Changes in the volatiles, chemical components, and antioxidant activities of Chinese jasmine tea during the scenting processes

Quality Characteristics of a Pickled Tea Processed by Submerged Fermentation

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

Body Weight and Body Mass Index (BMI) in Preobese and Overweight Japanese Adults Treated with Black Chinese Tea Water Extract (BTE) Using a More Appropriate Statistical Analysis Method

(2014) Yasuyuki Oi et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Alkyl imidazolium ionic liquid based sweeping-micellar electrokinetic chromatography for simultaneous determination of seven tea catechins in human plasma

(2014) Deia Abd El-Hady et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

Characterisation of odorant compounds and their biochemical formation in green tea with a low temperature storage process

(2013) Tsuyoshi Katsuno et al.   FOOD CHEMISTRY

A novel quality evaluation index and strategies to identify scenting quality of jasmine tea based on headspace volatiles analysis

(2013) Jie Lin et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Total polyphenols, catechin profiles and antioxidant activity of tea products from purple leaf coloured tea cultivars

(2012) L.C. Kerio et al.   FOOD CHEMISTRY

Aroma characterisation of Pu-erh tea using headspace-solid phase microextraction combined with GC/MS and GC–olfactometry

(2011) Hai-Peng Lv et al.   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

Discrimination of teas with different degrees of fermentation by SPME–GC analysis of the characteristic volatile flavour compounds

(2007) Li-Fei Wang et al.   FOOD CHEMISTRY