Comparison of the main compounds in Fuding white tea infusions from various tea types

Flavonoids, phenolic acids, alkaloids and theanine in different types of authentic Chinese white tea samples

(2017) Junfeng Tan et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Chemical constituents analysis of white tea of different qualities and different storage times

(2016) Jing-Ming Ning et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Influence of brewing conditions on taste components in Fuding white tea infusions

(2016) Haihua Zhang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Daily consumption of white tea (Camellia sinensis (L.)) improves the cerebral cortex metabolic and oxidative profile in prediabetic Wistar rats

(2015) Ana R. Nunes et al.   BRITISH JOURNAL OF NUTRITION

White tea (Camellia sinensis) inhibits proliferation of the colon cancer cell line, HT-29, activates caspases and protects DNA of normal cells against oxidative damage

(2015) Fatemeh Hajiaghaalipour et al.   FOOD CHEMISTRY

White tea (Camellia sinenesis (L.)) ethanol extracts attenuate reserpine-induced gastric ulcers in mice

(2015) Jia-Le Song et al.   FOOD SCIENCE AND BIOTECHNOLOGY

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

Effects of different brewing conditions on catechin content and sensory acceptance in Turkish green tea infusions

(2015) Sena Saklar et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effects of alternative steeping methods on composition, antioxidant property and colour of green, black and oolong tea infusions

(2015) Claudia Lantano et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Identifying key non-volatile compounds in ready-to-drink green tea and their impact on taste profile

(2014) Peigen Yu et al.   FOOD CHEMISTRY

Radical Scavenging of White Tea and Its Flavonoid Constituents by Electron Paramagnetic Resonance (EPR) Spectroscopy

(2014) Nurul A. M. Azman et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Green tea from purple leaf coloured tea clones in Kenya- their quality characteristics

(2013) E.C. Kilel et al.   FOOD CHEMISTRY

Antioxidant activity of different white teas: Comparison of hot and cold tea infusions

(2013) Elisabetta Damiani et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Effects of infusion conditions and decaffeination on free amino acid profiles of green and black tea

(2012) Tolgahan Kocadağlı et al.   FOOD RESEARCH INTERNATIONAL

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

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

Taste characterisation of green tea catechins

(2010) Masataka Narukawa et al.   INTERNATIONAL JOURNAL OF 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