230 related articles for article (PubMed ID: 18686968)
1. New phenolic components and chromatographic profiles of green and fermented teas.
Lin LZ; Chen P; Harnly JM
J Agric Food Chem; 2008 Sep; 56(17):8130-40. PubMed ID: 18686968
[TBL] [Abstract][Full Text] [Related]
2. Identification and comparison of phenolic compounds in the preparation of oolong tea manufactured by semifermentation and drying processes.
Dou J; Lee VS; Tzen JT; Lee MR
J Agric Food Chem; 2007 Sep; 55(18):7462-8. PubMed ID: 17696450
[TBL] [Abstract][Full Text] [Related]
3. White and green teas (Camellia sinensis var. sinensis): variation in phenolic, methylxanthine, and antioxidant profiles.
Unachukwu UJ; Ahmed S; Kavalier A; Lyles JT; Kennelly EJ
J Food Sci; 2010 Aug; 75(6):C541-8. PubMed ID: 20722909
[TBL] [Abstract][Full Text] [Related]
4. Increase of theaflavin gallates and thearubigins by acceleration of catechin oxidation in a new fermented tea product obtained by the tea-rolling processing of loquat ( Eriobotrya japonica ) and green tea leaves.
Tanaka T; Miyata Y; Tamaya K; Kusano R; Matsuo Y; Tamaru S; Tanaka K; Matsui T; Maeda M; Kouno I
J Agric Food Chem; 2009 Jul; 57(13):5816-22. PubMed ID: 19507893
[TBL] [Abstract][Full Text] [Related]
5. [Study on the analytical methods of catechins in tea and green tea polyphenol samples by high performance liquid chromatography].
Dai J; Wang HX; Chen SW; Tang J
Se Pu; 2001 Sep; 19(5):398-402. PubMed ID: 12545432
[TBL] [Abstract][Full Text] [Related]
6. Assessment of the polyphenolic composition of the organic extracts of Mauritian black teas: a potential contributor to their antioxidant functions.
Luximon-Ramma A; Neergheen VS; Bahorun T; Crozier A; Zbarsky V; Datla KP; Dexter DT; Aruoma OI
Biofactors; 2006; 27(1-4):79-91. PubMed ID: 17012766
[TBL] [Abstract][Full Text] [Related]
7. Simultaneous determination of eight catechins and four theaflavins in green, black and oolong tea using new HPLC-MS-MS method.
Tao W; Zhou Z; Zhao B; Wei T
J Pharm Biomed Anal; 2016 Nov; 131():140-145. PubMed ID: 27589031
[TBL] [Abstract][Full Text] [Related]
8. Antimicrobial activities of tea catechins and theaflavins and tea extracts against Bacillus cereus.
Friedman M; Henika PR; Levin CE; Mandrell RE; Kozukue N
J Food Prot; 2006 Feb; 69(2):354-61. PubMed ID: 16496576
[TBL] [Abstract][Full Text] [Related]
9. Factors affecting the levels of tea polyphenols and caffeine in tea leaves.
Lin YS; Tsai YJ; Tsay JS; Lin JK
J Agric Food Chem; 2003 Mar; 51(7):1864-73. PubMed ID: 12643643
[TBL] [Abstract][Full Text] [Related]
10. Application of metabolomics profiling in the analysis of metabolites and taste quality in different subtypes of white tea.
Yang C; Hu Z; Lu M; Li P; Tan J; Chen M; Lv H; Zhu Y; Zhang Y; Guo L; Peng Q; Dai W; Lin Z
Food Res Int; 2018 Apr; 106():909-919. PubMed ID: 29580004
[TBL] [Abstract][Full Text] [Related]
11. Determination of catechins and flavonol glycosides in Chinese tea varieties.
Wu C; Xu H; Héritier J; Andlauer W
Food Chem; 2012 May; 132(1):144-9. PubMed ID: 26434273
[TBL] [Abstract][Full Text] [Related]
12. High-throughput analysis of catechins and theaflavins by high performance liquid chromatography with diode array detection.
Neilson AP; Green RJ; Wood KV; Ferruzzi MG
J Chromatogr A; 2006 Nov; 1132(1-2):132-40. PubMed ID: 16919286
[TBL] [Abstract][Full Text] [Related]
13. CATECHINS PROFILE, CAFFEINE CONTENT AND ANTIOXIDANT ACTIVITY OF CAMELLIA SINENSIS TEAS COMMERCIALIZED IN ROMANIA.
Luca VS; Stan AM; Trifan A; Miron A; Aprotosoaie AC
Rev Med Chir Soc Med Nat Iasi; 2016; 120(2):457-63. PubMed ID: 27483735
[TBL] [Abstract][Full Text] [Related]
14. Screening of the antioxidant properties and polyphenol composition of aromatised green tea infusions.
Pękal A; Dróżdż P; Biesaga M; Pyrzynska K
J Sci Food Agric; 2012 Aug; 92(11):2244-9. PubMed ID: 22318940
[TBL] [Abstract][Full Text] [Related]
15. On-line high-performance liquid chromatography analysis of the antioxidant activity of phenolic compounds in green and black tea.
Stewart AJ; Mullen W; Crozier A
Mol Nutr Food Res; 2005 Jan; 49(1):52-60. PubMed ID: 15602765
[TBL] [Abstract][Full Text] [Related]
16. LC-DAD-ESI-MS/MS characterization of phenolic constituents in Turkish black tea: Effect of infusion time and temperature.
Kelebek H
Food Chem; 2016 Aug; 204():227-238. PubMed ID: 26988497
[TBL] [Abstract][Full Text] [Related]
17. Identification and quantification of free and bound phenolic compounds contained in the high-molecular weight melanoidin fractions derived from two different types of cocoa beans by UHPLC-DAD-ESI-HR-MS
Oracz J; Nebesny E; Żyżelewicz D
Food Res Int; 2019 Jan; 115():135-149. PubMed ID: 30599925
[TBL] [Abstract][Full Text] [Related]
18. Efficient procedure for isolating methylated catechins from green tea and effective simultaneous analysis of ten catechins, three purine alkaloids, and gallic acid in tea by high-performance liquid chromatography with diode array detection.
Hu B; Wang L; Zhou B; Zhang X; Sun Y; Ye H; Zhao L; Hu Q; Wang G; Zeng X
J Chromatogr A; 2009 Apr; 1216(15):3223-31. PubMed ID: 19246045
[TBL] [Abstract][Full Text] [Related]
19. Total phenol, catechin, and caffeine contents of teas commonly consumed in the United kingdom.
Khokhar S; Magnusdottir SG
J Agric Food Chem; 2002 Jan; 50(3):565-70. PubMed ID: 11804530
[TBL] [Abstract][Full Text] [Related]
20. HPLC-MSn analysis of phenolic compounds and purine alkaloids in green and black tea.
Del Rio D; Stewart AJ; Mullen W; Burns J; Lean ME; Brighenti F; Crozier A
J Agric Food Chem; 2004 May; 52(10):2807-15. PubMed ID: 15137818
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]