377 related articles for article (PubMed ID: 24128460)
21. Addition of whole, semiskimmed, and skimmed bovine milk reduces the total antioxidant capacity of black tea.
Ryan L; Petit S
Nutr Res; 2010 Jan; 30(1):14-20. PubMed ID: 20116655
[TBL] [Abstract][Full Text] [Related]
22. 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]
23. Comparative characterisation of green tea and black tea cream: physicochemical and phytochemical nature.
Lin X; Chen Z; Zhang Y; Luo W; Tang H; Deng B; Deng J; Li B
Food Chem; 2015 Apr; 173():432-40. PubMed ID: 25466042
[TBL] [Abstract][Full Text] [Related]
24. 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]
25. Chain-breaking antioxidant activity and cyclic voltammetry characterization of polyphenols in a range of green, oolong, and black teas.
Roginsky V; Barsukova T; Hsu CF; Kilmartin PA
J Agric Food Chem; 2003 Sep; 51(19):5798-802. PubMed ID: 12952436
[TBL] [Abstract][Full Text] [Related]
26. Temperature and Time of Steeping Affect the Antioxidant Properties of White, Green, and Black Tea Infusions.
Hajiaghaalipour F; Sanusi J; Kanthimathi MS
J Food Sci; 2016 Jan; 81(1):H246-54. PubMed ID: 26613545
[TBL] [Abstract][Full Text] [Related]
27. Investigation of processes in black tea manufacture through model fermentation (oxidation) experiments.
Stodt UW; Blauth N; Niemann S; Stark J; Pawar V; Jayaraman S; Koek J; Engelhardt UH
J Agric Food Chem; 2014 Aug; 62(31):7854-61. PubMed ID: 25051300
[TBL] [Abstract][Full Text] [Related]
28. Black tea polyphenols: a mechanistic treatise.
Butt MS; Imran A; Sharif MK; Ahmad RS; Xiao H; Imran M; Rsool HA
Crit Rev Food Sci Nutr; 2014; 54(8):1002-11. PubMed ID: 24499118
[TBL] [Abstract][Full Text] [Related]
29. Pro-oxidative effects of tea and polyphenols, epigallocatechin-3-gallate and epigallocatechin, on G6PD-deficient erythrocytes in vitro.
Ko CH; Li K; Ng PC; Fung KP; Li CL; Wong RP; Chui KM; Gu GJ; Yung E; Wang CC; Fok TF
Int J Mol Med; 2006 Nov; 18(5):987-94. PubMed ID: 17016632
[TBL] [Abstract][Full Text] [Related]
30. Correlation of In Vivo and In Vitro Assay Results for Assessment of Free Radical Scavenging Activity of Green Tea Nutraceuticals.
Abd-ElSalam HA; Al-Ghobashy MA; Al-Shorbagy M; Nassar N; Zaazaa HE; Ibrahim MA
J Food Sci; 2016 Jul; 81(7):C1707-15. PubMed ID: 27275932
[TBL] [Abstract][Full Text] [Related]
31. Catechin Composition, Phenolic Content, and Antioxidant Properties of Commercially-Available Bagged, Gunpowder, and Matcha Green Teas.
Meyer BR; White HM; McCormack JD; Niemeyer ED
Plant Foods Hum Nutr; 2023 Dec; 78(4):662-669. PubMed ID: 37923855
[TBL] [Abstract][Full Text] [Related]
32. Analytical separation of tea catechins and food-related polyphenols by high-speed counter-current chromatography.
Yanagida A; Shoji A; Shibusawa Y; Shindo H; Tagashira M; Ikeda M; Ito Y
J Chromatogr A; 2006 Apr; 1112(1-2):195-201. PubMed ID: 16239007
[TBL] [Abstract][Full Text] [Related]
33. Total polyphenol content and antioxidant capacity of commercially available tea (Camellia sinensis) in Argentina.
Anesini C; Ferraro GE; Filip R
J Agric Food Chem; 2008 Oct; 56(19):9225-9. PubMed ID: 18778031
[TBL] [Abstract][Full Text] [Related]
34. Determination of in vitro antidiabetic effects, antioxidant activities and phenol contents of some herbal teas.
Büyükbalci A; El SN
Plant Foods Hum Nutr; 2008 Mar; 63(1):27-33. PubMed ID: 18183488
[TBL] [Abstract][Full Text] [Related]
35. 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]
36. Effect of brewing time and temperature on antioxidant capacity and phenols of white tea: Relationship with sensory properties.
Pérez-Burillo S; Giménez R; Rufián-Henares JA; Pastoriza S
Food Chem; 2018 May; 248():111-118. PubMed ID: 29329833
[TBL] [Abstract][Full Text] [Related]
37. Performance and methane emissions in dairy cows fed oregano and green tea extracts as feed additives.
Kolling GJ; Stivanin SCB; Gabbi AM; Machado FS; Ferreira AL; Campos MM; Tomich TR; Cunha CS; Dill SW; Pereira LGR; Fischer V
J Dairy Sci; 2018 May; 101(5):4221-4234. PubMed ID: 29477520
[TBL] [Abstract][Full Text] [Related]
38. Extraction of Green Tea Phenolics Using Water Bubbled with Gases.
Ryu J; Kim MJ; Lee J
J Food Sci; 2019 Jun; 84(6):1308-1314. PubMed ID: 31042818
[TBL] [Abstract][Full Text] [Related]
39. Structure-activity relationships of tea compounds against human cancer cells.
Friedman M; Mackey BE; Kim HJ; Lee IS; Lee KR; Lee SU; Kozukue E; Kozukue N
J Agric Food Chem; 2007 Jan; 55(2):243-53. PubMed ID: 17227049
[TBL] [Abstract][Full Text] [Related]
40. Catechin and caffeine content of green tea dietary supplements and correlation with antioxidant capacity.
Seeram NP; Henning SM; Niu Y; Lee R; Scheuller HS; Heber D
J Agric Food Chem; 2006 Mar; 54(5):1599-603. PubMed ID: 16506807
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
