Characterisation of catechins in green and black teas using square-wave voltammetry and RP-HPLC-ECD-Reference-Cited by-同舟云学术

Characterisation of catechins in green and black teas using square-wave voltammetry and RP-HPLC-ECD

Published:2010-10 Issue:4 Volume:122 Page:1283-1289
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Novak Ivana,Šeruga Marijan,Komorsky-Lovrić Šebojka

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference27 articles.

1. Determination of catechins and catechin gallates in biological fluids by HPLC with coulometric array detection and solid phase extraction;Chu;Analytica Chimica Acta,2004

2. Free radical chemistry of flavan-3-ols: Determination of thermodynamic parameters and of kinetic reactivity from short (ns) to long (ms) time scale;Cren-Olivé;Journal of American Chemical Society,2002

3. HPLC-MSn analysis of phenolic compounds and purine alkaloids in green and black tea;Del Rio;Journal of Agricultural and Food Chemistry,2004

4. Distribution of catechins, theaflavins, caffeine, and theobromine in 77 teas consumed in the United States;Friedman;Journal of Food Chemistry and Toxicology,2005

5. Electroanalytical sensing of green tea anticarcinogenic catechin compounds: Epigallocatechin gallate and epigallocatechin;Goodwin;Electroanalysis,2006

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