College Students’ Preferences for Commercial Ready-To-Drink Jasmine Black Tea: Sensory Approach by Fathonah Sadek Nur, Melyana Devita

“…The growth of ready-to-drink (RTD) jasmine black tea in Indonesia is increasing due to its unique flavor and convenience. …”
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Metabolome and Microbiome Analysis to Study the Flavor of Summer Black Tea Improved by Stuck Fermentation by Lianghua Wen, Lingli Sun, Ruohong Chen, Qiuhua Li, Xingfei Lai, Junxi Cao, Zhaoxiang Lai, Zhenbiao Zhang, Qian Li, Guang Song, Shili Sun, Fanrong Cao

Subjects: “…summer black tea…”
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Chemical Compositions and Nutrient Degradation of Elephant Grass Silage Ensiled with Black Tea Waste by B Santoso, MN Lekitoo, Umiyati Umiyati

“…(Animal Production 9(2): 160-165 (2007)   Key Words: Elephant grass, black tea waste, silage additive, degradation…”
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Non-Targeted Metabolomics Reveals the Effects of Different Rolling Methods on Black Tea Quality by Shuya Yang, Sujan Pathak, Haiyan Tang, De Zhang, Yuqiong Chen, Bernard Ntezimana, Dejiang Ni, Zhi Yu

Subjects: “…black tea…”
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Nondestructive Testing and Visualization of Catechin Content in Black Tea Fermentation Using Hyperspectral Imaging by Chunwang Dong, Chongshan Yang, Zhongyuan Liu, Rentian Zhang, Peng Yan, Ting An, Yan Zhao, Yang Li

“…Catechin is a major reactive substance involved in black tea fermentation. It has a determinant effect on the final quality and taste of made teas. …”
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Corrigendum: Effect of Black Tea Extract and Thearubigins on Osteoporosis in Rats and Osteoclast Formation in vitro by Qingqing Liang, Qingqing Liang, Qingqing Liang, Ming Lv, Ming Lv, Ming Lv, Xiaojuan Zhang, Xiaojuan Zhang, Xiaojuan Zhang, Jun Hu, Ying Wu, Yewei Huang, Yewei Huang, Yewei Huang, Xuanjun Wang, Xuanjun Wang, Xuanjun Wang, Xuanjun Wang, Jun Sheng, Jun Sheng, Jun Sheng, Jun Sheng

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Changes in the Flavor Quality of Flower and Fruit Scented Black Tea Stored at Room Temperature by SONG Zhenshuo, WEI Yuming, LI Tiehan, XIANG Lihui, ZHANG Yinggen, CHEN Lin, NING Jingming

Subjects: “…flower and fruit scented black tea; storage; sensory quality; metabolomics; biochemical components…”
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Effects of biodegradation of starch-nanocellulose films incorporated with black tea extract on soil quality by Elham Malekzadeh, Aliasghar Tatari, Mohammadreza Dehghani Firouzabadi

“…Abstract This study aimed to investigate the biodegradation behaviour of starch/nanocellulose/black tea extract (SNBTE) films in a 30-day soil burial test. …”
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Correction to: The effect of black tea on human cognitive performance in a cognitive test battery by Ashfique Rizwan, Artyom Zinchenko, Ceylan Özdem, Md. Sohel Rana, Md. Mamun Al-Amin

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The effect of coffee and black tea consumption on sleep bruxism intensity based on polysomnographic examination by Weronika Frosztega, Mieszko Wieckiewicz, Dorian Nowacki, Rafal Poreba, Gabriella Lachowicz, Grzegorz Mazur, Helena Martynowicz

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Influence of black tea on Streptococcus mutans and Lactobacillus levels in saliva in a Saudi cohort by AbdelRahman M. Ramadan, PhD, Hala A. Bakeer, PhD, Mohamed S. Mahrous, PhD, Tamer M. Hifnawy, PhD

“…This study aimed to evaluate the antimicrobial activity of black tea on salivary cariogenic microflora, SM and LB species in an adult population. …”
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Fermented Black Tea and Its Relationship with Gut Microbiota and Obesity: A Mini Review by Nurul Farhana Nasir, Nurul Elyani Mohamad, Noorjahan Banu Alitheen

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Comparative study of micronutrient content in soft rice beverages based on green and black tea by Zhilinskaya Nadezhda, Atayev Mammet, Ivanchenko Olga, Kuznetsova Tatiana, Musta Nargul, Blandov Alexandr

“…Earlier, we developed soft rice beverage recipes based on boiled rice filtrate, green (black) tea water concentrate, stevia extract as a natural sweetener. …”
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Effects of Variety, Season, and Region on Theaflavins Content of Fermented Chinese Congou Black Tea by Yongwen Jiang, Jinjie Hua, Bei Wang, Haibo Yuan, Haile Ma

“…The effects of variety, region, and season on the theaflavins content of fermented Congou black tea were determined. Fresh tea leaves from 5 varieties, 3 tea-growing regions, and 3 harvesting seasons were treated by withering, rolling, fermenting, and drying. …”
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Arrhythmogenic risk assessment following four-week pretreatment with nicotine and black tea in rat by Siyavash Joukar, Vahid Sheibani, Faramarz Koushesh, Elham Ghasemipoor Afshar, Soodabe Ghorbani Shahrbabaki

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Effect of Four Different Initial Drying Temperatures on Biochemical Profile and Volatilome of Black Tea by Zaifa Shu, Huijuan Zhou, Limin Chen, Yuhua Wang, Qingyong Ji, Weizhong He

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Binding Inhibition Between Igf1r and Igf1 by Catechin of Black Tea by Lina Firdausi, M Rasjad Indra, Fatchiyah

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Comparison of methods to extract PCR-amplifiable DNA from fruit, herbal and black teas by Eliška Čermáková, Kamila Zdeňková, Kateřina Demnerová, Jaroslava Ovesná

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Development and Functional Analysis of <i>Lithocarpus polystachyus</i> (wall.) Rehd Black Tea by Yuqian Liu, Teng Teng, Kun Ye, Guolan Zhou, Xiulong Yang, De-Gang Zhao, Yichen Zhao

“…Rehd (<i>L. polystachyus</i>, LPR) black tea (LPRBT). The compound tea was developed by fermentation using fresh leaves (<i>Camellia sinensis</i> cv. …”
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Aflatoxin Detoxification by Biosynthesized Iron Oxide Nanoparticles Using Green and Black Tea Extracts by Hasan Gedikli, Arda Akdogan, Omer Karpuz, Osman Akmese, Havva Nur Kobya, Cemalettin Baltaci

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