Effects of Infusion and Storage on Antioxidant Activity and Total Phenolic Content of Black Tea

Conformational Insight on WT- and Mutated-EGFR Receptor Activation and Inhibition by Epigallocatechin-3-Gallate: Over a Rational Basis for the Design of Selective Non-Small-Cell Lung Anticancer Agents

(2020) Cristina Minnelli et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Studies on prevention of obesity, metabolic syndrome, diabetes, cardiovascular diseases and cancer by tea

(2018) Chung Shu Yang et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

Antioxidation and Melanogenesis Inhibition of Various Dendrobium tosaense Extracts

(2018) Chin-Feng Chan et al.   MOLECULES

How brewing parameters affect the healthy profile of tea

(2017) Silvia Pastoriza et al.   Current Opinion in Food Science

Antioxidant and antifungal activities of Camellia sinensis (L.) Kuntze leaves obtained by different forms of production

(2016) L. E. A. Camargo et al.   BRAZILIAN JOURNAL OF BIOLOGY

LC-DAD–ESI-MS/MS characterization of phenolic constituents in Turkish black tea: Effect of infusion time and temperature

(2016) Hasim Kelebek   FOOD CHEMISTRY

Antioxidant capacity, total phenols and color profile during the storage of selected plants used for infusion

(2016) Ana Jiménez-Zamora et al.   FOOD CHEMISTRY

Influence of the interactions between tea (Camellia sinensis) extracts and ascorbic acid on their antioxidant activity: analysis with interaction indexes and isobolograms

(2015) Jolanta Enko et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Temperature and Time of Steeping Affect the Antioxidant Properties of White, Green, and Black Tea Infusions

(2015) Fatemeh Hajiaghaalipour et al.   JOURNAL OF FOOD SCIENCE

Compositional Variation among Black Tea Across Geographies and Their Potential Influence on Endothelial Nitric Oxide and Antioxidant Activity

(2014) Paul Mark Dias et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of Water Quality on Dissolution of Yerba Mate Extract Powders

(2014) Wen-Ying Huang et al.   TheScientificWorldJOURNAL

Applications of Lactobacillus rhamnosus Spent Culture Supernatant in Cosmetic Antioxidation, Whitening and Moisture Retention Applications

(2013) Cheng-Chih Tsai et al.   MOLECULES

Effects of Water Solutions on Extracting Green Tea Leaves

(2013) Wen-Ying Huang et al.   TheScientificWorldJOURNAL

Effect of infusion time on phenolic compounds and caffeine content in black tea

(2012) Suyare Araújo Ramalho et al.   FOOD RESEARCH INTERNATIONAL

Kinetics investigation of antioxidant capacity and total phenols of low-temperature steeping Bi Luo Chun green tea

(2012) Wayne C. Liao et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Black tea: chemical analysis and stability

(2012) Shiming Li et al.   Food & Function

Green tea catechins during food processing and storage: A review on stability and detection

(2011) Victoria K. Ananingsih et al.   FOOD RESEARCH INTERNATIONAL

The Impact of Packaging Materials on the Antioxidant Phytochemical Stability of Aqueous Infusions of Green Tea (Camellia sinensis) and Yaupon Holly (Ilex vomitoria) during Cold Storage

(2011) Youngmok Kim et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of process unit operations and long-term storage on catechin contents in EGCG-enriched tea drink

(2010) Laurent Bazinet et al.   FOOD RESEARCH INTERNATIONAL

Hot vs. cold water steeping of different teas: Do they affect antioxidant activity?

(2009) Elisabetta Venditti et al.   FOOD CHEMISTRY

Catechin stability of EGC- and EGCG-enriched tea drinks produced by a two-step extraction procedure

(2008) David Labbé et al.   FOOD CHEMISTRY

Total Polyphenol Content and Antioxidant Capacity of Commercially Available Tea (Camellia sinensis) in Argentina

(2008) Claudia Anesini et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY