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Journal Abstract Search

322 related items for PubMed ID: 25442580

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  • 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 01; 75(6):C541-8. PubMed ID: 20722909
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  • 5. 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 15; 147():262-8. PubMed ID: 24206716
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  • 6. 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 Mar 15; 120(2):457-63. PubMed ID: 27483735
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  • 7. NMR, RP-HPLC-PDA-ESI-MSn, and RP-HPLC-FD Characterization of Green and Oolong Teas (Camellia sinensis L.).
    Sobolev AP, Di Lorenzo A, Circi S, Santarcangelo C, Ingallina C, Daglia M, Mannina L.
    Molecules; 2021 Aug 24; 26(17):. PubMed ID: 34500554
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  • 8. Multivariate analysis of the composition of bioactive in tea of the species Camellia sinensis.
    Azevedo RSA, Teixeira BS, Sauthier MCDS, Santana MVA, Dos Santos WNL, Santana DA.
    Food Chem; 2019 Feb 01; 273():39-44. PubMed ID: 30292372
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  • 10. [Determination of catechins and caffeine in tea and tea beverages by high-performance liquid chromatography].
    Ling Y, Zhao YF, Li ZJ, Zhang G, Wu Y.
    Wei Sheng Yan Jiu; 2005 Mar 01; 34(2):187-90. PubMed ID: 15952660
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  • 11. 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 24; 62(38):9336-44. PubMed ID: 25211192
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  • 13. Analysis of some selected catechins and caffeine in green tea by high performance liquid chromatography.
    El-Shahawi MS, Hamza A, Bahaffi SO, Al-Sibaai AA, Abduljabbar TN.
    Food Chem; 2012 Oct 15; 134(4):2268-75. PubMed ID: 23442685
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  • 14. Phenolic, Carotenoid and Saccharide Compositions of Vietnamese Camellia sinensis Teas and Herbal Teas.
    Vu DC, Alvarez S.
    Molecules; 2021 Oct 27; 26(21):. PubMed ID: 34770903
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  • 15. Fast and simultaneous determination of phenolic compounds and caffeine in teas, mate, instant coffee, soft drink and energetic drink by high-performance liquid chromatography using a fused-core column.
    Rostagno MA, Manchón N, D'Arrigo M, Guillamón E, Villares A, García-Lafuente A, Ramos A, Martínez JA.
    Anal Chim Acta; 2011 Jan 31; 685(2):204-11. PubMed ID: 21168570
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  • 17. Hot Water Extraction of Antioxidants from Tea Leaves-Optimization of Brewing Conditions for Preparing Antioxidant-Rich Tea Drinks.
    Cheng Y, Xue F, Yang Y.
    Molecules; 2023 Mar 28; 28(7):. PubMed ID: 37049793
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  • 19. Extraction and removal of caffeine from green tea by ultrasonic-enhanced supercritical fluid.
    Tang WQ, Li DC, Lv YX, Jiang JG.
    J Food Sci; 2010 May 28; 75(4):C363-8. PubMed ID: 20546396
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  • 20. Simultaneous and enantioselective determination of cis-epoxiconazole and indoxacarb residues in various teas, tea infusion and soil samples by chiral high performance liquid chromatography coupled with tandem quadrupole-time-of-flight mass spectrometry.
    Zhang X, Luo F, Lou Z, Lu M, Chen Z.
    J Chromatogr A; 2014 Sep 12; 1359():212-23. PubMed ID: 25108768
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