225 related articles for article (PubMed ID: 25263270)
1. Identification of novel homologous series of polyhydroxylated theasinensins and theanaphthoquinones in the SII fraction of black tea thearubigins using ESI/HPLC tandem mass spectrometry.
Yassin GH; Koek JH; Jayaraman S; Kuhnert N
J Agric Food Chem; 2014 Oct; 62(40):9848-59. PubMed ID: 25263270
[TBL] [Abstract][Full Text] [Related]
2. Mass spectrometric characterization of black tea thearubigins leading to an oxidative cascade hypothesis for thearubigin formation.
Kuhnert N; Drynan JW; Obuchowicz J; Clifford MN; Witt M
Rapid Commun Mass Spectrom; 2010 Dec; 24(23):3387-404. PubMed ID: 21072794
[TBL] [Abstract][Full Text] [Related]
3. Structural identification of theaflavin trigallate and tetragallate from black tea using liquid chromatography/electrospray ionization tandem mass spectrometry.
Chen H; Shurlknight K; Leung T; Sang S
J Agric Food Chem; 2012 Oct; 60(43):10850-7. PubMed ID: 23066878
[TBL] [Abstract][Full Text] [Related]
4. Oxidative cascade reactions yielding polyhydroxy-theaflavins and theacitrins in the formation of black tea thearubigins: evidence by tandem LC-MS.
Kuhnert N; Clifford MN; Müller A
Food Funct; 2010 Nov; 1(2):180-99. PubMed ID: 21776470
[TBL] [Abstract][Full Text] [Related]
5. New dibenzotropolone derivatives characterized from black tea using LC/MS/MS.
Sang S; Tian S; Stark RE; Yang CS; Ho CT
Bioorg Med Chem; 2004 Jun; 12(11):3009-17. PubMed ID: 15142559
[TBL] [Abstract][Full Text] [Related]
6. Analysis of theaflavins and thearubigins from black tea extract by MALDI-TOF mass spectrometry.
Menet MC; Sang S; Yang CS; Ho CT; Rosen RT
J Agric Food Chem; 2004 May; 52(9):2455-61. PubMed ID: 15113141
[TBL] [Abstract][Full Text] [Related]
7. Model system-based mechanistic studies of black tea thearubigin formation.
Yassin GH; Koek JH; Kuhnert N
Food Chem; 2015 Aug; 180():272-279. PubMed ID: 25766828
[TBL] [Abstract][Full Text] [Related]
8. Unraveling the structure of the black tea thearubigins.
Kuhnert N
Arch Biochem Biophys; 2010 Sep; 501(1):37-51. PubMed ID: 20430006
[TBL] [Abstract][Full Text] [Related]
9. Identification of alpha-glucosidase inhibitors from a new fermented tea obtained by tea-rolling processing of loquat (Eriobotrya japonica) and green tea leaves.
Toshima A; Matsui T; Noguchi M; Qiu J; Tamaya K; Miyata Y; Tanaka T; Tanaka K
J Sci Food Agric; 2010 Jul; 90(9):1545-50. PubMed ID: 20549810
[TBL] [Abstract][Full Text] [Related]
10. MALDI-TOF mass spectrometry: avoidance of artifacts and analysis of caffeine-precipitated SII thearubigins from 15 commercial black teas.
Drynan JW; Clifford MN; Obuchowicz J; Kuhnert N
J Agric Food Chem; 2012 May; 60(18):4514-25. PubMed ID: 22509842
[TBL] [Abstract][Full Text] [Related]
11. Study into the chemical changes of tea leaf polyphenols during japanese black tea processing.
Ito A; Yanase E
Food Res Int; 2022 Oct; 160():111731. PubMed ID: 36076419
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. 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]
14. Production Mechanisms of Black Tea Polyphenols.
Tanaka T; Matsuo Y
Chem Pharm Bull (Tokyo); 2020; 68(12):1131-1142. PubMed ID: 33268645
[TBL] [Abstract][Full Text] [Related]
15. Investigation of isomeric flavanol structures in black tea thearubigins using ultraperformance liquid chromatography coupled to hybrid quadrupole/ion mobility/time of flight mass spectrometry.
Yassin GH; Grun C; Koek JH; Assaf KI; Kuhnert N
J Mass Spectrom; 2014 Nov; 49(11):1086-95. PubMed ID: 25395124
[TBL] [Abstract][Full Text] [Related]
16. Polyphenol composition of a functional fermented tea obtained by tea-rolling processing of green tea and loquat leaves.
Shii T; Tanaka T; Watarumi S; Matsuo Y; Miyata Y; Tamaya K; Tamaru S; Tanaka K; Matsui T; Kouno I
J Agric Food Chem; 2011 Jul; 59(13):7253-60. PubMed ID: 21627083
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. 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]
19. 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]
20. 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]
[Next] [New Search]