BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

419 related articles for article (PubMed ID: 25211192)

  • 21. Comparison of volatile profiles and bioactive components of sun-dried Pu-erh tea leaves from ancient tea plants on Bulang Mountain measured by GC-MS and HPLC.
    Zhang WJ; Liu C; Yang RJ; Zheng TT; Zhao MM; Ma L; Yan L
    J Zhejiang Univ Sci B; 2019 Jul; 20(7):563-575. PubMed ID: 31168970
    [TBL] [Abstract][Full Text] [Related]  

  • 22. 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]  

  • 23. Green tea from purple leaf coloured tea clones in Kenya- their quality characteristics.
    Kilel EC; Faraj AK; Wanyoko JK; Wachira FN; Mwingirwa V
    Food Chem; 2013 Nov; 141(2):769-75. PubMed ID: 23790846
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Characterization of three different classes of non-fermented teas using untargeted metabolomics.
    Zhang Q; Wu S; Li Y; Liu M; Ni K; Yi X; Shi Y; Ma L; Willmitzer L; Ruan J
    Food Res Int; 2019 Jul; 121():697-704. PubMed ID: 31108798
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Total polyphenols, catechin profiles and antioxidant activity of tea products from purple leaf coloured tea cultivars.
    Kerio LC; Wachira FN; Wanyoko JK; Rotich MK
    Food Chem; 2013 Feb; 136(3-4):1405-13. PubMed ID: 23194541
    [TBL] [Abstract][Full Text] [Related]  

  • 26. 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]  

  • 27. Effects of season and plantation on phenolic content of unfermented and fermented Sri Lankan tea.
    Jayasekera S; Kaur L; Molan AL; Garg ML; Moughan PJ
    Food Chem; 2014; 152():546-51. PubMed ID: 24444973
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Effects of different steeping methods and storage on caffeine, catechins and gallic acid in bag tea infusions.
    Yang DJ; Hwang LS; Lin JT
    J Chromatogr A; 2007 Jul; 1156(1-2):312-20. PubMed ID: 17161409
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Analysis of some selected catechins and caffeine in green tea by high performance liquid chromatography.
    El-Shahawi MS; Hamza A; Bahaffi SO; Al-Sibaai AA; Abduljabbar TN
    Food Chem; 2012 Oct; 134(4):2268-75. PubMed ID: 23442685
    [TBL] [Abstract][Full Text] [Related]  

  • 30. 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]  

  • 31. HPLC determination of catechins and caffeine in tea. Differentiation of green, black and instant teas.
    Fernández PL; Martín MJ; González AG; Pablos F
    Analyst; 2000 Mar; 125(3):421-5. PubMed ID: 10829341
    [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. 8-C N-ethyl-2-pyrrolidinone substituted flavan-3-ols as the marker compounds of Chinese dark teas formed in the post-fermentation process provide significant antioxidative activity.
    Wang W; Zhang L; Wang S; Shi S; Jiang Y; Li N; Tu P
    Food Chem; 2014; 152():539-45. PubMed ID: 24444972
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Tea creaming in nonfermented teas from Camellia sinensis and Ilex vomitoria.
    Kim Y; Talcott ST
    J Agric Food Chem; 2012 Nov; 60(47):11793-9. PubMed ID: 23148671
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Quality development and main chemical components of Tieguanyin oolong teas processed from different parts of fresh shoots.
    Xu YQ; Liu PP; Shi J; Gao Y; Wang QS; Yin JF
    Food Chem; 2018 May; 249():176-183. PubMed ID: 29407922
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Study of catechin and xanthine tea profiles as geographical tracers.
    Fernández PL; Pablos F; Martín MJ; González AG
    J Agric Food Chem; 2002 Mar; 50(7):1833-9. PubMed ID: 11902920
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Effect of microbial fermentation on caffeine content of tea leaves.
    Wang X; Hu S; Wan X; Pan C
    J Agric Food Chem; 2005 Sep; 53(18):7238-42. PubMed ID: 16131136
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Simultaneous determination of caffeine and some selected polyphenols in Wuyi Rock tea by high-performance liquid chromatography.
    Zhao F; Lin HT; Zhang S; Lin YF; Yang JF; Ye NX
    J Agric Food Chem; 2014 Apr; 62(13):2772-81. PubMed ID: 24625357
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Tea enhances insulin activity.
    Anderson RA; Polansky MM
    J Agric Food Chem; 2002 Nov; 50(24):7182-6. PubMed ID: 12428980
    [TBL] [Abstract][Full Text] [Related]  

  • 40. 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]  

    [Previous]   [Next]    [New Search]
    of 21.