Keywords: چای اولانگ; 5-Galloylquinic acid; Aging; Baking; Gallic acid; Oolong tea;
مقالات ISI چای اولانگ (ترجمه نشده)
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در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
Keywords: چای اولانگ; Black tea; Green tea; Oolong tea; White tea; Cancer; Obesity; Diabetes mellitus; Cardiovascular diseases; Other diseases;
Keywords: چای اولانگ; Oolong tea; Manufacturing process; Volatile components; HS-SPME; GC-MS; Chemometrics;
Keywords: چای اولانگ; ghrelin analogues; ghrelin receptor; molecular docking; oolong tea; teaghrelin
Keywords: چای اولانگ; clay teapot; oolong tea; palmitic acid; stearic acid; surface coating
Keywords: چای اولانگ; Astringency; Catechin; Cultivation altitude; Galloylation; Oolong tea
Keywords: چای اولانگ; Biomass; Biorefinery; Protein recovery; Oolong tea; Grass; Barley straw;
Keywords: چای اولانگ; Flavanoids; Toxicity; Green Tea; Black Tea; Oolong Tea; Pu-er Tea;
Keywords: چای اولانگ; 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 اولانگ; Paecilomyces gunnii; N-demethylation; Caffeine; Oolong tea
Quality development and main chemical components of Tieguanyin oolong teas processed from different parts of fresh shoots
Keywords: چای اولانگ; (â)-Epigallocatechin gallate (PubChem CID: 65064); Caffeine (PubChem CID: 2519); (â)-epicatechin gallate (PubChem CID: 367141); (â)-epigallocatechin (PubChem CID: 72277); (â)-epicatechin (PubChem CID: 72276); (â)-gallocatechin (PubChem CID: 9882
In vitro assay to estimate tea astringency via observing flotation of artificial oil bodies sheltered by caleosin fused with histatin 3
Keywords: چای اولانگ; artificial oil bodies; astringency; caleosin; histatin 3; oolong tea;
Simultaneous determination of eight catechins and four theaflavins in green, black and oolong tea using new HPLC–MS–MS method
Keywords: چای اولانگ; Catechins; Theaflavins; HPLC–MS–MS; Green tea; Black tea; Oolong tea
2-DE combined with two-layer feature selection accurately establishes the origin of oolong tea
Keywords: چای اولانگ; ABC; ammonium bicarbonate; APS; ammonium persulfate; BayesNet; Bayesian network; β-ME; β-mercaptoethanol; FA; formic acid; GO; gene ontology; IAA; iodoacetamide; IBK; instance-based k-nearest neighbors classifier; IGAE; information gain attribute evalua
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 اولانگ; 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
Rare earth elements in Oolong tea and their human health risks associated with drinking tea
Keywords: چای اولانگ; Oolong tea; Tea infusion; Daily allowable intake; Food analysis; Food composition; Food safety; Rare earth oxides;
Study on the simultaneous determination of seven benzoylurea pesticides in Oolong tea and their leaching characteristics during infusing process by HPLC-MS/MS
Keywords: چای اولانگ; Benzoylurea pesticides; Oolong tea; HPLC-MS/MS; Solid phase extraction; Infusion of tea;
Rapid tea catechins and caffeine determination by HPLC using microwave-assisted extraction and silica monolithic column
Keywords: چای اولانگ; Catechin; Monolithic column; High performance liquid chromatography; Green tea; Oolong tea; Black tea;
Isolation of key intermediates during formation of oolongtheanins
Keywords: چای اولانگ; Catechin; Oolongtheanin-3â²-O-gallate; Pro-oolongtheanin-3â²-O-gallate; Oolong tea;
Discrimination of oolong tea (Camellia sinensis) varieties based on feature extraction and selection from aromatic profiles analysed by HS-SPME/GC-MS
Keywords: چای اولانگ; Oolong tea; Economic adulteration; Variety; Volatile compounds; HS-SPME/GC-MS; Chemometric analysis;
Fermentation in vitro of EGCG, GCG and EGCG3"Me isolated from Oolong tea by human intestinal microbiota
Keywords: چای اولانگ; EGCG; EGCG3"Me; GCG; Oolong tea; Fermentation in vitro; Intestinal microbiota;
Evaluation of γ-radiation on oolong tea odor volatiles
Keywords: چای اولانگ; Oolong tea; Camellia sinensis; Volatile organic compounds; Food irradiation
Effect of acute consumption of oolong tea on antioxidant parameters in healthy individuals
Keywords: چای اولانگ; Human; Non-enzymatic antioxidant capacity; Oolong tea; Placebo; Polyphenols;
Study on the residue and degradation of fluorine-containing pesticides in Oolong tea by using gas chromatography-mass spectrometry
Keywords: چای اولانگ; Pyrethroids pesticides; Benzoylurea pesticides; Tea; Oolong tea; Residue of pesticides;
Fermentation process enhanced production and bioactivities of oolong tea polysaccharides
Keywords: چای اولانگ; Tea polysaccharides; Oolong tea; Physicochemical characterization; Antioxidant activity; Alpha-glucosidase inhibitory effect
Changes in antioxidant phytochemicals and volatile composition of Camellia sinensis by oxidation during tea fermentation
Keywords: چای اولانگ; Green tea; Oolong tea; Black tea; Tea fermentation; Polyphenolics; Caffeine; Flavonoids; Catechins; Total soluble phenolics; Antioxidant capacity; Tea volatile compounds;
Variation in catechin contents in relation to quality of ‘Huang Zhi Xiang’ Oolong tea (Camellia sinensis) at various growing altitudes and seasons
Keywords: چای اولانگ; Oolong tea; Altitude; Catechins; Quality parameter; Season
HPLC-DAD-ESI-MS/MS analysis of polyphenols and purine alkaloids in leaves of 22 tea cultivars in China
Keywords: چای اولانگ; Tea cultivars; Oolong tea; People's Republic of China; Fujian and Taiwan cultivars; Guangdong cultivars; Young leaves; Polyphenols; Catechins; Purine alkaloids; HPLC-DAD-ESI-MS/MS
Effects of soaking conditions on the antioxidant potentials of oolong tea
Keywords: چای اولانگ; Oolong tea; Water extract; Antioxidant activity; Soaking conditions; Polyphenol