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

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

Thé vert et vitamine E pour protéger les oméga 3 issus du linVAUTIER, Antoine.Tech porc. 2012, Num 5, pp 28-30, issn 2119-8772, 3 p.Article

Effects of green tea catechins with or without caffeine on glycemic control in adults: a meta-analysis of randomized controlled trialsZHENG, Xin-Xin; XU, Yan-Lu; LI, Shao-Hua et al.The American journal of clinical nutrition. 2013, Vol 97, Num 4, pp 750-762, issn 0002-9165, 13 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

The effect of green tea in oxidative stressCOIMBRA, Susana; CASTRO, Elisabeth; ROCHA-PEREIRA, Petronila et al.Clinical nutrition (Edinburgh). 2006, Vol 25, Num 5, pp 790-796, issn 0261-5614, 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

Comparative study on volatile compounds in Turkish green tea powder: Impact of tea clone, shading level and shooting periodTONTUL, Ismail; TORUN, Mehmet; DINCER, Cuneyt et al.Food research international. 2013, Vol 53, Num 2, pp 744-750, issn 0963-9969, 7 p.Article

Phenolic Antioxidants from Green Tea Produced from Camellia crassicolumna Var. multiplexQING LIU; ZHANG, Ying-Jun; YANG, Chong-Ren et al.Journal of agricultural and food chemistry (Print). 2009, Vol 57, Num 2, pp 586-590, issn 0021-8561, 5 p.Article

Health Potential for Functional Green Teas?BOON, Niels.International journal for vitamin and nutrition research. 2008, Vol 78, Num 6, pp 275-281, issn 0300-9831, 7 p.Conference Paper

Uber gebundene Aromastoffe in Pflanzen. 2. Mitteilung : Freie und gebundene Aramostoffe in grünem und schwarzem Tee (Camellia sinensis) = Les composés de la flaveur fixés dans les végétaux. 2ème communication : les composés de la flaveur libres et liés dans le thé vert et noir (Camellia sinensis) = Bound flavour compounds in plants. 2. Part. Free and bound flavour compounds in green and black teaFISCHER, N; NITZ, S; DRAWERT, F et al.Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1987, Vol 185, Num 3, pp 195-201, issn 0044-3026Article

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

Extraction and Removal of Caffeine from Green Tea by Ultrasonic-Enhanced Supercritical FluidTANG, Wei-Qiang; LI, Di-Cai; LV, Yang-Xiao et al.Journal of food science. 2010, Vol 75, Num 4, issn 0022-1147, C363-C368Article

The compounds contributing to the greenness of green teaWANG, L.-F; PARK, S.-C; CHUNG, J.-O et al.Journal of food science. 2004, Vol 69, Num 8, pp S301-S305, issn 0022-1147Article

Sediments in concentrated green tea during low-temperature storageXU, Yong-Quan; CHEN, Gen-Sheng; DU, Qi-Zhen et al.Food chemistry. 2014, Vol 149, pp 137-143, issn 0308-8146, 7 p.Article

Effect of green tea on glucose control and insulin sensitivity: a meta-analysis of 17 randomized controlled trialsKAI LIU; RUI ZHOU; BIN WANG et al.The American journal of clinical nutrition. 2013, Vol 98, Num 2, pp 340-348, issn 0002-9165, 9 p.Article

Green tea and prevention of esophageal and lung cancers : Green Tea and CancerYUAN, Jian-Min.Molecular nutrition & food research (Print). 2011, Vol 55, Num 6, pp 886-904, issn 1613-4125, 19 p.Article

The component of green tea, L-theanine protects human hepatic L02 cells from hydrogen peroxide-induced apoptosisGUILAN LI; JINGJING KANG; XIANGYANG YAO et al.European food research & technology (Print). 2011, Vol 233, Num 3, pp 427-435, issn 1438-2377, 9 p.Article

Structure analysis of a neutral polysaccharide isolated from green teaYUANFENG WANG; XINLIN WEI; ZHENGYU JIN et al.Food research international. 2009, Vol 42, Num 5-6, pp 739-745, issn 0963-9969, 7 p.Article

A novel prodrug of the green tea polyphenol (-)-epigallocatechin-3-gallate as a potential anticancer agentLANDIS-PIWOWAR, Kristin R; CONGDE HUO; DI CHEN et al.Cancer research (Baltimore). 2007, Vol 67, Num 9, pp 4303-4310, issn 0008-5472, 8 p.Article

Techniques for universal evaluation of astringency of green tea infusion by the use of a taste sensor systemHAYASHI, Nobuyuki; CHEN, Ronggang; IKEZAKI, Hidekazu et al.Bioscience, biotechnology, and biochemistry. 2006, Vol 70, Num 3, pp 626-631, issn 0916-8451, 6 p.Article

Opposing action of curcumin and green tea polyphenol in human keratinocytesECKERT, Richard L; CRISH, James F; EFIMOVA, Tatiana et al.Molecular nutrition & food research (Print). 2006, Vol 50, Num 2, pp 123-129, issn 1613-4125, 7 p.Article

Possible mechanisms of the cancer-preventive activities of green teaYANG, Chung S; SHENGMIN SANG; LAMBERT, Joshua D et al.Molecular nutrition & food research (Print). 2006, Vol 50, Num 2, pp 170-175, issn 1613-4125, 6 p.Article

Formation of aroma components in roasted or pan-fired green tea by roasting or pan-firing treatmentKAWAKAMI, M; YAMANISHI, T.Nippon Nōgei Kagakukaishi. 1999, Vol 73, Num 9, pp 893-906, issn 0002-1407Article

Chemopreventive potential of the tannase-mediated biotransformation of green teaMACEDO, J. A; FERREIRA, L. R; CAMARA, L. E et al.Food chemistry. 2012, Vol 133, Num 2, pp 358-365, issn 0308-8146, 8 p.Article