Concepedia

A comparative analysis of chemical compositions in Camellia sinensis var. puanensis Kurihara, a novel Chinese tea, by HPLC and UFLC-Q-TOF-MS/MS

Yi-Fang Li, Shu‐Hua Ouyang, Yiqun Chang, Tingmei Wang, Weixi Li, Hai‐Yan Tian, Hong Cao, Hiroshi Kurihara, Rong‐Rong He

Food Chemistry · 2016 · 70 citations · 27 references

DOI

Concepts

References

27

HPLC-MS<sup>n</sup> Analysis of Phenolic Compounds and Purine Alkaloids in Green and Black Tea

Daniele Del Rio, Amanda J. Stewart, William Mullen et al. · Journal of Agricultural and Food Chemistry · 2004 · 432 citations

, , +17

Therapeutic effect of high-dose green tea extract on weight reduction: A randomized, double-blind, placebo-controlled clinical trial

I-Ju Chen, Chia-Yu Liu, Jung-Peng Chiu et al. · Clinical Nutrition · 2015 · 327 citations

, , +9

Proanthocyanidins in Common Food Products of Plant Origin

Jarkko Hellström, Anneli Törrönen, Pirjo Mattila · Journal of Agricultural and Food Chemistry · 2009 · 234 citations

, , +14

Characterization of proanthocyanidins from grape seeds

Bruno Gabetta, Nicola Fuzzati, Alberto Griffini et al. · Fitoterapia · 2000 · 204 citations

, , +9

Flavonoid biosynthesis in the tea plant Camellia sinensis: properties of enzymes of the prominent epicatechin and catechin pathways

P. A. Nimal Punyasiri, I. Sarath B. Abeysinghe, Vinay V. Kumar et al. · Archives of Biochemistry and Biophysics · 2004 · 201 citations

, , +16