Yahaya, L. E., Igbinadolor, R. O., Okunade, F. A., Ajewole, A. O., Atanda J. F., Jayeola, C. O., Olorundare B. O. & Mustapha K.·Asian Food Science Journal·2024
Due to its functional advantages in addition to its flavor, tea's product diversification has grown in popularity and customer acceptability. In this study, different green tea blends with different amounts of cinnamon, lemon, and ginger (0–30%) were developed. The tea blends' co...
Open access
Research Article10.9734/afsj/2024/v23i3704
Aims: Thai tea is known as Thai ice or "Cha-yen". Apart from Cha Yen or Ceylon other ingredients that may be added to Thai tea are orange water, star anise, sour seeds or red and yellow food coloring and sometimes there are also those who add spices. The purpose of this study is...
Open access
Research Article10.9734/afsj/2023/v22i2618
Campylobacter jejuni causes over 99% of the foodborne infections associated with Campylobacter in the United States. This study involves evaluation of commercially available plant extracts of oregano, green tea, hawthorn and curcumin against four isolates of C. jejuni. Initial st...
Open access
Research Article10.9734/BMRJ/2016/23810
Aim: The present work aimed to evaluate the effect of each of green tea (GT) and garlic (Ga) aqueous extract and their combination on pesticide Duracine induced changes in plasma levels of some indices of oxidative stress; and in protein electrophoretic patterns, in albino rats....
Open access
Research Article10.9734/ARRB/2014/6733