Papers mentioning black tea or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Following the latest developments, bio-based polyesters, obtained from renewable raw materials, mainly carbohydrates, can be competitive for the fossil-based equivalents in various... Read full abstract on PubMed →
The surface of a clay teapot tends to be coated with a waterproof film after constant use for tea preparation. The waterproof films of two kinds of teapots (zisha and zhuni) used f... Read full abstract on PubMed →
BACKGROUND: Long-term storage (aging) with periodic drying of fresh oolong tea gives rise to so-called old oolong tea. Alteration of aroma compounds is expected when a fresh oolong... Read full abstract on PubMed →
The oxidation of Cabernet Sauvignon wines during secondary shelf life was studied by headspace solid-phase microextraction (HS-SPME) coupled to gas chromatography-quadrupole mass s... Read full abstract on PubMed →
The aim of this work was to evaluate the volatile fraction profile of acacia raw honey from different countries: Romanian, Spain, and Czech Republic. A melissopalynological analysi... Read full abstract on PubMed →
Solid phase microextraction (SPME) is a simple, cost-effective, time-saving extraction technique. It is rapid and highly sensitive. In this study, organic acids in cigarette smoke... Read full abstract on PubMed →
The influence of moisture on the solid phase degradation of l-ascorbic acid and the chemical characteristics of the degradation products have been investigated previously [Shephard... Read full abstract on PubMed →
indigenous breeds possess unique protein structures, lipid profiles, and aldehyde-rich volatile compounds linked to richer aromas. Su et al. analyzed Lueyang black-bone chicken mea... Read full abstract on PubMed →
The dynamic changes of metabolites and their regulatory mechanisms during black tea processing are not yet fully clear. In this study, flavonoid glycosides, tea pigments, VTs, and... Read full abstract on PubMed →
This study employed a range of indicators, including heat of combustion, combustibility, fat content, amino acid content, ash content, crude fiber content, trace element content, a... Read full abstract on PubMed →
= 9.06 µg/mL), and FIC activities (79.83%) and higher values of total phenolics (264.76 mg GAE/g DE) and almost all catechins. For TFC, the values were very similar between zones,... Read full abstract on PubMed →
Highly polymeric tea pigments (HPTPs) in black tea have not been comprehensively analyzed because of the complex composition of their structural components. 14 natural deep eutecti... Read full abstract on PubMed →
by EFT may also be potential causes for alleviation of hyperlipidemia. In summary, we demonstrated that microbial fermentation strengthened the hypolipidemic activity of BT and inc... Read full abstract on PubMed →
BACKGROUND: Herbal tea usually refers to "beverage plants that do not belong to the genus Camellia", and it holds a significant historical legacy as a traditional beverage among sp... Read full abstract on PubMed →
< 0.001). These findings suggest that TPs from black tea protect against T2D by activating PI3K/Akt/GLUT2 signaling and might serve as a novel therapeutic candidate for T2D. Read full abstract on PubMed →
Plant polyphenols enjoy an ever-increasing recognition because their regular consumption 23 has been claimed to be beneficial for human health (1). Plant polyphenols are present an... Read full abstract on PubMed →
, etc. Notably, the antioxidant capacity of the TF sample increased after fermentation compared to the initial sample. In conclusion, the results contribute to a more comprehensive... Read full abstract on PubMed →
A fruity aroma is regarded as an important factor in the evaluation of black tea quality. However, the compounds contributing to a particularly fruity aroma still garner less atten... Read full abstract on PubMed →
The efficiency in the capabilities to store and release antioxidants depends on the film morphology and its manufacturing process, as well as on the type and methodology used to ob... Read full abstract on PubMed →
Effects of two foods with bioactive constituents (black tea brew, BTB and grape seed powder, GSP) on lipid digestibility was studied. Lipolysis inhibitory effect of these foods was... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.