Analysis of Sensory Evaluation and Volatile Flavor Components according to the Mixing Ratios of Houttuynia cordata, Perilla frutescens, and Green tea

The Korean Tea Society ◽

10.29225/jkts.2019.25.3.59 ◽

2019 ◽

Vol 25 (3) ◽

pp. 59-67

Author(s):

Ji-Hyeon Baek ◽

Sook Kyung Hyun

Keyword(s):

Sensory Evaluation ◽

Green Tea ◽

Perilla Frutescens ◽

Houttuynia Cordata ◽

Mixing Ratios ◽

Flavor Components ◽

Volatile Flavor

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Antioxidant and Acetylcholinesterase Inhibitory Activities According to Mixing Ratios of Houttuynia cordata, Perilla frutescens, and Green Tea Extracts

The Korean Tea Society ◽

10.29225/jkts.2018.24.4.81 ◽

2018 ◽

Vol 24 (4) ◽

pp. 81-89

Author(s):

Ji-Hyeon Baek ◽

Sook Kyung Hyun

Keyword(s):

Green Tea ◽

Perilla Frutescens ◽

Houttuynia Cordata ◽

Mixing Ratios ◽

Inhibitory Activities

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An Asian traditional herbal complex containing Houttuynia cordata Thunb, Perilla frutescens Var. acuta and green tea stimulates hair growth in mice

BMC Complementary and Alternative Medicine ◽

10.1186/s12906-017-2003-x ◽

2017 ◽

Vol 17 (1) ◽

Author(s):

Mun Su Chung ◽

Woong Jin Bae ◽

Sae Woong Choi ◽

Kyu Won Lee ◽

Hyun Cheoul Jeong ◽

...

Keyword(s):

Green Tea ◽

Hair Growth ◽

Perilla Frutescens ◽

Houttuynia Cordata ◽

Houttuynia Cordata Thunb

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Volatile Flavor Components in Green Tea Blended with Parched Naked Barley

Journal of Life Science ◽

10.5352/jls.2012.22.7.981 ◽

2012 ◽

Vol 22 (7) ◽

pp. 981-986

Author(s):

Sung-Hee Choi

Keyword(s):

Green Tea ◽

Naked Barley ◽

Flavor Components ◽

Volatile Flavor

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Volatile Flavor Components of Buckwheat-Green Tea

Journal of Life Science ◽

10.5352/jls.2007.17.8.1111 ◽

2007 ◽

Vol 17 (8) ◽

pp. 1111-1114 ◽

Author(s):

Sung-Hee Choi

Keyword(s):

Green Tea ◽

Flavor Components ◽

Volatile Flavor

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Volatile Flavor Components In a Mixed Tea of Pueraria Radix and Green Tea

Journal of Life Science ◽

10.5352/jls.2010.20.3.350 ◽

2010 ◽

Vol 20 (3) ◽

pp. 350-355 ◽

Author(s):

Ju-Yeon Jeon ◽

Sung-Hee Choi

Keyword(s):

Green Tea ◽

Flavor Components ◽

Volatile Flavor ◽

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Volatile Flavor Components in Black Teas (Orange Pekoe) from Different Region of Sri Lanka

The Korean Tea Society ◽

10.29225/jkts.2019.25.2.50 ◽

2019 ◽

Vol 25 (2) ◽

pp. 50-54

Author(s):

Tae-Uk Kim ◽

Sung-Hee Choi

Keyword(s):

Sri Lanka ◽

Flavor Components ◽

Volatile Flavor

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Volatile Flavor Components in BOP Black Teas of Sri Lanka

The Korean Tea Society ◽

10.29225/jkts.2018.24.4.76 ◽

2018 ◽

Vol 24 (4) ◽

pp. 76-80

Author(s):

Tae-Uk Kim ◽

Sung-Hee Choi

Keyword(s):

Sri Lanka ◽

Flavor Components ◽

Volatile Flavor

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Volatile Flavor Components in Uva Black Teas of Sri Lanka

The Korean Tea Society ◽

10.29225/jkts.2018.24.1.72 ◽

2018 ◽

Vol 24 (1) ◽

pp. 72-76

Author(s):

Tae-Uk Kim ◽

Sung-Hee Choi

Keyword(s):

Sri Lanka ◽

Flavor Components ◽

Volatile Flavor

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Analysis of Volatile Flavor Components in the Leaves of Chrysanthemum zawadskii

The Korean Tea Society ◽

10.29225/jkts.2017.23.3.44 ◽

2017 ◽

Vol 23 (3) ◽

pp. 44-50

Author(s):

Kyung-Lan Park ◽

Jeong-Mee Kim

Keyword(s):

Flavor Components ◽

Volatile Flavor ◽

Chrysanthemum Zawadskii

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Effects of different paprikas on the quality characteristics and volatile flavor components of spiced beef

Journal of Food Processing and Preservation ◽

10.1111/jfpp.15353 ◽

2021 ◽

Author(s):

Yajun Zhou ◽

Xuesong Wang ◽

Yan Chen ◽

Bingbing Yuan

Keyword(s):

Quality Characteristics ◽

Flavor Components ◽

Volatile Flavor

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