| 1 |
Application of machine learning algorithms in quality assurance of fermentation process of black tea- based on electrical properties
Zhu HK, Liu F, Ye Y, Chen L, Li JY, Gu AH, Zhang JQ, Dong CW
Journal of Food Engineering, 263, 165, 2019 |
| 2 |
Impact of fermentation conditions on the production of bioactive compounds with anticancer, anti-inflammatory and antioxidant properties in kombucha tea extracts
Villarreal-Soto SA, Beaufort S, Bouajila J, Souchard JP, Renard T, Ronan S, Taillandier P
Process Biochemistry, 83, 44, 2019 |
| 3 |
Cross-linked thin poly(vinyl alcohol) membrane supported on polysulfone in tea polyphenol separation
Saxena M, Chaudhri SG, Das AK, Singh PS, Bhattacharya A
Separation Science and Technology, 54(3), 343, 2019 |
| 4 |
The effect of ultrafine and coarse grinding on the suspending and precipitating properties of black tea powder particles
Zhang Y, Xiao WH, Cao YY, Ji GY, Gao CF, Han LJ
Journal of Food Engineering, 223, 124, 2018 |
| 5 |
Preparation, characterization, and bioactivity of the polyester and tea waste green composites
Wu CS
Polymer Bulletin, 75(11), 5197, 2018 |
| 6 |
Green synthesis of palladium nanoparticles mediated by black tea leaves (Camellia sinensis) extract: Catalytic activity in the reduction of 4-nitrophenol and Suzuki-Miyaura coupling reaction under ligand-free conditions
Lebaschi S, Hekmati M, Veisi H
Journal of Colloid and Interface Science, 485, 223, 2017 |
| 7 |
Highly efficient synthesis of theaflavins by tyrosinase from mushroom and its application to theaflavin related compounds
Yabuki C, Yagi K, Nanjo F
Process Biochemistry, 55, 61, 2017 |
| 8 |
Influence of raw material moisture on the synthesis of black tea production process
Vargas R, Vecchietti A
Journal of Food Engineering, 173, 76, 2016 |
| 9 |
1Selected Tea and Tea Pomace Extracts Inhibit Intestinal alpha-Glucosidase Activity in Vitro and Postprandial Hyperglycemia in Vivo
Oh J, Jo SH, Kim JS, Ha KS, Lee JY, Choi HY, Yu SY, Kwon YI, Kim YC
International Journal of Molecular Sciences, 16(4), 8811, 2015 |
| 10 |
Artificial flavor perception of black tea using fusion of electronic nose and tongue response: A Bayesian statistical approach
Banerjee R, Chattopadhyay P, Tudu B, Bhattacharyya N, Bandyopadhyay R
Journal of Food Engineering, 142, 87, 2014 |
