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Items: 1 to 20 of 124

1.

Application of enzymes in the production of RTD black tea beverages: a review.

Kumar CS, Subramanian R, Rao LJ.

Crit Rev Food Sci Nutr. 2013;53(2):180-97. doi: 10.1080/10408398.2010.520098. Review.

PMID:
23072532
2.

Membrane clarification of tea extracts.

Subramanian R, Kumar CS, Sharma P.

Crit Rev Food Sci Nutr. 2014;54(9):1151-7. doi: 10.1080/10408398.2011.628424. Review.

PMID:
24499147
3.

The impact of packaging materials on the antioxidant phytochemical stability of aqueous infusions of green tea (Camellia sinensis) and yaupon holly (Ilex vomitoria) during cold storage.

Kim Y, Welt BA, Talcott ST.

J Agric Food Chem. 2011 May 11;59(9):4676-83. doi: 10.1021/jf104799y. Epub 2011 Mar 31. Erratum in: J Agric Food Chem. 2011 Sep 14;59(17):9716.

PMID:
21434687
4.

Tea creaming in nonfermented teas from Camellia sinensis and Ilex vomitoria.

Kim Y, Talcott ST.

J Agric Food Chem. 2012 Nov 28;60(47):11793-9. doi: 10.1021/jf303555f. Epub 2012 Nov 16.

PMID:
23148671
6.

Temperature and Time of Steeping Affect the Antioxidant Properties of White, Green, and Black Tea Infusions.

Hajiaghaalipour F, Sanusi J, Kanthimathi MS.

J Food Sci. 2016 Jan;81(1):H246-54. doi: 10.1111/1750-3841.13149. Epub 2015 Nov 27.

PMID:
26613545
7.

Polyphenol composition of a functional fermented tea obtained by tea-rolling processing of green tea and loquat leaves.

Shii T, Tanaka T, Watarumi S, Matsuo Y, Miyata Y, Tamaya K, Tamaru S, Tanaka K, Matsui T, Kouno I.

J Agric Food Chem. 2011 Jul 13;59(13):7253-60. doi: 10.1021/jf201499n. Epub 2011 Jun 8.

PMID:
21627083
8.

Optimization of the microwave-assisted extraction conditions of tea polyphenols from green tea.

Li DC, Jiang JG.

Int J Food Sci Nutr. 2010 Dec;61(8):837-45. doi: 10.3109/09637486.2010.489508. Epub 2010 Aug 12.

PMID:
20701548
9.

[Chemical studies on plant polyphenols and formation of black tea polyphenols].

Tanaka T.

Yakugaku Zasshi. 2008 Aug;128(8):1119-31. Review. Japanese.

10.

Increase of theaflavin gallates and thearubigins by acceleration of catechin oxidation in a new fermented tea product obtained by the tea-rolling processing of loquat ( Eriobotrya japonica ) and green tea leaves.

Tanaka T, Miyata Y, Tamaya K, Kusano R, Matsuo Y, Tamaru S, Tanaka K, Matsui T, Maeda M, Kouno I.

J Agric Food Chem. 2009 Jul 8;57(13):5816-22. doi: 10.1021/jf900963p.

PMID:
19507893
11.

White and green teas (Camellia sinensis var. sinensis): variation in phenolic, methylxanthine, and antioxidant profiles.

Unachukwu UJ, Ahmed S, Kavalier A, Lyles JT, Kennelly EJ.

J Food Sci. 2010 Aug 1;75(6):C541-8. doi: 10.1111/j.1750-3841.2010.01705.x.

PMID:
20722909
12.

Inhibition of angiotensin converting enzyme (ACE) activity by polyphenols from tea (Camellia sinensis) and links to processing method.

Dong J, Xu X, Liang Y, Head R, Bennett L.

Food Funct. 2011 Jun;2(6):310-9. doi: 10.1039/c1fo10023h. Epub 2011 May 26.

PMID:
21779569
13.

Effects of cellulase from Aspergillus niger and solvent pretreatments on the extractability of organic green tea waste.

Kim JH, Pan JH, Heo W, Lee H, Kwon EG, Lee HG, Shin DH, Liu RH, Kim YJ.

J Agric Food Chem. 2010 Oct 13;58(19):10747-51. doi: 10.1021/jf102346p.

PMID:
20843026
14.

Factors affecting the levels of tea polyphenols and caffeine in tea leaves.

Lin YS, Tsai YJ, Tsay JS, Lin JK.

J Agric Food Chem. 2003 Mar 26;51(7):1864-73.

PMID:
12643643
15.

Enzymatic treatment to improve the quality of black tea extracts.

Chandini SK, Rao LJ, Gowthaman MK, Haware DJ, Subramanian R.

Food Chem. 2011 Aug 1;127(3):1039-45. doi: 10.1016/j.foodchem.2011.01.078. Epub 2011 Jan 26.

PMID:
25214094
16.

Investigation of processes in black tea manufacture through model fermentation (oxidation) experiments.

Stodt UW, Blauth N, Niemann S, Stark J, Pawar V, Jayaraman S, Koek J, Engelhardt UH.

J Agric Food Chem. 2014 Aug 6;62(31):7854-61. doi: 10.1021/jf501591j. Epub 2014 Jul 22.

PMID:
25051300
17.

Effects of enzymatic action on the formation of theabrownin during solid state fermentation of Pu-erh tea.

Wang Q, Peng C, Gong J.

J Sci Food Agric. 2011 Oct;91(13):2412-8. doi: 10.1002/jsfa.4480. Epub 2011 Jun 8.

PMID:
21656777
18.

Exploring the nutraceutical potential of polyphenols from black, green and white tea infusions - an overview.

Tenore GC, Daglia M, Ciampaglia R, Novellino E.

Curr Pharm Biotechnol. 2015;16(3):265-71. Review.

PMID:
25601602
19.

Caffeine in tea Camellia sinensis--content, absorption, benefits and risks of consumption.

Gramza-MichaƂowska A.

J Nutr Health Aging. 2014;18(2):143-9. doi: 10.1007/s12603-013-0404-1. Review.

PMID:
24522465
20.

Fermentation characteristics of some assamica clones and process optimization of black tea manufacturing.

Baruah AM, Mahanta PK.

J Agric Food Chem. 2003 Oct 22;51(22):6578-88.

PMID:
14558781

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