Optimization of the factors affecting BT-2 black tea fermentation by observing their combined effects on the quality parameters of made tea using Response Surface Methodology (RSM)

Effects of Infusion and Storage on Antioxidant Activity and Total Phenolic Content of Black Tea

(2020) Min-Yun Chang et al.   Applied Sciences-Basel

Recent developments in vibrational spectroscopic techniques for tea quality and safety analyses

(2020) Xiaohui Lin et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Assessing Polyphenol Components and Antioxidant Activity during Fermented Assam Tea Ball Processing

(2020) Pimpinan Somsong et al.   Sustainability

Effects of theaflavins on the structure and function of bovine lactoferrin

(2020) Mengyuan Wang et al.   FOOD CHEMISTRY

Theabrownin from Pu-erh tea attenuates hypercholesterolemia via modulation of gut microbiota and bile acid metabolism

(2019) Fengjie Huang et al.   Nature Communications

Transformation of catechins into theaflavins by upregulation of CsPPO3 in preharvest tea (Camellia sinensis) leaves exposed to shading treatment

(2019) Zhenming Yu et al.   FOOD RESEARCH INTERNATIONAL

Degradation kinetics of phenolic content and antioxidant activity of hardy kiwifruit ( Actinidia arguta ) puree at different storage temperatures

(2018) Ah-Na Kim et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A desirability function method for optimizing mean and variability of multiple responses using a posterior preference articulation approach

(2018) Dong-Hee Lee et al.   QUALITY AND RELIABILITY ENGINEERING INTERNATIONAL

Effect of different drying methods on the sensory quality and chemical components of black tea

(2018) Fengfeng Qu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Prediction of Congou Black Tea Fermentation Quality Indices from Color Features Using Non-Linear Regression Methods

(2018) Chunwang Dong et al.   Scientific Reports

Purification, characterization and enzymatic synthesis of theaflavins of polyphenol oxidase isozymes from tea leaf ( Camellia sinensis )

(2017) Jie Teng et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Volatile compounds and sensory characteristics of various instant teas produced from black tea

(2016) Vilma Kraujalytė et al.   FOOD CHEMISTRY

Changes in major polyphenolic compounds of tea (Camellia sinensis) leaves during the production of black tea

(2016) Lan-Sook Lee et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Spatial variability of theaflavins and thearubigins fractions and their impact on black tea quality

(2015) Lakshi Prasad Bhuyan et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Monitoring the fermentation process of black tea using QCM sensor based electronic nose

(2015) Prolay Sharma et al.   SENSORS AND ACTUATORS B-CHEMICAL

Comparison of Phenolic Compounds and Taste of Chinese Black Tea

(2014) Kunbo Wang et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Investigation of Processes in Black Tea Manufacture through Model Fermentation (Oxidation) Experiments

(2014) Ulf W. Stodt et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Assessing biochemical changes during standardization of fermentation time and temperature for manufacturing quality black tea

(2013) Tanmoy Samanta et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Box-Behnken design based multi-response analysis and optimization of supercritical carbon dioxide extraction of bioactive flavonoid compounds from tea (Camellia sinensis L.) leaves

(2013) J. Prakash Maran et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Impacts of flushing and fermentation times on the quality of black tea

(2012) Hojjat Ansari et al.   Genetika-Belgrade

Curie-point pyrolysis–gas chromatography–mass spectroscopic analysis of theabrownins from fermented Zijuan tea

(2012) Jiashun Gong et al.   JOURNAL OF ANALYTICAL AND APPLIED PYROLYSIS

Effect of substrate and fermentation conditions on pectinase and cellulase production by Aspergillus niger NCIM 548 in submerged (SmF) and solid state fermentation (SSF)

(2011) Sanjay Kumar et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Monitoring and grading of tea by computer vision – A review

(2011) Gagandeep Singh Gill et al.   JOURNAL OF FOOD ENGINEERING

Estimation of theaflavin content in black tea using electronic tongue

(2011) Arunangshu Ghosh et al.   JOURNAL OF FOOD ENGINEERING

Unraveling the structure of the black tea thearubigins

(2010) Nikolai Kuhnert   ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS

Production, Quality, and Biological Effects of Oolong Tea (Camellia sinensis)

(2010) Yu Long Chen et al.   FOOD REVIEWS INTERNATIONAL

Catechins depletion patterns in relation to theaflavin and thearubigins formation

(2008) Francis Muigai Ngure et al.   FOOD CHEMISTRY

Response surface methodology (RSM) as a tool for optimization in analytical chemistry

(2008) Marcos Almeida Bezerra et al.   TALANTA