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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
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
Antioxidant activity of white, green and black tea obtained from the same tea cultivarCARLONI, Patricia; TIANO, Luca; PADELLA, Lucia et al.Food research international. 2013, Vol 53, Num 2, pp 900-908, issn 0963-9969, 9 p.Article
The Top 10 Functional Food TrendsSLOAN, A. Elizabeth.Food technology (Chicago). 2008, Vol 62, Num 4, issn 0015-6639, 24-44 [12 p.]Article
FUNGAL COLONIZATION OF PU-ERH TEA IN YUNNANZHAO, Z. J; TONG, H. R; ZHOU, L et al.Journal of food safety. 2010, Vol 30, Num 4, pp 769-784, issn 0149-6085, 16 p.Article
Thés et infusions : un bouilonnement d'idéesRENARD, Anne-Caroline.Arômes ingrédients additifs. 2005, Num 60, pp 32-43, issn 1260-9978, 7 p.Article
Annual Congress of the French Speaking Society for Dermatological ResearchJournal of investigative dermatology. 2007, Vol 127, Num 10, pp 2475-2486, issn 0022-202X, 11 p.Conference Paper
Tea: A native source of antimicrobial agentsBANSAL, Sumit; CHOUDHARY, Shivani; SHARMA, Manu et al.Food research international. 2013, Vol 53, Num 2, pp 568-584, issn 0963-9969, 17 p.Article
EFFECT OF FAR-INFRARED HEATER ON THE PHYSICOCHEMICAL CHARACTERISTICS OF GREEN TEA DURING PROCESSINGPARK, Ji-Hee; LEE, Jung-Min; CHO, Yong-Jin et al.Journal of food biochemistry. 2009, Vol 33, Num 2, pp 149-162, issn 0145-8884, 14 p.Article
The WHI and the brain: what have we learned?BIRGE, Stanley.Fertility and sterility. 2004, Num jun, pp 71-75, issn 0015-0282, 5 p., SUPArticle
Tea: A new perspective on health benefitsDA SILVA PINTO, Marcia.Food research international. 2013, Vol 53, Num 2, pp 558-567, issn 0963-9969, 10 p.Article
Influence of working conditions upon kombucha conducted fermentation of black teaLONCAR, E; DJURIC, M; MALBASA, R et al.Food and bioproducts processing. 2006, Vol 84, Num 3, pp 186-192, issn 0960-3085, 7 p.Article
Free and bound triacontanol in tea leaves = Le triacontanol libre et lié dans les feuilles de théNARAYAN, M. S; BHATTACHARYA, B; DHANARAJ, N et al.Journal of the science of food and agriculture. 1988, Vol 43, Num 3, pp 229-233, issn 0022-5142Article
Chinese dark teas: Postfermentation, chemistry and biological activitiesLIANG ZHANG; ZHANG, Zheng-Zhu; ZHOU, Yi-Bin et al.Food research international. 2013, Vol 53, Num 2, pp 600-607, issn 0963-9969, 8 p.Article
Relationship between photon emission and chemopreventive potential of teaYOSHIKI, Yumiko; ONDA, Naohiko; OKUBO, Kazuyoshi et al.Food chemistry. 2004, Vol 87, Num 2, pp 269-274, issn 0308-8146, 6 p.Article
Digital necrosis from dandelion teaMORIARTY, B; PINNEY, J. H; OWEN-CASEY, M. P et al.British journal of dermatology (1951). 2013, Vol 169, Num 1, pp 227-230, issn 0007-0963, 4 p.Article
Recent studies of the volatile compounds in teaZIYIN YANG; BALDERMANN, Susanne; WATANABE, Naoharu et al.Food research international. 2013, Vol 53, Num 2, pp 585-599, issn 0963-9969, 15 p.Article
Effect of decaffeination conditions on quality parameters of Kangra orthodox black teaJOSHI, Robin; KIRAN BABU, G. D; GULATI, Ashu et al.Food research international. 2013, Vol 53, Num 2, pp 693-703, issn 0963-9969, 11 p.Article
Outsourcing toolkits from the PharmTech annual eventRIOS, Maribel.Pharmaceutical technology (2003). 2006, Num outsou, issn 1543-2521, 68-70 [2 p.], SUPArticle
Bestimmung von Rutin (Quercetin-3-rutinosid) in schwarzem Tee mittels HPLC = Dosage, par CLHP, de la rutine (quercétine-3-O-rutinoside) dans le thé noir = Determination of quercetin-3-O-rutinoside in black tea by HPLCBIEDRICH, P; ENGELHARDT, U. H; HERZIG, B et al.Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1989, Vol 189, Num 2, pp 149-150, issn 0044-3026Article
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
The effect of ascorbic acid on total antioxidant activity of black and green teasMAJCHRZAK, Dorota; MITTER, Sabine; ELMADFA, Ibrahim et al.Food chemistry. 2004, Vol 88, Num 3, pp 447-451, issn 0308-8146, 5 p.Article
Determination of caffeine in tea products by an improved high-performance liquid chromatography methodPURA NAIK, J; NAGALAKSHMI, S.Journal of agricultural and food chemistry (Print). 1997, Vol 45, Num 10, pp 3973-3975, issn 0021-8561Article
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
Green and black tea in relation to gynecologic cancers : Green Tea and CancerBUTLER, Lesley M; WU, Anna H.Molecular nutrition & food research (Print). 2011, Vol 55, Num 6, pp 931-940, issn 1613-4125, 10 p.Article