THE ROLE OF BLACK TEA AND PINEAPPLE JUICE AS NEGATIVE ORAL CONTRASTS ON MAGNETIC RESONANCE CHOLANGIOPANCREATOGRAPHY (MRCP) EXAMINATION by Shinta J. Hapsari, Risalatul Latifah, Muhaimin Muhaimin

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Different smoking processes with the special fuel rods: Impart a smoky aroma to Souchong black tea by Weisu Tian, Jiao Feng, Jinyuan Wang, Hongzheng Lin, Qianlian Chen, Jiayun Zhuang, Guanjun Pan, Jiake Zhao, Lirong Tang, Zhilong Hao

Subjects: “…Souchong black tea…”
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Fermentation of Plant Material - Effect on Sugar Content and Stability of Bioactive Compounds by Reis Bruno A. dos, Kosińska-Cagnazzo Agnieszka, Schmitt Rudolf, Andlauer Wilfried

Subjects: “…black tea…”
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Influence of Process on the Formation of Main Taste Substances and Quality of Chuanhong Congou Black Tea by Jing HU, Bo DUAN, Zhiwei HE, Lei LIAO, Jiahui DU, Na LIU, Gang CHENG, Yang YE

Subjects: “…chuanhong congou black tea…”
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Potential prebiotic effects of nonabsorptive components of Keemun and Dianhong black tea: an in vitro study by Wenjing Liao, Wenjiao Li, Suyu Liu, Dong Tang, Yunxi Chen, Yijun Wang, Zhongwen Xie, Jinbao Huang

Subjects: “…Black tea…”
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Supplementation with Standardized Green/Black or White Tea Extracts Attenuates Hypertension and Ischemia-Reperfusion-Induced Myocardial Damage in Mice Infused with Angiotensin II by Mario de la Fuente-Muñoz, Marta Román-Carmena, Sara Amor, María C. Iglesias-de la Cruz, Patricia Martorell, Sonia Guilera-Bermell, Reme García Bou, Antonio M. Inarejos-García, Ángel L. García-Villalón, Miriam Granado

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Decoding the specific minty-like aroma of ‘Rucheng baimaocha’ (camellia pubescens) black tea by Jian Ouyang, Ronggang Jiang, Huimin An, Xingchang Ou, Jing Wang, He Xie, Wenjie Fu, Jing Zhang, Hongyu Chen, Qi Liu, Juan Li, Haitao Wen, Ligui Xiong, Jian-an Huang, Zhonghua Liu

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High-quality instant black tea manufactured using fresh tea leaves by two-stage submerged enzymatic processing by Junhao Kong, Xiufang Yang, Xiaobo Zuo, Xiaoqin Su, Bing Hu, Xinle Liang

Subjects: “…Instant black tea…”
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Degradation of black tea theaflavin through C-ring cleavage by gut microbiota by Shuwei Zhang, Christina Ohland, Christian Jobin, Shengmin Sang

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Photocatalytic removal of textile wastewater-originated methylene blue and malachite green dyes using spent black tea extract-coated silver nanoparticles by Sikander Ali, Huma Ijaz, Muhammad Usman Ahmad, Rukhma, Najeeb Ullah, Abid Sarwar, Muhammad Jalal Khan, Tariq Aziz, Ashwag shami, Fahad Al-Asmari

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Relation of Tea Ingestion to Salivary Redox and Flow Rate in Healthy Subjects by Pik Han Chong, Qiaojuan He, Suyun Zhang, Jianwu Zhou, Pingfan Rao, Min Zhang, Lijing Ke

Subjects: “…Black tea…”
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Effect of Drying Temperature on Sensory Quality, Flavor Components, and Bioactivity of Lichuan Black Tea Processed by Echa No. 10 by Dan Su, Junyu Zhu, Yuchuan Li, Muxue Qin, Zhendong Lei, Jingtao Zhou, Zhi Yu, Yuqiong Chen, De Zhang, Dejiang Ni

Subjects: “…congou black tea…”
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Hypoglycemic effects of black brick tea with fungal growth in hyperglycemic mice model by Wei Xu, Yang Zhou, Ling Lin, Dongyin Yuan, Yingqi Peng, Li Li, Wenjun Xiao, Zhihua Gong

Subjects: “…Black tea…”
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Evaluation of taste quality of Keemun congou black tea during ripening and the effect of this quality on antioxidant capacity and in vitro inhibition of α-amylase and α-glucosidase... by Wenjing Huang, Zhibin Ye, Yida Wu, Tianzi Yu, Wei Zhao, Zihao Qi, Yanqun Jiang, Qiuyan Liu, Guofu Lu, Jingming Ning

Subjects: “…Keemun congou black tea…”
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Optical band gap modulation in functionalized chitosan biopolymer hybrids using absorption and derivative spectrum fitting methods: A spectroscopic analysis by Dyari M. Mamand, Dana S. Muhammad, Daron Q. Muheddin, Karzan A. Abdalkarim, Dana A. Tahir, Hawkar A. Muhammad, Shujahadeen B. Aziz, Sarkawt A. Hussen, Jamal Hassan

Subjects: “…Black tea dye…”
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Analysis of Volatile Components and Key Aroma Components in Dianhong Congou Black Tea Produced by Variable Temperature Fermentation by WANG Yanyan, LIU Zhiwei, YAN Huiting, LU Jianwei, HE Yamei, GAO Jun, BAI Bing, LU Liping

Subjects: “…variable temperature fermentation process; dianhong congou black tea; odor activity value; orthogonal partial least squares-discriminant analysis…”
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