Phenolic compounds, antioxidant capacity, andin vitro α-amylase inhibitory potential of tea infusions (Camellia sinensis) commercialized in Chile

Antioxidant and anti-glycation properties of Thai herbal teas in comparison with conventional teas

(2012) Pawinee Deetae et al.   FOOD CHEMISTRY

In vitroevaluation of the antioxidant and anti-inflammatory activities of sulphated metabolites of catechins Evaluaciónin vitrode las actividades antioxidante y antiinflamatoria de metabolitos sulfatados de catequinas

(2011) Susana González-Manzano et al.   CyTA-Journal of Food

Chemometric approaches for the zoning of Pinot Noir wines from the Casablanca valley, Chile

(2011) J. Saavedra et al.   FOOD CHEMISTRY

Changes in antioxidant phytochemicals and volatile composition of Camellia sinensis by oxidation during tea fermentation

(2011) Youngmok Kim et al.   FOOD CHEMISTRY

Anti-Hyperglycemia Properties of Tea (Camellia sinensis) Bioactives Using In Vitro Assay Models and Influence of Extraction Time

(2011) Chandrakant Ankolekar et al.   JOURNAL OF MEDICINAL FOOD

Evaluation of Different Teas against Starch Digestibility by Mammalian Glycosidases

(2010) Lee Wah Koh et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Bioactive components of tea: Cancer, inflammation and behavior

(2009) Elvira Gonzalez de Mejia et al.   BRAIN BEHAVIOR AND IMMUNITY

Application of Metabolomics in the Analysis of Manufacturing Type of Pu-erh Tea and Composition Changes with Different Postfermentation Year

(2009) Kang Mo Ku et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Physicochemical Properties and Antioxidant Capacity of 3 Polysaccharides from Green Tea, Oolong Tea, and Black Tea

(2009) Haixia Chen et al.   JOURNAL OF FOOD SCIENCE

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

Quality Assessment and Quantitative Analysis of Flavonoids from Tea Samples of Different Origins by HPLC-DAD-ESI-MS

(2008) Tahira Sultana et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Massive Accumulation of Gallic Acid and Unique Occurrence of Myricetin, Quercetin, and Kaempferol in Preparing Old Oolong Tea

(2008) Viola S. Y. Lee et al.   JOURNAL OF AGRICULTURAL AND 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

Determination of In Vitro Antidiabetic Effects, Antioxidant Activities and Phenol Contents of Some Herbal Teas

(2008) Aynur Büyükbalci et al.   PLANT FOODS FOR HUMAN NUTRITION