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Journal Abstract Search

184 related items for PubMed ID: 20804837

  • 1. Pu-erh tea tasting in Yunnan, China: correlation of drinkers' perceptions to phytochemistry.
    Ahmed S, Unachukwu U, Stepp JR, Peters CM, Long C, Kennelly E.
    J Ethnopharmacol; 2010 Oct 28; 132(1):176-85. PubMed ID: 20804837
    [Abstract] [Full Text] [Related]

  • 2. Identification and quantification of free radical scavengers in Pu-erh tea by HPLC-DAD-MS coupled online with 2,2'-Azinobis(3-ethylbenzthiazolinesulfonic acid) diammonium salt assay.
    Qian ZM, Guan J, Yang FQ, Li SP.
    J Agric Food Chem; 2008 Dec 10; 56(23):11187-91. PubMed ID: 18986146
    [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 26; 51(7):1864-73. PubMed ID: 12643643
    [Abstract] [Full Text] [Related]

  • 4. Application of metabolomics in the analysis of manufacturing type of pu-erh tea and composition changes with different postfermentation year.
    Ku KM, Kim J, Park HJ, Liu KH, Lee CH.
    J Agric Food Chem; 2010 Jan 13; 58(1):345-52. PubMed ID: 19916505
    [Abstract] [Full Text] [Related]

  • 5. Monitoring and risk assessment of 74 pesticide residues in Pu-erh tea produced in Yunnan, China.
    Chen H, Wang Q, Jiang Y, Wang C, Yin P, Liu X, Lu C.
    Food Addit Contam Part B Surveill; 2015 Jan 13; 8(1):56-62. PubMed ID: 25308103
    [Abstract] [Full Text] [Related]

  • 6. Chemical constituents and biological properties of Pu-erh tea.
    Wang S, Qiu Y, Gan RY, Zhu F.
    Food Res Int; 2022 Apr 13; 154():110899. PubMed ID: 35337597
    [Abstract] [Full Text] [Related]

  • 7. 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
    [Abstract] [Full Text] [Related]

  • 8. Comparison of the chemical constituents of aged pu-erh tea, ripened pu-erh tea, and other teas using HPLC-DAD-ESI-MSn.
    Zhang L, Li N, Ma ZZ, Tu PF.
    J Agric Food Chem; 2011 Aug 24; 59(16):8754-60. PubMed ID: 21793506
    [Abstract] [Full Text] [Related]

  • 9. 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]

  • 10. Free radical scavenging and anti-oxidative activities of an ethanol-soluble pigment extract prepared from fermented Zijuan Pu-erh tea.
    Fan JP, Fan C, Dong WM, Gao B, Yuan W, Gong JS.
    Food Chem Toxicol; 2013 Sep 26; 59():527-33. PubMed ID: 23831194
    [Abstract] [Full Text] [Related]

  • 11. 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 11; 60(1):256-60. PubMed ID: 22098505
    [Abstract] [Full Text] [Related]

  • 12. Comparative safety evaluation of Chinese Pu-erh green tea extract and Pu-erh black tea extract in Wistar rats.
    Wang D, Xiao R, Hu X, Xu K, Hou Y, Zhong Y, Meng J, Fan B, Liu L.
    J Agric Food Chem; 2010 Jan 27; 58(2):1350-8. PubMed ID: 20028013
    [Abstract] [Full Text] [Related]

  • 13. Bioactivities and sensory evaluation of Pu-erh teas made from three tea leaves in an improved pile fermentation process.
    Chen YS, Liu BL, Chang YN.
    J Biosci Bioeng; 2010 Jun 27; 109(6):557-63. PubMed ID: 20471594
    [Abstract] [Full Text] [Related]

  • 14. Simultaneous determination of free amino acids in Pu-erh tea and their changes during fermentation.
    Zhu Y, Luo Y, Wang P, Zhao M, Li L, Hu X, Chen F.
    Food Chem; 2016 Mar 01; 194():643-9. PubMed ID: 26471603
    [Abstract] [Full Text] [Related]

  • 15. Identifying key non-volatile compounds in ready-to-drink green tea and their impact on taste profile.
    Yu P, Yeo AS, Low MY, Zhou W.
    Food Chem; 2014 Jul 15; 155():9-16. PubMed ID: 24594147
    [Abstract] [Full Text] [Related]

  • 16. Effects of enzymatic action on the formation of theabrownin during solid state fermentation of Pu-erh tea.
    Wang Q, Peng C, Gong J.
    J Sci Food Agric; 2011 Oct 15; 91(13):2412-8. PubMed ID: 21656777
    [Abstract] [Full Text] [Related]

  • 17. Radical scavenging conserves from unused fresh green tea leaves.
    Borse BB, Kumar HV, Rao LJ.
    J Agric Food Chem; 2007 Mar 07; 55(5):1750-4. PubMed ID: 17284052
    [Abstract] [Full Text] [Related]

  • 18. 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 01; 75(6):C541-8. PubMed ID: 20722909
    [Abstract] [Full Text] [Related]

  • 19. Inhibition of advanced glycation end product formation by Pu-erh tea ameliorates progression of experimental diabetic nephropathy.
    Yan SJ, Wang L, Li Z, Zhu DN, Guo SC, Xin WF, Yang YF, Cong X, Ma T, Shen PP, Sheng J, Zhang WS.
    J Agric Food Chem; 2012 Apr 25; 60(16):4102-10. PubMed ID: 22482420
    [Abstract] [Full Text] [Related]

  • 20. Bacterial and fungal communities in Pu'er tea samples of different ages.
    Tian J, Zhu Z, Wu B, Wang L, Liu X.
    J Food Sci; 2013 Aug 25; 78(8):M1249-56. PubMed ID: 23957415
    [Abstract] [Full Text] [Related]

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