Keyword Connections

black tea

Journals

2

1 Biological trace element research

2 BMC oral health

Research Groups

0

No Research Group Connected

Bibliographies

16

1 Contents of Chromium and Arsenic in Tea (Camellia sinensis L.): Extent of Transfer into Tea Infusion and Health Consequence.

2 beverage-induced enhanced bioavailability of carbamazepine and its consequent effect on antiepileptic activity and toxicity

3 pengomposan limbah teh hitam dengan penambahan kotoran kambing pada variasi yang berbeda dengan menggunakan starter em4 (efective microorganism-4)

4 differences in quality parameters between types of commercial tea from argentina

5 tea as a functional food in preventive medicine from traditional persian medicine point of view (a narrative review)

6 in vitro anti-hyaluronidase activity of sri lankan low grown orthodox orange pekoe grade black tea (camellia sinensis l.)

7 Evaluation of the impact of fluoride in drinking water and tea on the enamel of deciduous and permanent teeth.

8 Sensor-Network based Instrumentation for monitoring of withering in black tea production

9 Geographical origin traceability of Keemun Black Tea based on its non-volatile composition combined with chemometrics.

10 Black Teachers’ Retention and Transfer Patterns in North Carolina: How Do Patterns Vary by Teacher Effectiveness, Subject, and School Conditions?

11 Applicability of multifunctional preprocessing device for simultaneous estimation of spreading of green tea, withering of black tea and shaking of oolong tea.

12 Characterization of white tea metabolome: Comparison against green and black tea by a nontargeted metabolomics approach.

13 Interactions of black tea polyphenols with human gut microbiota: implications for gut and cardiovascular health.

14 comparative potential of black tea leaves waste to granular activated carbon in adsorption of endocrine disrupting compounds from aqueous solution

15 protective role of black tea extract against nonalcoholic steatohepatitis-induced skeletal dysfunction

16 impacts of flushing and fermentation times on the quality of black tea