| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A comparison of samples preparation strategies in the multi-elemental analysis of tea by spectrometric methods
|
Welna, Maja
|
|
2013
|
53 |
2 |
p. 922-930
9 p.
|
artikel
|
| 2 |
A multinational joint project on the evaluation of residual pesticide analysis in tea in the Asia Pacific region
|
Dayarathna, Disni
|
|
2013
|
53 |
2 |
p. 931-937
7 p.
|
artikel
|
| 3 |
Analysis of metabolic markers of tea origin by UHPLC and high resolution mass spectrometry
|
Fraser, Karl
|
|
2013
|
53 |
2 |
p. 827-835
9 p.
|
artikel
|
| 4 |
A new microplate procedure for simultaneous assessment of lipophilic and hydrophilic antioxidants and pro-oxidants, using crocin and β-carotene bleaching methods in a single combined assay: Tea extracts as a case study
|
Lage, Miguel Ángel Prieto
|
|
2013
|
53 |
2 |
p. 836-846
11 p.
|
artikel
|
| 5 |
Antibacterial activity and phytochemical profile of fermented Camellia sinensis (fuzhuan tea)
|
Keller, Amy C.
|
|
2013
|
53 |
2 |
p. 945-949
5 p.
|
artikel
|
| 6 |
Antioxidant activity of aqueous extract of passion fruit (Passiflora edulis) leaves: In vitro and in vivo study
|
da Silva, Juliana Kelly
|
|
2013
|
53 |
2 |
p. 882-890
9 p.
|
artikel
|
| 7 |
Antioxidant activity of white, green and black tea obtained from the same tea cultivar
|
Carloni, Patricia
|
|
2013
|
53 |
2 |
p. 900-908
9 p.
|
artikel
|
| 8 |
Changes in secondary metabolites of green tea during fermentation by Aspergillus oryzae and its effect on antioxidant potential
|
Kim, Min Ju
|
|
2013
|
53 |
2 |
p. 670-677
8 p.
|
artikel
|
| 9 |
Characterization of aroma-impact compounds in yerba mate (Ilex paraguariensis) using GC–olfactometry and GC–MS
|
Márquez, Victoria
|
|
2013
|
53 |
2 |
p. 808-815
8 p.
|
artikel
|
| 10 |
Chinese dark teas: Postfermentation, chemistry and biological activities
|
Zhang, Liang
|
|
2013
|
53 |
2 |
p. 600-607
8 p.
|
artikel
|
| 11 |
Color and chemical stability of tea polyphenol (−)-epigallocatechin-3-gallate in solution and solid states
|
Li, Na
|
|
2013
|
53 |
2 |
p. 909-921
13 p.
|
artikel
|
| 12 |
Commercial peppermint (Mentha × piperita L.) teas: Antichlamydial effect and polyphenolic composition
|
Kapp, Karmen
|
|
2013
|
53 |
2 |
p. 758-766
9 p.
|
artikel
|
| 13 |
Comparative study on volatile compounds in Turkish green tea powder: Impact of tea clone, shading level and shooting period
|
Tontul, Ismail
|
|
2013
|
53 |
2 |
p. 744-750
7 p.
|
artikel
|
| 14 |
Comparison of main bioactive compounds in tea infusions with different seasonal Forsythia suspensa leaves by liquid chromatography–tandem mass spectrometry and evaluation of antioxidant activity
|
Jiao, Jiao
|
|
2013
|
53 |
2 |
p. 857-863
7 p.
|
artikel
|
| 15 |
Conference Calendar
|
|
|
2013
|
53 |
2 |
p. I-II
nvt p.
|
artikel
|
| 16 |
Consumer perceptions, attitudes and acceptance of new and traditional mate tea products
|
de Godoy, Rossana C.B.
|
|
2013
|
53 |
2 |
p. 801-807
7 p.
|
artikel
|
| 17 |
Contents of fluoride, lead, copper, chromium, arsenic and cadmium in Chinese Pu-erh tea
|
Lv, Hai-Peng
|
|
2013
|
53 |
2 |
p. 938-944
7 p.
|
artikel
|
| 18 |
Determination for major chemical contaminants in tea (Camellia sinensis) matrices: A review
|
Li, Xin
|
|
2013
|
53 |
2 |
p. 649-658
10 p.
|
artikel
|
| 19 |
Editorial Board
|
|
|
2013
|
53 |
2 |
p. i-
1 p.
|
artikel
|
| 20 |
Effect of catechins on the growth of oxygen-sensitive probiotic bacteria
|
Gaudreau, H.
|
|
2013
|
53 |
2 |
p. 751-757
7 p.
|
artikel
|
| 21 |
Effect of decaffeination conditions on quality parameters of Kangra orthodox black tea
|
Joshi, Robin
|
|
2013
|
53 |
2 |
p. 693-703
11 p.
|
artikel
|
| 22 |
Effects of aqueous brewing solution pH on the extraction of the major green tea constituents
|
Vuong, Quan V.
|
|
2013
|
53 |
2 |
p. 713-719
7 p.
|
artikel
|
| 23 |
Effects of aqueous fractions of Uncaria tomentosa (Willd.) D.C. on macrophage modulatory activities
|
Lenzi, R.M.
|
|
2013
|
53 |
2 |
p. 767-779
13 p.
|
artikel
|
| 24 |
Effects of baking and aging on the changes of phenolic and volatile compounds in the preparation of old Tieguanyin oolong teas
|
Chen, Ying-Jie
|
|
2013
|
53 |
2 |
p. 732-743
12 p.
|
artikel
|
| 25 |
Effects of infusion conditions and decaffeination on free amino acid profiles of green and black tea
|
Kocadağlı, Tolgahan
|
|
2013
|
53 |
2 |
p. 720-725
6 p.
|
artikel
|
| 26 |
Effects of processing on phytochemical profiles and biological activities for production of sorghum tea
|
Wu, Li
|
|
2013
|
53 |
2 |
p. 678-685
8 p.
|
artikel
|
| 27 |
Enhancement of bioactive compounds content and antioxidant activity of aqueous extract of mate (Ilex paraguariensis A. St. Hil.) through freeze concentration technology
|
Boaventura, Brunna Cristina Bremer
|
|
2013
|
53 |
2 |
p. 686-692
7 p.
|
artikel
|
| 28 |
Evaluation of antioxidant activity of ten compounds in different tea samples by means of an on-line HPLC–DPPH assay
|
Zhang, Yuanting
|
|
2013
|
53 |
2 |
p. 847-856
10 p.
|
artikel
|
| 29 |
Evaluation of Chinese tea by the electronic nose and gas chromatography–mass spectrometry: Correlation with sensory properties and classification according to grade level
|
Qin, Zihan
|
|
2013
|
53 |
2 |
p. 864-874
11 p.
|
artikel
|
| 30 |
Extrusion treatment for improved physicochemical and antioxidant properties of high-molecular weight polysaccharides isolated from coarse tea
|
Zhang, Xin
|
|
2013
|
53 |
2 |
p. 726-731
6 p.
|
artikel
|
| 31 |
Impact of polyphenols from black tea and red wine/grape juice on a gut model microbiome
|
Kemperman, Robèr A.
|
|
2013
|
53 |
2 |
p. 659-669
11 p.
|
artikel
|
| 32 |
Impact of steam pasteurization on the sensory profile and phenolic composition of rooibos (Aspalathus linearis) herbal tea infusions
|
Koch, I.S.
|
|
2013
|
53 |
2 |
p. 704-712
9 p.
|
artikel
|
| 33 |
Insect tea, a wonderful work in the Chinese tea culture
|
Xu, Lijia
|
|
2013
|
53 |
2 |
p. 629-635
7 p.
|
artikel
|
| 34 |
Milk enhances intestinal absorption of green tea catechins in in vitro digestion/Caco-2 cells model
|
Xie, Yanlan
|
|
2013
|
53 |
2 |
p. 793-800
8 p.
|
artikel
|
| 35 |
Objective evaluation methods for the bitter and astringent taste intensities of black and oolong teas by a taste sensor
|
Hayashi, Nobuyuki
|
|
2013
|
53 |
2 |
p. 816-821
6 p.
|
artikel
|
| 36 |
Phenolic compounds in Cistus incanus herbal infusions — Antioxidant capacity and thermal stability during the brewing process
|
Riehle, Peer
|
|
2013
|
53 |
2 |
p. 891-899
9 p.
|
artikel
|
| 37 |
Polysaccharides from green and black teas and their protective effect against murine sepsis
|
Scoparo, Camila T.
|
|
2013
|
53 |
2 |
p. 780-785
6 p.
|
artikel
|
| 38 |
Processing and chemical constituents of Pu-erh tea: A review
|
Lv, Hai-peng
|
|
2013
|
53 |
2 |
p. 608-618
11 p.
|
artikel
|
| 39 |
Progress in the analysis of selected tea constituents over the past 20years
|
Stodt, Ulf
|
|
2013
|
53 |
2 |
p. 636-648
13 p.
|
artikel
|
| 40 |
Quantitative analysis and geographical traceability of black tea using Fourier transform near-infrared spectroscopy (FT-NIRS)
|
Ren, Guangxin
|
|
2013
|
53 |
2 |
p. 822-826
5 p.
|
artikel
|
| 41 |
Recent advances on the beneficial use and health implications of Pu-Erh tea
|
Lee, L.K.
|
|
2013
|
53 |
2 |
p. 619-628
10 p.
|
artikel
|
| 42 |
Recent studies of the volatile compounds in tea
|
Yang, Ziyin
|
|
2013
|
53 |
2 |
p. 585-599
15 p.
|
artikel
|
| 43 |
Special issue on Tea – from bushes to mugs: composition, stability and health aspects
|
de Souza Sant'Ana, Prof. Anderson
|
|
2013
|
53 |
2 |
p. 557-
1 p.
|
artikel
|
| 44 |
Tea: A native source of antimicrobial agents
|
Bansal, Sumit
|
|
2013
|
53 |
2 |
p. 568-584
17 p.
|
artikel
|
| 45 |
Tea: A new perspective on health benefits
|
da Silva Pinto, Marcia
|
|
2013
|
53 |
2 |
p. 558-567
10 p.
|
artikel
|
| 46 |
The phenolic compounds and the antioxidant potential of infusion of herbs from the Brazilian Amazonian region
|
da Silva Port's, Pollyane
|
|
2013
|
53 |
2 |
p. 875-881
7 p.
|
artikel
|
| 47 |
The tea protection against the reactive oxygen species produced via the photodynamic effect induced by daylight
|
Bancirova, Martina
|
|
2013
|
53 |
2 |
p. 786-792
7 p.
|
artikel
|
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