Evaluation of hot and cold extraction of bioactive compounds in teas

Chemical fingerprint analysis for quality control and identification of Ziyang green tea by HPLC

(2015) Xiaoye He et al.   FOOD CHEMISTRY

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

Chemical Composition, Sensory Properties, Provenance, and Bioactivity of Fruit Juices as Assessed by Chemometrics: A Critical Review and Guideline

(2014) Acácio A.F. Zielinski et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Simplification of the DPPH assay for estimating the antioxidant activity of wine and wine by-products

(2014) Yolanda Carmona-Jiménez et al.   FOOD CHEMISTRY

Kinetic modeling of phenolic compound degradation during drum-drying of apple peel by-products

(2014) Carolina Henríquez et al.   JOURNAL OF FOOD ENGINEERING

The Association between Chromaticity, Phenolics, Carotenoids, andIn VitroAntioxidant Activity of Frozen Fruit Pulp in Brazil: An Application of Chemometrics

(2014) Acácio Antonio Ferreira Zielinski et al.   JOURNAL OF FOOD SCIENCE

Effect of extraction conditions on total phenolic content and antioxidant capacity of pretreated wild Peumus boldus leaves from Chile

(2013) Carmen Soto et al.   FOOD AND BIOPRODUCTS PROCESSING

Concentration of biologically active compounds extracted from Ilex paraguariensis St. Hil. by nanofiltration

(2013) Aureanna Nairne Negrão Murakami et al.   FOOD CHEMISTRY

Antioxidant properties of cold and hot water extracts of cocoa, Hibiscus flower extract, and ginger beverage blends

(2013) Folashade B. Awe et al.   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

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

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

In vitro and in vivo studies of natural products: A challenge for their valuation. The case study of chamomile (Matricaria recutita L.)

(2012) Sílvia Petronilho et al.   INDUSTRIAL CROPS AND PRODUCTS

Chemical, antioxidant and antibacterial study of Brazilian fruits

(2011) Charles Windson Isidoro Haminiuk et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Antioxidant and antimicrobial performance of different Argentinean green tea varieties as affected by whey proteins

(2010) Mariana von Staszewski et al.   FOOD CHEMISTRY

Cymbopogon citratus as source of new and safe anti-inflammatory drugs: Bio-guided assay using lipopolysaccharide-stimulated macrophages

(2010) Vera Francisco et al.   JOURNAL OF ETHNOPHARMACOLOGY

White and Green Teas (Camellia sinensis var. sinensis): Variation in Phenolic, Methylxanthine, and Antioxidant Profiles

(2010) Uchenna J. Unachukwu et al.   JOURNAL OF FOOD SCIENCE

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

(2009) Elisabetta Venditti et al.   FOOD CHEMISTRY

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

(2009) A.B. Sharangi   FOOD RESEARCH INTERNATIONAL

Comparative Reaction Rates of Various Antioxidants with ABTS Radical Cation

(2009) Richard B. Walker et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Efficient procedure for isolating methylated catechins from green tea and effective simultaneous analysis of ten catechins, three purine alkaloids, and gallic acid in tea by high-performance liquid chromatography with diode array detection

(2009) Bing Hu et al.   JOURNAL OF CHROMATOGRAPHY A

The composition of polyphenols and methylxanthines in teas and herbal infusions

(2008) Dunja Horžić et al.   FOOD CHEMISTRY

Baccharis trimera: Effect on hematological and biochemical parameters and hepatorenal evaluation in pregnant rats

(2008) Simone Reschke Mendes Grance et al.   JOURNAL OF ETHNOPHARMACOLOGY

Antioxidant and antimicrobial activities of tea infusions

(2007) M. Pilar Almajano et al.   FOOD CHEMISTRY

Effect of different brewing methods on antioxidant properties of steaming green tea

(2007) Sheng-Dun Lin et al.   LWT-FOOD SCIENCE AND TECHNOLOGY