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Journal Abstract Search

112 related items for PubMed ID: 22410880

  • 21. Predicting the age and type of tuocha tea by fourier transform infrared spectroscopy and chemometric data analysis.
    Xu L, Deng DH, Cai CB.
    J Agric Food Chem; 2011 Oct 12; 59(19):10461-9. PubMed ID: 21899255
    [Abstract] [Full Text] [Related]

  • 22. Determination of theanine, GABA, and other amino acids in green, oolong, black, and Pu-erh teas with dabsylation and high-performance liquid chromatography.
    Syu KY, Lin CL, Huang HC, Lin JK.
    J Agric Food Chem; 2008 Sep 10; 56(17):7637-43. PubMed ID: 18652476
    [Abstract] [Full Text] [Related]

  • 23. 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]

  • 24. Massive accumulation of gallic acid and unique occurrence of myricetin, quercetin, and kaempferol in preparing old oolong tea.
    Lee VS, Dou J, Chen RJ, Lin RS, Lee MR, Tzen JT.
    J Agric Food Chem; 2008 Sep 10; 56(17):7950-6. PubMed ID: 18707114
    [Abstract] [Full Text] [Related]

  • 25. 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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  • 28. Folacin content of tea.
    Chen TS, Lui CK, Smith CH.
    J Am Diet Assoc; 1983 Jun 05; 82(6):627-32. PubMed ID: 6853937
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  • 30. Determination of enantiomeric fractions of cypermethrin and cis-bifenthrin in Chinese teas by GC/ECD.
    Kuang H, Miao H, Hou X, Zhao Y, Shen J, Wu Y.
    J Sci Food Agric; 2010 Jun 05; 90(8):1374-9. PubMed ID: 20474058
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  • 31. Separation of catechin compounds from different teas.
    Jin Y, Jin CH, Row KH.
    Biotechnol J; 2006 Feb 05; 1(2):209-13. PubMed ID: 16892250
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  • 32. Ethyl acetate extract from black tea prevents neuromuscular blockade by botulinum neurotoxin type A in vitro.
    Satoh E.
    Int J Food Sci Nutr; 2005 Dec 05; 56(8):543-50. PubMed ID: 16638658
    [Abstract] [Full Text] [Related]

  • 33. 2-DE combined with two-layer feature selection accurately establishes the origin of oolong tea.
    Chien HJ, Chu YW, Chen CW, Juang YM, Chien MW, Liu CW, Wu CC, Tzen JT, Lai CC.
    Food Chem; 2016 Nov 15; 211():392-9. PubMed ID: 27283647
    [Abstract] [Full Text] [Related]

  • 34. Feasibility study on identification of green, black and Oolong teas using near-infrared reflectance spectroscopy based on support vector machine (SVM).
    Chen Q, Zhao J, Fang CH, Wang D.
    Spectrochim Acta A Mol Biomol Spectrosc; 2007 Mar 15; 66(3):568-74. PubMed ID: 16859975
    [Abstract] [Full Text] [Related]

  • 35. The occurrence and probabilistic risk of exposure to parabens from bottled and hand-shaken teas in the general adult population of Taiwan.
    Chin WS, Chang CH, Say YH, Chuang YN, Wang JN, Kao HC, Liao KW.
    Environ Sci Pollut Res Int; 2024 Jan 15; 31(3):4518-4527. PubMed ID: 38102436
    [Abstract] [Full Text] [Related]

  • 36. 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 10; 51(19):5798-802. PubMed ID: 12952436
    [Abstract] [Full Text] [Related]

  • 37. Capillary electrophoretic determination of theanine, caffeine, and catechins in fresh tea leaves and oolong tea and their effects on rat neurosphere adhesion and migration.
    Chen CN, Liang CM, Lai JR, Tsai YJ, Tsay JS, Lin JK.
    J Agric Food Chem; 2003 Dec 03; 51(25):7495-503. PubMed ID: 14640605
    [Abstract] [Full Text] [Related]

  • 38. Potential exposure and risk of fluoride intakes from tea drinks produced in Taiwan.
    Lung SC, Cheng HW, Fu CB.
    J Expo Sci Environ Epidemiol; 2008 Mar 03; 18(2):158-66. PubMed ID: 17410113
    [Abstract] [Full Text] [Related]

  • 39. Analysis of glycosidically bound aroma precursors in tea leaves. 3. Change in the glycoside content of tea leaves during the oolong tea manufacturing process.
    Wang D, Kubota K, Kobayashi A, Juan IM.
    J Agric Food Chem; 2001 Nov 03; 49(11):5391-6. PubMed ID: 11714333
    [Abstract] [Full Text] [Related]

  • 40. Using Sensory Wheels to Characterize Consumers' Perception for Authentication of Taiwan Specialty Teas.
    Su TC, Yang MJ, Huang HH, Kuo CC, Chen LY.
    Foods; 2021 Apr 12; 10(4):. PubMed ID: 33921366
    [Abstract] [Full Text] [Related]

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