 15, nr 12 (21.12.2020): e0244224. http://dx.doi.org/10.1371/journal.pone.0244224.
Pełny tekst źródłaAntarini, Anak Agung Nanak, Ni Putu Agustini i 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, nr 2 (23.02.2022): 1–13. http://dx.doi.org/10.21744/irjeis.v8n2.2060.
Pełny tekst źródłaIsmail, F. S., K. Yusoh, A. S. Zainal Abidin, A. H. Abdullah i 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 (7.12.2019): 012036. http://dx.doi.org/10.1088/1757-899x/702/1/012036.
Pełny tekst źródłaKaur, Amandeep, Sumaya Farooq i Amit Sehgal. "A Comparative Study of Antioxidant Potential and Phenolic Content in White (Silver Needle), Green and Black Tea". Current Nutrition & Food Science 15, nr 4 (28.06.2019): 415–20. http://dx.doi.org/10.2174/1573401313666171016162310.
Pełny tekst źródłaHu, Wenwen, Gege Wang, Shunxian Lin, Zhijun Liu, Peng Wang, Jiayu Li, Qi Zhang i Haibin He. "Digital Evaluation of Aroma Intensity and Odor Characteristics of Tea with Different Types—Based on OAV-Splitting Method". Foods 11, nr 15 (25.07.2022): 2204. http://dx.doi.org/10.3390/foods11152204.
Pełny tekst źródłaSarkar, Satyajit, Anurag Chowdhury, Sanjay Das, Bhaskar Chakraborty, Palash Mandal i Monoranjan Chowdhury*. "Major tea processing practices in India." International Journal of Bioassays 5, nr 11 (31.10.2016): 5071. http://dx.doi.org/10.21746/ijbio.2016.11.0015.
Pełny tekst źródłaKONDO, Takahide, Ayaka WATANABE, Hiroshi SHITARA, Yasuo KABURAGI, Masahisa SHIBATA, Noriko KANDA, Chieko KUROKAWA i in. "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, nr 4 (2013): 259–65. http://dx.doi.org/10.3358/shokueishi.54.259.
Pełny tekst źródłaRizhon, Rizhon, i 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, nr 10 (25.10.2023): 1749–60. http://dx.doi.org/10.59141/jist.v4i10.752.
Pełny tekst źródłaIssaliyeva, M. A., Z. B. Yessimsiitova, Y. A. Sinyavskiy i D. N. Tuigunov. "DEVELOPMENT OF NEW TYPES OF TEA DRINKS WITH TARGETED PREVENTIVE PROPERTIES". Bulletin of Shakarim University. Technical Sciences, nr 1(13) (29.03.2024): 133–42. http://dx.doi.org/10.53360/2788-7995-2024-1(13)-17.
Pełny tekst źródłaGrużewska-Piotrowska, Kinga, Monika Pająk, Joanna Hubka, Agnieszka Grużewska i 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, nr 1 (25.08.2023): 35–63. http://dx.doi.org/10.12775/jehs.2023.46.01.003.
Pełny tekst źródłaAl-Zubaidi, Ez al-Din Khazal Najm. "The catechins profile and antioxidant activity in different types of green tea bags". Journal of Misan Researches 16, nr 31 (15.07.2021): 279–98. http://dx.doi.org/10.52834/jmr.v16i31.32.
Pełny tekst źródłaOh, Jeong-Ho, Chan-Yang Lee, Yeong-Eun Lee, So-Hee Yoo, Jin-Oh Chung, Chan-Su Rha, Mi-Young Park, Yong-Deog Hong i Soon-Mi Shim. "Profiling of In Vitro Bioaccessibility and Intestinal Uptake of Flavonoids after Consumption of Commonly Available Green Tea Types". Molecules 26, nr 6 (10.03.2021): 1518. http://dx.doi.org/10.3390/molecules26061518.
Pełny tekst źródłaJeong, Ilyong, Juyoung Lee, Miah Kim, Daewoo Lee, Yeonmi Yang i Jaegon Kim. "Anticariogenic Effects of Different Types of Tea". JOURNAL OF THE KOREAN ACADEMY OF PEDTATRIC DENTISTRY 44, nr 4 (30.11.2017): 437–45. http://dx.doi.org/10.5933/jkapd.2017.44.4.437.
Pełny tekst źródłaHelilusiatiningsih, Nunuk, i Sumarji. "Sensory Test on 3 Types of Functional Beverages". East Asian Journal of Multidisciplinary Research 2, nr 10 (25.10.2023): 4025–34. http://dx.doi.org/10.55927/eajmr.v2i10.6450.
Pełny tekst źródłaMohale, Keletso C., Araya T. Hintsa, Machel A. Emanuel i Fhatuwani N. Mudau. "Metabolic Profiling of Cultivated Bush Tea (Athrixia phylicoides DC.) in Response to Different Pruning Types". HortScience 53, nr 7 (lipiec 2018): 993–98. http://dx.doi.org/10.21273/hortsci13023-18.
Pełny tekst źródłaLee, Tzan-Chain, Qian-Nan Zang, Kuan-Hung Lin, Hua-Lian Hu, Ping-Yuan Lu, Jing-Yao Zhang, Chun-Qin Kang, Yan-Jie Li i Tzu-Hsing Ko. "An Improved Method of Theabrownins Extraction and Detection in Six Major Types of Tea (Camellia sinensis)". Journal of Chemistry 2022 (27.09.2022): 1–9. http://dx.doi.org/10.1155/2022/8581515.
Pełny tekst źródłaLin, Yanping, Ying Wang, Yibiao Huang, Huanlu Song i 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, nr 13 (21.06.2023): 2433. http://dx.doi.org/10.3390/foods12132433.
Pełny tekst źródłaSAGAYA, ABDULQUADRI, ABDULLAHI ALANAMU ABDULRAHAMAN i ADERIKE ADEWUMI. "AUTHENTICATION OF SOME COMMERCIAL TEAS IN ILORIN, NORTH-CENTRAL, NIGERIA". Romanian Journal of Biology - Plant Biology 68, nr 1-2 (30.12.2023): 41–49. http://dx.doi.org/10.59277/rjb-pb.2023.1-2.06.
Pełny tekst źródłaManchón, N., L. Mateo-Vivaracho, D. Arrigo M, A. García-Lafuente, E. Guillamón, A. Villares i 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 (9.09.2013): 483–500. http://dx.doi.org/10.17221/443/2012-cjfs.
Pełny tekst źródłaJakubczyk, Karolina, Justyna Kałduńska, Joanna Kochman i Katarzyna Janda. "Chemical Profile and Antioxidant Activity of the Kombucha Beverage Derived from White, Green, Black and Red Tea". Antioxidants 9, nr 5 (22.05.2020): 447. http://dx.doi.org/10.3390/antiox9050447.
Pełny tekst źródłaWang, Chen, Jiaxing Liu, Siyao Sang, Xue Ao, Mingjie Su, Binwei Hu i 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 (29.05.2022): 1–12. http://dx.doi.org/10.1155/2022/9336080.
Pełny tekst źródłaZheng, Fang, Kelie Chen, Jiamin Zhong, Song Tang, Sinan Xu, Weiguo Lu, Yihua Wu i Dajing Xia. "Association between Different Types of Tea Consumption and Risk of Gynecologic Cancer: A Meta-Analysis of Cohort Studies". Nutrients 15, nr 2 (13.01.2023): 403. http://dx.doi.org/10.3390/nu15020403.
Pełny tekst źródłaWang, Jinmei, Peichao Zheng, Hongdi Liu i Liang Fang. "Classification of Chinese tea leaves using laser-induced breakdown spectroscopy combined with the discriminant analysis method". Analytical Methods 8, nr 15 (2016): 3204–9. http://dx.doi.org/10.1039/c5ay03260a.
Pełny tekst źródłaHuang, Danyi, Zhuang Bian, Qinli Qiu, Yinmao Wang, Dongmei Fan i Xiaochang Wang. "Identification of Similar Chinese Congou Black Teas Using an Electronic Tongue Combined with Pattern Recognition". Molecules 24, nr 24 (12.12.2019): 4549. http://dx.doi.org/10.3390/molecules24244549.
Pełny tekst źródłaWiniarska-Mieczan, Anna, i Ewa Baranowska-Wójcik. "The Effect of Brewing Time on the Antioxidant Activity of Tea Infusions". Applied Sciences 14, nr 5 (29.02.2024): 2014. http://dx.doi.org/10.3390/app14052014.
Pełny tekst źródłaKarori, M. S, Wachira, N. F, Wanyoko, K. J, Ngure i M. R. "Antioxidant capacity of different types of tea products". African Journal of Biotechnology 6, nr 19 (4.10.2007): 2287–96. http://dx.doi.org/10.5897/ajb2007.000-2358.
Pełny tekst źródłaPan, Junxian, Yulan Jiang, Yangjun Lv, Man Li, Shikang Zhang, Jun Liu, Yuejin Zhu i Haihua Zhang. "Comparison of the main compounds in Fuding white tea infusions from various tea types". Food Science and Biotechnology 27, nr 5 (23.05.2018): 1311–18. http://dx.doi.org/10.1007/s10068-018-0384-3.
Pełny tekst źródłaSadeghnezhad, Reza, Seyyed Abbas Hashemi i Mohammad Zahedi. "Concentration of Fluoride in Different Types of Common Tea and Tea Bag in Iran". International Journal of Medical Reviews 5, nr 3 (30.09.2018): 90–93. http://dx.doi.org/10.29252/ijmr-050302.
Pełny tekst źródłaWu, Mu-Chen, Shih-Lun Liu, Bo-Kang Liou, Chun-Yeh Chen i Yuh-Shuen Chen. "Investigation on the Quality of Commercially Available GABA Tea in Taiwan". Standards 3, nr 3 (28.08.2023): 297–315. http://dx.doi.org/10.3390/standards3030022.
Pełny tekst źródłaMamatova, Maxfuza. "GENERAL CHARACTERISTIC OF TEA IN THE MARKETS OF TURKESTAN IN THE XIX-XX CENTURIES". JOURNAL OF LOOK TO THE PAST 16, nr 2 (30.08.2019): 55–60. http://dx.doi.org/10.26739/2181-9599-2019-16-09.
Pełny tekst źródłaSetyaningrum, Kurnianti kumala, Nanik Suhartatik i 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, nr 2 (2.09.2023): 106–17. http://dx.doi.org/10.33061/jitipari.v8i2.7347.
Pełny tekst źródłaSingh, Dharam, i Paramvir Singh Ahuja. "5S rDNA gene diversity in tea (Camellia sinensis (L.) O. Kuntze) and its use for variety identification". Genome 49, nr 1 (1.01.2006): 91–96. http://dx.doi.org/10.1139/g05-065.
Pełny tekst źródłaKomes, D., D. Horžić, A. Belščak, K. Kovačević Ganič i A. Baljak. "Determination of Caffeine Content in Tea and Maté Tea by using Different Methods". Czech Journal of Food Sciences 27, Special Issue 1 (24.06.2009): S213—S216. http://dx.doi.org/10.17221/612-cjfs.
Pełny tekst źródłaBrodziak-Dopierała, Barbara, i 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, nr 9 (1.05.2022): 5491. http://dx.doi.org/10.3390/ijerph19095491.
Pełny tekst źródłaValiulina, D. F., N. V. Makarova i 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, nr 2 (2.10.2018): 249–55. http://dx.doi.org/10.20914/2310-1202-2018-2-249-255.
Pełny tekst źródłaChabbert, C., J. M. Chambard, A. Sans i G. Desmadryl. "Three Types of Depolarization-Activated Potassium Currents in Acutely Isolated Mouse Vestibular Neurons". Journal of Neurophysiology 85, nr 3 (1.03.2001): 1017–26. http://dx.doi.org/10.1152/jn.2001.85.3.1017.
Pełny tekst źródłaSun, Lingli, Qiuhua Li, Limin Xiang, Xingfei Lai, Wenji Zhang, Ruohong Chen, Junxi Cao i Shili Sun. "Phytochemical Profiles and Bioactivities of Cake Tea Leaves Obtained From the Same Cultivar: A Comparative Analysis". Natural Product Communications 15, nr 8 (sierpień 2020): 1934578X2094550. http://dx.doi.org/10.1177/1934578x20945505.
Pełny tekst źródłaHasan Abdulraheam, Rukhosh, i 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, nr 1 (22.01.2024): 19–24. http://dx.doi.org/10.25130/tjds.1.1.4.
Pełny tekst źródłaThapa, Anita. "Socio-economic Background of the Women Workers in Guranse Tea Estate, Dhankuta". Geographic Base 6 (27.10.2019): 87–96. http://dx.doi.org/10.3126/tgb.v6i0.26170.
Pełny tekst źródłaCarvalho, Elisabete, P. A. Nimal Punyasiri, H. P. P. Sudarshana Somasiri, I. Sarath B. Abeysinghe i Stefan Martens. "Quantification of γ-Aminobutyric Acid in Sri Lankan Tea by Means of Ultra Performance Tandem Mass Spectrometry". Natural Product Communications 9, nr 4 (kwiecień 2014): 1934578X1400900. http://dx.doi.org/10.1177/1934578x1400900426.
Pełny tekst źródłaCarloni, Patricia, Federico Girolametti, Elisabetta Giorgini, Tiziana Bacchetti, Cristina Truzzi, Silvia Illuminati i Elisabetta Damiani. "Insights on the Nutraceutical Properties of Different Specialty Teas Grown and Processed in a German Tea Garden". Antioxidants 12, nr 11 (31.10.2023): 1943. http://dx.doi.org/10.3390/antiox12111943.
Pełny tekst źródłaDamhuji, Damhuji, Budi Suryana i 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 (20.03.2022): 472–77. http://dx.doi.org/10.3889/oamjms.2022.8698.
Pełny tekst źródłaHsieh, Yi, Ming-Chung Chiu i 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 (8.11.2021): 1–9. http://dx.doi.org/10.1155/2021/1735959.
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