160 related articles for article (PubMed ID: 25127562)
1. Electronic nose and chiral-capillary electrophoresis in evaluation of the quality changes in commercial green tea leaves during a long-term storage.
Mirasoli M; Gotti R; Di Fusco M; Leoni A; Colliva C; Roda A
Talanta; 2014 Nov; 129():32-8. PubMed ID: 25127562
[TBL] [Abstract][Full Text] [Related]
2. Differentiation of green tea samples by chiral CD-MEKC analysis of catechins content.
Gotti R; Furlanetto S; Lanteri S; Olmo S; Ragaini A; Cavrini V
Electrophoresis; 2009 Aug; 30(16):2922-30. PubMed ID: 19637216
[TBL] [Abstract][Full Text] [Related]
3. Chiral cyclodextrin-modified micellar electrokinetic chromatography and chemometric techniques for green tea samples origin discrimination.
Pasquini B; Orlandini S; Goodarzi M; Caprini C; Gotti R; Furlanetto S
Talanta; 2016 Apr; 150():7-13. PubMed ID: 26838375
[TBL] [Abstract][Full Text] [Related]
4. UHPLC determination of catechins for the quality control of green tea.
Naldi M; Fiori J; Gotti R; Périat A; Veuthey JL; Guillarme D; Andrisano V
J Pharm Biomed Anal; 2014 Jan; 88():307-14. PubMed ID: 24103292
[TBL] [Abstract][Full Text] [Related]
5. Analysis of catechins in Theobroma cacao beans by cyclodextrin-modified micellar electrokinetic chromatography.
Gotti R; Furlanetto S; Pinzauti S; Cavrini V
J Chromatogr A; 2006 Apr; 1112(1-2):345-52. PubMed ID: 16337214
[TBL] [Abstract][Full Text] [Related]
6. Estimation of tea catechin levels using micellar electrokinetic chromatography: a quantitative approach.
Liu CM; Chen CY; Lin YW
Food Chem; 2014 May; 150():145-50. PubMed ID: 24360431
[TBL] [Abstract][Full Text] [Related]
7. Modified micellar electrokinetic chromatography in the analysis of catechins and xanthines in chocolate.
Gotti R; Fiori J; Mancini F; Cavrini V
Electrophoresis; 2004 Oct; 25(18-19):3282-91. PubMed ID: 15472952
[TBL] [Abstract][Full Text] [Related]
8. Direct enantioseparation of catechin and epicatechin in tea drinks by 6-O-alpha-D-glucosyl-beta-cyclodextrin-modified micellar electrokinetic chromatography.
Kodama S; Yamamoto A; Matsunaga A; Yanai H
Electrophoresis; 2004 Aug; 25(16):2892-8. PubMed ID: 15352024
[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. Determination of catechins in matcha green tea by micellar electrokinetic chromatography.
Weiss DJ; Anderton CR
J Chromatogr A; 2003 Sep; 1011(1-2):173-80. PubMed ID: 14518774
[TBL] [Abstract][Full Text] [Related]
11. Fast determination of catechins and xanthines in tea beverages by micellar electrokinetic chromatography.
Bonoli M; Colabufalo P; Pelillo M; Gallina Toschi T; Lercker G
J Agric Food Chem; 2003 Feb; 51(5):1141-7. PubMed ID: 12590448
[TBL] [Abstract][Full Text] [Related]
12. Alkyl imidazolium ionic liquid based sweeping-micellar electrokinetic chromatography for simultaneous determination of seven tea catechins in human plasma.
El-Hady DA; Albishri HM
J Chromatogr B Analyt Technol Biomed Life Sci; 2014 Oct; 969():224-9. PubMed ID: 25195023
[TBL] [Abstract][Full Text] [Related]
13. Simultaneous analysis of tea catechins, caffeine, gallic acid, theanine and ascorbic acid by micellar electrokinetic capillary chromatography.
Aucamp JP; Hara Y; Apostolides Z
J Chromatogr A; 2000 Apr; 876(1-2):235-42. PubMed ID: 10823519
[TBL] [Abstract][Full Text] [Related]
14. Analysis of catechins and caffeine in tea extracts by micellar electrokinetic chromatography.
Wörth CC; Wiessler M; Schmitz OJ
Electrophoresis; 2000 Nov; 21(17):3634-8. PubMed ID: 11271481
[TBL] [Abstract][Full Text] [Related]
15. Irreversible sediment formation in green tea infusions.
Xu YQ; Chen GS; Wang QS; Yuan HB; Feng CH; Yin JF
J Food Sci; 2012 Mar; 77(3):C298-302. PubMed ID: 22329921
[TBL] [Abstract][Full Text] [Related]
16. Interactions among chemical components of Cocoa tea (Camellia ptilophylla Chang), a naturally low caffeine-containing tea species.
Lin X; Chen Z; Zhang Y; Gao X; Luo W; Li B
Food Funct; 2014 Jun; 5(6):1175-85. PubMed ID: 24699984
[TBL] [Abstract][Full Text] [Related]
17. Microemulsion electrokinetic chromatography for the analysis of green tea catechins: effect of the cosurfactant on the separation selectivity.
Pomponio R; Gotti R; Luppi B; Cavrini V
Electrophoresis; 2003 May; 24(10):1658-67. PubMed ID: 12761797
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. 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]
20. Capillary electrophoretic determination of theanine, caffeine, and catechins in fresh tea leaves and oolong tea and their effects on rat neurosphere adhesion and migration.
Chen CN; Liang CM; Lai JR; Tsai YJ; Tsay JS; Lin JK
J Agric Food Chem; 2003 Dec; 51(25):7495-503. PubMed ID: 14640605
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
