Literature DB >> 5930536

Changes undergone by free amino-acids during the manufacture of black tea.

G R Roberts, G W Sanderson.   

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Year:  1966        PMID： 5930536     DOI： 10.1002/jsfa.2740170409

Source DB:  PubMed          Journal:  J Sci Food Agric        ISSN： 0022-5142            Impact factor:   3.638


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  7 in total

1.  Studies on the ribonucleic acids of fresh and processed tea leaves.

Authors:  A K Bhattacharyya; J J Ghosh
Journal:  Biochem J       Date:  1968-06       Impact factor: 3.857

2.  Metabolism of methionine and biosynthesis of caffeine in the tea plant (Camellia sinensis L.).

Authors:  T Suzuki; E Takahashi
Journal:  Biochem J       Date:  1976-11-15       Impact factor: 3.857

3.  Metabolism of methylamine in the tea plant (Thea sinensis L.).

Authors:  T Suzuki
Journal:  Biochem J       Date:  1973-04       Impact factor: 3.857

4.  Rapid prediction of yellow tea free amino acids with hyperspectral images.

Authors:  Baohua Yang; Yuan Gao; Hongmin Li; Shengbo Ye; Hongxia He; Shenru Xie
Journal:  PLoS One       Date:  2019-02-20       Impact factor: 3.240

5.  Enzymatic Reaction-Related Protein Degradation and Proteinaceous Amino Acid Metabolism during the Black Tea (Camellia sinensis) Manufacturing Process.

Authors:  Yiyong Chen; Lanting Zeng; Yinyin Liao; Jianlong Li; Bo Zhou; Ziyin Yang; Jinchi Tang
Journal:  Foods       Date:  2020-01-08

6.  Changes in major catechins, caffeine, and antioxidant activity during CTC processing of black tea from North East India.

Authors:  Himangshu Deka; Podma Pollov Sarmah; Arundhuti Devi; Pradip Tamuly; Tanmoy Karak
Journal:  RSC Adv       Date:  2021-03-19       Impact factor: 3.361

Review 7.  Chemistry of secondary polyphenols produced during processing of tea and selected foods.

Authors:  Takashi Tanaka; Yosuke Matsuo; Isao Kouno
Journal:  Int J Mol Sci       Date:  2009-12-28       Impact factor: 5.923
  7 in total

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