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Results 1 to 25 of 1980

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Effects of catechins and ground green tea drinking on the susceptibility of plasma and LDL to the oxidation in vitro and ex vivoGOMIKAWA, Shuzou; ISHIKAWA, Yuichi.Journal of clinical biochemistry and nutrition. 2002, Vol 32, pp 55-68, issn 0912-0009, 14 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

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

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

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

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

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

Irreversible Sediment Formation in Green Tea InfusionsXU, Yong-Quan; CHEN, Gen-Sheng; WANG, Qiu-Shuang et al.Journal of food science. 2012, Vol 77, Num 1-3, issn 0022-1147, C298-C302Article

Effect of nanocomposite-based packaging on preservation quality of green teaLIYAN ZHAO; FENG LI; GUITANG CHEN et al.International journal of food science & technology. 2012, Vol 47, Num 3, pp 572-578, issn 0950-5423, 7 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

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

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

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

Characterisation of polysaccharides from green tea of Huangshan Maofeng with antioxidant and hepatoprotective effectsXINSHAN LU; YAN ZHAO; YANFEI SUN et al.Food chemistry. 2013, Vol 141, Num 4, pp 3415-3423, issn 0308-8146, 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

Increasing the antioxidant power of tea extracts by biotransformation of polyphenolsMACEDO, J. A; BATTESTIN, V; RIBEIRO, M. L et al.Food chemistry. 2011, Vol 126, Num 2, pp 491-497, issn 0308-8146, 7 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

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

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

Sensory Characteristics and Consumer Acceptability of Decaffeinated Green TeasLEE, S. M; LEE, H.-S; KIM, K.-H et al.Journal of food science. 2009, Vol 74, Num 3, issn 0022-1147, S135-S141Article

Identification of coumarin-enriched Japanese green teas and their particular flavor using electronic noseZIYIN YANG; FANG DONG; SHIMIZU, Kazuo et al.Journal of food engineering. 2009, Vol 92, Num 3, pp 312-316, issn 0260-8774, 5 p.Article

Molecular and sensory studies on the umami taste of Japanese green teaKANEKO, Shu; KUMAZAWA, Kenji; MASUDA, Hideki et al.Journal of agricultural and food chemistry (Print). 2006, Vol 54, Num 7, pp 2688-2694, issn 0021-8561, 7 p.Article

Bioavailability and Antioxidant Effects of a Xanthone-Rich Mangosteen (Garcinia mangostana) Product in HumansKONDO, Miwako; LILIANG ZHANG; HONGPING JI et al.Journal of agricultural and food chemistry (Print). 2009, Vol 57, Num 19, pp 8788-8792, issn 0021-8561, 5 p.Article

Hydrolysis of epigallocatechin gallate using a tannase from Paecilomyces variotiiBATTESTIN, V; MACEDO, G. A; DE FREITAS, V. A. P et al.Food chemistry. 2008, Vol 108, Num 1, pp 228-233, issn 0308-8146, 6 p.Article

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