228 related articles for article (PubMed ID: 25308687)
21. Epigallocatechin-3-O-gallate, the main green tea component, is toxic to Saccharomyces cerevisiae cells lacking the Fet3/Ftr1.
Ruta LL; Popa CV; Nicolau I; Farcasanu IC
Food Chem; 2018 Nov; 266():292-298. PubMed ID: 30381188
[TBL] [Abstract][Full Text] [Related]
22. Efficient procedure for isolating methylated catechins from green tea and effective simultaneous analysis of ten catechins, three purine alkaloids, and gallic acid in tea by high-performance liquid chromatography with diode array detection.
Hu B; Wang L; Zhou B; Zhang X; Sun Y; Ye H; Zhao L; Hu Q; Wang G; Zeng X
J Chromatogr A; 2009 Apr; 1216(15):3223-31. PubMed ID: 19246045
[TBL] [Abstract][Full Text] [Related]
23. Fingerprint analysis of Hawk-tea by high-performance liquid chromatography.
Ma T; Huang C; Meng X; Zhang Q; Zhang L; Lv X; Jin Y; Xie J; Li J
Food Chem; 2011 Nov; 129(2):551-556. PubMed ID: 30634266
[TBL] [Abstract][Full Text] [Related]
24. Effects of brewing water on the sensory attributes and physicochemical properties of tea infusions.
Cao QQ; Wang F; Wang JQ; Chen JX; Yin JF; Li L; Meng FK; Cheng Y; Xu YQ
Food Chem; 2021 Dec; 364():130235. PubMed ID: 34175625
[TBL] [Abstract][Full Text] [Related]
25. Simplified analysis of flavanols in matcha tea.
Rezaeian FM; Zimmermann BF
Food Chem; 2022 Mar; 373(Pt B):131628. PubMed ID: 34863606
[TBL] [Abstract][Full Text] [Related]
26. Fast identification of lipase inhibitors in oolong tea by using lipase functionalised Fe3O4 magnetic nanoparticles coupled with UPLC-MS/MS.
Zhu YT; Ren XY; Yuan L; Liu YM; Liang J; Liao X
Food Chem; 2015 Apr; 173():521-6. PubMed ID: 25466054
[TBL] [Abstract][Full Text] [Related]
27. Transformation of catechins into theaflavins by upregulation of CsPPO3 in preharvest tea (Camellia sinensis) leaves exposed to shading treatment.
Yu Z; Liao Y; Zeng L; Dong F; Watanabe N; Yang Z
Food Res Int; 2020 Mar; 129():108842. PubMed ID: 32036878
[TBL] [Abstract][Full Text] [Related]
28. Monitoring the Consistency Quality and Antioxidant Activity of Da Hong Pao Teas by HPLC Fingerprinting.
Wang L; Yan T; Yang L; Zhang K; Jia J
J Chromatogr Sci; 2017 May; 55(5):528-535. PubMed ID: 28334752
[TBL] [Abstract][Full Text] [Related]
29. Effect of extraction methods on the chemical components and taste quality of green tea extract.
Xu YQ; Ji WB; Yu P; Chen JX; Wang F; Yin JF
Food Chem; 2018 May; 248():146-154. PubMed ID: 29329838
[TBL] [Abstract][Full Text] [Related]
30. Effects of natural spring water on the sensory attributes and physicochemical properties of tea infusions.
Deng S; Cao QQ; Zhu Y; Wang F; Chen JX; Zhang H; Granato D; Liu X; Yin JF; Xu YQ
Food Chem; 2023 Sep; 419():136079. PubMed ID: 37037130
[TBL] [Abstract][Full Text] [Related]
31. Effects of isolated scenting on the taste quality of broken green tea based on metabolomics.
Chen Y; Huang Y; An H; Liu J; Jiang Y; Ying J; Li S; Liu Z; Huang J
Food Chem X; 2024 Jun; 22():101454. PubMed ID: 38808163
[TBL] [Abstract][Full Text] [Related]
32. Improving the taste of autumn green tea with tannase.
Cao QQ; Zou C; Zhang YH; Du QZ; Yin JF; Shi J; Xue S; Xu YQ
Food Chem; 2019 Mar; 277():432-437. PubMed ID: 30502167
[TBL] [Abstract][Full Text] [Related]
33. Fingerprint analysis of Gelsemium elegans by HPLC followed by the targeted identification of chemical constituents using HPLC coupled with quadrupole-time-of-flight mass spectrometry.
Liu YC; Lin L; Cheng P; Sun ZL; Wu Y; Liu ZY
Fitoterapia; 2017 Sep; 121():94-105. PubMed ID: 28705508
[TBL] [Abstract][Full Text] [Related]
34. Comparison of characteristic components in tea-leaves fermented by Aspergillus pallidofulvus PT-3, Aspergillus sesamicola PT-4 and Penicillium manginii PT-5 using LC-MS metabolomics and HPLC analysis.
Ma C; Li X; Zheng C; Zhou B; Xu C; Xia T
Food Chem; 2021 Jul; 350():129228. PubMed ID: 33618088
[TBL] [Abstract][Full Text] [Related]
35. Characterization of white tea metabolome: Comparison against green and black tea by a nontargeted metabolomics approach.
Dai W; Xie D; Lu M; Li P; Lv H; Yang C; Peng Q; Zhu Y; Guo L; Zhang Y; Tan J; Lin Z
Food Res Int; 2017 Jun; 96():40-45. PubMed ID: 28528106
[TBL] [Abstract][Full Text] [Related]
36. Sensory and chemical characteristics of
Cao QQ; Fu YQ; Wang JQ; Zhang L; Wang F; Yin JF; Xu YQ
Food Chem X; 2021 Dec; 12():100178. PubMed ID: 34927052
[TBL] [Abstract][Full Text] [Related]
37. Novel acetylcholinesterase inhibitors from Zijuan tea and biosynthetic pathway of caffeoylated catechin in tea plant.
Wang W; Fu XW; Dai XL; Hua F; Chu GX; Chu MJ; Hu FL; Ling TJ; Gao LP; Xie ZW; Wan XC; Bao GH
Food Chem; 2017 Dec; 237():1172-1178. PubMed ID: 28763966
[TBL] [Abstract][Full Text] [Related]
38. Development of HPLC Method for Catechins and Related Compounds Determination and Standardization in Miang (Traditional Lanna Fermented Tea Leaf in Northern Thailand).
Wangkarn S; Grudpan K; Khanongnuch C; Pattananandecha T; Apichai S; Saenjum C
Molecules; 2021 Oct; 26(19):. PubMed ID: 34641598
[TBL] [Abstract][Full Text] [Related]
39. [Study on the analytical methods of catechins in tea and green tea polyphenol samples by high performance liquid chromatography].
Dai J; Wang HX; Chen SW; Tang J
Se Pu; 2001 Sep; 19(5):398-402. PubMed ID: 12545432
[TBL] [Abstract][Full Text] [Related]
40. [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]
[Previous] [Next] [New Search]
