Lv714
4210 积分 2022-11-26 加入
Health benefits, mechanisms of interaction with food components, and delivery of tea polyphenols: a review
1天前
待确认
Identification of differential volatile and non-volatile compounds in coffee leaves prepared from different tea processing steps using HS-SPME/GC–MS and HPLC-Orbitrap-MS/MS and investigation of the binding mechanism of key phytochemicals with olfactory and taste receptors using molecular docking
3个月前
已完结
Elucidating the taste profile in black tea through molecular docking and molecular sensory science
3个月前
已完结
Metabolomics-based analysis of the effects of differences in soluble sugars on the sweetness quality of six major tea types in China
3个月前
已完结
Free, soluble conjugated and insoluble bonded phenolic acids in Keemun black tea: From UPLC-QQQ-MS/MS method development to chemical shifts monitoring during processing
4个月前
已完结
Integrating QSAR modelling and deep learning in drug discovery: the emergence of deep QSAR
5个月前
已完结
Two new catechins from Zijuan green tea enhance the fitness and lifespan of Caenorhabditis elegans via insulin-like signaling pathways
6个月前
已完结
Polyphenols from Blumea laciniata Alleviated Neurotoxicity induced by BPA on Caenorhabditis elegans and its Application in Yogurt
6个月前
已完结
Single‐cell transcriptome atlas reveals developmental trajectories and a novel metabolic pathway of catechin esters in tea leaves
6个月前
已完结
Identification and analysis of specialized metabolites, including 1,2-Di-O-Galloyl-(4,6-(S)-Hexahydroxydiphenoyl)-β-d-Glucopyranose, in ancient tea plants from Yunnan, China
7个月前
已完结
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