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昆明植物研究所 [3]
南海海洋研究所 [2]
植物研究所 [2]
成都生物研究所 [1]
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期刊论文 [8]
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学科主题:Food Science & Technology
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Determination of Contents of Catechins in Oolong Teas by Quantitative Analysis of Multi-components Via a Single Marker (QAMS) Method
期刊论文
FOOD ANALYTICAL METHODS, 2017, 卷号: 10, 期号: 2, 页码: 363-368
作者:
Qing, LS
;
Luo, P
;
Liang, J
;
Li, J
;
Xie, J
收藏
  |  
浏览/下载:27/0
  |  
提交时间:2018/08/28
Catechins
Oolong Tea
Quantitative Analysis Of Multi-components Via a Single Marker (Qams)
Hplc
Assessment of flavonoids and volatile compounds in tea infusions of water lily flowers and their antioxidant activities
期刊论文
FOOD CHEMISTRY, 2015, 卷号: 187, 页码: 20-28
作者:
Yin, Dan-Dan
;
Yuan, Ru-Yu
;
Wu, Qian
;
Li, Shan-Shan
;
Shao, Shuai
收藏
  |  
浏览/下载:4/0
  |  
提交时间:2022/09/13
Water lily
Tea infusion
Flavonoids
Volatile compounds
Antioxidant activity
Analysis of Active Compounds and Antioxidant Activity Assessment of Six Popular Chinese Juhua Teas
期刊论文
NATURAL PRODUCT COMMUNICATIONS, 2015, 卷号: 10, 期号: 3, 页码: 495-498
作者:
Du, Hui
;
Li, Shan-Shan
;
Wu, Qian
;
Ji, Kui-Xian
;
Wu, Jie
收藏
  |  
浏览/下载:8/0
  |  
提交时间:2022/09/13
Chrysanthemum
Flower tea
Chalcone
Chlorogenic acid
Flavone
Antioxidant activity
New Phenylpropanoid-Substituted Flavan-3-ols from Pu-er Ripe Tea
期刊论文
NATURAL PRODUCT COMMUNICATIONS, 2014, 卷号: 9, 期号: 8, 页码: 1167-1170
作者:
Tao, Mu-Ke
;
Xu, Min
;
Zhu, Hong-Tao
;
Cheng, Rong-Rong
;
Wang, Dong
收藏
  |  
浏览/下载:46/0
  |  
提交时间:2014/10/11
Pu-er ripe tea
Camellia sinensis var. assamica
Theaceae
Phenylpropanoid-substituted flavan-3-ols
Puerins C-F
Processing and chemical constituents of Pu-erh tea: A review
期刊论文
FOOD RESEARCH INTERNATIONAL, 2013, 卷号: 53, 期号: 2, 页码: 608-618
作者:
Lv, Hai-peng
;
Zhang, Ying-jun
;
Lin, Zhi
;
Liang, Yue-rong
收藏
  |  
浏览/下载:35/0
  |  
提交时间:2013/11/12
Pu-erh tea
Chemical constituents
Processing
Antiproliferative activities of tea and herbal infusions
期刊论文
FOOD & FUNCTION, 2013, 卷号: 4, 期号: 4, 页码: 530-538
[Li, Fang
;
Li, Sha
;
Li, Hua-Bin
;
Deng, Gui-Fang
;
Ling, Wen-Hua] Sun Yat Sen Univ, Sch Publ Hlth, Guangdong Prov Key Lab Food Nutr & Hlth, Guangzhou 510080, Guangdong, Peoples R China
;
[Xu, Xiang-Rong] Chinese Acad Sci, South China Sea Inst Oceanol, Key Lab Marine Bioresources Sustainable Utilizat, Guangzhou 510301, Guangdong, Peoples R China
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  |  
浏览/下载:19/0
  |  
提交时间:2015/01/22
Nitrate and nitrite content in bottled beverages by ion-pair high-performance liquid chromatography
期刊论文
FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE, 2013, 卷号: 6, 期号: 1, 页码: 42-46
[Song, Yang
;
Deng, Gui-Fang
;
Li, Hua-Bin] Sun Yat Sen Univ, Sch Publ Hlth, Guangdong Prov Key Lab Food Nutr & Hlth, Guangzhou 510275, Guangdong, Peoples R China
;
[Xu, Xiang-Rong] Chinese Acad Sci, South China Sea Inst Oceanol, Key Lab Marine Bioresources Sustainable Utilizat, Guangzhou, Guangdong, Peoples R China
;
[Chen, Yong-Hong] Guangdong Inspect & Quarantine Technol Ctr, Guangzhou, Guangdong, Peoples R China
;
[Chen, Feng] Peking Univ, Coll Engn, Inst Food & Bioresource Engn, Beijing 100871, Peoples R China
收藏
  |  
浏览/下载:20/0
  |  
提交时间:2015/01/22
nitrite
beverage
food safety
nitrate
food analysis
HPLC
New phenylethanoid glycosides and sugar esters from Ku-Ding-Cha, a herbal tea produced from Ligustrum purpurascens
期刊论文
JOURNAL OF FOOD SCIENCE, 2008, 卷号: 73, 期号: 6, 页码: C476-C481
作者:
She, G. -M.
;
Wang, D.
;
Zeng, S. -F
;
Yang, C. -R.
;
Zhang, Y. -J.
收藏
  |  
浏览/下载:17/0
  |  
提交时间:2011/11/24
Antioxidant
Ku-ding-cha
Ligustrum Purpurascens
Monoterpenoid Glycoside
Phenylethanoid
Sugar Ester
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