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There are 62914 results for: content related to: White and Green Teas ( Camellia sinensis  var.  sinensis ): Variation in Phenolic, Methylxanthine, and Antioxidant Profiles

  1. A comparison of the flavor of green teas from around the world

    Journal of the Science of Food and Agriculture

    Volume 94, Issue 7, May 2014, Pages: 1315–1324, Jeehyun Lee, Delores H Chambers and Edgar Chambers IV

    Version of Record online : 7 NOV 2013, DOI: 10.1002/jsfa.6413

  2. You have free access to this content
    Tea Polyphenols as Nutraceuticals

    Comprehensive Reviews in Food Science and Food Safety

    Volume 7, Issue 3, June 2008, Pages: 229–254, M.G. Sajilata, Poonam R. Bajaj and R.S. Singhal

    Version of Record online : 9 JUL 2008, DOI: 10.1111/j.1541-4337.2008.00043.x

  3. You have full text access to this OnlineOpen article
    Dietary exposure assessment to pyrrolizidine alkaloids in the European population

    EFSA Journal

    Volume 14, Issue 8, August 2016, European Food Safety Authority (EFSA)

    Version of Record online : 26 AUG 2016, DOI: 10.2903/j.efsa.2016.4572

  4. Comparison of catechins and volatile compounds among different types of tea using high performance liquid chromatograph and gas chromatograph mass spectrometer

    International Journal of Food Science & Technology

    Volume 46, Issue 7, July 2011, Pages: 1406–1412, Kunbo Wang, Fang Liu, Zhonghua Liu, Jianan Huang, Zhongxi Xu, Yinhua Li, Jinhua Chen, Yushun Gong and Xinghe Yang

    Version of Record online : 27 APR 2011, DOI: 10.1111/j.1365-2621.2011.02629.x

  5. Descriptive Analysis and U.S. Consumer Acceptability of 6 Green Tea Samples from China, Japan, and Korea

    Journal of Food Science

    Volume 75, Issue 2, March 2010, Pages: S141–S147, Jeehyun Lee and Delores H. Chambers

    Version of Record online : 29 JAN 2010, DOI: 10.1111/j.1750-3841.2009.01503.x

  6. Sensory Characteristics and Consumer Acceptability of Decaffeinated Green Teas

    Journal of Food Science

    Volume 74, Issue 3, April 2009, Pages: S135–S141, S.M. Lee, H.-S. Lee, K.-H. Kim and K.-O. Kim

    Version of Record online : 18 MAR 2009, DOI: 10.1111/j.1750-3841.2009.01100.x

  7. HPLC Analysis of Catechins, Theaflavins, and Alkaloids in Commercial Teas and Green Tea Dietary Supplements: Comparison of Water and 80% Ethanol/Water Extracts

    Journal of Food Science

    Volume 71, Issue 6, August 2006, Pages: C328–C337, Mendel Friedman, Carol E. Levin, Suk-Hyun Choi, Etsuko Kozukue and Nobuyuki Kozukue

    Version of Record online : 17 JUL 2006, DOI: 10.1111/j.1750-3841.2006.00090.x

  8. The phenolic profiles and antioxidant activity in different types of tea

    International Journal of Food Science & Technology

    Volume 48, Issue 1, January 2013, Pages: 163–171, Jun Yang and Rui H. Liu

    Version of Record online : 11 SEP 2012, DOI: 10.1111/j.1365-2621.2012.03173.x

  9. Changes in the Composition of Raw Tea Leaves from the Korean Yabukida Plant during High-Temperature Processing to Pan-Fried Kamairi-Cha Green Tea

    Journal of Food Science

    Volume 74, Issue 5, June/July 2009, Pages: C406–C412, Mendel Friedman, Carol E. Levin, Suk-Hyun Choi, Seung-Un Lee and Nobuyuki Kozukue

    Version of Record online : 18 MAY 2009, DOI: 10.1111/j.1750-3841.2009.01185.x

  10. Emerging evidence for tea benefits

    Nutrition Bulletin

    Volume 38, Issue 3, September 2013, Pages: 287–301, C. Ruxton

    Version of Record online : 16 AUG 2013, DOI: 10.1111/nbu.12040

  11. Effect of Supercritical Carbon Dioxide Decaffeination on Volatile Components of Green Teas

    Journal of Food Science

    Volume 72, Issue 7, September 2007, Pages: S497–S502, S. Lee, M.K. Park, K.H. Kim and Y.-S. Kim

    Version of Record online : 7 AUG 2007, DOI: 10.1111/j.1750-3841.2007.00446.x

  12. CONSUMER ACCEPTANCE FOR GREEN TEA BY CONSUMERS IN THE UNITED STATES, KOREA AND THAILAND

    Journal of Sensory Studies

    Volume 25, Issue s1, July 2010, Pages: 109–132, J. LEE, E. CHAMBERS IV, D.H. CHAMBERS, S.S. CHUN, C. OUPADISSAKOON and D.E. JOHNSON

    Version of Record online : 29 APR 2010, DOI: 10.1111/j.1745-459X.2010.00287.x

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    Green and black tea for the primary prevention of cardiovascular disease

    Intervention Review

    The Cochrane Library

    Louise Hartley, Nadine Flowers, Jennifer Holmes, Aileen Clarke, Saverio Stranges, Lee Hooper and Karen Rees

    Published Online : 18 JUN 2013, DOI: 10.1002/14651858.CD009934.pub2

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    DEVELOPMENT OF SAMPLE PREPARATION, PRESENTATION PROCEDURE AND SENSORY DESCRIPTIVE ANALYSIS OF GREEN TEA

    Journal of Sensory Studies

    Volume 23, Issue 4, August 2008, Pages: 450–467, SOH MIN LEE, SEO-JIN CHUNG, OK-HEE LEE, HYE-SEONG LEE, YOUNG-KYUNG KIM and KWANG-OK KIM

    Version of Record online : 29 JUL 2008, DOI: 10.1111/j.1745-459X.2008.00165.x

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    Temperature and Time of Steeping Affect the Antioxidant Properties of White, Green, and Black Tea Infusions

    Journal of Food Science

    Volume 81, Issue 1, January 2016, Pages: H246–H254, Fatemeh Hajiaghaalipour, Junedah Sanusi and M. S. Kanthimathi

    Version of Record online : 27 NOV 2015, DOI: 10.1111/1750-3841.13149

  16. Discrimination of Sri Lankan black teas using fluorescence spectroscopy and linear discriminant analysis

    Journal of the Science of Food and Agriculture

    Volume 93, Issue 9, July 2013, Pages: 2308–2314, L Nitin Seetohul, Simon M Scott, William T O'Hare, Zulfiqur Ali and Meez Islam

    Version of Record online : 1 FEB 2013, DOI: 10.1002/jsfa.6044

  17. Green tea (Camellia sinensis) for the prevention of cancer

    Intervention Review

    The Cochrane Library

    Katja Boehm, Francesca Borrelli, Edzard Ernst, Gabi Habacher, Shao Kang Hung, Stefania Milazzo and Markus Horneber

    Published Online : 8 JUL 2009, DOI: 10.1002/14651858.CD005004.pub2

  18. The identification and evaluation of two different color variations of tea

    Journal of the Science of Food and Agriculture

    Yuchen Li, Changsong Chen, Yusheng Li, Zhaotang Ding, Jiazhi Shen, Yu Wang, Lei Zhao and Meng Xu

    Version of Record online : 18 AUG 2016, DOI: 10.1002/jsfa.7897

  19. Tea

    Standard Article

    Kirk-Othmer Encyclopedia of Chemical Technology

    Douglas A. Balentine and

    Published Online : 16 FEB 2007, DOI: 10.1002/0471238961.20050102011205.a01.pub2

  20. Analysis of Trace Metals and Perfluorinated Compounds in 43 Representative Tea Products from South China

    Journal of Food Science

    Volume 79, Issue 6, June 2014, Pages: C1123–C1129, Hai Zheng, Jian-Long Li, Hai-Hang Li, Guo-Cheng Hu and Hua-Shou Li

    Version of Record online : 7 MAY 2014, DOI: 10.1111/1750-3841.12470