Works matching Tea processing

Results: 867

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

Modeling of yield and environmental impact categories in tea processing units based on artificial neural networks.

Published in:

Environmental Science & Pollution Research, 2017, v. 24, n. 34, p. 26324, doi. 10.1007/s11356-017-0234-5

By:

Khanali, Majid;
Mobli, Hossein;
Hosseinzadeh-Bandbafha, Homa

Publication type:

Article

Effects of different sea buckthorn leaf tea processing technologies on nutrient level and fecal microflora in vitro.

Published in:

Journal of Food & Nutrition Research, 2016, v. 55, n. 3, p. 205

By:

GAOPING LI;
JINGCHENG ZHANG;
ENCHAO LIU;
FEI HAN WANG;
SHENGLI QI;
XIAOXUE XIANG;
WEIMIN DU

Publication type:

Article

Enhancement of Black Tea Aroma by Adding the β-Glucosidase Enzyme during Fermentation on Black Tea Processing.

Published in:

International Journal of Food Science, 2021, v. 2021, p. 1, doi. 10.1155/2021/5542109

By:

Supriyadi, Supriyadi;
Nareswari, Alfrista Ruri;
Fitriani, Aprilia;
Gunadi, Rachmad

Publication type:

Article

Changes in flavor volatile composition of oolong tea after panning during tea processing.

Published in:

Food Science & Nutrition, 2016, v. 4, n. 3, p. 456, doi. 10.1002/fsn3.307

By:

Sheibani, Ershad;
Duncan, Susan E.;
Kuhn, David D.;
Dietrich, Andrea M.;
Newkirk, Jordan J.;
O'Keefe, Sean F.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Biochemical characterization of CsCXEs: Carboxylesterase enhances the biosynthesis of green odor volatiles during tea processing.

Published in:

Horticulture Plant Journal, 2025, v. 11, n. 4, p. 1684, doi. 10.1016/j.hpj.2024.08.001

By:

Sanyan Lai;
Ning Yi;
Shixin Yin;
Yipeng Huang;
Tianlin Shen;
Qianying Dai;
Liping Gao;
Xiaolan Jiang;
Tao Xia

Publication type:

Article

连翘绿茶不同加工阶段提取物的抑菌及抗氧化活性分析.

Published in:

Journal of Shanxi Agricultural Sciences, 2023, v. 51, n. 11, p. 1339, doi. 10.3969/j.issn.1002-2481.2023.11.14

By:

吴永娜;
马海会;
邢嘉倩;
牛颜冰;
王德富

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

基于 GC 对不同加工阶段凤冈锌硒茶指纹图谱分析.

Published in:

Food Research & Development, 2025, v. 46, n. 12, p. 183, doi. 10.12161/j.issn.1005‐6521.2025.12.023

By:

冯华;
何婷;
覃成;
向丽萍;
杨辉灿

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

Antioxidant and functional properties of tea protein as affected by the different tea processing methods.

Published in:

Journal of Food Science & Technology, 2015, v. 52, n. 2, p. 742, doi. 10.1007/s13197-013-1094-8

By:

Zhang, Yu;
Chen, Haixia;
Zhang, Ning;
Ma, Lishuai

Publication type:

Article

Characterization of catechins, theaflavins, and flavonols by leaf processing step in green and black teas (Camellia sinensis) using UPLC-DAD-QToF/MS.

Published in:

European Food Research & Technology, 2019, v. 245, n. 5, p. 997, doi. 10.1007/s00217-018-3201-6

By:

Lee, Min-Ki;
Kim, Heon-Woong;
Lee, Seon-Hye;
Kim, Young Jin;
Asamenew, Gelila;
Choi, Jeong;
Lee, Jin-Woo;
Jung, Hyun-Ah;
Yoo, Seon Mi;
Kim, Jung-Bong

Publication type:

Article

Rapid Detection of Moisture Content in the Processing of Longjing Tea by Micro-Near-Infrared Spectroscopy and a Portable Colorimeter Based on a Data Fusion Strategy.

Published in:

Horticulturae, 2022, v. 8, n. 11, p. 1007, doi. 10.3390/horticulturae8111007

By:

Zong, Xuyan;
Sheng, Xufeng;
Li, Li;
Zan, Jiezhong;
Jiang, Yongwen;
Zou, Hanting;
Shen, Shuai;
Yuan, Haibo

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

Stability and chemical changes of phenolic compounds during Oolong tea processing.

Published in:

International Food Research Journal, 2016, v. 23, n. 2, p. 564

By:

Theppakorn, T.

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

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