Fresh tea leaves (Camellia sinensis (L.) O. Kuntze) are processed by various techniques to
produce different types of tea. The most common way to classify tea types is based on the …

Nanotechnology is a continually growing field with a wide range of applications from food
science to biotechnology and nanobiotechnology. As the current world is grappling with non …

We attempted to recycle mixed waste tea and coffee ground as alternative low-cost
adsorbents for Cr (VI) removal. The adsorption parameters optimized were: initial Cr (VI) …

A chestnut-like aroma is widely considered an important indicator of an excellent-quality
green tea; however, the key odorants responsible for chestnut-like aroma have never been …

Several raw materials have been used as partial supplements or entire replacements for the
main ingredients of kombucha to improve the biological properties of the resulting …

Diabetes mellitus is one of the major non-communicable diseases accounting for millions of
death annually and increasing economic burden. Hyperglycemic condition in diabetes …

Functional properties of proteins, such as emulsification, foam formation and antioxidant
activity, can be improved by conjugating the proteins with phenolic substances. We reported …

The accurate identification of tea grade is crucial to the quality control of tea. However,
existing methods lack sufficient generalization ability in identifying tea grades due to the …

Neonicotinoids are systemic insecticides used since the 1990's, that possess renal tubular
toxicity. We conducted a field-based descriptive study in the North Central Dry-zone of Sri …

Tea (Camellia sinensis) is an important beverage crop cultivated in the tropics and
subtropics under acid soil conditions. Increased awareness of the health-promoting …