Papers mentioning green 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.
Biogenic amines (BAs), which are mainly generated by the microbial decarboxylation of amino acids, are important nitrogen compounds in fermented foods because of their toxicology.... Read full abstract on PubMed →
In this study, we investigated the antimicrobial, antioxidant, and antibiofilm activities and the biochemical composition of <i>Achillea fraasii</i>. The antimicrobial activity of... Read full abstract on PubMed →
Roasting is crucial for producing Yuan An yellow tea (YAYT) as it substantially affects sensory quality. However, the effect of roasting time on YAYT flavor quality is not clear. T... Read full abstract on PubMed →
Processing is the crucial factor for green tea aroma quality. In this study, the aroma dynamic changes throughout the manufacturing process of chestnut-like aroma green tea were in... Read full abstract on PubMed →
Baking is widely accepted for aroma enhancement of black tea, and studies have mainly focused on the aroma or chemical substances under a specified baking condition. Understanding... Read full abstract on PubMed →
Here, we report a novel comparative assessment of preparation and characterization of thyme oil nanoemulsion and its chitosan encapsulation using high energy approach for the manag... Read full abstract on PubMed →
Fusarium head blight (FHB) is a global cereal disease caused by a complex of Fusarium species. In Europe, the main species responsible for FHB are F. graminearum, F. culmorum and F... Read full abstract on PubMed →
The Moroccan flora is rich in medicinal plants that are commonly used in folk medicine for the treatment of various diseases. The present study was designed to investigate the tota... Read full abstract on PubMed →
This study evaluated the effects of yeast extracts (YE) addition (0 % and 0.25 %, w/v) on the no-volatile and volatile compounds of spent coffee grounds (SCG) hydrolysates fermente... Read full abstract on PubMed →
Tetramethrin is a pyrethroid insecticide that is commonly used worldwide. The toxicity of this insecticide into the living system is an important concern. In this study, a novel te... Read full abstract on PubMed →
Sulfur dioxide (SO<sub>2</sub>) is widely the most used enological additive with reductive, antiseptic and dissolving properties. According to increasing health concerns and the gr... Read full abstract on PubMed →
Bottle aging is the final stage before wines are drunk, and is considered as a maturation time when many chemical changes occur. To get a better understanding of the evolution of w... Read full abstract on PubMed →
Large-leaf yellow tea (LYT) imparting unique toasty flavor is a traditional beverage in China. The volatile composition of LYT after full fire processing (FF-YT) was determined by... Read full abstract on PubMed →
Fusarium culmorum is one of the most important fungal plant pathogens that causes diseases on a wide diversity of cereal and non-cereal crops. We report herein for the first time t... Read full abstract on PubMed →
Heating operation has been applied to Chétoui extra-virgin olive oils (EVOOs) extracted from fruits with several ripening stages (RS). The studied samples, were subjected to microw... Read full abstract on PubMed →
UNLABELLED: The objective of this study was to characterize the flavor of a premium Florida tomato variety that has significant potential for producing a high quality processed jui... Read full abstract on PubMed →
This study aimed to evaluate the inhibitory effects of dill (Anethum graveolens L.) seed essential oil against Sclerotinia sclerotiorum and its mechanism of action. The antifungal... Read full abstract on PubMed →
Various volatile compounds as well as hydrophilic compounds exist in the blood. For example, 2-alkenals, 4-hydroxy-2-alkenals, and ketoaldehydes have been reported as oxidized lipi... Read full abstract on PubMed →
The volatile fractions of three famous Chinese green tea cultivar infusions (Longjing, Maofeng, and Biluochun) were prepared by a combination of the adsorptive column method and th... Read full abstract on PubMed →
The contributors to the differences in the odors of different grades of green tea were selected, and the relations to the odors of their infusions are discussed. D-Nerolidol, 6-met... 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.