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Journal Abstract Search

364 related items for PubMed ID: 26017324

  • 1. Influence of steeping conditions (time, temperature, and particle size) on antioxidant properties and sensory attributes of some white and green teas.
    Castiglioni S, Damiani E, Astolfi P, Carloni P.
    Int J Food Sci Nutr; 2015; 66(5):491-7. PubMed ID: 26017324
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  • 2. Temperature and Time of Steeping Affect the Antioxidant Properties of White, Green, and Black Tea Infusions.
    Hajiaghaalipour F, Sanusi J, Kanthimathi MS.
    J Food Sci; 2016 Jan; 81(1):H246-54. PubMed ID: 26613545
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  • 3. 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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  • 4. Synergistic Effects of Potentilla fruticosa L. Leaves Combined with Green Tea Polyphenols in a Variety of Oxidation Systems.
    Liu Z, Luo Z, Jia C, Wang D, Li D.
    J Food Sci; 2016 May 01; 81(5):C1091-101. PubMed ID: 27061936
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  • 5. Antioxidant activity and polyphenol content of green tea flavan-3-ols and oligomeric proanthocyanidins.
    Molan AL, De S, Meagher L.
    Int J Food Sci Nutr; 2009 Sep 01; 60(6):497-506. PubMed ID: 18608546
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  • 6. Effect of brewing time and temperature on antioxidant capacity and phenols of white tea: Relationship with sensory properties.
    Pérez-Burillo S, Giménez R, Rufián-Henares JA, Pastoriza S.
    Food Chem; 2018 May 15; 248():111-118. PubMed ID: 29329833
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  • 7. Study of nutritional value of dried tea leaves and infusions of black, green and white teas from Chinese plantations.
    Czernicka M, Zaguła G, Bajcar M, Saletnik B, Puchalski C.
    Rocz Panstw Zakl Hig; 2017 May 15; 68(3):237-245. PubMed ID: 28895389
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  • 9. The cupric ion reducing antioxidant capacity and polyphenolic content of some herbal teas.
    Apak R, Güçlü K, Ozyürek M, Esin Karademir S, Erçağ E.
    Int J Food Sci Nutr; 2006 May 15; 57(5-6):292-304. PubMed ID: 17135020
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  • 15. Bioactive-rich Sideritis scardica tea (mountain tea) is as potent as Camellia sinensis tea at inducing cellular antioxidant defences and preventing oxidative stress.
    Danesi F, Saha S, Kroon PA, Glibetić M, Konić-Ristić A, D'Antuono LF, Bordoni A.
    J Sci Food Agric; 2013 Nov 15; 93(14):3558-64. PubMed ID: 23649594
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  • 17. 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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  • 18. LC-DAD-ESI-MS/MS characterization of phenolic constituents in Turkish black tea: Effect of infusion time and temperature.
    Kelebek H.
    Food Chem; 2016 Aug 01; 204():227-238. PubMed ID: 26988497
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