Acta Vet. Brno 2014, 83: 103-109
https://doi.org/10.2754/avb201483S10S103
Chlorophyll as an indicator of green tea quality
Crossref Cited-by Linking
- Chen Cheng, Liu Benying, Song Feihu, Jiang Jianjun, Li Zhenfeng, Song Chunfang, Li Jing, Jin Guangyuan, Wu Jincheng: An adaptive fuzzy logic control of green tea fixation process based on image processing technology. Biosystems Engineering 2022, 215, 1. <https://doi.org/10.1016/j.biosystemseng.2021.12.023>
- Song Feihu, Wu Jincheng, Liu Benying, Jiang Jianjun, Li Zhenfeng, Song Chunfang, Li Jing, Jin Guangyuan: Intelligent green tea fixation with sensor fusion technology. Journal of Food Engineering 2022, 317, 110846. <https://doi.org/10.1016/j.jfoodeng.2021.110846>
- Parida Bikash Ranjan, Kumari Anshu: Mapping tea plantations dynamics during 2000–2020 and monitoring biophysical attributes using multi-temporal satellite data in North Bengal (India). Arab J Geosci 2021, 14. <https://doi.org/10.1007/s12517-021-08468-3>
- Zhu Hongkai, Zhang Jianqiang, Liu Fei, Chen Lin, Ye Yang: Using endogenous pigments to recolour roasted green tea. Food Quality and Safety 2021, 5. <https://doi.org/10.1093/fqsafe/fyab006>
- Baek Naerin, Kim Young, Duncan Susan, Leitch Kristen, O’Keefe Sean: (−)-Epigallocatechin Gallate Stability in Ready-To-Drink (RTD) Green Tea Infusions in TiO2 and Oleic-Acid-Modified TiO2 Polylactic Acid Film Packaging Stored under Fluorescent Light during Refrigerated Storage at 4 °C. Foods 2021, 10, 723. <https://doi.org/10.3390/foods10040723>
- Macchioni Valentina, Picchi Valentina, Carbone Katya: Hop Leaves as an Alternative Source of Health-Active Compounds: Effect of Genotype and Drying Conditions. Plants 2021, 11, 99. <https://doi.org/10.3390/plants11010099>
- Mahlake Steve Kgotlelelo, Mnisi Caven Mguvane, Lebopa Cornelia, Kumanda Cebisa: The Effect of Green Tea (Camellia sinensis) Leaf Powder on Growth Performance, Selected Hematological Indices, Carcass Characteristics and Meat Quality Parameters of Jumbo Quail. Sustainability 2021, 13, 7080. <https://doi.org/10.3390/su13137080>
- Zhang Sifeng, Yang Yiqing, Cheng Xiaofang, Thangaraj Kuberan, Arkorful Emmanuel, Chen Xuan, Li Xinghui: Prediction of suitable brewing cuppages of Dahongpao tea based on chemical composition, liquor colour and sensory quality in different brewing. Sci Rep 2020, 10. <https://doi.org/10.1038/s41598-020-57623-5>
- Baek Chae-Wan, Lee Jeung-Hee: Quality evaluation of macaroons added with moringa leaf (Moringa oleifera Lam.) and green tea powder. Korean J. Food Preserv. 2020, 27, 555. <https://doi.org/10.11002/kjfp.2020.27.5.555>
- Bartkiene Elena, Zokaityte Egle, Lele Vita, Sakiene Vytaute, Zavistanaviciute Paulina, Klupsaite Dovile, Bendoraitiene Joana, Navikaite‐Snipaitiene Vesta, Ruzauskas Modestas: Technology and characterisation of whole hemp seed beverages prepared from ultrasonicated and fermented whole seed paste. Int J Food Sci Technol 2020, 55, 406. <https://doi.org/10.1111/ijfs.14285>
- Jung Leejin, Song Yeong-Ok, Choe Eunok: Effects of gardenia seed, green tea, and cactus pear in rice batter on the chemical quality of lotus root bugak and frying oil. Food Sci Biotechnol 2016, 25, 1029. <https://doi.org/10.1007/s10068-016-0166-8>
- Roshanak Sahar, Rahimmalek Mehdi, Goli Sayed Amir Hossein: Evaluation of seven different drying treatments in respect to total flavonoid, phenolic, vitamin C content, chlorophyll, antioxidant activity and color of green tea (Camellia sinensis or C. assamica) leaves. J Food Sci Technol 2016, 53, 721. <https://doi.org/10.1007/s13197-015-2030-x>