녹차, 구운 녹차 및 홍차의 항산화 활성과 유용성분 함량 비교
활용도 Analysis
논문 Analysis
연구자 Analysis
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녹차, 구운 녹차 및 홍차의 항산화 활성과 유용성분 함량 비교' 의 참고문헌
The nature and the origin of polyphenols in hoji-cha (roasted green tea)
The efficiency of epigallocatechin-3-gallate (green tea) in the treatment of Alzheimer's disease: an overview of pre-clinical studies and translational perspectives in clinical practice
The effect on hoji-cha flavor by the roasting combined with far infrared ray radiation and direct pan heating
Tea, obesity, and diabetes
Tea catechins decrease micellar solubility and intestinal absorption of cholesterol in rats
Optimisation of withered leaf moisture during the manufacture of black tea based upon theaflavins fractions
Key odorants in the headspace above infused roasted green tea (hojicha) and in the infusion
Identification of key odorants in roasted green tea by using solvent-assisted flavor evaporation apparatus under high vacuum and application of the aroma extract dilution analysis
Green tea extract protects against hepatic NFκB activation along the gut-liver axis in diet-induced obese mice with nonalcoholic steatohepatitis by reducing endotoxin and TLR4/MyD88 signaling
Green tea catechins as a chemical chaperone in cancer prevention
Flavonoids as anti-inflammatory agents
Evaluation of aluminium complexation reaction for flavonoid content assay
Effects of green tea and EGCG on cardiovascular and metabolic health
Effect of roasting condition on the qualities of roasted green tea (hoji-cha)
Contents of individual tea catechins and caffeine in Japanese green tea
Consumption of green and roasted teas and the risk of stroke incidence: results from the Tokamachi-Nakasato cohort study in Japan
Comparison of the antioxidant activity of roasted tea with green, oolong, and black teas
Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts
Characterisation of odorants in roasted stem tea using gas chromatography-mass spectrometry and gas chromatographyolfactometry analysis
Assessing biochemical changes during standardization of fermentation time and temperature for manufacturing quality black tea
Aroma of roasted green tea (hoji-cha)
Antioxidant properties of phenolic compounds
Antioxidant and antibacterial properties of green, black, and herbal teas of Camellia sinensis
Anti-inflammatory action of green tea. Antiinflamm
Anti-cancer potential of flavonoids:recent trends and future perspectives
Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent
An update on the health benefits of green tea
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녹차, 구운 녹차 및 홍차의 항산화 활성과 유용성분 함량 비교'
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