Dissertation　

About 750 item dissertation in line with TS27,Beverage cold manufacturing industry query results,the following is 151 to 200(Search took 0.078 seconds)

  1. Major Secondary Metabolites and Glycosidic Aroma Precursors from Green Tea Aqueous Extracts,WuHui/Anhui Agricultural University,0/38
  2. Study on Catechin Active Ingredient of Tea Residue and Its Application,DanShengZuo/Tianjin University of Science and Technology,0/190
  3. Comparative Study on Primary Bioactive Compounds from Green Tea in Shaanxi Province,ShiMingMing/Northwest University of Science and Technology,0/40
  4. Toxicological Assessment and Experimental Study of Burdock in Reducing Blood Lipid,FengQiYan/Shandong University,0/42
  5. Studies on the Taste, Aroma and Processing of White Tea,LiFengJuan/Zhejiang University,0/63
  6. Studies on Determination Method and Degradation Dynamic of Acetamiprid Residues in Tea,SuZuo/Anhui Agricultural University,0/45
  7. Study on the Sieving Mechanism of Tea Plane-Surface Round Sifter,WangXiaoHua/Zhejiang University of Technology,0/38
  8. Technology Optimization of Baimudan and its Aroma Analysis,XuShaoXiang/Chinese Academy of Agricultural Sciences,0/47
  9. Construction of Alkaline Proteinase Gene Engineering Strains and Applied Research of Spi Applied to Milk Beverages,LangShuangJing/Heilongjiang Bayi Agricultural University,0/53
  10. Research on Technology and Lipid Lowering Effect of Artificial Fermented Dark Loose Tea,OuYangMei/Zhejiang University,0/70
  11. Changes of Chlorogenic Acids in the Eucommia-based Vinegar Products Due to Different Processing,SongTaoRan/Beijing Forestry University,0/55
  12. Number Simulation and Parameter Analysis of Tea Water-Removing Process Based on Dem,HeLei/Zhejiang University of Technology,0/46
  13. Analyses of Theanine in Green Tea,Oolong Tea and Baking Technology,DongZuo/Southwestern University,0/61
  14. Effects on Quality of Oolong Tea with Different Processing Technics,WeiHuan/Anhui Agricultural University,0/68
  15. Analysis of Contamination of Microorganism on the Tea Drink Production Line,WangYang/Wuhan Polytechnic University,0/59
  16. Research on Preparation of High-yielding Buckwheat Favonoids under UV Stress and Development of Comprehensive Nutrition Beverage,WuYingChun/Jilin Agricultural University,0/59
  17. Study on Preparation and stability of waxy corn juice of double enzyme method,LinMeiJuan/Nanjing Normal University,0/90
  18. Study on the Key Processing Technology of New Type of Green Tea,LiXiaoJuan/Zhejiang University,0/89
  19. The Study of Aroma Components, Tea Polysaccharides and Pectins during Fermentation Process of Pu-erh Tea,ZhaoXueFeng/Anhui Agricultural University,0/60
  20. Metabolic Profiling Analysis on the Main Characteristic Metabolites Investigates the Metabolic Changes during the Processing of Qimen Black Tea,WangXiuMei/Anhui Agricultural University,0/63
  21. The Quantification of Sensory Evaluation of the Famous Green Tea Quality Using Modern Instruments,WuRuiMei/Jiangsu University,1/360
  22. Eff2ect of Ca2+ in Water on the Green Tea Infusion Quality Components and Turbidity Production,ZhongXiaoYu/Chinese Academy of Agricultural Sciences,0/65
  23. The Studies on a Kind of Low-alcoholic Cider with Increasing Fermented Fragrance,GeYouHui/Henan University of Technology,0/136
  24. Evaluation the Quality of Fresh Tea Shoots by Near Infrared Spectroscopy,WangShengPeng/Anhui Agricultural University,0/89
  25. Research on Optimization of Preservation Technology and Related Mechanism of Longjing Tea,ZhuZuoChun/Zhejiang University,0/74
  26. Research on the Change of the Main Volatile Compounds in Drying Technology of Green Tea,DongJiFen/Zhejiang University,0/73
  27. Research on Processing Key Technology of Citrus Changshanhuyou Fruit Drinks,XingJianRong/Chinese Academy of Agricultural Sciences,0/74
  28. Research on the Preparation and Stability of Bama Hertpseed Protein Beverage,ChenCongYing/Jiangnan University,0/96
  29. Study on Processing Technology and Quality of the Famous Green Tea with Summer and Autumn Tea Raw Materials,ZhangTing/Sichuan Agricultural University,0/85
  30. Study on Quality Evaluaiton of Dafo Longjing Tea Based on Near Infrared Spectroscopy,ZhouXiaoFen/Chinese Academy of Agricultural Sciences,0/89
  31. Studies on the Processing Technology of Fermented Tea Fruit Vinegar,ZhangFang/Anhui Agricultural University,0/100
  32. Preparation of the Compound Instant Tea of Cyclocarya Paliurus and the Design of Production Workshop,WuJie/Jiangxi Agricultural University,,0/104
  33. Studies on the Gorgon Fruit Beverage’s Sterilization and Related Equipment Simulation,GuoXu/Beijing Forestry University,0/91
  34. Study on the Compound Beverage of Celery Juice and Green Tea,FangDan/Anhui Agricultural University,0/105
  35. Preparation of Functional Magnetic Nanoparticles and Preliminary Application of Heavy Metal and Pathogens Separation,BaoRuoZuo/Zhejiang Technology and Business University,0/119
  36. Processing Technology of Leaf Tea and Its Beverage of Sedum Aizoon L.,WangXiaoHui/Shandong Agricultural University,0/96
  37. Quality Study of Tea Color, Aroma and TasteBased on Sensory Evaluation and Chemometrics,ChenMeiLi/Zhejiang University,0/112
  38. Study on Processing Technology and Quality Formation of the Flowers Fragrant Broken Black Tea,WuGuoHong/Sichuan Agricultural University,0/117
  39. Study on the Screening for Active Parties of Anti-Diarrhea in Fuzhuan Tea,YaoYaLi/Hunan Agricultural University,0/106
  40. Studies on the Technology to Optimize the Quality of Instant Black Tea by In-vitro Oxidation with Polyphenol Oxidase,LiuZhengQuan/Chinese Academy of Agricultural Sciences,0/103
  41. Study on the Influence of Advantage Fungi to Its Quality Components in the Process of Piled-fermentation of Sichuan Brick Tea,JiangYuLing/Sichuan Agricultural University,0/118
  42. Experimental Research of Extrusion on Green Tea-leaves,WangBo/Chinese Academy of Agricultural Sciences,0/99
  43. Effect of Milk on Catechins in Vitro Simulated Digestion and Caco-2Cell Monolayer Transport,XieYanLan/Zhejiang University,0/94
  44. Study on Processing Technology and Antioxidant Activities of Salvia Miltiorrhiza Bge. Leaves’ Tea,JiaShiJun/Shandong Agricultural University,0/100
  45. The Chemical Feattires of Aroma of Tea and Hangzhou White Chrysanthemum,LiuChunLi/Zhejiang University,0/108
  46. Studies on Isolation and Identification of Predominant Microbes from Acid Tea and Fermentation Technology of Tea Wine,XiaoPing/Huazhong Agricultural University,0/124
  47. Application of Palm Mid Fractionation (PMF) in Ice Cream,NiuYueTing/Henan University of Technology,0/124
  48. Studies on the Yellowing with Piling Process and Choosing Suitable Varieties for Making Yellow Tea,ChenLing/Hunan Agricultural University,0/135
  49. Study on the Polysaccharide of Eurotium Cristatum,YiFengYing/Hunan Agricultural University,0/121
  50. Identification of Endophytic Microorganisms in Camellia Sinensis Var. Assamica Leaves,JiAiBing/Jilin University,0/115

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