404 related articles for article (PubMed ID: 26613545)
1. Temperature and Time of Steeping Affect the Antioxidant Properties of White, Green, and Black Tea Infusions.
Hajiaghaalipour F; Sanusi J; Kanthimathi MS
J Food Sci; 2016 Jan; 81(1):H246-54. PubMed ID: 26613545
[TBL] [Abstract][Full Text] [Related]
2. Influence of steeping conditions (time, temperature, and particle size) on antioxidant properties and sensory attributes of some white and green teas.
Castiglioni S; Damiani E; Astolfi P; Carloni P
Int J Food Sci Nutr; 2015; 66(5):491-7. PubMed ID: 26017324
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. PCL assay application in superoxide anion-radical scavenging capacity of tea Camellia sinensis extracts.
Gramza-Michałowska A; Sidor A; Reguła J; Kulczyński B
Acta Sci Pol Technol Aliment; 2015; 14(4):331-341. PubMed ID: 28068039
[TBL] [Abstract][Full Text] [Related]
5. Comparison of the antioxidant activity of roasted tea with green, oolong, and black teas.
Satoh E; Tohyama N; Nishimura M
Int J Food Sci Nutr; 2005 Dec; 56(8):551-9. PubMed ID: 16638659
[TBL] [Abstract][Full Text] [Related]
6. Extraction of Green Tea Phenolics Using Water Bubbled with Gases.
Ryu J; Kim MJ; Lee J
J Food Sci; 2019 Jun; 84(6):1308-1314. PubMed ID: 31042818
[TBL] [Abstract][Full Text] [Related]
7. Antioxidant and antifungal activities of Camellia sinensis (L.) Kuntze leaves obtained by different forms of production.
Camargo LE; Pedroso LS; Vendrame SC; Mainardes RM; Khalil NM
Braz J Biol; 2016 Jun; 76(2):428-34. PubMed ID: 26983085
[TBL] [Abstract][Full Text] [Related]
8. Determination of in vitro antidiabetic effects, antioxidant activities and phenol contents of some herbal teas.
Büyükbalci A; El SN
Plant Foods Hum Nutr; 2008 Mar; 63(1):27-33. PubMed ID: 18183488
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. Synergistic Effects of Potentilla fruticosa L. Leaves Combined with Green Tea Polyphenols in a Variety of Oxidation Systems.
Liu Z; Luo Z; Jia C; Wang D; Li D
J Food Sci; 2016 May; 81(5):C1091-101. PubMed ID: 27061936
[TBL] [Abstract][Full Text] [Related]
11. Effect of brewing time and temperature on antioxidant capacity and phenols of white tea: Relationship with sensory properties.
Pérez-Burillo S; Giménez R; Rufián-Henares JA; Pastoriza S
Food Chem; 2018 May; 248():111-118. PubMed ID: 29329833
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. Antioxidant Effects of Herbal Tea Leaves from Yacon (Smallanthus sonchifolius) on Multiple Free Radical and Reducing Power Assays, Especially on Different Superoxide Anion Radical Generation Systems.
Sugahara S; Ueda Y; Fukuhara K; Kamamuta Y; Matsuda Y; Murata T; Kuroda Y; Kabata K; Ono M; Igoshi K; Yasuda S
J Food Sci; 2015 Nov; 80(11):C2420-9. PubMed ID: 26457985
[TBL] [Abstract][Full Text] [Related]
14. Effects of hemp (Cannabis sativa L.) seed oil press-cake and decaffeinated green tea leaves (Camellia sinensis) on functional characteristics of gluten-free crackers.
Radočaj O; Dimić E; Tsao R
J Food Sci; 2014 Mar; 79(3):C318-25. PubMed ID: 24527987
[TBL] [Abstract][Full Text] [Related]
15. Study of nutritional value of dried tea leaves and infusions of black, green and white teas from Chinese plantations.
Czernicka M; Zaguła G; Bajcar M; Saletnik B; Puchalski C
Rocz Panstw Zakl Hig; 2017; 68(3):237-245. PubMed ID: 28895389
[TBL] [Abstract][Full Text] [Related]
16. Formulation and characterization of an optimized functional beverage from hibiscus (
Preciado-Saldaña AM; Abraham Domínguez-Avila J; Fernando Ayala-Zavala J; Villegas-Ochoa MA; Sáyago-Ayerdi SG; Wall-Medrano A; González-Córdova AF; González-Aguilar GA
Food Sci Technol Int; 2019 Oct; 25(7):547-561. PubMed ID: 31042056
[No Abstract] [Full Text] [Related]
17. Anti-adenovirus activity, antioxidant potential, and phenolic content of black tea (Camellia sinensis Kuntze) extract.
Karimi A; Moradi MT; Alidadi S; Hashemi L
J Complement Integr Med; 2016 Dec; 13(4):357-363. PubMed ID: 27567600
[TBL] [Abstract][Full Text] [Related]
18. Total polyphenol content and antioxidant capacity of commercially available tea (Camellia sinensis) in Argentina.
Anesini C; Ferraro GE; Filip R
J Agric Food Chem; 2008 Oct; 56(19):9225-9. PubMed ID: 18778031
[TBL] [Abstract][Full Text] [Related]
19. Influence of the interactions between tea (Camellia sinensis) extracts and ascorbic acid on their antioxidant activity: analysis with interaction indexes and isobolograms.
Enko J; Gliszczyńska-Świgło A
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2015; 32(8):1234-42. PubMed ID: 26035225
[TBL] [Abstract][Full Text] [Related]
20. Influence of Tea Brewing Parameters on the Antioxidant Potential of Infusions and Extracts Depending on the Degree of Processing of the Leaves of
Kowalska J; Marzec A; Domian E; Galus S; Ciurzyńska A; Brzezińska R; Kowalska H
Molecules; 2021 Aug; 26(16):. PubMed ID: 34443362
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]