Determination of theaflavin in tea liquors using voltammetric methods = Dosage, par des méthodes voltamétriques, de la théaflavine dans des extraits de théFERNANDO, A. R; PLAMBECK, J. A.Analyst (London. 1877. Print). 1988, Vol 113, Num 3, pp 479-482, issn 0003-2654Article

Determination of theaflavins in tea solution using the Flavognost complexation method = Dosage, par une méthode de complexation au «Flavognost», des théaflavines dans les infusions de théSPIRO, M; PRICE, W. E.Analyst (London. 1877. Print). 1986, Vol 111, Num 3, pp 331-333, issn 0003-2654Article

Black tea theaflavins suppress dioxin-induced transformation of the aryl hydrocarbon receptorFUKUDA, Itsuko; SAKANE, Iwao; YABUSHITA, Yoshiyuki et al.Bioscience, biotechnology, and biochemistry. 2005, Vol 69, Num 5, pp 883-890, issn 0916-8451, 8 p.Article

Theaflavins in black tea. Comparison of the flavognost and HPLC analysis - Preliminary in results = Les théaflavines dans le thé noir. Comparaison des analyses par la méthode Flavognost et la CLHP. Résultats préliminairesSTEINHAUS, B; ENGELHARDT, U. H.Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1989, Vol 188, Num 6, pp 509-511, issn 0044-3026Article

Catechins depletion patterns in relation to theaflavin and thearubigins formationNGURE, Francis Muigai; WANYOKO, John K; MAHUNGU, Symon M et al.Food chemistry. 2009, Vol 115, Num 1, pp 8-14, issn 0308-8146, 7 p.Article

Changes in thearubigin fractions and theaflavin levels due to variations in processing conditions and their influence on black tea liquor brightness and total colourOBANDA, Martin; OKINDA OWUOR, P; MANG'OKA, Richard et al.Food chemistry. 2004, Vol 85, Num 2, pp 163-173, issn 0308-8146, 11 p.Article

A critical investigation into the Flavognost method for theaflavin analysis in black tea = Etude critique de la méthode Flavognost d'analyse des théaflavines dans le thé noirROBERTSON, A; HALL, M. N.Food chemistry. 1989, Vol 34, Num 1, pp 57-70, issn 0308-8146Article

Theaflavin analysis of black tea. Problems and prospects = L'analyse de la théaflavine du thé noir. Problèmes et perspectivesREEVES, S. G; GONE, F; OWUOR, P. O et al.Food chemistry. 1985, Vol 18, Num 3, pp 199-210, issn 0308-8146Article

Effects of (-)-epicatechin on oxidation of theaflavins by polyphenol oxidase from tea leaves = Effets de l'(-)-épicatéchine sur l'oxydation des théaflavines par la polyphénoloxydase de feuilles de théLAL BAJAJ, K; ANAN, T; TSUSHIDA, T et al.Agricultural and biological chemistry. 1987, Vol 51, Num 7, pp 1767-1772, issn 0002-1369Article

Optimization of theaflavin biosynthesis from tea polyphenols using an immobilized enzyme system and response surface methodologyTU, You-Ying; XU, Xin-Qing; XIA, Hui-Long et al.Biotechnology letters. 2005, Vol 27, Num 4, pp 269-274, issn 0141-5492, 6 p.Article

Geographical variation of theaflavins, thearubigins and caffeine in Kenyan clonal black teas = Variation géographique des teneurs en théoflavines, théarubigines et caféine de clones de thé noir du KenyaOWUOR, P. O; OBANDA, A. M; TSUSHIDA, T et al.Food chemistry. 1987, Vol 26, Num 3, pp 223-230, issn 0308-8146Article

Effect of field practice and factory processes on black tea quality = Effet des techniques culturales et des processus technologiques sur la qualité du thé noirVAN LELYVELD, L. J; DE ROOSTER, K.Journal of horticultural science. 1986, Vol 61, Num 4, pp 549-553, issn 0022-1589Article

Analysis of theaflavins and thearubigins from black tea extract by MALDI-TOF mass spectrometryMENET, Marie-Claude; SHENGMIN SANG; YANG, Chung S et al.Journal of agricultural and food chemistry (Print). 2004, Vol 52, Num 9, pp 2455-2461, issn 0021-8561, 7 p.Article

Theaflavins inhibit the ATP synthase and the respiratory chain without increasing superoxide productionBO LI; VIKA, Steven B; YOUYING TU et al.Journal of nutritional biochemistry. 2012, Vol 23, Num 8, pp 953-960, issn 0955-2863, 8 p.Article

Theaflavins Depolymerize Microtubule Network through Tubulin Binding and Cause Apoptosis of Cervical Carcinoma HeLa CellsCHAKRABARTY, Subhendu; DAS, Amlan; BHATTACHARYA, Abhijit et al.Journal of agricultural and food chemistry (Print). 2011, Vol 59, Num 5, pp 2040-2048, issn 0021-8561, 9 p.Article

Changes in theaflavin composition and astringency during black tea fermentationOWUOR, P. O; MCDOWELL, I.Food chemistry. 1994, Vol 51, Num 3, pp 251-254, issn 0308-8146Article

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

Optimising fermentation time in black tea manufacture = Optimisation de la durée de fermentation lors de la préparation de thé noirOWUOR, P. O; REEVES, S. G.Food chemistry. 1986, Vol 21, Num 3, pp 195-203, issn 0308-8146Article

THE THEAFLAVINS OF BLACK TEACOLLIER PD; BRYCE T; MALLOWS R et al.1973; TETRAHEDRON; G.B.; DA. 1973; VOL. 29; NO 1; PP. 125-142; BIBL. 49 REF.Serial Issue

Theaflavins from Black Tea, Especially Theaflavin-3-gallate, Reduce the Incorporation of Cholesterol into Mixed MicellesVERMEER, Mario A; MULDER, Theo P. J; MOLHUIZEN, Henri O. F et al.Journal of agricultural and food chemistry (Print). 2008, Vol 56, Num 24, pp 12031-12036, issn 0021-8561, 6 p.Article

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

FERMENTATION OF TEA IN AQUEOUS SUSPENSIONMILLIN DJ; SWAINE D.1981; J. SCI. FOOD AGRIC.; ISSN 0022-5142; GBR; DA. 1981; VOL. 32; NO 9; PP. 905-919; BIBL. 29 REF.Article

ISOLATION AND PURIFICATION OF FOUR INDIVIDUAL THEAFLAVINS USING SEMI-PREPARATIVE HIGH PERFORMANCE LIQUID CHROMATOGRAPHYYI XU; YUXIA JIN; YUANYUAN WU et al.Journal of liquid chromatography & related technologies. 2010, Vol 33, Num 17-20, pp 1791-1801, issn 1082-6076, 11 p.Article

Tea variety and brewing techniques influence flavonoid content of black teaPETERSON, J; DWYER, J; JACQUES, P et al.Journal of food composition and analysis (Print). 2004, Vol 17, Num 3-4, pp 397-405, issn 0889-1575, 9 p.Conference Paper

Inhibitory effects of black tea theaflavin derivatives on 12-O-tetradecanoylphorbol-1 3-acetate-induced inflammation and arachidonic acid metabolism in mouse earsHUANG, Mou-Tuan; YUE LIU; RAMJI, Divya et al.Molecular nutrition & food research (Print). 2006, Vol 50, Num 2, pp 115-122, issn 1613-4125, 8 p.Article