Hasil Pencarian - Yong-Quan Xu

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  1. 1
    Advances in Tea Chemistry

    Advances in Tea Chemistry oleh Qing-Qing Cao, Ying Gao, Yong-Quan Xu

    Diterbitkan 2023-10-01
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  2. 2
    Chemical composition and anti-cholesterol activity of tea (Camellia sinensis) flowers from albino cultivars

    Chemical composition and anti-cholesterol activity of tea (Camellia sinensis) flowers from albino cultivars oleh Ying Gao, Zhen Han, Yong-Quan Xu, Jun-Feng Yin

    Diterbitkan 2023-03-01
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  3. 3
    Anthocyanin-rich extract from purple tea: Chemical stability, cellular antioxidant activity, and protection of human plasma

    Anthocyanin-rich extract from purple tea: Chemical stability, cellular antioxidant activity, and protection of human plasma oleh Cristiane de Moura, Mariana Araújo Vieira do Carmo, Yong-Quan Xu, Luciana Azevedo, Daniel Granato

    Diterbitkan 2024-01-01
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  4. 4
    Effect of Fermentation Conditions and Plucking Standards of Tea Leaves on the Chemical Components and Sensory Quality of Fermented Juice

    Effect of Fermentation Conditions and Plucking Standards of Tea Leaves on the Chemical Components and Sensory Quality of Fermented Juice oleh Ping Tang, Dan-Yu Shen, Yong-Quan Xu, Xing-Cai Zhang, John Shi, Jun-Feng Yin

    Diterbitkan 2018-01-01
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  5. 5
    Optimization of a tannase-assisted process for obtaining teas rich in theaflavins from Camelia sinensis leaves

    Optimization of a tannase-assisted process for obtaining teas rich in theaflavins from Camelia sinensis leaves oleh Shuang Liang, Fang Wang, Jianxin Chen, Daniel Granato, Lijun Li, Jun-Feng Yin, Yong-Quan Xu

    Diterbitkan 2022-03-01
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  6. 6
    Sustainable and Green Production of Nanostructured Cellulose by a 2-Step Mechano-Enzymatic Process

    Sustainable and Green Production of Nanostructured Cellulose by a 2-Step Mechano-Enzymatic Process oleh Martina Aulitto, Rachele Castaldo, Roberto Avolio, Maria Emanuela Errico, Yong-Quan Xu, Gennaro Gentile, Patrizia Contursi

    Diterbitkan 2023-02-01
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  7. 7
    Corrigendum to “Optimization of a tannase-assisted process for obtaining teas rich in theaflavins from Camellia sinensis leaves” [Food Chemistry: X 13 (2022) 100203]

    Corrigendum to “Optimization of a tannase-assisted process for obtaining teas rich in theaflavins from Camellia sinensis leaves” [Food Chemistry: X 13 (2022) 100203] oleh Shuang Liang, Fang Wang, Jianxin Chen, Daniel Granato, Lijun Li, Jun-Feng Yin, Yong-Quan Xu

    Diterbitkan 2024-03-01
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  8. 8
    Effects of Hydrogen Peroxide Produced by Catechins on the Aroma of Tea Beverages

    Effects of Hydrogen Peroxide Produced by Catechins on the Aroma of Tea Beverages oleh Jie-Qiong Wang, Ying Gao, Dan Long, Jun-Feng Yin, Liang Zeng, Yan-Qun Xu, Yong-Quan Xu

    Diterbitkan 2022-04-01
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  9. 9
    Sensory and chemical characteristics of Tieguanyin oolong tea after roasting

    Sensory and chemical characteristics of Tieguanyin oolong tea after roasting oleh Qing-Qing Cao, Yan-Qing Fu, Jie-Qiong Wang, Liang Zhang, Fang Wang, Jun-Feng Yin, Yong-Quan Xu

    Diterbitkan 2021-12-01
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  10. 10
    Polysaccharide Conjugates' contribution to mellow and thick taste of Pu-erh ripe tea, besides Theabrownin

    Polysaccharide Conjugates' contribution to mellow and thick taste of Pu-erh ripe tea, besides Theabrownin oleh Sihan Deng, Tianfang Zhang, Suhang Fan, Huahua Na, Haiyu Dong, Baijuan Wang, Ying Gao, Yong-Quan Xu, Xiaohui Liu

    Diterbitkan 2024-10-01
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  11. 11
    Effect of Ferrous Ion on Heat-Induced Aroma Deterioration of Green Tea Infusion

    Effect of Ferrous Ion on Heat-Induced Aroma Deterioration of Green Tea Infusion oleh Ying Gao, Jie-Qiong Wang, Jian-Xin Chen, Fang Wang, Gen-Sheng Chen, Jun-Feng Yin, Yong-Quan Xu

    Diterbitkan 2021-07-01
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  12. 12
    Effects of phenolic acids and quercetin-3-O-rutinoside on the bitterness and astringency of green tea infusion

    Effects of phenolic acids and quercetin-3-O-rutinoside on the bitterness and astringency of green tea infusion oleh Yu-Hong Chen, Yan-Hong Zhang, Gen-Sheng Chen, Jun-Feng Yin, Jian-Xin Chen, Fang Wang, Yong-Quan Xu

    Diterbitkan 2022-01-01
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  13. 13
    Effect of Brewing Water on the Antioxidant Capacity of Green Tea Infusion with DPPH Assay

    Effect of Brewing Water on the Antioxidant Capacity of Green Tea Infusion with DPPH Assay oleh Qing-Qing Cao, Yan-Qing Fu, Cheng-Bin Zhang, Yan Zhu, Jun-Feng Yin, Daniel Granato, Predrag Putnik, Yong-Quan Xu

    Diterbitkan 2022-01-01
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  14. 14
    Effects of β-Cyclodextrin and Sodium Ascorbate on the Chemical Compositions and Sensory Quality of Instant Green Tea Powder during Storage

    Effects of β-Cyclodextrin and Sodium Ascorbate on the Chemical Compositions and Sensory Quality of Instant Green Tea Powder during Storage oleh Yan-Hong Zhang, Gen-Sheng Chen, Jian-Xin Chen, Zheng-Quan Liu, Liao-Yuan Yu, Jun-Feng Yin, Yong-Quan Xu

    Diterbitkan 2019-01-01
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  15. 15
    Effect of osmanthus hydrolat on the aroma quality and volatile components of osmanthus black tea

    Effect of osmanthus hydrolat on the aroma quality and volatile components of osmanthus black tea oleh Xin Meng, Fang Wang, Chao-Hong Fu, Lin Zeng, Zhen-Hua Chen, Qizhen Du, Zhi-Hui Feng, Jun-Feng Yin, Yong-Quan Xu

    Diterbitkan 2024-10-01
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  16. 16
    Comparison analysis of full-spectrum metabolomics revealed on the variation of potential metabolites of unscented, Chloranthus spicatus scented, and Osmanthus fragrans (Thunb.) Lour. scented Congou black teas

    Comparison analysis of full-spectrum metabolomics revealed on the variation of potential metabolites of unscented, Chloranthus spicatus scented, and Osmanthus fragrans (Thunb.) Lou... oleh Ping Tang, Jie-Qiong Wang, Jie-Qiong Wang, Yong-Feng Wang, Jian-Chang Jin, Xin Meng, Yan Zhu, Ying Gao, Yong-Quan Xu

    Diterbitkan 2023-08-01
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  17. 17
    Optimization of brewing conditions for Tieguanyin oolong tea by quadratic orthogonal regression design

    Optimization of brewing conditions for Tieguanyin oolong tea by quadratic orthogonal regression design oleh Qing-Qing Cao, Jie-Qiong Wang, Jian-Xin Chen, Fang Wang, Ying Gao, Daniel Granato, Xuebo Zhang, Jun-Feng Yin, Yong-Quan Xu

    Diterbitkan 2022-04-01
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  18. 18
    Adding functional properties to beer with jasmine tea extract

    Adding functional properties to beer with jasmine tea extract oleh De-Quan Chen, De-Quan Chen, Chun Zou, Yi-Bin Huang, Yi-Bin Huang, Xuan Zhu, Patrizia Contursi, Jun-Feng Yin, Yong-Quan Xu

    Diterbitkan 2023-03-01
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  19. 19
    Widely targeted metabolomics reveals the effect of different raw materials and drying methods on the quality of instant tea

    Widely targeted metabolomics reveals the effect of different raw materials and drying methods on the quality of instant tea oleh Jian-Chang Jin, Shuang Liang, Shang-Xiong Qi, Ping Tang, Jian-Xin Chen, Quan-Sheng Chen, Yan-Feng Chen, Jun-Feng Yin, Yong-Quan Xu

    Diterbitkan 2023-10-01
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  20. 20
    Effect of the type of brewing water on the sensory and physicochemical properties of light-scented and strong-scented Tieguanyin oolong teas

    Effect of the type of brewing water on the sensory and physicochemical properties of light-scented and strong-scented Tieguanyin oolong teas oleh Yuan-Yuan Ma, Jie-Qiong Wang, Ying Gao, Qing-Qing Cao, Fang Wang, Jian-Xin Chen, Zhi-Hui Feng, Jun-Feng Yin, Yong-Quan Xu

    Diterbitkan 2024-03-01
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