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Patcharee Pripdeevech, Joseph Rothwell, Priya E. D’Souza & Parinya Panuwet. (2017) Differentiation of volatile profiles of Thai Oolong tea No. 12 provenances by SPME-GC-MS combined with principal component analysis. International Journal of Food Properties 20:sup3, pages S2450-S2462.
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Liang Zeng, Liyong Luo, Hongjun Li & Ruihai Liu. (2017) Phytochemical profiles and antioxidant activity of 27 cultivars of tea. International Journal of Food Sciences and Nutrition 68:5, pages 525-537.
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Liang Zeng, Mengjun Ma, Chen Li & Liyong Luo. (2017) Stability of tea polyphenols solution with different pH at different temperatures. International Journal of Food Properties 20:1, pages 1-18.
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Emily M. Ervin & James K. Kariuki. (2016) Demonstrating the Minimal Impact of Cultivation Conditions on Antioxidants in Fruits and Vegetables by Differential Pulse Voltammetry. International Journal of Food Properties 19:4, pages 826-836.
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Yasuyuki Oi & Hiroyuki Fujita. (2015) Body Weight and Body Mass Index (BMI) in Preobese and Overweight Japanese Adults Treated with Black Chinese Tea Water Extract (BTE) Using a More Appropriate Statistical Analysis Method. International Journal of Food Properties 18:6, pages 1345-1349.
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Bin Wang, Yulan Jiang, Jing Liu, Wenqin Zhang, Saikun Pan & Yin Mao. (2014) Physicochemical and Functional Properties of Tea Protein. International Journal of Food Properties 17:10, pages 2275-2283.
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Chih-Cheng Lin, Chi-Wei Li, Yi-Ting Shih & Lu-Te Chuang. (2014) Antioxidant and Anti-Inflammatory Properties of Lower-Polymerized Polyphenols in Oolong Tea. International Journal of Food Properties 17:4, pages 752-764.
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Su-Chen Ho, Pei-Wen Chang, Hui-Ting Tong & Pin-Yuan Yu. (2014) Inhibition of Fluorescent Advanced Glycation End-Products and N-Carboxymethyllysine Formation by Several Floral Herbal Infusions. International Journal of Food Properties 17:3, pages 617-628.
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Articles from other publishers (8)
Adina-Elena Segneanu, Gabriela Vlase, Alexandra Teodora Lukinich-Gruia, Dumitru-Daniel Herea & Ioan Grozescu. (2022) Untargeted Metabolomic Approach of Curcuma longa to Neurodegenerative Phytocarrier System Based on Silver Nanoparticles. Antioxidants 11:11, pages 2261.
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Anabella C. Vilando, Rugi Vicente DC Rubi & Florence Joie F. Lacsa. 2021. Integrated and Hybrid Process Technology for Water and Wastewater Treatment. Integrated and Hybrid Process Technology for Water and Wastewater Treatment
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Ersin Demir, Ahmet Senocak, Mouhoum F. Tassembedo-Koubangoye, Erhan Demirbas & Hassan Y. Aboul-Eneın. (2020) Electrochemical Evaluation of the Total Antioxidant Capacity of Yam Food Samples on a Polyglycine-Glassy Carbon Modified Electrode. Current Analytical Chemistry 16:2, pages 176-183.
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Faten A. Alsolmei, Haiwen Li, Suzette L. Pereira, Padmavathy Krishnan, Paul W. Johns & Rafat A. Siddiqui. (2019) Polyphenol-Enriched Plum Extract Enhances Myotubule Formation and Anabolism while Attenuating Colon Cancer-induced Cellular Damage in C2C12 Cells. Nutrients 11:5, pages 1077.
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Anabella Vilando, Erison Roque, Maria Aira Benitez, Jonathan Rey Diva & Jhenea Ellice Ragindin. (2019)
Production of green nano zero-valent iron (G-nZVI) particles using polyphenol extracts of Tawa-tawa (
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José Manuel Lorenzo & Paulo Eduardo Sichetti Munekata. (2016) Phenolic compounds of green tea: Health benefits and technological application in food. Asian Pacific Journal of Tropical Biomedicine 6:8, pages 709-719.
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Magdalena Jeszka-Skowron & Agnieszka Zgoła-Grześkowiak. (2014) Analysis of Antioxidant Activity, Chlorogenic Acid, and Rutin Content of Camellia sinensis Infusions Using Response Surface Methodology Optimization. Food Analytical Methods 7:10, pages 2033-2041.
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Merichel Plaza, James Kariuki & Charlotta Turner. (2014) Quantification of Individual Phenolic Compounds’ Contribution to Antioxidant Capacity in Apple: A Novel Analytical Tool Based on Liquid Chromatography with Diode Array, Electrochemical, and Charged Aerosol Detection. Journal of Agricultural and Food Chemistry 62:2, pages 409-418.
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