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Tea Catechins
Tea, a water infusion of leaves from Camellia sinensis (L.) Kuntze, is the oldest, most consumed beverage worldwide. Archeologists have recently...
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Discrimination of black tea fermentation degree based on multi-data fusion of near-infrared spectroscopy and machine vision
Fermentation is a key step in the production of black tea and has an important impact on the quality of black tea. In this research, the fermentation...
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Citrus Pu-erh tea extract intake before or after lipolysis in simulated digestion reduces the release of free fatty acids
Citrus Pu-erh tea is a post-fermented tea that has both the flavor of citrus peel and the bioactive substances in tea, which may have many potential...
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Covalent organic framework in situ grown on the metal–organic framework as fiber coating for solid-phase microextraction of polycyclic aromatic hydrocarbons in tea
A novel MIL-88-NH 2 @COF composite was produced by in situ growth of covalent organic framework (COF) on the metal–organic framework (MOF) surface. To...
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Comparative analysis of anti-obesity effects of green, fermented, and γ-aminobutyric acid teas in a high-fat diet-induced mouse model
Obesity, a prevalent disease associated with numerous chronic conditions, including hyperlipidemia, hyperglycemia, diabetes, and metabolic syndrome,...
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Overexpressing CsPSY1 Gene of Tea Plant, Encoding a Phytoene Synthase, Improves α-Carotene and β-Carotene Contents in Carrot
Tea plants ( Camellia sinensis (L.) O. Kuntze) belong to Theaceae family, in the section Thea . Tea plants are widely distributed in subtropical and...
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Preparation, Physicochemical and Hypoglycemic Properties of Natural Selenium-Enriched Coarse Tea Glycoproteins
Various functional components in tea have been well developed, but less research has been explored on glycoproteins in tea. In this paper, three...
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Study on antioxidant activity and cytotoxicity of Aronia melanocarpa leaf tea extracts
Aronia leaf tea, which is generally discarded after harvesting the fruit, was prepared using three different methods. Water extract from dried Aronia...
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Metabolic Accumulation of Tea Theaflavins, Thearubicin, and Theabrownin Quality-Related Molecules by Surface-Enhanced Raman Spectroscopy (SERS)
The development of a rapid and simple method for the determination of theaflavins, thearubicin, and theabrownin quality-related molecules is very...
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A ratiometric fluorescence sensor for tetracycline detection based on two fluorophores derived from Partridge tea
Blue fluorescent carbon dots (PCDs) were prepared by hydrothermal method with Partridge tea. The ethanol extract of Partridge tea (PEE) was found to...
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The Encapsulation of Green Tea Extract in Cyclodextrin and Loading into Chitosan-Based Composites: Controlled-Release Behavior and Antioxidant Properties
AbstractGreen tea extract was encapsulated in cyclodextrin to form an inclusion complex. Fourier transform infrared, X-ray diffraction, and 1 H-nuclea...
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Use of LC-Q-TOF-MS for Elucidating the Flavonoids Chemical Structures of Tea Leaves
Flavonoids are important secondary metabolites in tea plants, which contribute to the formation of high-quality tea leaves. Their structural...
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A predictive approach to the antioxidant capacity assessment of green and black tea infusions
Contemporary consumers drink significant amounts of tea because of its health–benefits mainly associated to the presence of polyphenols with high...
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Rapid fractionation of corn stover by microwave-assisted protic ionic liquid [TEA][HSO4] for fermentative acetone–butanol–ethanol production
BackgroundThe use of ionic liquids (ILs) to fractionate lignocelluloses for various bio-based chemicals productions is in the ascendant. On this...
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Tea polyphenol-derived nanomedicine for targeted photothermal thrombolysis and inflammation suppression
Thrombotic diseases impose a significant global health burden, and conventional drug-based thrombolytic therapies are encumbered by the risk of...
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Microbiome composition of kombucha tea from Türkiye using high-throughput sequencing
Kombucha is a fermented tea with a combination of yeast and bacteria. Kombucha teas may have a variable microbiota based on geographic origin and...
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Pyrolysis of tea and coffee wastes: effect of physicochemical properties on kinetic and thermodynamic characteristics
Physicochemical properties, kinetic pyrolysis and thermodynamic study of spent green tea, pure spent coffee grounds, spent coffee grounds blended...
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Hard carbon derived from spent black tea as a high-stability anode for potassium-ion batteries
Hard carbon (HC), composed of disorder graphite domain construction, provides defects, gaps, and nanopores that are beneficial for storing K-ion. In...
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Development of green micellar HPLC–DAD method for simultaneous determination of some sulbactam combinations used in COVID-19 regimen
In a new attempt to separate some sulbactam combinations by green chemical method we came up with this research in which an ecofriendly, green,...
