These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

298 related articles for article (PubMed ID: 30609818)

  • 1. The Influence of Water Composition on Flavor and Nutrient Extraction in Green and Black Tea.
    Franks M; Lawrence P; Abbaspourrad A; Dando R
    Nutrients; 2019 Jan; 11(1):. PubMed ID: 30609818
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effect of the type of brewing water on the chemical composition, sensory quality and antioxidant capacity of Chinese teas.
    Xu YQ; Zou C; Gao Y; Chen JX; Wang F; Chen GS; Yin JF
    Food Chem; 2017 Dec; 236():142-151. PubMed ID: 28624083
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. 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]  

  • 5. 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]  

  • 6. 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]  

  • 7. A comparison of the flavor of green teas from around the world.
    Lee J; Chambers DH; Chambers E
    J Sci Food Agric; 2014 May; 94(7):1315-24. PubMed ID: 24115103
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Influence of brewing conditions on taste components in Fuding white tea infusions.
    Zhang H; Li Y; Lv Y; Jiang Y; Pan J; Duan Y; Zhu Y; Zhang S
    J Sci Food Agric; 2017 Jul; 97(9):2826-2833. PubMed ID: 27786360
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Chemical composition, plant secondary metabolites, and minerals of green and black teas and the effect of different tea-to-water ratios during their extraction on the composition of their spent leaves as potential additives for ruminants.
    Ramdani D; Chaudhry AS; Seal CJ
    J Agric Food Chem; 2013 May; 61(20):4961-7. PubMed ID: 23621359
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. Effect of Water Hardness on Catechin and Caffeine Content in Green Tea Infusions.
    Cabrera M; Taher F; Llantada A; Do Q; Sapp T; Sommerhalter M
    Molecules; 2021 Jun; 26(12):. PubMed ID: 34201178
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. Human exposure asseessment to different arsenic species in tea.
    Mania M; Szynal T; Rebeniak M; Wojciechowska-Mazurek M; Starska K; Strzelecka A
    Rocz Panstw Zakl Hig; 2014; 65(4):281-6. PubMed ID: 25526572
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. Extraction Kinetics of phytochemicals and antioxidant activity during black tea (Camellia sinensis L.) brewing.
    Fernando CD; Soysa P
    Nutr J; 2015 Jul; 14():74. PubMed ID: 26226943
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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]  

  • 17. Preparation and antioxidant activity of green tea extract enriched in epigallocatechin (EGC) and epigallocatechin gallate (EGCG).
    Hu J; Zhou D; Chen Y
    J Agric Food Chem; 2009 Feb; 57(4):1349-53. PubMed ID: 19182914
    [TBL] [Abstract][Full Text] [Related]  

  • 18. HPLC analysis of naturally occurring methylated catechins, 3' '- and 4' '-methyl-epigallocatechin gallate, in various fresh tea leaves and commercial teas and their potent inhibitory effects on inducible nitric oxide synthase in macrophages.
    Chiu FL; Lin JK
    J Agric Food Chem; 2005 Sep; 53(18):7035-42. PubMed ID: 16131108
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. Extraction of Epigallocatechin Gallate and Epicatechin Gallate from Tea Leaves Using β-Cyclodextrin.
    Cui L; Liu Y; Liu T; Yuan Y; Yue T; Cai R; Wang Z
    J Food Sci; 2017 Feb; 82(2):394-400. PubMed ID: 28071811
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 15.