Tentative identification, quantitation, and principal component analysis of green pu-erh, green, and white teas using UPLC/DAD/MS
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Quercetin and Its Anti-Allergic Immune ResponseTowards a Universal Approach Based on Omics Technologies for the Quality Control of FoodEarliest tea as evidence for one branch of the Silk Road across the Tibetan PlateauChemical compositions, chromatographic fingerprints and antioxidant activities of Citri Exocarpium Rubrum (Juhong)Comparison of Metabolomics Approaches for Evaluating the Variability of Complex Botanical Preparations: Green Tea (Camellia sinensis) as a Case Study.Salivary α-amylase, serum albumin, and myoglobin protect against DNA-damaging activities of ingested dietary agents in vitroIntake of green tea inhibited increase of salivary chromogranin A after mental task stress loadsEvaluation of Antioxidant Activity and Acute Toxicity of Clausena excavata Leaves Extract.Comparative analysis of volatiles difference of Yunnan sun-dried Pu-erh green tea from different tea mountains: Jingmai and Wuliang mountain by chemical fingerprint similarity combined with principal component analysis and cluster analysisStudies on chromatographic fingerprint and fingerprinting profile-efficacy relationship of polygoni perfoliati herba.Stability Study of Algerian Nigella sativa Seeds Stored under Different Conditions.Determination of lutein from green tea and green tea by-products using accelerated solvent extraction and UPLC.Application of Metabolomics to Quality Control of Natural Product Derived Medicines.Modern analytical methods for the detection of food fraud and adulteration by food category.Healthy properties of green and white teas: an update.Pine bark and green tea concentrated extracts: antioxidant activity and comprehensive characterization of bioactive compounds by HPLC-ESI-QTOF-MS.Grape seed and tea extracts and catechin 3-gallates are potent inhibitors of α-amylase and α-glucosidase activity.Determination of polyphenolic profiles by liquid chromatography-electrospray-tandem mass spectrometry for the authentication of fruit extracts.Mimosa (Mimosa caesalpiniifolia) prevents oxidative DNA damage induced by cadmium exposure in Wistar rats.Immobilized tannase treatment alters polyphenolic composition in teas and their potential anti-obesity and hypoglycemic activities in vitro.Improving the Polyphenol Content of TeaNovel HPLC Method to Evaluate the Quality and Identify the Origins of Longjing Green TeaBioactive Compound Fingerprint Analysis of Aged Raw Pu'er Tea and Young Ripened Pu'er Tea
P2860
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P2860
Tentative identification, quantitation, and principal component analysis of green pu-erh, green, and white teas using UPLC/DAD/MS
description
2011 nî lūn-bûn
@nan
2011 թուականի Յունիսին հրատարակուած գիտական յօդուած
@hyw
2011 թվականի հունիսին հրատարակված գիտական հոդված
@hy
2011年の論文
@ja
2011年論文
@yue
2011年論文
@zh-hant
2011年論文
@zh-hk
2011年論文
@zh-mo
2011年論文
@zh-tw
2011年论文
@wuu
name
Tentative identification, quan ...... d white teas using UPLC/DAD/MS
@ast
Tentative identification, quan ...... d white teas using UPLC/DAD/MS
@en
Tentative identification, quan ...... d white teas using UPLC/DAD/MS
@nl
type
label
Tentative identification, quan ...... d white teas using UPLC/DAD/MS
@ast
Tentative identification, quan ...... d white teas using UPLC/DAD/MS
@en
Tentative identification, quan ...... d white teas using UPLC/DAD/MS
@nl
prefLabel
Tentative identification, quan ...... d white teas using UPLC/DAD/MS
@ast
Tentative identification, quan ...... d white teas using UPLC/DAD/MS
@en
Tentative identification, quan ...... d white teas using UPLC/DAD/MS
@nl
P2093
P2860
P1433
P1476
Tentative identification, quan ...... d white teas using UPLC/DAD/MS
@en
P2093
P2860
P304
P356
10.1016/J.FOODCHEM.2010.11.055
P577
2011-06-01T00:00:00Z