409 related articles for article (PubMed ID: 25211192)
1. Discrimination of Chinese teas with different fermentation degrees by stepwise linear discriminant analysis (S-LDA) of the chemical compounds.
Wu QJ; Dong QH; Sun WJ; Huang Y; Wang QQ; Zhou WL
J Agric Food Chem; 2014 Sep; 62(38):9336-44. PubMed ID: 25211192
[TBL] [Abstract][Full Text] [Related]
2. Analytical strategy coupled to chemometrics to differentiate Camellia sinensis tea types based on phenolic composition, alkaloids, and amino acids.
Jiang H; Zhang M; Wang D; Yu F; Zhang N; Song C; Granato D
J Food Sci; 2020 Oct; 85(10):3253-3263. PubMed ID: 32856300
[TBL] [Abstract][Full Text] [Related]
3. Discrimination of the production season of Chinese green tea by chemical analysis in combination with supervised pattern recognition.
Xu W; Song Q; Li D; Wan X
J Agric Food Chem; 2012 Jul; 60(28):7064-70. PubMed ID: 22720840
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. Geographical tracing of Xihu Longjing tea using high performance liquid chromatography.
Wang L; Wei K; Cheng H; He W; Li X; Gong W
Food Chem; 2014 Mar; 146():98-103. PubMed ID: 24176319
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. Chemometrics-enhanced high performance liquid chromatography-diode array detection strategy for simultaneous determination of eight co-eluted compounds in ten kinds of Chinese teas using second-order calibration method based on alternating trilinear decomposition algorithm.
Yin XL; Wu HL; Gu HW; Zhang XH; Sun YM; Hu Y; Liu L; Rong QM; Yu RQ
J Chromatogr A; 2014 Oct; 1364():151-62. PubMed ID: 25223614
[TBL] [Abstract][Full Text] [Related]
8. Discrimination of Sri Lankan black teas using fluorescence spectroscopy and linear discriminant analysis.
Seetohul LN; Scott SM; O'Hare WT; Ali Z; Islam M
J Sci Food Agric; 2013 Jul; 93(9):2308-14. PubMed ID: 23371833
[TBL] [Abstract][Full Text] [Related]
9. Simultaneous determination of seven bioactive components in Oolong tea Camellia sinensis: quality control by chemical composition and HPLC fingerprints.
Wang Y; Li Q; Wang Q; Li Y; Ling J; Liu L; Chen X; Bi K
J Agric Food Chem; 2012 Jan; 60(1):256-60. PubMed ID: 22098505
[TBL] [Abstract][Full Text] [Related]
10. NMR, RP-HPLC-PDA-ESI-MS
Sobolev AP; Di Lorenzo A; Circi S; Santarcangelo C; Ingallina C; Daglia M; Mannina L
Molecules; 2021 Aug; 26(17):. PubMed ID: 34500554
[TBL] [Abstract][Full Text] [Related]
11. Discrimination of oolong tea (Camellia sinensis) varieties based on feature extraction and selection from aromatic profiles analysed by HS-SPME/GC-MS.
Lin J; Zhang P; Pan Z; Xu H; Luo Y; Wang X
Food Chem; 2013 Nov; 141(1):259-65. PubMed ID: 23768356
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. Comparison of the chemical constituents of aged pu-erh tea, ripened pu-erh tea, and other teas using HPLC-DAD-ESI-MSn.
Zhang L; Li N; Ma ZZ; Tu PF
J Agric Food Chem; 2011 Aug; 59(16):8754-60. PubMed ID: 21793506
[TBL] [Abstract][Full Text] [Related]
14. Separation of catechin compounds from different teas.
Jin Y; Jin CH; Row KH
Biotechnol J; 2006 Feb; 1(2):209-13. PubMed ID: 16892250
[TBL] [Abstract][Full Text] [Related]
15. Rapid tea catechins and caffeine determination by HPLC using microwave-assisted extraction and silica monolithic column.
Rahim AA; Nofrizal S; Saad B
Food Chem; 2014 Mar; 147():262-8. PubMed ID: 24206716
[TBL] [Abstract][Full Text] [Related]
16. Geographical origin traceability of Keemun black tea based on its non-volatile composition combined with chemometrics.
Fang S; Huang WJ; Wei Y; Tao M; Hu X; Li T; Kalkhajeh YK; Deng WW; Ning J
J Sci Food Agric; 2019 Dec; 99(15):6937-6943. PubMed ID: 31414496
[TBL] [Abstract][Full Text] [Related]
17. Identification of green tea's (Camellia sinensis (L.)) quality level according to measurement of main catechins and caffeine contents by HPLC and support vector classification pattern recognition.
Chen Q; Guo Z; Zhao J
J Pharm Biomed Anal; 2008 Dec; 48(5):1321-5. PubMed ID: 18952392
[TBL] [Abstract][Full Text] [Related]
18. Rapid and selective quantification of L-theanine in ready-to-drink teas from Chinese market using SPE and UPLC-UV.
Chen G; Wang Y; Song W; Zhao B; Dou Y
Food Chem; 2012 Nov; 135(2):402-7. PubMed ID: 22868106
[TBL] [Abstract][Full Text] [Related]
19. [Determination of catechins and caffeine in tea and tea beverages by high-performance liquid chromatography].
Ling Y; Zhao YF; Li ZJ; Zhang G; Wu Y
Wei Sheng Yan Jiu; 2005 Mar; 34(2):187-90. PubMed ID: 15952660
[TBL] [Abstract][Full Text] [Related]
20. Simultaneous determination of 15 phenolic compounds and caffeine in teas and mate using RP-HPLC/UV detection: method development and optimization of extraction process.
Bae IK; Ham HM; Jeong MH; Kim DH; Kim HJ
Food Chem; 2015 Apr; 172():469-75. PubMed ID: 25442580
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
