Simple and Sensitive Paper-based Colorimetric Biosensor for Determining Total Polyphenol Content of the Green Tea Beverages

Using UV–Vis spectroscopy for simultaneous geographical and varietal classification of tea infusions simulating a home-made tea cup

(2016) Paulo Henrique Gonçalves Dias Diniz et al.   FOOD CHEMISTRY

Identification of green tea varieties and fast quantification of total polyphenols by near-infrared spectroscopy and ultraviolet-visible spectroscopy with chemometric algorithms

(2015) Xi Wang et al.   Analytical Methods

Effect of Solvent Type on Total Phenolic Content and Free Radical Scavenging Activity of Black Tea and Herbal Infusions

(2015) Michael Bhebhe et al.   Food Analytical Methods

Chemical fingerprint analysis for quality control and identification of Ziyang green tea by HPLC

(2015) Xiaoye He et al.   FOOD CHEMISTRY

Simultaneous determination of 15 phenolic compounds and caffeine in teas and mate using RP-HPLC/UV detection: Method development and optimization of extraction process

(2015) In Kyung Bae et al.   FOOD CHEMISTRY

Influence of steeping conditions (time, temperature, and particle size) on antioxidant properties and sensory attributes of some white and green teas

(2015) Sara Castiglioni et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Comparison of ten major constituents in seven types of processed tea using HPLC-DAD-MS followed by principal component and hierarchical cluster analysis

(2015) Tao Yi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Development of a paper-type tyrosinase biosensor for detection of phenolic compounds

(2014) Özge Şenyurt et al.   BIOTECHNOLOGY AND APPLIED BIOCHEMISTRY

Quantitative Analysis of Major Constituents in Green Tea with Different Plucking Periods and Their Antioxidant Activity

(2014) Lan-Sook Lee et al.   MOLECULES

Bioactive paper platform for colorimetric phenols detection

(2013) Marcella Arciuli et al.   SENSORS AND ACTUATORS B-CHEMICAL

Biosensor for chlorogenic acid based on an ionic liquid containing iridium nanoparticles and polyphenol oxidase

(2009) Suellen C. Fernandes et al.   TALANTA

Biomimetic Modeling of Copper Complexes: A Study of Enantioselective Catalytic Oxidation onD-(+)-Catechin andL-(−)-Epicatechin with Copper Complexes

(2008) Francesco G. Mutti et al.   BIOINORGANIC CHEMISTRY AND APPLICATIONS

Polyphenol Oxidase: Characteristics and Mechanisms of Browning Control

(2008) Christiane Queiroz et al.   FOOD REVIEWS INTERNATIONAL

Kinetic Characterization of the Enzymatic and Chemical Oxidation of the Catechins in Green Tea

(2008) J. L. Munoz-Munoz et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

New Phenolic Components and Chromatographic Profiles of Green and Fermented Teas

(2008) Long-Ze Lin et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Determination of In Vitro Antidiabetic Effects, Antioxidant Activities and Phenol Contents of Some Herbal Teas

(2008) Aynur Büyükbalci et al.   PLANT FOODS FOR HUMAN NUTRITION