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Journal Abstract Search

219 related items for PubMed ID: 25466042

  • 1. Comparative characterisation of green tea and black tea cream: physicochemical and phytochemical nature.
    Lin X, Chen Z, Zhang Y, Luo W, Tang H, Deng B, Deng J, Li B.
    Food Chem; 2015 Apr 15; 173():432-40. PubMed ID: 25466042
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  • 2. Spontaneously Assembled Nano-aggregates in Clear Green Tea Infusions from Camellia ptilophylla and Camellia sinensis.
    Lin X, Gao X, Chen Z, Zhang Y, Luo W, Li X, Li B.
    J Agric Food Chem; 2017 May 10; 65(18):3757-3766. PubMed ID: 28412808
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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. 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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  • 10. Tea creaming in nonfermented teas from Camellia sinensis and Ilex vomitoria.
    Kim Y, Talcott ST.
    J Agric Food Chem; 2012 Nov 28; 60(47):11793-9. PubMed ID: 23148671
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  • 11. Effect of milk and brewing method on black tea catechin bioaccessibility.
    van der Burg-Koorevaar MC, Miret S, Duchateau GS.
    J Agric Food Chem; 2011 Jul 27; 59(14):7752-8. PubMed ID: 21692489
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  • 12. [Progress in catechins oxidation products and their formation mechanism].
    Ding YP, Lu CQ, Hou HX, Cen YJ, Tong HR.
    Zhongguo Zhong Yao Za Zhi; 2017 Jan 27; 42(2):239-253. PubMed ID: 28948726
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  • 13. Simultaneous determination of eight catechins and four theaflavins in green, black and oolong tea using new HPLC-MS-MS method.
    Tao W, Zhou Z, Zhao B, Wei T.
    J Pharm Biomed Anal; 2016 Nov 30; 131():140-145. PubMed ID: 27589031
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  • 17. Antioxidant capacity and major polyphenol composition of teas as affected by geographical location, plantation elevation and leaf grade.
    Zhang C, Suen CL, Yang C, Quek SY.
    Food Chem; 2018 Apr 01; 244():109-119. PubMed ID: 29120758
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  • 19. Analytical separation of tea catechins and food-related polyphenols by high-speed counter-current chromatography.
    Yanagida A, Shoji A, Shibusawa Y, Shindo H, Tagashira M, Ikeda M, Ito Y.
    J Chromatogr A; 2006 Apr 21; 1112(1-2):195-201. PubMed ID: 16239007
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