يعرض 1 - 5 نتائج من 5 نتيجة بحث عن '"Kayama Kayama"', وقت الاستعلام: 0.45s تنقيح النتائج
  1. 1
    Academic Journal
    Cake of Japonica, Indica and glutinous rice: Effect of matcha powder on the volatile profiles, nutritional properties and optimal production parameters

    المؤلفون: Ran Wei, Lisheng Qian, Kayama Kayama, Fenghua Wu, Zhucheng Su, Xingquan Liu

    المصدر: Food Chemistry: X, Vol 18, Iss , Pp 100657- (2023)

    مصطلحات موضوعية: Matcha, Steamed rice cake, Volatile compounds, Antioxidative, Starch digestion, Sensory evaluation, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

    وصف الملف: electronic resource

    Relation: http://www.sciencedirect.com/science/article/pii/S2590157523000998; https://doaj.org/toc/2590-1575

    URL الوصول: https://doaj.org/article/55ff5fe8e5954319a3dd4476395efd54

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  2. 2
    Academic Journal
    Effects of Tea Powder on the Cooking Properties, Antioxidative Potential and Volatile Profiles of Dried Noodles

    المؤلفون: Kayama Kayama, Ran Wei, Yuanping Zhang, Fenghua Wu, Zhucheng Su, Junjie Dong, Xingquan Liu

    المصدر: Foods, Vol 11, Iss 6, p 858 (2022)

    مصطلحات موضوعية: dried tea noodle, tea powder, catechin, antioxidant, volatile compounds, Chemical technology, TP1-1185

    وصف الملف: electronic resource

    Relation: https://www.mdpi.com/2304-8158/11/6/858; https://doaj.org/toc/2304-8158

    URL الوصول: https://doaj.org/article/1015f0cb66744716b3ba310cf4670adf

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  3. 3
    Academic Journal
    Ultrasonic-assisted aqueous two-phase extraction and purification of polyphenols from hawk tea (Litsea coreana var. lanuginose): Investigating its impact on starch digestion

    المؤلفون: Lv, Minze, Zheng, Jack Jingyuan, Zulu, Lovemore, Wang, Yuhang, Kayama, Kayama, Wei, Ran, Su, Zhucheng

    المساهمون: Key Research and Development Program of Zhejiang Province

    المصدر: Food Chemistry ; volume 464, page 141727 ; ISSN 0308-8146

    الاتاحة: https://doi.org/10.1016/j.foodchem.2024.141727
    https://api.elsevier.com/content/article/PII:S0308814624033776?httpAccept=text/xml
    https://api.elsevier.com/content/article/PII:S0308814624033776?httpAccept=text/plain

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  4. 4
    Exploring the Differences of Sensory Attribute, Chemical Profile and Antioxidant Potential of Two Species of “Red Snow Tea” (Lethariella)

    المؤلفون: Lin, Yuhong, Wei, Ran, Zheng, Jack Jingyuan, Zheng, Jian, Zhang, Wen, Yasir, Muhammad, Kayama, Kayama, Liu, Xingquan, Su, Zhucheng

    الاتاحة: http://dx.doi.org/10.2139/ssrn.4761991

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  5. 5
    Academic Journal
    Volatile and non-volatile compounds profiling and their role in sensory and antioxidative attributes of two species of "red snow tea" (Lethariella).

    المؤلفون: Lin, Yuhong1,2 (AUTHOR), Wei, Ran1 (AUTHOR) wran@zafu.edu.cn, Zheng, Jack Jingyuan3 (AUTHOR), Zheng, Jian4 (AUTHOR), Zhang, Wen4 (AUTHOR), Yasir, Muhammad1 (AUTHOR), Kayama, Kayama1 (AUTHOR), Liu, Xingquan1,2 (AUTHOR) liuxq@zafu.edu.cn, Su, Zhucheng1 (AUTHOR) zhuchengsu@zafu.edu.cn

    المصدر: Journal of Food Composition & Analysis. Sep2024, Vol. 133, pN.PAG-N.PAG. 1p.

    مصطلحات موضوعية: *ROOIBOS tea, *SWEETNESS (Taste), *ACID derivatives, *OLIVE oil, *TEA, *PHENOLIC acids, *PHENOLS, *HERBAL teas

    مصطلحات جغرافية: CHINA


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