Emerging multidrug-resistant (MDR) strains are the main challenges to the progression of new drug discovery. To diminish infectious disease-causing pathogens, new antibiotics are required while the drying pipeline of potent antibiotics is adding to t...
Food research international (Ottawa, Ont.)
39277264
Lu'an Gua Pian (LAGP) tea is one of the most famous green teas in China. The quality of green tea is related to its picking periods, especially the green tea before Qingming Festival (usually April 6th) is highly praised as precious in the market. In...
Food research international (Ottawa, Ont.)
39232542
Black tea is the second most common type of tea in China. Fermentation is one of the most critical processes in its production, and it affects the quality of the finished product, whether it is insufficient or excessive. At present, the determination...
Food research international (Ottawa, Ont.)
39232533
Chinese oolong tea is famous for its rich and diverse aromas, which is an important indicator for sensor quality evaluation. To accurately and rapidly evaluate sensory quality, a novel colorimetric sensor array (CSA) was developed to detect volatile ...
The detection of endogenous phenolic compounds (EPs) in food is of great significance in elucidating their bioactivity and health effects. Here, a novel bifunctional vanillic acid-Cu (VA-Cu) nanozyme with peroxidase-like and laccase-like activities w...
Traceability and mislabelling of black tea for their geographical origin is known as a major fraud concern of the sector. Discrimination among various geographical indications (GIs) can be challenging due to the complexity of chemical fingerprints in...
Traditional testing methods in pharmaceutical development can be time-consuming and costly, but in silico evaluation tools can offer a solution. Our in-house Active-IT system, a Ligand-Based Virtual Screening (LBVS) tool, was developed to predict the...
Journal of the science of food and agriculture
39711109
BACKGROUND: Accurate tea blending assessment and sample matching are critical in the tea production process. Traditional methods face efficiency and accuracy challenges, which can be addressed by advances in computer vision and deep learning. This st...
The quality and safety of tea food production is of paramount importance. In traditional processing techniques, there is a risk of small foreign objects being mixed into Pu-erh sun-dried green tea, which directly affects the quality and safety of the...
The flavour of tea as a worldwide popular beverage has been studied extensively. This study aimed to apply established flavour analysis techniques (GC-MS, GC-O-MS and APCI-MS/MS) in innovative ways to characterise the flavour profile of oolong tea in...