BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

173 related articles for article (PubMed ID: 31969599)

  • 1. Prediction of suitable brewing cuppages of Dahongpao tea based on chemical composition, liquor colour and sensory quality in different brewing.
    Zhang S; Yang Y; Cheng X; Thangaraj K; Arkorful E; Chen X; Li X
    Sci Rep; 2020 Jan; 10(1):945. PubMed ID: 31969599
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Influence of brewing conditions on taste components in Fuding white tea infusions.
    Zhang H; Li Y; Lv Y; Jiang Y; Pan J; Duan Y; Zhu Y; Zhang S
    J Sci Food Agric; 2017 Jul; 97(9):2826-2833. PubMed ID: 27786360
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effect of brewing time and temperature on antioxidant capacity and phenols of white tea: Relationship with sensory properties.
    Pérez-Burillo S; Giménez R; Rufián-Henares JA; Pastoriza S
    Food Chem; 2018 May; 248():111-118. PubMed ID: 29329833
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effect of the type of brewing water on the chemical composition, sensory quality and antioxidant capacity of Chinese teas.
    Xu YQ; Zou C; Gao Y; Chen JX; Wang F; Chen GS; Yin JF
    Food Chem; 2017 Dec; 236():142-151. PubMed ID: 28624083
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Extraction Kinetics of phytochemicals and antioxidant activity during black tea (Camellia sinensis L.) brewing.
    Fernando CD; Soysa P
    Nutr J; 2015 Jul; 14():74. PubMed ID: 26226943
    [TBL] [Abstract][Full Text] [Related]  

  • 6. The Influence of Water Composition on Flavor and Nutrient Extraction in Green and Black Tea.
    Franks M; Lawrence P; Abbaspourrad A; Dando R
    Nutrients; 2019 Jan; 11(1):. PubMed ID: 30609818
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Analytical strategy coupled to chemometrics to differentiate Camellia sinensis tea types based on phenolic composition, alkaloids, and amino acids.
    Jiang H; Zhang M; Wang D; Yu F; Zhang N; Song C; Granato D
    J Food Sci; 2020 Oct; 85(10):3253-3263. PubMed ID: 32856300
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Simultaneous determination of seven bioactive components in Oolong tea Camellia sinensis: quality control by chemical composition and HPLC fingerprints.
    Wang Y; Li Q; Wang Q; Li Y; Ling J; Liu L; Chen X; Bi K
    J Agric Food Chem; 2012 Jan; 60(1):256-60. PubMed ID: 22098505
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Influence of Various Tea Utensils on Sensory and Chemical Quality of Different Teas.
    Guo H; Pan Y; Li C; Fu Y; Cao Y; Chu Q; Chen P
    Plants (Basel); 2024 Feb; 13(5):. PubMed ID: 38475515
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Rinsing Tea before Brewing Decreases Pesticide Residues in Tea Infusion.
    Gao W; Yan M; Xiao Y; Lv Y; Peng C; Wan X; Hou R
    J Agric Food Chem; 2019 May; 67(19):5384-5393. PubMed ID: 30350971
    [TBL] [Abstract][Full Text] [Related]  

  • 11. The qualitative and quantitative assessment of tea quality based on E-nose, E-tongue and E-eye combined with chemometrics.
    Xu M; Wang J; Zhu L
    Food Chem; 2019 Aug; 289():482-489. PubMed ID: 30955639
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effects of different brewing conditions on catechin content and sensory acceptance in Turkish green tea infusions.
    Saklar S; Ertas E; Ozdemir IS; Karadeniz B
    J Food Sci Technol; 2015 Oct; 52(10):6639-46. PubMed ID: 26396411
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Applicability of multifunctional preprocessing device for simultaneous estimation of spreading of green tea, withering of black tea and shaking of oolong tea.
    Ren G; Fan Q; He X; Li W; Tang X
    J Sci Food Agric; 2020 Jan; 100(2):560-569. PubMed ID: 31588555
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effects of brewing conditions on the phytochemical composition, sensory qualities and antioxidant activity of green tea infusion: A study using response surface methodology.
    Liu Y; Luo L; Liao C; Chen L; Wang J; Zeng L
    Food Chem; 2018 Dec; 269():24-34. PubMed ID: 30100430
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Impact of Six Typical Processing Methods on the Chemical Composition of Tea Leaves Using a Single Camellia sinensis Cultivar, Longjing 43.
    Wang Y; Kan Z; Thompson HJ; Ling T; Ho CT; Li D; Wan X
    J Agric Food Chem; 2019 May; 67(19):5423-5436. PubMed ID: 30403138
    [TBL] [Abstract][Full Text] [Related]  

  • 16. [Chemical and sensory characterization of tea (Thea sinensis) consumed in Chile].
    Wittig de Penna E; José Zúñiga M; Fuenzalida R; López-Planes R
    Arch Latinoam Nutr; 2005 Mar; 55(1):93-100. PubMed ID: 16187684
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Discrimination of Chinese teas with different fermentation degrees by stepwise linear discriminant analysis (S-LDA) of the chemical compounds.
    Wu QJ; Dong QH; Sun WJ; Huang Y; Wang QQ; Zhou WL
    J Agric Food Chem; 2014 Sep; 62(38):9336-44. PubMed ID: 25211192
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Capillary electrophoretic determination of theanine, caffeine, and catechins in fresh tea leaves and oolong tea and their effects on rat neurosphere adhesion and migration.
    Chen CN; Liang CM; Lai JR; Tsai YJ; Tsay JS; Lin JK
    J Agric Food Chem; 2003 Dec; 51(25):7495-503. PubMed ID: 14640605
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effects of brewing water on the sensory attributes and physicochemical properties of tea infusions.
    Cao QQ; Wang F; Wang JQ; Chen JX; Yin JF; Li L; Meng FK; Cheng Y; Xu YQ
    Food Chem; 2021 Dec; 364():130235. PubMed ID: 34175625
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Micro-NIR spectrometer for quality assessment of tea: Comparison of local and global models.
    Wang YJ; Li TH; Li LQ; Ning JM; Zhang ZZ
    Spectrochim Acta A Mol Biomol Spectrosc; 2020 Aug; 237():118403. PubMed ID: 32361319
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.