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Chemical characterisation of CTC black tea of northeast India: correlation of quality parameters with tea tasters' evaluation

Authors: Bhuyan, Lakshi P; Hussain, Assma; Tamuly, Pradip; Gogoi, Ramen C; Bordoloi, Prasanna K; Hazarika, Mridul

Source: Journal of the Science of Food and Agriculture, Volume 89, Number 9, July 2009 , pp. 1498-1507(10)

Publisher: John Wiley & Sons, Ltd.

Theaflavin-3-Gallate and Theaflavin-3′-Gallate, Polyphenols in Black Tea with Prooxidant Properties

Authors: Babich, Harvey; Gottesman, Reena T.; Liebling, Emily J.; Schuck, Alyssa G.

Source: Basic & Clinical Pharmacology & Toxicology, Volume 103, Number 1, July 2008 , pp. 66-74(9)

Publisher: Blackwell Publishing

Black tea polyphenols mimic insulin/insulin-like growth factor-1 signalling to the longevity factor FOXO1a

Authors: Cameron, Amy R.; Anton, Siobhan; Melville, Laura; Houston, Nicola P.; Dayal, Saurabh; McDougall, Gordon J.; Stewart, Derek; Rena, Graham

Source: Aging Cell, Volume 7, Number 1, February 2008 , pp. 69-77(9)

Publisher: Blackwell Publishing

Compatibility and stability tests of risperidone with soft-drinks by isothermal titration microcalorimetry

Authors: Aki, H.; Okamoto, Y.; Kimura, T.

Source: Journal of Thermal Analysis and Calorimetry, Volume 85, Number 3, September 2006 , pp. 681-684(4)

Publisher: Springer

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

Authors: Friedman, Mendel; Levin, Carol E.; Choi, Suk-Hyun; Kozukue, Etsuko; Kozukue, Nobuyuki

Source: Journal of Food Science, Volume 71, Number 6, August 2006 , pp. C328-C337(1)

Publisher: Blackwell Publishing

Quality standards of CTC black teas as influenced by sources of potassium fertiliser

Authors: Venkatesan, Selvaraj; Senthurpandian, Velu Kalaipandian; Murugesan, Subramanian; Maibuam, Wolfgang; Ganapathy, Muthukumar NK

Source: Journal of the Science of Food and Agriculture, Volume 86, Number 5, 15 April 2006 , pp. 799-803(5)

Publisher: John Wiley & Sons, Ltd.

Antimicrobial Activities of Tea Catechins and Theaflavins and Tea Extracts against Bacillus cereus

Authors: Friedman, Mendel; Henika, Philip R.; Levin, Carol E.; Mandrell, Robert E.; Kozukue, Nobuyuki

Source: Journal of Food Protection®, Volume 69, Number 2, February 2006 , pp. 354-361(8)

Publisher: International Association for Food Protection

Regioselectivity in benzotropolone formation between catechins and proanthocyanidins

Authors: Tanaka, Takashi; Inoue, Kyoko; Kouno, Isao

Source: Natural Product Research, Volume 19, Number 8, December 2005 , pp. 731-737(7)

Publisher: Taylor and Francis Ltd

Inhibition of SARS-CoV 3C-like Protease Activity by Theaflavin-3,3′-digallate (TF3)

Authors: Chen, Chia-Nan; Lin, Coney P. C.; Chen, Wei-Cheng; Hsieh, Hsin-Pang; Liang, Po-Huang; Hsu, John T.-A.

Source: Evidence-based Complementary and Alternative Medicine, Volume 2, Number 2, June 2005 , pp. 209-215(7)

Publisher: Oxford University Press

Optimization of theaflavin biosynthesis from tea polyphenols using an immobilized enzyme system and response surface methodology

Authors: Tu You-Ying; Xu Xin-Qing; Xia Hui-Long; Watanabe Naoharu

Source: Biotechnology Letters, Volume 27, Number 4, February 2005 , pp. 269-274(6)

Publisher: Springer

Evaluation of the taste contribution of theaflavins in black tea infusions using the taste activity concept

Authors: Scharbert, Susanne; Jezussek, Magnus; Hofmann, Thomas

Source: European Food Research and Technology A, Volume 218, Number 5, April 2004 , pp. 442-447(6)

Publisher: Springer

Ellipsometry analysis of the in vitro adsorption of tea polyphenols onto salivary pellicles

Authors: Joiner, Andrew; Muller, Dries; Elofsson, Ulla M.; Arnebrant, Thomas

Source: European Journal of Oral Sciences, Volume 112, Number 6, December 2004 , pp. 510-515(6)

Publisher: Blackwell Publishing

Changes in thearubigin fractions and theaflavin levels due to variations in processing conditions and their influence on black tea liquor brightness and total colour

Authors: Obanda M.; Owuor P.O.; Mang'oka R.; Kavoi M.M.

Source: Food Chemistry, Volume 85, Number 2, April 2004 , pp. 163-173(11)

Publisher: Elsevier

Tea Catechins and Polyphenols: Health Effects, Metabolism, and Antioxidant Functions

Authors: Jane V. Higdon; Balz Frei

Source: Critical Reviews in Food Science and Nutrition, Volume 43, Number 1, January-February 2003 , pp. 89-143(55)

Publisher: Taylor and Francis Ltd

Water stress-induced alterations in bioconstituents of tea

Authors: Jeyaramraja P.; Pius P.; Raj Kumar R.; Jayakumar D.

Source: Journal of the Science of Food and Agriculture, Volume 83, Number 12, 15 September 2003 , pp. 1187-1191(5)

Publisher: John Wiley & Sons, Ltd.

Stability of tea theaflavins and catechins

Authors: Lun Su Y.; Leung L.K.; Huang Y.; Chen Z.-Y.

Source: Food Chemistry, Volume 83, Number 2, November 2003 , pp. 189-195(7)

Publisher: Elsevier

Characterisation of polyphenols in green, oolong, and black teas, and in coffee, using cyclic voltammetry

Authors: Kilmartin P.A.; Hsu C.F.

Source: Food Chemistry, Volume 82, Number 4, September 2003 , pp. 501-512(12)

Publisher: Elsevier

Chemical studies of the antioxidant mechanism of theaflavins: radical reaction products of theaflavin 3,3'-digallate with hydrogen peroxide

Authors: Sang S.; Tian S.; Jhoo J.-w.; Wang H.; Stark R.E.; Rosen R.T.; Yang C.S.; Ho C.-T.

Source: Tetrahedron Letters, Volume 44, Number 30, 21 July 2003 , pp. 5583-5587(5)

Publisher: Elsevier

Estimation of black tea quality by analysis of chemical composition and colour difference of tea infusions

Authors: Liang Y.; Lu J.; Zhang L.; Wu S.; Wu Y.

Source: Food Chemistry, Volume 80, Number 2, February 2003 , pp. 283-290(8)

Publisher: Elsevier

Mechanisms of chronic disease causation by nutritional factors and tobacco products and their prevention by tea polyphenols

Authors: Weisburger J.H.; Chung F.-L.

Source: Food and Chemical Toxicology, Volume 40, Number 8, August 2002 , pp. 1145-1154(10)

Publisher: Elsevier