24 results on '"Tea -- Reports"'
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2. Investigators at Science University of Malaysia Report Findings in Food Science and Nutrition (Exploring the Ancient Roots and Modern Global Brews of Tea and Herbal Beverages: a Comprehensive Review of Origins, Types, Health Benefits, Market ...)
3. Research from Key Laboratory of Tea Biology and Resources Utilization Reveals New Findings on Food Research [Effect of tea green leafhopper (Empoasca onukii Matsuda) sucking on the quality of Oriental Beauty]
4. New Findings from Sichuan Agricultural University in Food Science and Nutrition Provides New Insights (Insights Into Momentous Aroma Dominating the Characteristic Flavor of Jasmine Tea)
5. Khon Kaen University Reports Findings in Food and Farming (Changes in the chemical compositions and biological properties of kombucha beverages made from black teas and pineapple peels and cores)
6. Guangdong Academy of Agricultural Sciences Researcher Reports on Findings in Food Research (Characterization of the Aroma Profiles of Guangdong Black Teas Using Non-Targeted Metabolomics)
7. University of Cape Coast Reports Findings in Food Science (Influence of Partially Substituting Wheat Flour with Tiger Nut Flour on the Physical Properties, Sensory Quality, and Consumer Acceptance of Tea, Sugar, and Butter Bread)
8. Fujian Agriculture and Forestry University Reports Findings in Food Research [Relationship between the Grade and the Characteristic Flavor of PCT (Panyong Congou Black Tea)]
9. New Food Science and Nutrition Study Results Reported from Zhejiang University [Relationship Between the Turbidity Difference and the Grade of Green Tea Under Ca-2(+) Acceleration: a Preliminary Study]
10. Research in the Area of Food Processing Reported from Tea Research Institute [Evaluation of inherent fructose, glucose and sucrose concentrations in tea leaves (Camellia sinensis L.) and in black tea]
11. New Food Research Study Findings Have Been Published by Researchers at China Jiliang University (Determination of Five Phthalate Esters in Tea and Their Dynamic Characteristics during Black Tea Processing)
12. Shaanxi University of Science and Technology Reports Findings in Behavioral Science (Factors Affecting the Repurchase Intention of Organic Tea among Millennial Consumers: An Empirical Study)
13. Zhejiang University Reports Findings in Food Research (Nonvolatile metabolite alterations during Zijuan black tea processing affect the protective potential on HOECs exposed to nicotine)
14. Nagasaki University Reports Findings in Food Chemistry (New degradation mechanism of black tea pigment theaflavin involving condensation with epigallocatechin-3-O-gallate)
15. Tea Research Institute Reports Findings in Food Science (Oxygen-enriched fermentation improves the taste of black tea by reducing the bitter and astringent metabolites)
16. University of Granada Reports Findings in Food Research (Green and white teas as health-promoting foods)
17. Data on Food Chemistry Published by Researchers at Unilever
18. New Findings from Technion-Israel Institute of Technology in the Area of Science Published
19. Scientists at Lanzhou Institute of Chemical Physics Discuss Research in Nanoparticles
20. Reports Summarize Food Engineering Research from University of Western Sydney
21. New Findings from Texas A&M University in the Area of Antioxidants Described
22. New findings from University of Bath in the area of food process engineering described
23. Research from Y.Y. Wang and co-authors in the area of food science published
24. Scientists at Tianjin University target food science
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