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

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

Association of green tea consumption with risk of coronary heart disease in Chinese population

(2015) Jun Pang et al.   INTERNATIONAL JOURNAL OF CARDIOLOGY

Quality evaluation of black CTC teas based upon seasonal variations

(2014) Amit Laddi et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

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

Rapid tea catechins and caffeine determination by HPLC using microwave-assisted extraction and silica monolithic column

(2013) A.A. Rahim et al.   FOOD CHEMISTRY

Evaluation of antioxidant activity of ten compounds in different tea samples by means of an on-line HPLC–DPPH assay

(2013) Yuanting Zhang et al.   FOOD RESEARCH INTERNATIONAL

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

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

Quality and Antioxidant Property of Three Types of Tea Infusions

(2013) Sheng-Dun Lin et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effect of Different Brewing Methods on Quality of Green Tea

(2013) Sheng-Dun Lin et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Anti-infective properties of epigallocatechin-3-gallate (EGCG), a component of green tea

(2012) J Steinmann et al.   BRITISH JOURNAL OF PHARMACOLOGY

Analysis of some selected catechins and caffeine in green tea by high performance liquid chromatography

(2012) M.S. El-Shahawi et al.   FOOD CHEMISTRY

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

The phenolic profiles and antioxidant activity in different types of tea

(2012) Jun Yang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

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

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

Comparative studies on the physicochemical and antioxidant properties of different tea extracts

(2011) Haixia Chen et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Variation in antioxidant potential and total polyphenol content of fresh and fully-fermented Sri Lankan tea

(2010) S. Jayasekera et al.   FOOD CHEMISTRY

The influence of domestic culinary processes on the Trolox Equivalent Antioxidant Capacity of green tea infusions

(2010) C. Samaniego-Sánchez et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Effects of Different Maturity Stages on Antioxidant Content of Ivorian Gnagnan (Solanum indicum L.) Berries

(2010) Denis N’Dri et al.   MOLECULES

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

(2009) Elisabetta Venditti et al.   FOOD CHEMISTRY

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