319 related articles for article (PubMed ID: 34500554)
1. NMR, RP-HPLC-PDA-ESI-MS
Sobolev AP; Di Lorenzo A; Circi S; Santarcangelo C; Ingallina C; Daglia M; Mannina L
Molecules; 2021 Aug; 26(17):. PubMed ID: 34500554
[TBL] [Abstract][Full Text] [Related]
2. Analytical strategy coupled to chemometrics to differentiate Camellia sinensis tea types based on phenolic composition, alkaloids, and amino acids.
Jiang H; Zhang M; Wang D; Yu F; Zhang N; Song C; Granato D
J Food Sci; 2020 Oct; 85(10):3253-3263. PubMed ID: 32856300
[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. 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]
5. Simultaneous determination of 15 phenolic compounds and caffeine in teas and mate using RP-HPLC/UV detection: method development and optimization of extraction process.
Bae IK; Ham HM; Jeong MH; Kim DH; Kim HJ
Food Chem; 2015 Apr; 172():469-75. PubMed ID: 25442580
[TBL] [Abstract][Full Text] [Related]
6. Discrimination of Chinese teas with different fermentation degrees by stepwise linear discriminant analysis (S-LDA) of the chemical compounds.
Wu QJ; Dong QH; Sun WJ; Huang Y; Wang QQ; Zhou WL
J Agric Food Chem; 2014 Sep; 62(38):9336-44. PubMed ID: 25211192
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. The identification and evaluation of two different color variations of tea.
Li Y; Chen C; Li Y; Ding Z; Shen J; Wang Y; Zhao L; Xu M
J Sci Food Agric; 2016 Dec; 96(15):4951-4961. PubMed ID: 27407065
[TBL] [Abstract][Full Text] [Related]
9. Chain-breaking antioxidant activity and cyclic voltammetry characterization of polyphenols in a range of green, oolong, and black teas.
Roginsky V; Barsukova T; Hsu CF; Kilmartin PA
J Agric Food Chem; 2003 Sep; 51(19):5798-802. PubMed ID: 12952436
[TBL] [Abstract][Full Text] [Related]
10. Determinations for Pesticides on Black, Green, Oolong, and White Teas by Gas Chromatography Triple-Quadrupole Mass Spectrometry.
Hayward DG; Wong JW; Park HY
J Agric Food Chem; 2015 Sep; 63(37):8116-24. PubMed ID: 26209005
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. Simultaneous determination of seven bioactive components in Oolong tea Camellia sinensis: quality control by chemical composition and HPLC fingerprints.
Wang Y; Li Q; Wang Q; Li Y; Ling J; Liu L; Chen X; Bi K
J Agric Food Chem; 2012 Jan; 60(1):256-60. PubMed ID: 22098505
[TBL] [Abstract][Full Text] [Related]
13. Rapid tea catechins and caffeine determination by HPLC using microwave-assisted extraction and silica monolithic column.
Rahim AA; Nofrizal S; Saad B
Food Chem; 2014 Mar; 147():262-8. PubMed ID: 24206716
[TBL] [Abstract][Full Text] [Related]
14. Rapid identification of acylated flavonol tetraglycosides in oolong teas using HPLC-MSn.
Dou J; Lee VS; Tzen JT; Lee MR
Phytochem Anal; 2008; 19(3):251-7. PubMed ID: 17994533
[TBL] [Abstract][Full Text] [Related]
15. Phenolic, Carotenoid and Saccharide Compositions of Vietnamese
Vu DC; Alvarez S
Molecules; 2021 Oct; 26(21):. PubMed ID: 34770903
[TBL] [Abstract][Full Text] [Related]
16. Comparison of the nutrient and chemical contents of traditional Korean Chungtaejeon and green teas.
Park YS; Lee MK; Heo BG; Ham KS; Kang SG; Cho JY; Gorinstein S
Plant Foods Hum Nutr; 2010 Jun; 65(2):186-91. PubMed ID: 20490689
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. Evaluation of carbohydrates and quality parameters in six types of commercial teas by targeted statistical analysis.
Shevchuk A; Megías-Pérez R; Zemedie Y; Kuhnert N
Food Res Int; 2020 Jul; 133():109122. PubMed ID: 32466950
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. 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]
[Next] [New Search]
