Works matching Tea processing

Results: 822

The Development Process and Trend of Chinese Tea Comprehensive Processing Industry.

Published in:

Journal of Tea Science, 2019, v. 39, n. 2, p. 115

By:

LIU Zhonghua

Publication type:

Article

客家炒青绿茶加工过程中品质成分的动态变化.

Published in:

Modern Food Science & Technology, 2022, v. 38, n. 6, p. 248, doi. 10.13982/j.mfst.1673-9078.2022.6.0562

By:

周巧仪;
钟永辉;
郜礼阳;
刘淑媚;
廖秀环;
张佳敏;
邹映池;
凌彩金

Publication type:

Article

金花白茶加工过程中主要滋味物质的动态变化.

Published in:

Modern Food Science & Technology, 2022, v. 38, n. 1, p. 306, doi. 10.13982/j.mfst.1673-9078.2022.1.0471

By:

薄佳慧;
宫连瑾;
叶兴妹;
吕智栋;
李瑾;
骆伟明;
黎娜;
肖力争

Publication type:

Article

酶及酶技术在茶叶深加工中的应用.

Published in:

Food & Machinery, 2022, n. 6, p. 199, doi. 10.13652/j.spjx.1003.5788.2022.90117

By:

费扇;
刘昌伟;
牛丽;
刘仲华

Publication type:

Article

机器学习在花果茶生产加工中的应用进展.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 11, p. 181

By:

庞文媛;
孙意岚;
王芹;
陈杰博;
沈朝增;
周一鸣;
庞杰

Publication type:

Article

青砖茶加工过程品质成分变化研究.

Published in:

Journal of Food Safety & Quality, 2017, v. 8, n. 12, p. 4534

By:

何建刚;
黄玮;
肖长义;
苏昊;
揭颖颖;
刘梦蝶;
舒雯;
林琪

Publication type:

Article

超高效液相色谱-串联质谱法分析茶叶生长加工冲泡过程中螺螨酯的残留迁移降解.

Published in:

Journal of Chinese Mass Spectrometry Society, 2021, v. 42, n. 6, p. 1033, doi. 10.7538/zpxb.2020.0142

By:

黎洪霞;
钟青;
罗逢健;
王新茹;
陈宗懋;
张新忠

Publication type:

Article

Enantioselectivity and residue analysis of cycloxaprid and its metabolite in the pile and fermentation processing of Puer tea by ultraperformance liquid chromatography–high‐resolution mass spectrometry.

Published in:

Food Science & Nutrition, 2022, v. 10, n. 9, p. 3043, doi. 10.1002/fsn3.2901

By:

Liu, Hongcheng;
Tian, Hen;
Jiang, MingMing;
Lin, Tao;
Li, Ji;
Huang, Xiangzhong

Publication type:

Article

Nonstereoselective dissipation of sulfoxaflor in different Puer tea processing.

Published in:

Food Science & Nutrition, 2020, v. 8, n. 9, p. 4929, doi. 10.1002/fsn3.1789

By:

Liu, Hongcheng;
Jiang, MingMing;
Li, Qiwan

Publication type:

Article

Polyamines in tea processing.

Published in:

International Journal of Food Sciences & Nutrition, 2007, v. 58, n. 4, p. 304, doi. 10.1080/09637480701228476

By:

Palavan-Ünsal, >Narcin;
Damla Arisan, Elif;
Terzioglu, Salih

Publication type:

Article

Dynamic Change of Volatile Fatty Acid Derivatives (VFADs) and Their Related Genes Analysis during Innovative Black Tea Processing.

Published in:

Foods, 2024, v. 13, n. 19, p. 3108, doi. 10.3390/foods13193108

By:

Zhou, Zi-Wei;
Wu, Qing-Yang;
Wu, Yang;
Deng, Ting-Ting;
Li, Yu-Qing;
Tang, Li-Qun;
He, Ji-Hang;
Sun, Yun

Publication type:

Article

Research of Processing Technology of Longjing Tea with 'Baiye 1' Based on Non-Targeted Aroma Metabolomics.

Published in:

Foods, 2024, v. 13, n. 9, p. 1338, doi. 10.3390/foods13091338

By:

Teng, Ruimin;
Ao, Cun;
Huang, Haitao;
Shi, Daliang;
Mao, Yuxiao;
Zheng, Xuxia;
Zhao, Yun

Publication type:

Article

Optimizing Processing Techniques of Oolong Tea Balancing between High Retention of Catechins and Sensory Quality.

Published in:

Foods, 2023, v. 12, n. 23, p. 4334, doi. 10.3390/foods12234334

By:

Lu, Xiaofeng;
Lin, Yanyan;
Tuo, Yanming;
Liu, Lijia;
Du, Xinxin;
Zhu, Qiufang;
Hu, Yunfei;
Shi, Yutao;
Wu, Liangyu;
Lin, Jinke

Publication type:

Article

Determination of Five Phthalate Esters in Tea and Their Dynamic Characteristics during Black Tea Processing.

Published in:

Foods, 2022, v. 11, n. 9, p. 1266, doi. 10.3390/foods11091266

By:

Tang, Yanyan;
Wang, Mengxin;
Pan, Cheng;
Mi, Shuishan;
Han, Baoyu

Publication type:

Article

LOGISTICS OUTSOURCING DRIVERS, PRACTICE AND CHALLENGES AMONG TEA PROCESSING FIRMS IN KENYA (Perspectives from Kericho County).

Published in:

African Journal of Operations & Management Science, 2024, v. 1, n. 2, p. 37

By:

Maghanga, Felix M.;
Magutu, Peterson Obara;
Nyamwange, S. O.

Publication type:

Article

FERMENTATION OF ACID-PRETREATED TEA PROCESSING WASTE FOR ETHANOL PRODUCTION USING Saccharomyces cerevisiae.

Published in:

Scientific Bulletin Series F. Biotechnologies, 2016, v. 20, p. 269

By:

GERMEC, Mustafa;
TURHAN, Irfan;
YATMAZ, Ercan;
TETIK, Nedim;
KARHAN, Mustafa

Publication type:

Article

Dynamics of Water-soluble Pectin during Unrefined Tea Processing: Content and Molecular Weight Distribution.

Published in:

Food Science & Technology Research, 2016, v. 22, n. 2, p. 297, doi. 10.3136/fstr.22.297

By:

Hisako HIRONO

Publication type:

Article

绿茶种植-加工-冲泡过程中溴虫氟苯双酰胺的残留特征.

Published in:

Chinese Journal of Pesticide Science / Nongyaoxue Xuebao, 2025, v. 27, n. 2, p. 257, doi. 10.16801/j.issn.1008-7303.2024.0119

By:

钱可心;
郭明明;
王新茹;
张新忠;
杨梅;
孙荷芝;
秦钰洁;
吴鲁超;
周利

Publication type:

Article

TECHNICAL EFFECIENCY OF TEA PROCESSING UNITS IN IRAN.

Published in:

Economics of Agriculture / Ekonomika Poljoprivrede, 2018, v. 65, n. 3, p. 1277, doi. 10.5937/ekoPolj1803277K

By:

Kavoosi-Kalashami, Mohammad;
Shahnazari, Parviz

Publication type:

Article

Comparison of the phenolic contents, antioxidant activity and volatile compounds of different sorghum varieties during tea processing.

Published in:

Journal of the Science of Food & Agriculture, 2020, v. 100, n. 3, p. 978, doi. 10.1002/jsfa.10090

By:

Xiong, Yun;
Zhang, Pangzhen;
Johnson, Stuart;
Luo, Jiaqiang;
Fang, Zhongxiang

Publication type:

Article

Impact of Tea Processing on Tryptophan, Melatonin, Phenolic and Flavonoid Contents in Mulberry (Morus alba L.) Leaves: Quantitative Analysis by LC-MS/MS.

Published in:

Molecules, 2022, v. 27, n. 15, p. 4979, doi. 10.3390/molecules27154979

By:

Panyatip, Panyada;
Padumanonda, Tanit;
Yongram, Chawalit;
Kasikorn, Tiantip;
Sungthong, Bunleu;
Puthongking, Ploenthip

Publication type:

Article

Methyl Jasmonate-Induced Changes of Flavor Profiles During the Processing of Green, Oolong, and Black Tea.

Published in:

Frontiers in Plant Science, 2019, p. N.PAG, doi. 10.3389/fpls.2019.00781

By:

Shi, Jiang;
Xie, Dongchao;
Qi, Dandan;
Peng, Qunhua;
Chen, Zongmao;
Schreiner, Monika;
Lin, Zhi;
Baldermann, Susanne

Publication type:

Article

Upcycling of tea processing waste into kombucha-derived bioactive cellulosic composite for prospective wound dressing action.

Published in:

3 Biotech, 2024, v. 14, n. 10, p. 1, doi. 10.1007/s13205-024-04095-3

By:

Dey, Baishali;
Jayaraman, Sivaraman;
Balasubramanian, Paramasivan

Publication type:

Article

Noise Exposure Levels in Black Tea Processing Factories and Its Effects on Employees.

Published in:

Journal of Tekirdag Agricultural Faculty, 2021, v. 18, n. 2, p. 282, doi. 10.33462/jotaf.784585

By:

ÇİÇEK, Gıyasettin;
SÜMER, Sarp Korkut

Publication type:

Article

Ultrasound-assisted dilute acid hydrolysis of tea processing waste for production of fermentable sugar.

Published in:

Biotechnology Progress, 2016, v. 32, n. 2, p. 393, doi. 10.1002/btpr.2225

By:

Germec, Mustafa;
Tarhan, Kübra;
Yatmaz, Ercan;
Tetik, Nedim;
Karhan, Mustafa;
Demirci, Ali;
Turhan, Irfan

Publication type:

Article

Prediction Method of the Moisture Content of Black Tea during Processing Based on the Miniaturized Near-Infrared Spectrometer.

Published in:

Horticulturae, 2022, v. 8, n. 12, p. 1170, doi. 10.3390/horticulturae8121170

By:

Zou, Hanting;
Shen, Shuai;
Lan, Tianmeng;
Sheng, Xufeng;
Zan, Jiezhong;
Jiang, Yongwen;
Du, Qizhen;
Yuan, Haibo

Publication type:

Article

Climate and Processing Effects on Tea (Camellia sinensis L. Kuntze) Metabolome: Accurate Profiling and Fingerprinting by Comprehensive Two-Dimensional Gas Chromatography/Time-of-Flight Mass Spectrometry.

Published in:

Molecules, 2020, v. 25, n. 10, p. 2447, doi. 10.3390/molecules25102447

By:

Stilo, Federico;
Tredici, Giulia;
Bicchi, Carlo;
Robbat, Albert;
Morimoto, Joshua;
Cordero, Chiara;
Shellie, Robert;
Cacciola, Francesco

Publication type:

Article

花香型金萱红茶加工过程中主要理化成分动态变化.

Published in:

Food Research & Development, 2024, v. 45, n. 4, p. 74, doi. 10.12161/j.issn.1005-6521.2024.04.010

By:

吴玲玲;
梁光志;
冯红钰;
覃仁源;
王云仙;
赵云雄;
罗莲凤

Publication type:

Article

不同茶类制茶过程中的化学变化.

Published in:

Food Research & Development, 2020, v. 41, n. 2, p. 216, doi. 10.12161/j.issn.1005-6521.2020.02.038

By:

辛董董;
李东霄;
张浩

Publication type:

Article

姜花纯花茶的加工工艺研究.

Published in:

Food Research & Development, 2019, v. 40, n. 7, p. 115, doi. 10.3969/j.issn.1005-6521.2019.07.020

By:

谭火银;
胡秀;
董明明;
张雯涵

Publication type:

Article

信阳地区栽种的9种茶树品种加工白茶成分及品质分析.

Published in:

Food Research & Development, 2018, v. 39, n. 6, p. 143, doi. 10.3969/j.issn.1005-6521.2018.06.025

By:

王子浩;
尹鹏;
刘威;
刘晓鑫;
冯雨

Publication type:

Article

Nondestructive monitoring of polyphenols and caffeine during green tea processing using Vis‐NIR spectroscopy.

Published in:

Food Science & Nutrition, 2020, v. 8, n. 11, p. 5860, doi. 10.1002/fsn3.1861

By:

Sanaeifar, Alireza;
Huang, Xinyao;
Chen, Mengyuan;
Zhao, Zhangfeng;
Ji, Yifan;
Li, Xiaoli;
He, Yong;
Zhu, Yi;
Chen, Xi;
Yu, Xinxin

Publication type:

Article

Processing technology of tea bakery foods - a Review.

Published in:

Czech Journal of Food Sciences, 2019, v. 37, n. 6, p. 391, doi. 10.17221/214/2018-CJFS

By:

HONGCHUN CUI;
JIANYONG ZHANG;
JIZHONG YU;
HEYUAN JIANG;
CUN AO;
HAITAO HUANG

Publication type:

Article

凤凰单丛茶加工过程中挥发性香气成分和生化成分的变化.

Published in:

Food & Machinery, 2024, n. 2, p. 152, doi. 10.13652/j.spjx.1003.5788.2023.80629

By:

李张伟

Publication type:

Article

Improving the Sensory Quality of Black Tea by Blending Varieties During Processing.

Published in:

Foods, 2025, v. 14, n. 6, p. 941, doi. 10.3390/foods14060941

By:

Chen, Wenxue;
Zan, Jiezhong;
Yan, Linfeng;
Yuan, Haibo;
Wang, Peiqiang;
Jiang, Yongwen;
Zhu, Hongkai

Publication type:

Article

Analysis of the Changes in Volatile Components During the Processing of Enshi Yulu Tea.

Published in:

Foods, 2024, v. 13, n. 23, p. 3968, doi. 10.3390/foods13233968

By:

Gui, Anhui;
Ye, Fei;
Xue, Jinjin;
Wang, Shengpeng;
Liu, Panpan;
Wang, Xueping;
Teng, Jing;
Feng, Lin;
Xiang, Jun;
Zheng, Pengcheng;
Gao, Shiwei

Publication type:

Article

Residue Degradation and Risk Assessment of Difenoconazole and Its Metabolite during Tea Growing, Processing and Brewing by Ultra-Performance Liquid Chromatography–Tandem Mass Spectrometry Determination.

Published in:

Foods, 2024, v. 13, n. 7, p. 1123, doi. 10.3390/foods13071123

By:

Wang, Min;
Ning, Yating;
Hu, Yue;
Cui, Xinyi;
Luo, Fengjian;
Zhou, Li;
Yu, Miao;
Zhang, Xinzhong

Publication type:

Article

Study on the Variation Law of the Main Mechanical Properties in the Processing of Longjing Tea.

Published in:

Foods, 2023, v. 12, n. 13, p. 2587, doi. 10.3390/foods12132587

By:

Li, Chen;
Wang, Xiaoyong;
Zhang, De;
Chen, Yuqiong;
Jiang, Xinfeng;
Ni, Dejiang

Publication type:

Article

Metabolomics Combined with Proteomics Provide a Novel Interpretation of the Changes in Flavonoid Glycosides during White Tea Processing.

Published in:

Foods, 2022, v. 11, n. 9, p. 1226, doi. 10.3390/foods11091226

By:

Deng, Xuming;
Shang, Hu;
Chen, Jiajia;
Wu, Jun;
Wang, Tao;
Wang, Yiqing;
Zhu, Chensong;
Sun, Weijiang

Publication type:

Article

广西六垌野生工夫红茶加工过程中生化成分及香气成分变化趋势分析.

Published in:

Journal of Southern Agriculture, 2017, v. 48, n. 4, p. 710, doi. 10.3969/j.issn.2095-1191.2017.04.024

By:

王小云;
谭少波

Publication type:

Article

Assessing Polyphenol Components and Antioxidant Activity during Fermented Assam Tea Ball Processing.

Published in:

Sustainability (2071-1050), 2020, v. 12, n. 14, p. 5853, doi. 10.3390/su12145853

By:

Somsong, Pimpinan;
Santivarangkna, Chalat;
Tiyayon, Pimsiri;
Hsieh, Chi-Ming;
Srichamnong, Warangkana

Publication type:

Article

The Aroma Change of the Enzymatic Processing Stage of Beauty Tea in Different Withering Methods.

Published in:

Journal of Tea Science, 2024, v. 44, n. 3, p. 469

By:

DING Fengjiao;
YUAN Yuwei;
LI Yuanchao;
LIN Jinlong;
YAN Jiawei;
LI Pengchun;
JIN Shan

Publication type:

Article

规模异质性视角下产品加工标准化对茶企经营收益的影响.

Published in:

Journal of Tea Science, 2023, v. 43, n. 3, p. 424

By:

熊云;
陈江华;
李道和

Publication type:

Article

茶树茉莉酸合成与转导途径关键基因在乌龙茶加工过程中对萜类物质的影响

Published in:

Journal of Tea Science, 2023, v. 43, n. 1, p. 91

By:

卢丽;
詹冬梅;
周承哲;
朱晨;
谢思艺;
徐凯;
田采云;
赖钟雄;
郭玉琼

Publication type:

Article

Research and System Design of Tea Processing Remote Cloud Monitoring and Traceability.

Published in:

Journal of Tea Science, 2019, v. 39, n. 6, p. 742

By:

JIANG Jiandong;
ZHOU Qian;
PAN Bosong;
ZHAO Zhangfeng;
ZHONG Jiang;
QIAO Xin;
ZHANG Xian

Publication type:

Article

Research on Main Physical Properties of Tea Leaves in High-quality Green Tea Processing.

Published in:

Journal of Tea Science, 2019, v. 39, n. 6, p. 705

By:

LI Chen;
AI Zeyi;
YU Zhi;
CHEN Yuqiong;
NI Dejiang

Publication type:

Article

做青工艺改善豫南黑毛茶的风味品质.

Published in:

Modern Food Science & Technology, 2021, v. 37, n. 10, p. 237, doi. 10.13982/J.mfst.1673-9078.2021.10.0592

By:

郑杰;
马敬宜;
蔡艺禧;
姚衡斌;
赵仁亮

Publication type:

Article

扁形绿茶标准化加工生产线的设计与应用.

Published in:

Modern Food Science & Technology, 2021, v. 37, n. 6, p. 217, doi. 10.13982/j.mfst.1673-9078.2021.6.1075

By:

张铭铭;
范起业;
李文萃;
王家鹏;
唐小林

Publication type:

Article

碧香早夏季鲜叶加工乌龙茶过程中品质成分动态变化.

Published in:

Modern Food Science & Technology, 2021, v. 37, n. 2, p. 238, doi. 10.13982/j.mfst.1673-9078.2021.2.0688

By:

宋加艳;
何加兴;
欧伊伶;
蒋平利;
薄佳慧;
宫连瑾;
肖力争

Publication type:

Article

GC-MS结合ROAV分析评价加工工艺对藤茶香气成分的影响.

Published in:

Food & Machinery, 2021, n. 12, p. 20, doi. 10.13652/j.issn.103-5788.2021.12.003

By:

张锦程;
余佶;
麻成金;
姚茂君;
吴竹青

Publication type:

Article