Oolong tea drinking boosts calcaneus bone mineral density in postmenopausal women: a population-based study in southern China
Sign Up to like & getrecommendations! Published in 2020 at "Archives of Osteoporosis"
DOI: 10.1007/s11657-020-00723-6
Abstract: Introduction Observational studies have shown that tea consumption has a potentially beneficial effect on bone health. However, few studies have assessed the effects of types of tea consumed on bone health. We aimed to investigate… read more here.
Keywords: calcaneus; oolong tea; tea; tea consumption ... See more keywords
A spectroscopic approach to detect and quantify phosmet residues in Oolong tea by surface-enhanced Raman scattering and silver nanoparticle substrate.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2019.126016
Abstract: There have been increasing concerns among consumers about pesticide residues in Oolong tea. This study aimed to establish surface-enhanced Raman scattering (SERS) method for rapid measurement of chemical contaminants in Oolong tea. Synthesis of SERS… read more here.
Keywords: raman scattering; surface enhanced; enhanced raman; oolong tea ... See more keywords
Characterization of the aroma profiles of oolong tea made from three tea cultivars by both GC-MS and GC-IMS.
Sign Up to like & getrecommendations! Published in 2021 at "Food chemistry"
DOI: 10.1016/j.foodchem.2021.131933
Abstract: Tea cultivar is crucial for oolong tea aroma quality. However, the aroma characteristics of oolong tea made from different cultivars have rarely been studied. The aroma profiles of fresh tea leaves and oolong teas derived… read more here.
Keywords: oolong tea; aroma profiles; characterization aroma; tea ... See more keywords
Preparation and characterization of shrimp shell waste protein-based films modified with oolong tea, corn silk and black soybean seed coat extracts
Sign Up to like & getrecommendations! Published in 2020 at "Polymer Testing"
DOI: 10.1016/j.polymertesting.2019.106235
Abstract: Abstract Shrimp shell wastes protein (SSWP, P) mixed with chitosan (C) were used as the sources of biopolymers to prepare active films, and different concentrations (1%, 3% and 5% w/w) of oolong tea extract (OTE),… read more here.
Keywords: seed; black soybean; shrimp shell; oolong tea ... See more keywords
Oolong tea polyphenols ameliorate circadian rhythm of intestinal microbiome and liver clock genes in mouse model.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.9b04869
Abstract: Our present study focused on the regulating effect of oolong tea polyphenols (OTP) on the circadian rhythm of liver and intestinal microbiome. OTP significantly alleviated the disrupted diurnal oscillation and phase shift of the specific… read more here.
Keywords: intestinal microbiome; rhythm; circadian rhythm; oolong tea ... See more keywords
Genetic basis of high aroma and stress tolerance in the oolong tea cultivar genome
Sign Up to like & getrecommendations! Published in 2021 at "Horticulture Research"
DOI: 10.1038/s41438-021-00542-x
Abstract: Tea plants ( Camellia sinensis ) are commercially cultivated in >60 countries, and their fresh leaves are processed into tea, which is the most widely consumed beverage in the world. Although several chromosome-level tea plant… read more here.
Keywords: aroma; basis; oolong tea; tea ... See more keywords
Exogenous stimulation-induced biosynthesis of volatile compounds: Aroma formation of oolong tea at postharvest stage.
Sign Up to like & getrecommendations! Published in 2022 at "Critical reviews in food science and nutrition"
DOI: 10.1080/10408398.2022.2104213
Abstract: Volatile organic compounds (VOCs) are produced by plants responding to biotic and abiotic stresses. According to their biosynthetic sources, induced VOCs are divided into three major classes: terpenoids, phenylpropanoid/benzenoid, and fatty acid derivatives. These compounds… read more here.
Keywords: oolong tea; biosynthesis; aroma formation; formation oolong ... See more keywords
Differentiation of volatile profiles of Thai Oolong tea No. 12 provenances by SPME-GC-MS combined with principal component analysis
Sign Up to like & getrecommendations! Published in 2017 at "International Journal of Food Properties"
DOI: 10.1080/10942912.2017.1374288
Abstract: ABSTRACT This work aimed to characterise and compare the volatile profiles of Oolong tea No. 12 obtained from eight provenances in Chiang Rai province of northern Thailand. Thirty-two samples were analysed using solid phase microextraction-gas… read more here.
Keywords: volatile profiles; principal component; differentiation volatile; oolong tea ... See more keywords
Structure elucidation of sweet-tasting cycloartane-type saponins from ginseng oolong tea and Abrus precatorius L. leaves
Sign Up to like & getrecommendations! Published in 2018 at "Natural Product Research"
DOI: 10.1080/14786419.2017.1416383
Abstract: Abstract The composition of ginseng oolong a widely used tea product was investigated. A new sweet-tasting cycloartane-type saponin 3β-O-[β-D-glucuronopyranosyl(1→2)]-β-D-6-acetylglucopyranosyl)-(20S,22S)-3β,22-dihydroxy-9,19-cyclolanost-24-en-26,29-oic acid (9), along with five new compounds, was identified in the methanolic extract of the ginseng… read more here.
Keywords: cycloartane type; sweet tasting; oolong tea; ginseng oolong ... See more keywords
Chemical characterization and bioactivity of phenolics from Tieguanyin oolong tea.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of food biochemistry"
DOI: 10.1111/jfbc.12894
Abstract: Phenolics are the main bioactive components in tea and greatly contribute to human health. Three phenolic-enriched extracts, the ethyl acetate fraction (TEF), n-butanol fraction (TBF), and water fraction (TWF), were obtained from Tieguanyin oolong tea,… read more here.
Keywords: phenolic enriched; tef; tieguanyin oolong; oolong tea ... See more keywords
Characterization of aromas of instant oolong tea and its counterparts treated with two crude enzymes from Aspergillus niger
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Food Processing and Preservation"
DOI: 10.1111/jfpp.13500
Abstract: Sensory evaluation, GC–MS and omission test were used to characterize aromas of noninstant Oolong tea (NIOT), original instant Oolong tea (OIOT) and its counterparts treated by two enzyme extracts from Aspergillus niger. The results showed… read more here.
Keywords: aspergillus niger; instant oolong; oolong tea; crude enzymes ... See more keywords