Статті в журналах з теми "Types of tea"
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Dimiņš, Fredijs, Velga Miķelsone, and Miķelis Kaņeps. "Antioxidant Characteristics of Latvian Herbal Tea Types." Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences 67, no. 4-5 (November 1, 2013): 433–36. http://dx.doi.org/10.2478/prolas-2013-0067.
Повний текст джерелаYoo, Yang-Seok, and Hochul Jung. "Tea Concept and Tea Types Reflected in World Zen Tea Products." Korean Tea Society 25, no. 4 (December 31, 2019): 32–39. http://dx.doi.org/10.29225/jkts.2019.25.4.32.
Повний текст джерелаErzsébet, Fogarasi, Fülöp Ibolya, Berecz Zsuzsa, Márton Kincső, and Croitoru Mircea Dumitru. "Aluminium contamination of several types of tea." Bulletin of Medical Sciences 92, no. 1 (July 1, 2019): 42–46. http://dx.doi.org/10.2478/orvtudert-2019-0003.
Повний текст джерелаMatita, Intan Cidarbulan, Titri Siratantri Mastuti, and Smita Maitri. "Antioxidant Properties of Different Types of Torbangun Herbal Tea." Reaktor 20, no. 1 (March 13, 2020): 18–25. http://dx.doi.org/10.14710/reaktor.20.1.18-25.
Повний текст джерелаFyda, Janusz, and Patrycja Żelazo. "Decomposition rate of two tea types in two different forestry niches." Science, Technology and Innovation 15, no. 1-2 (March 31, 2023): 8–16. http://dx.doi.org/10.55225/sti.399.
Повний текст джерелаSari, Putri Ardila, and Irdawati Irdawati. "Kombucha Tea Production Using Different Tea Raw Materials." Bioscience 3, no. 2 (October 31, 2019): 135. http://dx.doi.org/10.24036/0201932105584-0-00.
Повний текст джерелаNuryana, Isa, Shanti Ratnakomala, Fahrurrozi Fahrurrozi, Ario Betha Juanssilfero, Ade Andriani, Filemon Jalu Nusantara Putra, Erdiansyah Rezamela, Restu Wulansari, M. Iqbal Prawira Atmaja, and Puspita Lisdiyanti. "Catechin Contents, Antioxidant and Antibacterial Activities of Different Types of Indonesian Tea (Camellia sinensis)." ANNALES BOGORIENSES 24, no. 2 (January 5, 2021): 106. http://dx.doi.org/10.14203/ann.bogor.2020.v24.n2.106-113.
Повний текст джерелаLi, Zhangwei, and Juhong Wang. "Identification and similarity analysis of aroma substances in main types of Fenghuang Dancong tea." PLOS ONE 15, no. 12 (December 21, 2020): e0244224. http://dx.doi.org/10.1371/journal.pone.0244224.
Повний текст джерелаAntarini, Anak Agung Nanak, Ni Putu Agustini, and 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, no. 2 (February 23, 2022): 1–13. http://dx.doi.org/10.21744/irjeis.v8n2.2060.
Повний текст джерелаIsmail, F. S., K. Yusoh, A. S. Zainal Abidin, A. H. Abdullah, and 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 (December 7, 2019): 012036. http://dx.doi.org/10.1088/1757-899x/702/1/012036.
Повний текст джерелаKaur, Amandeep, Sumaya Farooq, and Amit Sehgal. "A Comparative Study of Antioxidant Potential and Phenolic Content in White (Silver Needle), Green and Black Tea." Current Nutrition & Food Science 15, no. 4 (June 28, 2019): 415–20. http://dx.doi.org/10.2174/1573401313666171016162310.
Повний текст джерелаHu, Wenwen, Gege Wang, Shunxian Lin, Zhijun Liu, Peng Wang, Jiayu Li, Qi Zhang, and Haibin He. "Digital Evaluation of Aroma Intensity and Odor Characteristics of Tea with Different Types—Based on OAV-Splitting Method." Foods 11, no. 15 (July 25, 2022): 2204. http://dx.doi.org/10.3390/foods11152204.
Повний текст джерелаSarkar, Satyajit, Anurag Chowdhury, Sanjay Das, Bhaskar Chakraborty, Palash Mandal, and Monoranjan Chowdhury*. "Major tea processing practices in India." International Journal of Bioassays 5, no. 11 (October 31, 2016): 5071. http://dx.doi.org/10.21746/ijbio.2016.11.0015.
Повний текст джерелаKONDO, 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, no. 4 (2013): 259–65. http://dx.doi.org/10.3358/shokueishi.54.259.
Повний текст джерелаRizhon, Rizhon, and 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, no. 10 (October 25, 2023): 1749–60. http://dx.doi.org/10.59141/jist.v4i10.752.
Повний текст джерелаIssaliyeva, M. A., Z. B. Yessimsiitova, Y. A. Sinyavskiy, and D. N. Tuigunov. "DEVELOPMENT OF NEW TYPES OF TEA DRINKS WITH TARGETED PREVENTIVE PROPERTIES." Bulletin of Shakarim University. Technical Sciences, no. 1(13) (March 29, 2024): 133–42. http://dx.doi.org/10.53360/2788-7995-2024-1(13)-17.
Повний текст джерелаGrużewska-Piotrowska, Kinga, Monika Pająk, Joanna Hubka, Agnieszka Grużewska, and 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, no. 1 (August 25, 2023): 35–63. http://dx.doi.org/10.12775/jehs.2023.46.01.003.
Повний текст джерелаAl-Zubaidi, Ez al-Din Khazal Najm. "The catechins profile and antioxidant activity in different types of green tea bags." Journal of Misan Researches 16, no. 31 (July 15, 2021): 279–98. http://dx.doi.org/10.52834/jmr.v16i31.32.
Повний текст джерелаOh, Jeong-Ho, Chan-Yang Lee, Yeong-Eun Lee, So-Hee Yoo, Jin-Oh Chung, Chan-Su Rha, Mi-Young Park, Yong-Deog Hong, and Soon-Mi Shim. "Profiling of In Vitro Bioaccessibility and Intestinal Uptake of Flavonoids after Consumption of Commonly Available Green Tea Types." Molecules 26, no. 6 (March 10, 2021): 1518. http://dx.doi.org/10.3390/molecules26061518.
Повний текст джерелаJeong, Ilyong, Juyoung Lee, Miah Kim, Daewoo Lee, Yeonmi Yang, and Jaegon Kim. "Anticariogenic Effects of Different Types of Tea." JOURNAL OF THE KOREAN ACADEMY OF PEDTATRIC DENTISTRY 44, no. 4 (November 30, 2017): 437–45. http://dx.doi.org/10.5933/jkapd.2017.44.4.437.
Повний текст джерелаHelilusiatiningsih, Nunuk, and Sumarji. "Sensory Test on 3 Types of Functional Beverages." East Asian Journal of Multidisciplinary Research 2, no. 10 (October 25, 2023): 4025–34. http://dx.doi.org/10.55927/eajmr.v2i10.6450.
Повний текст джерелаMohale, Keletso C., Araya T. Hintsa, Machel A. Emanuel, and Fhatuwani N. Mudau. "Metabolic Profiling of Cultivated Bush Tea (Athrixia phylicoides DC.) in Response to Different Pruning Types." HortScience 53, no. 7 (July 2018): 993–98. http://dx.doi.org/10.21273/hortsci13023-18.
Повний текст джерелаLee, Tzan-Chain, Qian-Nan Zang, Kuan-Hung Lin, Hua-Lian Hu, Ping-Yuan Lu, Jing-Yao Zhang, Chun-Qin Kang, Yan-Jie Li, and Tzu-Hsing Ko. "An Improved Method of Theabrownins Extraction and Detection in Six Major Types of Tea (Camellia sinensis)." Journal of Chemistry 2022 (September 27, 2022): 1–9. http://dx.doi.org/10.1155/2022/8581515.
Повний текст джерелаLin, Yanping, Ying Wang, Yibiao Huang, Huanlu Song, and 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, no. 13 (June 21, 2023): 2433. http://dx.doi.org/10.3390/foods12132433.
Повний текст джерелаSAGAYA, ABDULQUADRI, ABDULLAHI ALANAMU ABDULRAHAMAN, and ADERIKE ADEWUMI. "AUTHENTICATION OF SOME COMMERCIAL TEAS IN ILORIN, NORTH-CENTRAL, NIGERIA." Romanian Journal of Biology - Plant Biology 68, no. 1-2 (December 30, 2023): 41–49. http://dx.doi.org/10.59277/rjb-pb.2023.1-2.06.
Повний текст джерелаManchón, N., L. Mateo-Vivaracho, D. Arrigo M, A. García-Lafuente, E. Guillamón, A. Villares, and 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 (September 9, 2013): 483–500. http://dx.doi.org/10.17221/443/2012-cjfs.
Повний текст джерелаJakubczyk, Karolina, Justyna Kałduńska, Joanna Kochman, and Katarzyna Janda. "Chemical Profile and Antioxidant Activity of the Kombucha Beverage Derived from White, Green, Black and Red Tea." Antioxidants 9, no. 5 (May 22, 2020): 447. http://dx.doi.org/10.3390/antiox9050447.
Повний текст джерелаWang, Chen, Jiaxing Liu, Siyao Sang, Xue Ao, Mingjie Su, Binwei Hu, and 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 (May 29, 2022): 1–12. http://dx.doi.org/10.1155/2022/9336080.
Повний текст джерелаZheng, Fang, Kelie Chen, Jiamin Zhong, Song Tang, Sinan Xu, Weiguo Lu, Yihua Wu, and Dajing Xia. "Association between Different Types of Tea Consumption and Risk of Gynecologic Cancer: A Meta-Analysis of Cohort Studies." Nutrients 15, no. 2 (January 13, 2023): 403. http://dx.doi.org/10.3390/nu15020403.
Повний текст джерелаWang, Jinmei, Peichao Zheng, Hongdi Liu, and Liang Fang. "Classification of Chinese tea leaves using laser-induced breakdown spectroscopy combined with the discriminant analysis method." Analytical Methods 8, no. 15 (2016): 3204–9. http://dx.doi.org/10.1039/c5ay03260a.
Повний текст джерелаHuang, Danyi, Zhuang Bian, Qinli Qiu, Yinmao Wang, Dongmei Fan, and Xiaochang Wang. "Identification of Similar Chinese Congou Black Teas Using an Electronic Tongue Combined with Pattern Recognition." Molecules 24, no. 24 (December 12, 2019): 4549. http://dx.doi.org/10.3390/molecules24244549.
Повний текст джерелаWiniarska-Mieczan, Anna, and Ewa Baranowska-Wójcik. "The Effect of Brewing Time on the Antioxidant Activity of Tea Infusions." Applied Sciences 14, no. 5 (February 29, 2024): 2014. http://dx.doi.org/10.3390/app14052014.
Повний текст джерелаKarori, M. S, Wachira, N. F, Wanyoko, K. J, Ngure, and M. R. "Antioxidant capacity of different types of tea products." African Journal of Biotechnology 6, no. 19 (October 4, 2007): 2287–96. http://dx.doi.org/10.5897/ajb2007.000-2358.
Повний текст джерелаPan, Junxian, Yulan Jiang, Yangjun Lv, Man Li, Shikang Zhang, Jun Liu, Yuejin Zhu, and Haihua Zhang. "Comparison of the main compounds in Fuding white tea infusions from various tea types." Food Science and Biotechnology 27, no. 5 (May 23, 2018): 1311–18. http://dx.doi.org/10.1007/s10068-018-0384-3.
Повний текст джерелаSadeghnezhad, Reza, Seyyed Abbas Hashemi, and Mohammad Zahedi. "Concentration of Fluoride in Different Types of Common Tea and Tea Bag in Iran." International Journal of Medical Reviews 5, no. 3 (September 30, 2018): 90–93. http://dx.doi.org/10.29252/ijmr-050302.
Повний текст джерелаWu, Mu-Chen, Shih-Lun Liu, Bo-Kang Liou, Chun-Yeh Chen, and Yuh-Shuen Chen. "Investigation on the Quality of Commercially Available GABA Tea in Taiwan." Standards 3, no. 3 (August 28, 2023): 297–315. http://dx.doi.org/10.3390/standards3030022.
Повний текст джерелаMamatova, Maxfuza. "GENERAL CHARACTERISTIC OF TEA IN THE MARKETS OF TURKESTAN IN THE XIX-XX CENTURIES." JOURNAL OF LOOK TO THE PAST 16, no. 2 (August 30, 2019): 55–60. http://dx.doi.org/10.26739/2181-9599-2019-16-09.
Повний текст джерелаSetyaningrum, Kurnianti kumala, Nanik Suhartatik, and 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, no. 2 (September 2, 2023): 106–17. http://dx.doi.org/10.33061/jitipari.v8i2.7347.
Повний текст джерелаSingh, Dharam, and Paramvir Singh Ahuja. "5S rDNA gene diversity in tea (Camellia sinensis (L.) O. Kuntze) and its use for variety identification." Genome 49, no. 1 (January 1, 2006): 91–96. http://dx.doi.org/10.1139/g05-065.
Повний текст джерелаKomes, D., D. Horžić, A. Belščak, K. Kovačević Ganič, and A. Baljak. "Determination of Caffeine Content in Tea and Maté Tea by using Different Methods." Czech Journal of Food Sciences 27, Special Issue 1 (June 24, 2009): S213—S216. http://dx.doi.org/10.17221/612-cjfs.
Повний текст джерелаBrodziak-Dopierała, Barbara, and 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, no. 9 (May 1, 2022): 5491. http://dx.doi.org/10.3390/ijerph19095491.
Повний текст джерелаValiulina, D. F., N. V. Makarova, and 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, no. 2 (October 2, 2018): 249–55. http://dx.doi.org/10.20914/2310-1202-2018-2-249-255.
Повний текст джерелаChabbert, C., J. M. Chambard, A. Sans, and G. Desmadryl. "Three Types of Depolarization-Activated Potassium Currents in Acutely Isolated Mouse Vestibular Neurons." Journal of Neurophysiology 85, no. 3 (March 1, 2001): 1017–26. http://dx.doi.org/10.1152/jn.2001.85.3.1017.
Повний текст джерелаSun, Lingli, Qiuhua Li, Limin Xiang, Xingfei Lai, Wenji Zhang, Ruohong Chen, Junxi Cao, and Shili Sun. "Phytochemical Profiles and Bioactivities of Cake Tea Leaves Obtained From the Same Cultivar: A Comparative Analysis." Natural Product Communications 15, no. 8 (August 2020): 1934578X2094550. http://dx.doi.org/10.1177/1934578x20945505.
Повний текст джерелаHasan Abdulraheam, Rukhosh, and 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, no. 1 (January 22, 2024): 19–24. http://dx.doi.org/10.25130/tjds.1.1.4.
Повний текст джерелаThapa, Anita. "Socio-economic Background of the Women Workers in Guranse Tea Estate, Dhankuta." Geographic Base 6 (October 27, 2019): 87–96. http://dx.doi.org/10.3126/tgb.v6i0.26170.
Повний текст джерелаCarvalho, Elisabete, P. A. Nimal Punyasiri, H. P. P. Sudarshana Somasiri, I. Sarath B. Abeysinghe та Stefan Martens. "Quantification of γ-Aminobutyric Acid in Sri Lankan Tea by Means of Ultra Performance Tandem Mass Spectrometry". Natural Product Communications 9, № 4 (квітень 2014): 1934578X1400900. http://dx.doi.org/10.1177/1934578x1400900426.
Повний текст джерелаCarloni, Patricia, Federico Girolametti, Elisabetta Giorgini, Tiziana Bacchetti, Cristina Truzzi, Silvia Illuminati, and Elisabetta Damiani. "Insights on the Nutraceutical Properties of Different Specialty Teas Grown and Processed in a German Tea Garden." Antioxidants 12, no. 11 (October 31, 2023): 1943. http://dx.doi.org/10.3390/antiox12111943.
Повний текст джерелаDamhuji, Damhuji, Budi Suryana, and 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 (March 20, 2022): 472–77. http://dx.doi.org/10.3889/oamjms.2022.8698.
Повний текст джерелаHsieh, Yi, Ming-Chung Chiu, and 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 (November 8, 2021): 1–9. http://dx.doi.org/10.1155/2021/1735959.
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