Effect of batch extraction conditions on yield of soluble solids from rooibos tea = Effet des conditions d'extraction en discontinu sur le rendement en solides solubles du thé rooibosJOUBERT, E.International journal of food science & technology. 1988, Vol 23, Num 1, pp 43-47, issn 0950-5423Article

Chemical forms of iron, calcium, magnesium and zinc in black, Oolong, green and instant black tea = Les formes chimiques du fer, du calcium, du magnésium et du zinc dans le thé noir, le thé Oolong, le thé vert et le thé noir instantanéJACKSON, L. S; LEE, K.Journal of food science. 1988, Vol 53, Num 1, pp 181-184, issn 0022-1147Conference Paper

Effect of amino acid infusion on central thermoregulatory control in humansNAKAJIMA, Yasufumi; TAKAMATA, Akira; MATSUKAWA, Takashi et al.Anesthesiology (Philadelphia). 2004, Vol 100, Num 3, pp 634-639, issn 0003-3022, 6 p.Article

Transfer of difenoconazole and azoxystrobin residues from chrysanthemum flower tea to its infusionJIAYING XUE; HUICHEN LI; FENGMAO LIU et al.Food additives & contaminants. Part A. Chemistry, analysis, control, exposure & risk assessment (Print). 2014, Vol 31, Num 4, pp 666-675, issn 1944-0049, 10 p.Article

Inhibition of Human cAMP-Phosphodiesterase as a Mechanism of the Spasmolytic Effect of Matricaria recutita LMASCHI, Omar; DAL CERO, Esther; GALLI, Germana V et al.Journal of agricultural and food chemistry (Print). 2008, Vol 56, Num 13, pp 5015-5020, issn 0021-8561, 6 p.Article

Chromium level and intake from Chinese made teaLI, Wei-Hao; ZHOU, Hai-Ping; NING LI et al.Food additives & contaminants. Part B, Surveillance (Print). 2013, Vol 6, Num 4, pp 289-293, issn 1939-3210, 5 p.Article

Kinetics and equilibria of tea infusion. IX: The rates and temperature coefficients of caffeine extraction from green Chun Mee and black Assam Bukial teasSPIRO, M; JAGANYI, D; BROOM, M. C et al.Food chemistry. 1992, Vol 45, Num 5, pp 333-335, issn 0308-8146Article

Biological and chemical studies on overheated brewed coffee = Etudes biologiques et chimiques d'infusions de café surchaufféesSASAKI, Y; SHIBAMOTO, T; WEI, C. I et al.Food and chemical toxicology. 1987, Vol 25, Num 3, pp 225-228, issn 0278-6915Article

Multimycotoxin UPLC-MS/MS for Tea, Herbal Infusions and the Derived Drinkable ProductsMONBALIU, Sofie; AIBO WU; DABING ZHANG et al.Journal of agricultural and food chemistry (Print). 2010, Vol 58, Num 24, pp 12664-12671, issn 0021-8561, 8 p.Article

Local anaesthetic infusion for postoperative painKULKARNI, M; ELLIOT, D.Journal of hand surgery. British and european volume. 2003, Vol 28, Num 4, pp 300-306, 7 p.Article

Steady-state infusions of opioids in human. II, Concentration-effect relationships and therapeutic marginsHILL, H. F; CHAPMAN, C. R; SAEGER, L. S et al.Pain (Amsterdam). 1990, Vol 43, Num 1, pp 69-79, issn 0304-3959Article

Kinetics and equilibria of tea infusion - Part 6 : the effects of salts and of pH on the concentrations and partition constants of theaflavins and caffeine in Kapchorua Pekoe fannings = Cinétique et équilibre de l'infusion de thé. VI. Effet des sels et du pH sur les concentrations et les constantes de partage des théaflavines et de la caféine dans des feuilles concassées de Kapchorua PekoeSPIRO, M; PRICE, W. E.Food chemistry. 1987, Vol 24, Num 1, pp 51-61, issn 0308-8146Article

The kinetics and mechanism of caffeine infusion from coffee : the effect of roasting = Cinétique et mécanisme de l'infusion de la caféine à partir du café : effet de la torréfactionSPIRO, M; HUNTER, J. E.Journal of the science of food and agriculture. 1985, Vol 36, Num 9, pp 871-876, issn 0022-5142Article

Determinants of intranet diffusion and infusionEDER, Lauren B; IGBARIA, Magid.Omega (Oxford). 2001, Vol 29, Num 3, pp 233-242, issn 0305-0483Article

Kinetics and equilibria of tea infusion : Part 8 - The effects of salts and of pH on the rate of extraction of theaflavins from black tea leaf = Données cinétiques et équilibres de l'infusion de thé. Partie 8. Effet de sels et du pH sur la vitesse d'extraction des théaflavines à partir de feuilles de thé noirSPIRO, M; PRICE, W. E; MILLER, W. M et al.Food chemistry. 1987, Vol 25, Num 2, pp 117-126, issn 0308-8146Article

Aufschliessen und Aufblähen von pflanzlichem Material durch CO₂-Hochdruckbehandlung. 1. Mitteilung : Leinsamen und Hibiscusblüten = L'éclatement et le soufflage des produits d'origine végétale, par traitement par le CO₂ à haute pression. 1^ère communication : les graines de lin et les fleurs d'Hibiscus = Cracking and puffing of plant material by CO₂ high pressure treatment. 1. Linseed and Hibiscus flowersSTAHL, E; RAU, G; CARIUS, W et al.Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1986, Vol 182, Num 1, pp 33-35, issn 0044-3026Article

Profiles of potentially antiallergic flavonoids in 27 kinds of health tea and green tea infusionsTOYODA, M; TANAKA, K; HOSHINO, K et al.Journal of agricultural and food chemistry (Print). 1997, Vol 45, Num 7, pp 2561-2564, issn 0021-8561Article

Infusion of zinc inhibits serum calcitonin levels in patients with various zinc statusNISHIYAMA, S; NAKAMURA, T; HIGASHI, A et al.Calcified tissue international. 1991, Vol 49, Num 3, pp 179-182, issn 0171-967XArticle

Determination of aluminium levels in tea and coffee by inductively coupled plasma optical emission spectrometry and graphite furnace atomic absorption spectrometry = Détermination des taux d'aluminium dans le thé et le café par spectrométrie d'émission optique à plasma couplée inductivement et spectrométrie d'absorption atomique en four à graphiteKOCH, K. R; POUGNET, M. A. B; DE VILLIERS, S et al.Analyst (London. 1877. Print). 1989, Vol 114, Num 8, pp 911-913, issn 0003-2654Article

Nouvelle méthode d'échantillonnage de l'espace de tête de l'infusion de caféRIVIER, V; SPADONE, J. C; LIARDON, R et al.Café, cacao, thé (Paris). 1989, Vol 33, Num 3, pp 171-180, issn 0007-9510Article

A numerical simulation of the resin film infusion processPARK, Joohyuk; MOON KOO KANG.Composite structures. 2003, Vol 60, Num 4, pp 431-437, issn 0263-8223, 7 p.Article

Studies on thearubigin pigments in black tea manufacturing systems = Etude des pigments de type théarubigine au cours des opérations de préparation du thé noirHAZARIKA, M; CHAKRAVARTY, S. K; MAHANTRA, P. K et al.Journal of the science of food and agriculture. 1984, Vol 35, Num 11, pp 1208-1218, issn 0022-5142Article

Berry fruit teas: Phenolic composition and cytotoxic activitySAVIKIN, Katarina; ZDUNIC, Gordana; JANKOVIC, Teodora et al.Food research international. 2014, Vol 62, pp 677-683, issn 0963-9969, 7 p.Article

Adapting therapy with repeated short-infusions to inter individual variability between patientsROSCA, I. D; VERGNAUD, J. M.European journal of drug metabolism and pharmacokinetics. 2007, Vol 32, Num 2, pp 87-99, issn 0378-7966, 13 p.Article

Antibacterial activity of plant extracts from northwestern argentinaSOBERON, J. R; SGARIGLIA, M. A; SAMPIETRO, D. A et al.Journal of applied microbiology (Print). 2007, Vol 102, Num 6, pp 1450-1461, issn 1364-5072, 12 p.Article