AIMC Topic: Tea
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Effect of clove on improving running ability in aging mice.
Journal of food biochemistry
Jul 19, 2022
In this study, a D-galactose-induced aging mouse model was established, and Syringa oblata Lindl. extract (SOLE) was administered orally to observe the effect and mechanism of SOLE on the running ability of aging mice. The role of SOLE was evaluated ...
High-speed identification system for fresh tea leaves based on phenotypic characteristics utilizing an improved genetic algorithm.
Journal of the science of food and agriculture
Jun 17, 2022
BACKGROUND: High-quality tea requires leaves of similar size and tenderness. The grade of the fresh leaves determines the quality of the tea. The automated classification of fresh tea leaves improves resource utilization and reduces manual picking co...
Detection and identification of tea leaf diseases based on AX-RetinaNet.
Scientific reports
Feb 9, 2022
The accurate detection and identification of tea leaf diseases are conducive to its precise prevention and control. Convolutional neural network (CNN) can automatically extract the features of diseased tea leaves in the images. However, tea leaf imag...
The Anti-Adiposity Mechanisms of Ampelopsin and Vine Tea Extract in High Fat Diet and Alcohol-Induced Fatty Liver Mouse Models.
Molecules (Basel, Switzerland)
Jan 18, 2022
(AG) is an ancient medicinal plant that is mainly distributed and used in southwest China. It exerts therapeutic effects, such as antioxidant, anti-diabetic, and anti-inflammatory activities, reductions in blood pressure and cholesterol and hepatopr...
Bio-transformation of green tea infusion with tannase and its improvement on adipocyte metabolism.
Enzyme and microbial technology
Dec 23, 2019
Catechins in green tea possess various health benefits. Enzymatic treatment improves physiological activities by inducing bioconversion of catechins. Here, we investigated the effect of green tea infusion (GT) after tannase treatment, which transform...
Identification of Similar Chinese Congou Black Teas Using an Electronic Tongue Combined with Pattern Recognition.
Molecules (Basel, Switzerland)
Dec 12, 2019
It is very difficult for humans to distinguish between two kinds of black tea obtained with similar processing technology. In this paper, an electronic tongue was used to discriminate samples of seven different grades of two types of Chinese Congou b...
Development of super-atmospheric oxidation chamber for orthodox tea processing and its validation through neural network approach.
Journal of the science of food and agriculture
Mar 12, 2019
BACKGROUND: Orthodox tea is known for its distinct aroma and superior quality. However, the oxidation step that is most crucial for developing these attributes needs precise control and is also time consuming. In the present study, a super-atmospheri...
Whey Protein Complexes with Green Tea Polyphenols: Antimicrobial, Osteoblast-Stimulatory, and Antioxidant Activities.
Cells, tissues, organs
Jan 24, 2019
Polyphenols are known for their antimicrobial activity, whilst both polyphenols and the globular protein β-lactoglobulin (bLG) are suggested to have antioxidant properties and promote cell proliferation. These are potentially useful properties for a ...
Detection of bitterness and astringency of green tea with different taste by electronic nose and tongue.
PloS one
Dec 31, 2018
An electronic nose was used to evaluate the bitterness and astringency of green tea, and the possible application of the sensor was assessed for the evaluation of different tasting green tea samples. Three different grades of green tea were measured ...
rGO-NS SERS-based coupled chemometric prediction of acetamiprid residue in green tea.
Journal of food and drug analysis
Jul 4, 2018
Pesticide residue in food is of grave concern in recent years. In this paper, a rapid, sensitive, SERS (Surface-enhanced Raman scattering) active reduced-graphene-oxide-gold-nano-star (rGO-NS) nano-composite nanosensor was developed for the detection...
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