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Items: 1 to 20 of 176

1.

Monitoring tea fermentation/manufacturing by direct analysis in real time (DART) mass spectrometry.

Fraser K, Lane GA, Otter DE, Harrison SJ, Quek SY, Hemar Y, Rasmussen S.

Food Chem. 2013 Dec 1;141(3):2060-5. doi: 10.1016/j.foodchem.2013.05.054. Epub 2013 May 24.

PMID:
23870928
2.

Rapid differentiation of tea products by surface desorption atmospheric pressure chemical ionization mass spectrometry.

Chen H, Liang H, Ding J, Lai J, Huan Y, Qiao X.

J Agric Food Chem. 2007 Dec 12;55(25):10093-100. Epub 2007 Nov 20.

PMID:
18020412
4.

Effect of microbial fermentation on caffeine content of tea leaves.

Wang X, Hu S, Wan X, Pan C.

J Agric Food Chem. 2005 Sep 7;53(18):7238-42.

PMID:
16131136
5.

Non-targeted analysis by LC-MS of major metabolite changes during the oolong tea manufacturing in New Zealand.

Fraser K, Lane GA, Otter DE, Harrison SJ, Quek SY, Hemar Y, Rasmussen S.

Food Chem. 2014 May 15;151:394-403. doi: 10.1016/j.foodchem.2013.11.054. Epub 2013 Nov 18.

PMID:
24423549
6.

Ni speciation in tea infusions by monolithic chromatography--ICP-MS and Q-TOF-MS.

Ščančar J, Zuliani T, Žigon D, Milačič R.

Anal Bioanal Chem. 2013 Feb;405(6):2041-51. doi: 10.1007/s00216-012-6611-5. Epub 2012 Dec 13.

PMID:
23232960
7.

Multimycotoxin UPLC-MS/MS for tea, herbal infusions and the derived drinkable products.

Monbaliu S, Wu A, Zhang D, Van Peteghem C, De Saeger S.

J Agric Food Chem. 2010 Dec 22;58(24):12664-71. doi: 10.1021/jf1033043. Epub 2010 Dec 1.

PMID:
21121648
8.

Does Enzymatic Hydrolysis of Glycosidically Bound Volatile Compounds Really Contribute to the Formation of Volatile Compounds During the Oolong Tea Manufacturing Process?

Gui J, Fu X, Zhou Y, Katsuno T, Mei X, Deng R, Xu X, Zhang L, Dong F, Watanabe N, Yang Z.

J Agric Food Chem. 2015 Aug 12;63(31):6905-14. doi: 10.1021/acs.jafc.5b02741. Epub 2015 Aug 3.

PMID:
26212085
9.
10.

[In situ and rapid identification of tea by direct analysis in real time mass spectrometry].

Zhang J, Zhang W, Zhou Z, Bai Y, Liu H.

Se Pu. 2011 Jul;29(7):681-6. Chinese.

PMID:
22097797
11.

Rapid and direct volatile compound profiling of black and green teas (Camellia sinensis) from different countries with PTR-ToF-MS.

Yener S, Sánchez-López JA, Granitto PM, Cappellin L, Märk TD, Zimmermann R, Bonn GK, Yeretzian C, Biasioli F.

Talanta. 2016 May 15;152:45-53. doi: 10.1016/j.talanta.2016.01.050. Epub 2016 Jan 26.

PMID:
26992494
12.

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
13.

Formation of Volatile Tea Constituent Indole During the Oolong Tea Manufacturing Process.

Zeng L, Zhou Y, Gui J, Fu X, Mei X, Zhen Y, Ye T, Du B, Dong F, Watanabe N, Yang Z.

J Agric Food Chem. 2016 Jun 22;64(24):5011-9. doi: 10.1021/acs.jafc.6b01742. Epub 2016 Jun 13.

PMID:
27263428
14.

Quantitation of chafurosides A and B in tea leaves and isolation of prechafurosides A and B from oolong tea leaves.

Ishida H, Wakimoto T, Kitao Y, Tanaka S, Miyase T, Nukaya H.

J Agric Food Chem. 2009 Aug 12;57(15):6779-86. doi: 10.1021/jf900032z.

PMID:
19572651
15.

Characterisation of volatile and non-volatile metabolites in etiolated leaves of tea (Camellia sinensis) plants in the dark.

Yang Z, Kobayashi E, Katsuno T, Asanuma T, Fujimori T, Ishikawa T, Tomomura M, Mochizuki K, Watase T, Nakamura Y, Watanabe N.

Food Chem. 2012 Dec 15;135(4):2268-76. doi: 10.1016/j.foodchem.2012.07.066. Epub 2012 Jul 20.

PMID:
22980801
16.

Analysis of theaflavins and thearubigins from black tea extract by MALDI-TOF mass spectrometry.

Menet MC, Sang S, Yang CS, Ho CT, Rosen RT.

J Agric Food Chem. 2004 May 5;52(9):2455-61.

PMID:
15113141
17.

HPLC-MSn analysis of phenolic compounds and purine alkaloids in green and black tea.

Del Rio D, Stewart AJ, Mullen W, Burns J, Lean ME, Brighenti F, Crozier A.

J Agric Food Chem. 2004 May 19;52(10):2807-15.

PMID:
15137818
18.
19.
20.

Contents and compositions of policosanols in green tea (Camellia sinensis) leaves.

Choi SJ, Park SY, Park JS, Park SK, Jung MY.

Food Chem. 2016 Aug 1;204:94-101. doi: 10.1016/j.foodchem.2016.02.027. Epub 2016 Feb 3.

PMID:
26988480

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