Discrimination of teas based on total luminescence spectroscopy and pattern recognitionNITIN SEETOHUL, L; ISLAM, Meez; O'HARE, William T et al.Journal of the science of food and agriculture. 2006, Vol 86, Num 13, pp 2092-2098, issn 0022-5142, 7 p.Article

Comparison of the relative dissipation rates of endosulfan pesticide residues between oolong and green teaXIA, H; MA, X; TU, Y et al.Food additives and contaminants. 2008, Vol 25, Num 1, pp 70-75, issn 0265-203X, 6 p.Article

Determination of essential and non-essential elements in various tea leaves and tea infusions consumed in TurkeyAKSUNER, Nur; HENDEN, Emur; AKER, Zehra et al.Food additives & contaminants. Part B, Surveillance (Print). 2012, Vol 5, Num 2, pp 126-132, issn 1939-3210, 7 p.Article

Fate of imidacloprid and acetamiprid residues during black tea manufacture and transfer into tea infusionGUPTAT, M; SHANKER, A.Food additives & contaminants. Part A. Chemistry, analysis, control, exposure & risk assessment (Print). 2009, Vol 26, Num 2, pp 157-163, issn 1944-0049, 7 p.Article

Factors affecting the levels of catechins and caffeine in tea beverage : estimated daily intakes and antioxidant activitySHISHIKURA, Yoko; KHOKHAR, Santosh.Journal of the science of food and agriculture. 2005, Vol 85, Num 12, pp 2125-2133, issn 0022-5142, 9 p.Article

A rapid antioxidant assay based on acidic potassium permanganate chemiluminescenceFRANCIS, Paul S; COSTIN, Jason W; CONLAN, Xavier A et al.Food chemistry. 2010, Vol 122, Num 3, pp 926-929, issn 0308-8146, 4 p.Article

Effect of microbial fermentation on caffeine content of tea leavesXIAOGANG WANG; SHUXIA HU; XIAOCHUN WAN et al.Journal of agricultural and food chemistry (Print). 2005, Vol 53, Num 18, pp 7238-7242, issn 0021-8561, 5 p.Article

Comparative evaluation of green and black tea consumption on the iron status of omnivorous and vegetarian peopleSCHLESIER, Karin; KÜHN, Barbara; KIEHNTOPF, Michael et al.Food research international. 2012, Vol 46, Num 2, pp 522-527, issn 0963-9969, 6 p.Article

Effects of lipophillic pigments on colour of the green tea infusionLU, Jian-Liang; PAN, Shun-Shun; ZHENG, Xin-Qiang et al.International journal of food science & technology. 2009, Vol 44, Num 12, pp 2505-2511, issn 0950-5423, 7 p.Article

Fenvalerate residue level and dissipation in tea and in its infusionSHARMA, A; GUPTA, M; SHANKER, A et al.Food additives and contaminants. 2008, Vol 25, Num 1, pp 97-104, issn 0265-203X, 8 p.Article

Estimation of tea quality by infusion colour difference analysisYUERONG LIANG; JIANLIANG LU; LINGYUN ZHANG et al.Journal of the science of food and agriculture. 2005, Vol 85, Num 2, pp 286-292, issn 0022-5142, 7 p.Article

Bioavailability and antioxidant activity of tea flavanols after consumption of green tea, black tea, or a green tea extract supplementHENNING, Susanne M; YANTAO NIU; LEE, Nicolas H et al.The American journal of clinical nutrition. 2004, Vol 80, Num 6, pp 1558-1564, issn 0002-9165, 7 p.Article

Polysaccharides from green and black teas and their protective effect against murine sepsisSCOPARO, Camila T; DE SOUZA, Lauro M; RATTMANN, Yanna D et al.Food research international. 2013, Vol 53, Num 2, pp 780-785, issn 0963-9969, 6 p.Article

Antioxidant capacity of herbal infusions and tea extracts : A comparison of ORAC-fluorescein and ORAC-pyrogallol red methodologiesALARCON, E; CAMPOS, A. M; EDWARDS, A. M et al.Food chemistry. 2008, Vol 107, Num 3, pp 1114-1119, issn 0308-8146, 6 p.Article

Chemopreventive effects of tea in prostate cancer: Green tea versus black tea : Green Tea and CancerHENNING, Susanne M; PIWEN WANG; HEBER, David et al.Molecular nutrition & food research (Print). 2011, Vol 55, Num 6, pp 905-920, issn 1613-4125, 16 p.Article

Membrane Clarification of Tea ExtractsSUBRAMANIAN, R; KUMAR, Chandini S; SHARMA, Pankaj et al.Critical reviews in food science and nutrition. 2014, Vol 54, Num 7-9, pp 1151-1157, issn 1040-8398, 7 p.Article

Comparison of the dissipation behaviour of three neonicotinoid insecticides in teaHOU, Ru-Yan; HU, Jin-Feng; QIAN, Xiao-San et al.Food additives & contaminants. Part A. Chemistry, analysis, control, exposure & risk assessment (Print). 2013, Vol 30, Num 10, pp 1761-1769, issn 1944-0049, 9 p.Article

Effects of infusion conditions and decaffeination on free amino acid profiles of green and black teaKOCADAGLI, Tolgahan; ÖZDEMIR, Kübra Sultan; GÖKMEN, Vural et al.Food research international. 2013, Vol 53, Num 2, pp 720-725, issn 0963-9969, 6 p.Article

Characterization of anthocyanins in Kenyan teas: Extraction and identificationKERIO, L. C; WACHIRA, F. N; WANYOKO, J. K et al.Food chemistry. 2012, Vol 131, Num 1, pp 31-38, issn 0308-8146, 8 p.Article

Changes in content of organic acids and tea polyphenols during kombucha tea fermentationJAYABALAN, R; MARIMUTHU, S; SWAMINATHAN, K et al.Food chemistry. 2007, Vol 102, Num 1, pp 392-398, issn 0308-8146, 7 p.Article

Formation of damascenone derived from glycosidically bound precursors in green tea infusionsKINOSHITA, Tomomi; HIRATA, Satoshi; ZIYIN YANG et al.Food chemistry. 2010, Vol 123, Num 3, pp 601-606, issn 0308-8146, 6 p.Article

Green tea protects cytoskeleton from oxidative injury in cardiomyocytesPAGNOTTA, Eleonora; CALONGHI, Natalia; HRELIA, Silvana et al.Journal of agricultural and food chemistry (Print). 2006, Vol 54, Num 26, pp 10159-10163, issn 0021-8561, 5 p.Article

Production of caffeinated and decaffeinated green tea catechin powders from underutilised old tea leavesVUONG, Quan V; GOLDING, John B; NGUYEN, Minh H et al.Journal of food engineering. 2012, Vol 110, Num 1, pp 1-8, issn 0260-8774, 8 p.Article

Sequence-based analysis of the bacterial and fungal compositions of multiple kombucha (tea fungus) samplesMARSH, Alan J; O'SULLIVAN, Orla; HILL, Colin et al.Food microbiology. 2014, Vol 38, pp 171-178, issn 0740-0020, 8 p.Article

Evaluation of the taste contribution of theaflavins in black tea infusions using the taste activity conceptSCHARBERT, Susanne; JEZUSSEK, Magnus; HOFMANN, Thomas et al.European food research & technology (Print). 2004, Vol 218, Num 5, pp 442-447, issn 1438-2377, 6 p.Article