Effect of Far-Infrared Irradiation on the Antioxidant Activity and Catechin of Green Tea |
김소영
(경남대학교 식품생명공학부)
정석문 (경남대학교 식품생명공학부) 이승철 (경남대학교 식품생명공학부) |
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Antioxidant action of natural health products and chinese herbs
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2 |
Special issue on tea
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Antioxidant effects of water extracts from barley (Hordeum vulgare L) prepared under different roasting temperatures
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Effects of heat processing and storage on flavanols and sensory qualities of green tea beverage
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5 |
Biological activities caused by far-infrared radiation
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Catechin content of 18 teas and a green tea extract supplement correlates with the antioxidant capacity
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7 |
Physicochemical properties of Korean wild teas (green tea, semi-fermented tea, and black tea) according to degree of fermentation
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Antioxidant properties of coffee brews in relation to the roasting degree
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Application of microwave energy in the manufacture of enhanced quality green tea
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A critical evaluation of the vanillin reaction as an assay for fannin in sorghum grain
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11 |
The protective role of different green tea extracts after oxidative damage is related to their catechin composition
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The nutraceutical benefit, part Ⅰ: Green tea
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Green tea polyphenols and cancer: biologic mechanisms and practical implications
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Antioxidant determination by the use of a stable free radical
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Influence of industrial processing on orange juice flavanone solubility and transformation to chalcones under gastrointestinal conditions
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16 |
Occurrence and content of hydroxycinnamic and hydroxybenzoic acid compounds in foods
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HPLC determination of catechins in tea leaves and tea extracts using relative response factors
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Antioxidative activity of green and roasted coffee beans as influenced by convection and microwave roasting methods and content of certain compounds
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Green tea composition, consumption, and polyphenol chemistry
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Effect of farinfrared radiatioin on the antioxidant activity of rice hulls
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