Tea (Camellia sinensis, Theaceae) is one of the most widely consumed beverages in the
world. The three major types of tea, green tea, oolong tea, and black tea, differ in terms of the …

Flavonoids receive considerable attention in the literature, specifically because of their
biological and physiological importance. This review focuses on separation and detection …

The past decade has seen considerable interest and progress in unraveling the beneficial
health effects of tea, particularly its polyphenolic components and its antioxidant activity …

Despite the fact that mankind has been drinking tea for more than 5000 years, its chemical
composition has been studied only in recent decades. These studies are primarily carried …

The analysis of phenols in samples of plant and food origin attracts considerable attention.
However, sample handling is often an ignored feature of the analysis. This review highlights …

Antioxidants are one of the most common active ingredients of nutritionally functional foods
which can play an important role in the prevention of oxidation and cellular damage …

Near-infrared spectroscopy (NIRS) combined with chemometric tools was utilized as a rapid
analysis method to assess quality and to differentiate geographical origins of black tea. A …

Nonaqueous capillary electrophoresis is undergoing rapid development. The scope of the
investigations has clearly expanded, covering both basic studies and analytical applications …

This study attempted to detect the total theaflavins content in black tea using a portable
electronic tongue integrated with chemometric algorithms. Glassy carbon as a working …

A parameter of black tea that correlates with quality is highly desired. Twenty good and 20
poor quality tea clones were selected from the breeding programme at the Tea Research …