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| Retardation of quality changes of Pacific white shrimp by green tea extract treatment and modified atmosphere packaging during refrigerated storage | | International journal of food microbiology |
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| 1H NMR-based metabolomic characterization during green tea (Camellia sinensis) fermentation | | Food research international |
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| Non-targeted analysis of tea by hydrophilic interaction liquid chromatography and high resolution mass spectrometry | | Food chemistry |
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| (−)-Epigallocatechin-3-gallate inhibits the replication cycle of hepatitis C virus | | Archives of virology. |
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| Bio-preservation of fresh-cut tomatoes using natural antimicrobials | | European food research and technology |
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| Biochemical and molecular characterization of Cronobacter spp. (formerly Enterobacter sakazakii) isolated from foods | | Antonie van Leeuwenhoek |
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| Antimicrobial durability of air filters coated with airborne Sophora flavescens nanoparticles | | Science of the total environment |
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| Effects of tea saponins on rumen microbiota, rumen fermentation, methane production and growth performance—a review | | Tropical plant biology |
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| Evaluation of various fungicides and microbial based biocontrol agents against bird’s eye spot disease of tea plants | | Crop protection |
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| Impact of Bifidobacterium animalis subsp. lactis BB-12 and, Lactobacillus acidophilus LA-5-containing yoghurt, on fecal bacterial counts of healthy adults | | International journal of food microbiology |
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| Fungal profiles in various milk thistle botanicals from US retail | | International journal of food microbiology |
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| Impact of fermentation degree on the antioxidant activity of pu‐erh tea in vitro | | Journal of food biochemistry |
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| Assessment of the antimicrobial effect of three plants used for therapy of community-acquired urinary tract infection in Rio Grande do Sul (Brazil) | | Journal of ethnopharmacology |
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| Effects of rosemary and sage tea extracts on the sensory, chemical and microbiological changes of vacuum‐packed and refrigerated sardine (Sardina pilchardus) fillets | | International journal of food science and technology |
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| Effects of enzymatic action on the formation of theabrownin during solid state fermentation of Pu‐erh tea | | Journal of the science of food and agriculture |
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| Transformation of tea catechins and flavonoid glycosides by treatment with Japanese post-fermented tea acetone powder | | Food chemistry |
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| Inhibition of rumen methanogenesis by tea saponins with reference to fermentation pattern and microbial communities in Hu sheep | | Animal feed science and technology |
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| Effect of Physicochemical Parameters on Enzymatic Biodecaffeination During Tea Fermentation | | Applied biochemistry and biotechnology |
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| The ability of green tea to positively modulate key markers of gastrointestinal function in rats | | Phytotherapy research |
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| Influence of starter cultures on the antioxidant activity of kombucha beverage | | Food chemistry |
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| Stimulatory Effect of Different Lignocellulosic Materials for Phenolic Compound Production and Antioxidant Activity from Inonotus obliquus in Submerged Fermentation | | Applied biochemistry and biotechnology |
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| Antioxidative activities and chemical characterization of polysaccharide extracts from the widely used mushrooms Ganoderma applanatum, Ganoderma lucidum, Lentinus edodes and Trametes versicolor | | Journal of food composition and analysis |
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| Rapid enumeration of low numbers of moulds in tea based drinks using an automated system | | International journal of food microbiology |
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| Fermentation process enhanced production and bioactivities of oolong tea polysaccharides | | Food research international |
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| Study on the residue and degradation of fluorine-containing pesticides in Oolong tea by using gas chromatography–mass spectrometry | | Food control |
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| Changes in antioxidant phytochemicals and volatile composition of Camellia sinensis by oxidation during tea fermentation | | Food chemistry |
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| Effect of hawk tea (Litsea coreana L.) on the numbers of lactic acid bacteria and flavour compounds of yoghurt | | International dairy journal |
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| Effect of electrolyzed reduced water on chiral theanine and polyphenols in tea | | Food chemistry |
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| A new catechin oxidation product and polymeric polyphenols of post-fermented tea | | Food chemistry |
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| L: -Theanine extends lifespan of adult Caenorhabditis elegans | | European journal of nutrition |
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| Top-down control of microbial activity and biomass in an Arctic soil ecosystem | | Environmental microbiology |
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| Ultraviolet protective properties of latin american herbs on saccharomyces cerevisiae and likely mode of action through the proline‐linked pentose phosphate pathway: focus on the yerba mate tea (ilex paraguariensis) | | Journal of food biochemistry |
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| Dietary patterns and metabolic syndrome in a Japanese working population | | Nutrition and metabolism |
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| Evaluating novel microbe amended composts as biocontrol agents in tomato | | Crop protection |
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| Effect of Biosurfactants on Laccase Production and Phenol Biodegradation in Solid-State Fermentation | | Applied biochemistry and biotechnology |
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| Purification and characterization of a cold active alkaline protease from Stenotrophomonas sp., isolated from Kashmir, India | | World journal of microbiology and biotechnology |
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| Fingerprint of volatile flavour constituents and antioxidant activities of teas from Thailand | | Food chemistry |
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| Green tea extract: Possible mechanism and antibacterial activity on skin pathogens | | Food chemistry |
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| Comparison of Azorean tea theanine to teas from other origins by HPLC/DAD/FD. Effect of fermentation, drying temperature, drying time and shoot maturity | | Food chemistry |
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| Green Tea Polyphenols Function as Prooxidants To Activate Oxidative-Stress-Responsive Transcription Factors in Yeasts | | Applied and environmental microbiology AEM |
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