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International Journal of Food Sciences and Nutrition Volume 63, 2012 - Issue 6
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Food composition and analysis

Polyphenolic content and comparative antioxidant capacity of flavoured black teas

Anna PękalDepartment of Chemistry, University of Warsaw, Warsaw, Poland
,
Paulina DróżdżDepartment of Chemistry, University of Warsaw, Warsaw, Poland
,
Magdalena BiesagaDepartment of Chemistry, University of Warsaw, Warsaw, Poland
&
Krystyna PyrzynskaDepartment of Chemistry, University of Warsaw, Warsaw, PolandCorrespondence[email protected]
Pages 742-748 | Published online: 20 Jan 2012

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Camila Cardoso De Oliveira, Verônica Maria De Araújo Calado, Gastón Ares & Daniel Granato. (2015) Statistical Approaches to Assess the Association between Phenolic Compounds and the in vitro Antioxidant Activity of Camellia sinensis and Ilex paraguariensis Teas. Critical Reviews in Food Science and Nutrition 55:10, pages 1456-1473.
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Articles from other publishers (6)

Ana‐Maria Chiorcea‐Paquim, Teodor Adrian Enache, Eric De Souza Gil & Ana Maria Oliveira‐Brett. (2020) Natural phenolic antioxidants electrochemistry: Towards a new food science methodology. Comprehensive Reviews in Food Science and Food Safety 19:4, pages 1680-1726.
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Ewa Baranowska-Wójcik, Dominik Szwajgier & Anna Winiarska-Mieczan. (2020) Regardless of the Brewing Conditions, Various Types of Tea are a Source of Acetylcholinesterase Inhibitors. Nutrients 12:3, pages 709.
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Letícia Pedretti Ferreira, Bruno Pereira da Cunha, Ricardo Machado Kuster, José Carlos Pinto, Marcio Nele Souza & Fernando Gomes de SouzaJuniorJunior. (2017) Synthesis and chemical modification of poly(butylene succinate) with rutin useful to the release of silybin. Industrial Crops and Products 97, pages 599-611.
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Aurelia Magdalena Pisoschi, Aneta Pop, Carmen Cimpeanu & Gabriel Predoi. (2016) Antioxidant Capacity Determination in Plants and Plant-Derived Products: A Review. Oxidative Medicine and Cellular Longevity 2016, pages 1-36.
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Aurelia Magdalena Pisoschi, Carmen Cimpeanu & Gabriel Predoi. (2015) Electrochemical Methods for Total Antioxidant Capacity and its Main Contributors Determination: A review. Open Chemistry 13:1.
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Jinyan GongDaozong XiaJun HuangQing GeJianwei MaoShiwang LiuYing Zhang. (2015) Functional Components of Bamboo Shavings and Bamboo Leaf Extracts and Their Antioxidant Activities In Vitro . Journal of Medicinal Food 18:4, pages 453-459.
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