Phenolic Content, Main Flavonoids, and Antioxidant Capacity of Instant Sweet Tea (Lithocarpus litseifolius [Hance] Chun) Prepared with Different Raw Materials and Drying Methods

The Chemical, Structural, and Biological Properties of Crude Polysaccharides from Sweet Tea (Lithocarpus litseifolius (Hance) Chun) Based on Different Extraction Technologies

(2021) Huan Guo et al.   Foods

Influences of Microwave-Assisted Extraction Parameters on Antioxidant Activity of the Extract from Akebia trifoliata Peels

(2021) Min Luo et al.   Foods

Screening and process optimization of ultrasound-assisted extraction of main antioxidants from sweet tea (Lithocarpus litseifolius [Hance] Chun)

(2021) Yi Liu et al.   Food Bioscience

Phytochemicals and bioactive analysis of different sweet tea ( Lithocarpus litseifolius [Hance] Chun ) varieties

(2020) Mengke Wang et al.   JOURNAL OF FOOD BIOCHEMISTRY

Study on FTIR spectroscopy, total phenolic content, antioxidant activity and anti-amylase activity of extracts and different tea forms of Garcinia schomburgkiana leaves

(2020) Sirikul Thummajitsakul et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Phytochemical profile, cytotoxic, antioxidant, and allelopathic potentials of aqueous leaf extracts of Olea europaea

(2020) Amira Zaïri et al.   Food Science & Nutrition

Effects of Microwave-Assisted Extraction Conditions on Antioxidant Capacity of Sweet Tea (Lithocarpus polystachyus Rehd.)

(2020) Ao Shang et al.   Antioxidants

Sweet tea (Lithocarpus polystachyus rehd.) as a new natural source of bioactive dihydrochalcones with multiple health benefits

(2020) Ao Shang et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Extraction Optimization and Microencapsulation of Phenolic Antioxidant Compounds from Lemon Balm ( Melissa officinalis  L.): Instant Soluble Tea Production

(2020) Zehra Tülek et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Green Extraction of Antioxidant Polyphenols from Green Tea (Camellia sinensis)

(2020) Qiong Luo et al.   Antioxidants

Phytochemical identification of Lithocarpus polystachyus extracts by ultra‐high‐performance liquid chromatography–quadrupole time‐of‐flight–MS and their protein tyrosine phosphatase 1B and α ‐glucosidase activities

(2019) Ying Meng et al.   BIOMEDICAL CHROMATOGRAPHY

Effect of drying methods on the retention of bioactive compounds in African eggplant

(2018) Naomi N. Mbondo et al.   Food Science & Nutrition

Effects of brewing conditions on the antioxidant capacity of twenty-four commercial green tea varieties

(2016) Erica Sharpe et al.   FOOD CHEMISTRY

Optimization extraction conditions for improving phenolic content and antioxidant activity in Berberis asiatica fruits using response surface methodology (RSM)

(2016) Tarun Belwal et al.   FOOD CHEMISTRY

Volatile compounds and sensory characteristics of various instant teas produced from black tea

(2016) Vilma Kraujalytė et al.   FOOD CHEMISTRY

Dynamic changes in phytochemical composition and antioxidant capacity in green and black mung bean (Vigna radiata) sprouts

(2016) Ren-You Gan et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Preparative isolation, quantification and antioxidant activity of dihydrochalcones from Sweet Tea (Lithocarpus polystachyus Rehd.)

(2015) Yinshi Sun et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

Effects of raw material on the chemical composition, organoleptic properties, antioxidant activity, physical properties and the yield of instant black tea

(2015) Gardhi Arachchilage Aruna Ranjith Perera et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Compositional, Nutritional, and Functional Characteristics of Instant Teas Produced from Low- and High-Quality Black Teas

(2013) Cesarettin Alasalvar et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A novel technology for production of instant tea powder from the existing black tea manufacturing process

(2012) Ch. Someswararao et al.   Innovative Food Science & Emerging Technologies

Optimizing conditions for the extraction of catechins from green tea using hot water

(2011) Quan V. Vuong et al.   JOURNAL OF SEPARATION SCIENCE

Recovery of Phenolic Antioxidants and Functional Compounds from Coffee Industry By-Products

(2010) Pushpa S. Murthy et al.   Food and Bioprocess Technology

Factors influencing antioxidant activities and total phenolic content of guava leaf extract

(2010) Witayapan Nantitanon et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Phenolic content and antioxidative capacity of green and white tea extracts depending on extraction conditions and the solvent used

(2008) Gordana Rusak et al.   FOOD CHEMISTRY

The composition of polyphenols and methylxanthines in teas and herbal infusions

(2008) Dunja Horžić et al.   FOOD CHEMISTRY