Black tea by 8096 British Standards Institution

Terms relating to black tea by 8096 British Standards Institution

Enhancement of Black Tea Aroma by Adding the β-Glucosidase Enzyme during Fermentation on Black Tea Processing by Supriyadi Supriyadi, Alfrista Ruri Nareswari, Aprilia Fitriani, Rachmad Gunadi

“…Black tea aroma is one of the essential attributes in determining the quality of black tea. β-Glucosidases were investigated for their ability to enhance the aroma of black tea by hydrolyzing the glycoside compound. …”
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Black tea: The Future Panacea for Cancer by Tanya Das

“…The intrinsic defense systems, e.g., immune and detoxification systems, jeopardized during cancer, are also rejuvenated by black tea. Black tea even reduces tumor-induced hepatotoxicity and protects against oxidative damage generated by the developing tumor. …”
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ENRICHMENT OF BAIKHOVI BLACK TEA BY ANTIOXIDANTS OF AMARANTH by M. S. Gins, O. A. Lapo

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Effect of black tea and black tea pomace polyphenols on α-glucosidase and α-amylase inhibition, relevant to type 2 diabetes prevention by Lisa eStriegel, Lisa eStriegel, Bouhee eKang, Sarah J. Pilkenton, Michael eRychlik, Emmanouil eApostolidis

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Contribution of Stems and Leaves to the Quality of Keemun Black Tea by ZHOU Hanchen, YANG Jihong, LIU Yaqin, WANG Hui, XU Yujie, HUANG Jianqin, LEI Pandeng

Subjects: “…keemun black tea; sensory evaluation; flavor compounds; volatile compounds; glycosisde compounds…”
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Effect of Fermentation Humidity on Quality of Congou Black Tea by Sirui Zhang, Xinfeng Jiang, Chen Li, Li Qiu, Yuqiong Chen, Zhi Yu, Dejiang Ni

Subjects: “…congou black tea…”
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Progress of Exogenous Enzymes Application in Black Tea Processing by Lijuan YANG, Weiwei WANG, Yongquan XU, Heyuan JIANG

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Effects of Key Components on the Antioxidant Activity of Black Tea by Weiwei Wang, Ting Le, Wei Wang, Luting Yu, Lijuan Yang, Heyuan Jiang

Subjects: “…black tea…”
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Study on brewing technology of black tea with suitable taste by WANG Rong, WANG Bin, LI Min, TAN Li, XIAO Wen-jun

Subjects: “…black tea…”
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Optimization of Fermentation Time for Iranian Black Tea Production by Masoud Hafezi, Bahram Nasernejad, Farzaneh Vahabzadeh

Subjects: “…iranian black tea…”
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A Data Descriptor for Black Tea Fermentation Dataset by Gibson Kimutai, Alexander Ngenzi, Rutabayiro Ngoga Said, Rose C. Ramkat, Anna Förster

“…There are several categories of tea, but black tea is the most popular, accounting for about 78% of total tea consumption. …”
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Analysis of E-nose and GC-MS Combined with Chemometrics Applied to the Aroma Characteristics of High Aroma Black Tea and Traditional Congou Black Tea by Tingyu YAN, Jiexin LIN, Jianxin ZHU, Naixing YE, Shan JIN, Jianfeng HUANG, Pengjie WANG, Qinyao WU, Deyong ZHENG, Jiangfan YANG

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Effects of Shaking and Withering Processes on the Aroma Qualities of Black Tea by Jiazheng Lin, Zheng Tu, Hongkai Zhu, Lin Chen, Yuwan Wang, Yunfei Yang, Haowei Lv, Yan Zhu, Liaoyuan Yu, Yang Ye

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Quality Analysis of Traditional and Wild Yunnan Congou Black Tea by Yawen XU, Miao NIU, Na LIU, Liyan HAN, Yanlan HUANG, Xuelei WANG, Xiang YANG, Jiahua LI

Subjects: “…black tea…”
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Development of Assessment Criteria for Managing the Quality of Taishan Black Tea by Xiaochen Wen, Tongtong Xie, Xinying Chen, Jie Li, Xiaoyang Han, Haiwei Sun

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Identification and Perceptual Interaction of Characteristic Aroma Compounds in Black Tea by NIU Yunwei, MA Yiwei, XIAO Zuobing, HONG Liu, ZHAO Wei, CAI Haocheng

Subjects: “…black tea; headspace solid-phase microextraction; solvent-assisted evaporative extraction; gas chromatography olfactometry; aroma perceptual interaction…”
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Chemical Characterization and Antibacterial Activity of Black Tea Extract Components by Mahdi H. S., Mahdi L. Kh., Saour K. Y.

“…Background: Aqueous extracts of black tea exhibited antimicrobial activity against wide range of bacteria. …”
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Structural insight into polyphenol oxidation during black tea fermentation by Lin Chen, Huajie Wang, Yang Ye, Yuefei Wang, Ping Xu

Subjects: “…Black tea…”
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