Keywords: چای سیاه; Black tea; Thearubigins; Caffeine precipitation; Sephadex LH-20 column; Flavonoids;
مقالات ISI چای سیاه (ترجمه نشده)
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Keywords: چای سیاه; Black tea; Green tea; Oolong tea; White tea; Cancer; Obesity; Diabetes mellitus; Cardiovascular diseases; Other diseases;
Keywords: چای سیاه; Black tea; Chelating agent; Disodium EDTA; Iron chelation; Iron fortification; Iron-polyphenol complex;
Keywords: چای سیاه; Morinda citrifolia leaves; Bone regeneration; Epicatechin; Scopoletin; Black tea; Remifemin;
Intelligent evaluation of color sensory quality of black tea by visible-near infrared spectroscopy technology: A comparison of spectra and color data information
Keywords: چای سیاه; Black tea; Visible-near infrared spectroscopy; Color; Sensory quality; Multivariate calibration;
Keywords: چای سیاه; FAO; Food and Agriculture Organization; DPPH; 1,1-diphenyl-2-picrylhydrazyl; HPLC; high performance liquid chromatography; SSA; specific surface area; BET; Brunauer-Emmett-Teller; XPS; X-ray photoelectron spectroscopy; PDI; polydispersity index; GFC;
Keywords: چای سیاه; Polyphenol oxidase; Tyrosinase; Synthesis; Theaflavins; Black tea;
Keywords: چای سیاه; Depressive symptoms; Tea consumption; Black tea; Chinese elderly; Patient Health Questionnaire-9 scale;
Keywords: چای سیاه; Gamma radiation; Micronutrient; Black tea; Tea leaves; Soil; FAAS
Keywords: چای سیاه; Trace elements; PCBs; Green tea; Black tea; Italy;
Keywords: چای سیاه; Caffeine consumption; Ovarian neoplasms; Risk factors; Black tea; Green tea;
Keywords: چای سیاه; Infusions; Black tea; Green tea; Metals; Ultrafiltration; Physical fractionation
Keywords: چای سیاه; Black tea; Peroxidase; Theaflavin; Theanaphthoquinone; Theacoumarin A;
Keywords: چای سیاه; Black tea; Cardiovascular health; Immune system; Kynurenine; Neopterin
Keywords: چای سیاه; Black tea; Systematic review; Meta-analysis; Cholesterol;
Keywords: چای سیاه; bioavailability; black tea; carbamazepine; grapefruit juice; HPLC
Keywords: چای سیاه; Pharmacokinetics; Phenolic acid; Polyphenol; Tea; Vascular health; AIC; Akaike information criterion; AUC0âinf; area under the plasma concentration-time curve from 0 to infinite h; AUC0â30; area under the plasma concentration-time curve from 0 to 30â
Keywords: چای سیاه; Green tea; Black tea; Tea cream; Physical chemistry; Phytochemistry;
Keywords: چای سیاه; Black tea; Flavonoids; Hypercholesterolemia; Randomized crossover controlled trial; Serum lipids;
Keywords: چای سیاه; Alzheimer's disease; Aluminium chloride; Black tea; Memory; Amyloid peptide; Apoptosis
Keywords: چای سیاه; Ultrafiltration; Pre-treatment; Black tea; Fouling; Cleaning; Haze;
Keywords: چای سیاه; Extraction; Black tea; Maceration; Ultrasound; SEM
Keywords: چای سیاه; Food additives; Black tea; Absorption spectrum; Transmission ratio; Absorption peak
Keywords: چای سیاه; Quartz crystal microbalance; Linalool; Polyethylene glycol; Black tea; Gas chromatography mass spectrometry;
Keywords: چای سیاه; Electronic tongue; Data analysis; Matrix correlation; Black tea;
Keywords: چای سیاه; AhR; aryl hydrocarbon receptor; ARE; antioxidant response element; BT; black tea; CYP; cytochrome P450; DME; drug-metabolizing enzymes; DR4; direct repeat with 4Â bp spacer; DRE; dioxin response elements; GT; green tea beverage; EC; epicatechin; EGC; epig
Keywords: چای سیاه; DPPH free-radical; Kinetic behavior; Second-order model; Green tea; Black tea; Coffee; DPPH scavenging efficiency comparison;
Keywords: چای سیاه; Black tea; Case-control study; Green tea; Oral cancer; Risk factors; Smoking; Tea consumption;
Keywords: چای سیاه; Black tea; Camellia sinensis; Tea infusion; Percentage transfer; Trace metals; Macroelements; Atomic spectroscopy; Food safety; Food composition; Food analysis;
Keywords: چای سیاه; Flavanoids; Toxicity; Green Tea; Black Tea; Oolong Tea; Pu-er Tea;
Keywords: چای سیاه; AcOH; acetic acid; Ac2O; acetic anhydride; CLP; cecal ligation and puncture; EtOH; ethanol; CHCL3; chloroform; HPSEC; high-performance size-exclusion chromatography; GC-MS; gas chromatography-mass spectrometry; MPO; myeloperoxidase; TMSP-d4; 2,2,3,3-t
Keywords: چای سیاه; EG; ethyl gallate; EGCg; (â)-epigallocatechin-3-O-gallate; EIT; estimated intensity of taste; EITbit; estimated intensity of bitter taste; EITast; estimated intensity of astringent taste; RSD; relative standard deviation; Black tea; Oolong tea; Bitter t
Keywords: چای سیاه; Decaffeination; Black tea; Supercritical fluid extraction; Phenolics; Caffeine;
Keywords: چای سیاه; Pulse wave spectrum; Radial pressure wave; Harmonic analysis; Black tea;
Keywords: چای سیاه; Black tea; Theaflavins; Electronic tongue; Cyclic voltammetry; Multivariate calibration;
An emerging strategy for evaluating the grades of Keemun black tea by combinatory liquid chromatography-Orbitrap mass spectrometry-based untargeted metabolomics and inhibition effects on α-glucosidase and α-amylase
Keywords: چای سیاه; Black tea; Grade; Theasinensin; Metabolomics; Theaflavins; α-Glucosidase; LC-MS;
The enhanced inhibition of water extract of black tea under baking treatment on α-amylase and α-glucosidase
Keywords: چای سیاه; Black tea; α-amylase; α-glucosidase;
Electrochemical performance of nanosized MnO2 synthesized by redox route using biological reducing agents
Keywords: چای سیاه; Lithium-ion batteries; α-MnO2; Green tea; Black tea; Polyphenols; Cathode materials;
Differentiation of black tea infusions according to origin, processing and botanical varieties using multivariate statistical analysis of LC-MS data
Keywords: چای سیاه; Multivariate analysis; Black tea; Polyphenols; Thearubigins; Discrimination; Origin; Fermentation; HPLC-MS;
GC-MS based metabolite profiling and angiotensin I-converting enzyme inhibitory property of black tea extracts
Keywords: چای سیاه; Black tea; Angiotensin I-converting enzyme; Metabolites; Metabolomics;
Simultaneous determination of eight catechins and four theaflavins in green, black and oolong tea using new HPLC–MS–MS method
Keywords: چای سیاه; Catechins; Theaflavins; HPLC–MS–MS; Green tea; Black tea; Oolong tea
The protective effect of green and black teas (Camellia sinensis) and their identified compounds against murine sepsis
Keywords: چای سیاه; Green tea; Black tea; Murine sepsis; Myeloperoxidase activity; Pro-inflammatory cytokines
Chemical characterization of heteropolysaccharides from green and black teas (Camellia sinensis) and their anti-ulcer effect
Keywords: چای سیاه; Green tea; Black tea; Heteropolysaccharides; Gastroprotection
Concomitant ingestion of lactic acid bacteria and black tea synergistically enhances flavonoid bioavailability and attenuates d-galactose-induced oxidative stress in mice via modulating glutathione antioxidant system
Keywords: چای سیاه; Black tea; Flavonoid bioavailability; LAB fermentation; Oxidative stress; Glutathione; Nrf2;
Comparison of ten major constituents in seven types of processed tea using HPLC-DAD-MS followed by principal component and hierarchical cluster analysis
Keywords: چای سیاه; Processed tea; Major constituents; HPLC-DAD-MS; Principal component analysis; Hierarchical cluster analysis; GT; green tea; YT; yellow tea; WT; white tea; OT; oolong tea; BT; black tea; APT; aged pu-erh tea; RPT; ripened pu-erh tea; PCA; principal compone
Determination of essential and non-essential elements in green and black teas by FAAS and ICP OES simplified – multivariate classification of different tea products
Keywords: چای سیاه; Green tea; Black tea; Sample preparation; Multi-element analysis; Principal component analysis; Linear discriminant analysis
Inhibitory effect of black tea and its combination with acarbose on small intestinal α-glucosidase activity
Keywords: چای سیاه; Acarbose (PubChem CID: 444254); 2â²-Deoxy-d-glucose (PubChem CID: 9062); α-Methyl-d-glucose (PubChem CID: 8973); Phloretin (PubChem CID: 4788); Phlorizin (PubChem CID: 6072); Black tea; Camellia sinensis; α-Glucosidase; Type 2 diabetes mellitus; Glucos
Selective oxidation of pyrogallol-type catechins with unripe fruit homogenate of Citrus unshiu and structural revision of oolongtheanins
Keywords: چای سیاه; Catechin; Oxidation; Citrus unshiu; Oolongtheanins; Black tea;
Monitoring the fermentation process of black tea using QCM sensor based electronic nose
Keywords: چای سیاه; Black tea; Quartz crystal microbalance sensor; Fermentation; Ultra-violet-visible spectrophotometer
In vitro anti-hyaluronidase activity of Sri Lankan low grown orthodox orange pekoe grade black tea (Camellia sinensis L.)
Keywords: چای سیاه; Camellia sinensis; Orange pekoe; Black tea; Sri Lankan tea; Anti-aging; Anti-hyaluronidase; Hyaluronic acid