Development of HPLC Method for Catechins and Related Compounds Determination and Standardization in Miang (Traditional Lanna Fermented Tea Leaf in Northern Thailand)

Microbial dynamics-linked properties and functional metabolites during Miang fermentation using the filamentous fungi growth-based process

(2021) Pratthana Kodchasee et al.   Food Bioscience

Microbial Community Dynamics During the Non-filamentous Fungi Growth-Based Fermentation Process of Miang, a Traditional Fermented Tea of North Thailand and Their Product Characterizations

(2020) Kridsada Unban et al.   Frontiers in Microbiology

Microbial bioconversion of the chemical components in dark tea

(2019) Ming-zhi Zhu et al.   FOOD CHEMISTRY

Diversity of lactic acid bacteria from Miang, a traditional fermented tea leaf in northern Thailand and their tannin-tolerant ability in tea extract

(2017) Siriporn Chaikaew et al.   JOURNAL OF MICROBIOLOGY

Distribution of tannin-'tolerant yeasts isolated from Miang, a traditional fermented tea leaf ( Camellia sinensis var. assamica ) in northern Thailand

(2016) Apinun Kanpiengjai et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Quality Characteristics of a Pickled Tea Processed by Submerged Fermentation

(2015) Youyi Huang et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Electronic nose and chiral-capillary electrophoresis in evaluation of the quality changes in commercial green tea leaves during a long-term storage

(2014) Mara Mirasoli et al.   TALANTA

Tea: A new perspective on health benefits

(2013) Marcia da Silva Pinto   FOOD RESEARCH INTERNATIONAL

A comparative study of the phenolic compounds and the in vitro antioxidant activity of different Brazilian teas using multivariate statistical techniques

(2013) Acácio Antonio Ferreira Zielinski et al.   FOOD RESEARCH INTERNATIONAL

Rapid and simultaneous determination of antioxidant markers and caffeine in commercial teas and dietary supplements by HPLC-DAD

(2012) Ghada M. Hadad et al.   TALANTA

Extraction of Antioxidants and Caffeine from Green Tea (Camelia sinensis) Leaves: Kinetics and Modeling

(2010) A. Ziaedini et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Medicinal and therapeutic potentialities of tea (Camellia sinensis L.) – A review

(2009) A.B. Sharangi   FOOD RESEARCH INTERNATIONAL

Rapid qualitative and quantitative ultra high performance liquid chromatography method for simultaneous analysis of twenty nine common phenolic compounds of various structures

(2009) Lucie Nováková et al.   TALANTA

Determination of catechin isomers in human plasma subsequent to green tea ingestion using chiral capillary electrophoresis with a high-sensitivity cell

(2008) Deia Abd El-Hady et al.   TALANTA