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Journal Abstract Search

114 related items for PubMed ID: 14969549

  • 21. Comparative studies on the hypolipidemic and growth suppressive effects of oolong, black, pu-erh, and green tea leaves in rats.
    Kuo KL, Weng MS, Chiang CT, Tsai YJ, Lin-Shiau SY, Lin JK.
    J Agric Food Chem; 2005 Jan 26; 53(2):480-9. PubMed ID: 15656692
    [Abstract] [Full Text] [Related]

  • 22. Determination of theaflavins including methylated theaflavins in black tea leaves by solid-phase extraction and HPLC analysis.
    Nishimura M, Ishiyama K, Watanabe A, Kawano S, Miyase T, Sano M.
    J Agric Food Chem; 2007 Sep 05; 55(18):7252-7. PubMed ID: 17696441
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  • 24. Vitamin B12 sources and bioavailability.
    Watanabe F.
    Exp Biol Med (Maywood); 2007 Nov 05; 232(10):1266-74. PubMed ID: 17959839
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  • 25. [Impact of green tea on oxidative stress induced by ammonium metavanadate exposure in male rats].
    Soussi A, Croute F, Soleilhavoup JP, Kammoun A, El-Feki A.
    C R Biol; 2006 Oct 05; 329(10):775-84. PubMed ID: 17027638
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  • 26. Molecular and sensory studies on the umami taste of Japanese green tea.
    Kaneko S, Kumazawa K, Masuda H, Henze A, Hofmann T.
    J Agric Food Chem; 2006 Apr 05; 54(7):2688-94. PubMed ID: 16569062
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  • 28. Preventive effects of green tea on renal stone formation and the role of oxidative stress in nephrolithiasis.
    Itoh Y, Yasui T, Okada A, Tozawa K, Hayashi Y, Kohri K.
    J Urol; 2005 Jan 05; 173(1):271-5. PubMed ID: 15592095
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  • 32. [Biosynthesis of corrinoids and other tetrapyrrole compounds by an acetogenic Clostridium].
    Bykhovskiĭ VIa, Ilarionov SA, Zaĭtseva NI.
    Prikl Biokhim Mikrobiol; 1984 Jan 05; 20(1):3-8. PubMed ID: 6701162
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  • 34. 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 08; 57(13):5816-22. PubMed ID: 19507893
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  • 35. Effects of different steeping methods and storage on caffeine, catechins and gallic acid in bag tea infusions.
    Yang DJ, Hwang LS, Lin JT.
    J Chromatogr A; 2007 Jul 13; 1156(1-2):312-20. PubMed ID: 17161409
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  • 36. 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 05; 55(18):7462-8. PubMed ID: 17696450
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  • 37. Antioxidant properties of black tea in alcohol intoxication.
    Łuczaj W, Skrzydlewska E.
    Food Chem Toxicol; 2004 Dec 05; 42(12):2045-51. PubMed ID: 15500941
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  • 38. Quality assessment and quantitative analysis of flavonoids from tea samples of different origins by HPLC-DAD-ESI-MS.
    Sultana T, Stecher G, Mayer R, Trojer L, Qureshi MN, Abel G, Popp M, Bonn GK.
    J Agric Food Chem; 2008 May 28; 56(10):3444-53. PubMed ID: 18442252
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  • 39. Characterization of pu-erh tea using chemical and metabolic profiling approaches.
    Xie G, Ye M, Wang Y, Ni Y, Su M, Huang H, Qiu M, Zhao A, Zheng X, Chen T, Jia W.
    J Agric Food Chem; 2009 Apr 22; 57(8):3046-54. PubMed ID: 19320437
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  • 40. Reduction of alpha-galactooligosaccharides in soyamilk by Lactobacillus fermentum CRL 722: in vitro and in vivo evaluation of fermented soyamilk.
    LeBlanc JG, Garro MS, Silvestroni A, Connes C, Piard JC, Sesma F, Savoy de Giori G.
    J Appl Microbiol; 2004 Apr 22; 97(4):876-81. PubMed ID: 15357738
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