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  1. 41
    Investigation of the Thermal Generation of Aroma Compounds from Oolong Tea by Model Reactions
    by Yang, Ming-Shyang, 楊名翔
    Published 1996
    “... of the important processes for the manufacturing of Oolong tea. The purpose of the thermal...”
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  2. 42
    Optimization of brewing conditions for Tieguanyin oolong tea by quadratic orthogonal regression design
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  3. 43
    The Research of Package Design of Bottled Beverages : A Case Study of Oolong Tea in Taiwan
    by HO,YU-CHEN, 侯裕珍
    Published 2018
    “... year, Kaixi Oolong tea was produced in Taiwan. The birth of bottled oolong tea products not only...”
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  4. 44
    Catechin content and the degree of its galloylation in oolong tea are inversely correlated with cultivation altitude
    Subjects: “...Oolong tea...”
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  5. 45
    Effect of GABA-Fortified Oolong Tea on Reducing Stress in a University Student Cohort
    Subjects: “...oolong tea...”
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  6. 46
    Polyphenolic Profile and Antioxidant Activities of Oolong Tea Infusion under Various Steeping Conditions
    by Feng Chen, Xuewu Duan, Yueming Jiang, Jun Duan, Xinguo Su
    Published 2007-11-01
    Subjects: “...Oolong tea...”
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  7. 47
    Economic Benefits of Country of Origin Labeling using Experimental Auction- The Case of Oolong Tea
    by Chia-pei Hung, 洪嘉珮
    Published 2010
    “... conducted in Taipei, Taichung, and Kaohsiung in March 2010. We chose oolong teas from Taiwan, Vietnam...”
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  8. 48
    A Study on the Production Efficiency of Oolong Tea in Lishan — An Application of Three-Stage DEA
    by Hsien-Chieh Yang, 楊獻捷
    Published 2010
    “.... Farmers started to grow tea in 1979. They grow primarily Qingxin Oolong. Drastic temperature difference...”
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  9. 49
    The Key Factors of Foreign Taiwan-style Oolong Tea on Tea Industry Structure in Taiwan
    by Teng-Yen Chang, 張登雁
    Published 2013
    “... Taiwan-style oolong tea affects industrial structure of local tea industry. By increasing amount...”
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  10. 50
    Variations of Agronomic Characters and Qualityof Chin-Shing Oolong Grown in Different Altitudes and Seasons.
    by Fang-Ching Chiou, 邱芳慶
    Published 2008
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  11. 51
    How Different Fonts of Tea’s Name on The Package Affect Consumers －The Lace of Oolong Tea
    by 李芮諭
    Published 2012
    “...,this study use the oolong tea that is full of oriental history background as the product, and see if its...”
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  12. 52
    Identification and Analysis of Bioactivity of Teaghrelin-like Compounds from Oolong tea and Folium Ginkgo
    by Sheng-Kuo Hsieh, 謝聖國
    Published 2017
    “... isolated from chin-shin oolong tea and emoghrelin from raw Heshouwu, were indicated to possess...”
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  13. 53
    Proteomic analysis of leafhopper-responsive proteins in leaves of Taiwan oolong tea "Oriental Beauty"
    by Pei-Chien Sung, 宋佩芩
    Published 2014
    “...碩士 === 國立中興大學 === 分子生物學研究所 === 102 === Taiwan oolong tea "Oriental Beauty", as known as Pom...”
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  14. 54
    Magnesium Supplementation Alters Leaf Metabolic Pathways for Higher Flavor Quality of Oolong Tea
    Subjects: “...oolong tea...”
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  15. 55
    Discriminant Analysis of the Geographical Origins of Taiwanese oolong Tea using Surface-Enhanced Raman Spectroscopy
    by Yu-Wei Liao, 廖育偉
    Published 2017
    “...碩士 === 國立臺灣大學 === 生物產業機電工程學研究所 === 105 === Oolong tea, one of the semi-oxidized teas, is a high...”
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  16. 56
    Nitrogen balance status and greenhouse gas mitigation potential in typical Oolong tea production areas
    Subjects: “...oolong tea, optimum nitrogen rate, nitrogen balance, greenhouse gas mitigation...”
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  17. 57
    Comparison on chemical compositions and antioxidant capacities of the green, oolong, and red tea from blueberry leaves
    “... oolong tea, and fully fermented red tea from blueberry leaves, were investigated on their chemical...”
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  18. 58
    Phoenix Dan Cong Tea: An Oolong Tea variety with promising antioxidant and in vitro anticancer activity
    “...Background: Phoenix Dan Cong tea is an Oolong tea produced in Chaozhou, China. Nowaday...”
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  19. 59
    Methyl Jasmonate-Induced Changes of Flavor Profiles During the Processing of Green, Oolong, and Black Tea
    “... quality of green, oolong, and black tea products when comparing with untreated ones (0 h) and as confirmed...”
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    Article
  20. 60
    Multi-Sip Time–Intensity Evaluation of Retronasal Aroma after Swallowing Oolong Tea Beverage
    Subjects: “...oolong tea beverage...”
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