Research Articles
This section includes articles that have been peer-reviewed. Other content may include review or technical articles written in an academic context.
- Effect of Microbial Fermentation on Caffeine Content of Tea Leaves
- Caffeine content of beverages as consumed
- Spectrophotometric Analysis of Caffeine
- Factors Affecting the Levels of Tea Polyphenols and Caffeine in Tea Leaves
- Distribution of Catechins, Theaflavins, Caffeine, and Theobromine in 77 Teas Consumed in the United States
- A rapid and simple determination of caffeine in teas, coffees and eight beverages
- Caffeine in tea Camellia sinensis — Content, absorption, benefits and risks of consumption
- Determination of Caffeine in Coffee Products According to DIN 20481
- Optimization of Caffeine Extraction from Various Tea Types Using Dichloromethane as an Organic Solvent
- Characterization of Effects of Different Tea Harvesting Seasons on Quality Components, Color and Sensory Quality of “Yinghong 9” and “Huangyu” Large-Leaf-Variety Black Tea
- Chemical constituents analysis of white tea of different qualities and different storage times
- Analysis of differences in the accumulation of tea compounds under various processing techniques, geographical origins, and harvesting seasons
Effect of Microbial Fermentation on Caffeine Content of Tea Leaves
Source of Article Wang et al. - 2005 - Effect of Microbial Fermentation on Caffeine Content.pdf
Caffeine content of beverages as consumed
Source: Gilbert et al. - Caffeine content of beverages as consumed.pdf
Spectrophotometric Analysis of Caffeine
Source: Ahmad Bhawani et al. - 2015 - Spectrophotometric Analysis of Caffeine.pdf
Factors Affecting the Levels of Tea Polyphenols and Caffeine in Tea Leaves
Source: Lin et al. - 2003 - Factors Affecting the Levels of Tea Polyphenols an.pdf
Distribution of Catechins, Theaflavins, Caffeine, and Theobromine in 77 Teas Consumed in the United States
Source: Friedman et al. - 2006 - Distribution of Catechins, Theaflavins, Caffeine, .pdf
A rapid and simple determination of caffeine in teas, coffees and eight beverages
Source: Sereshti and Samadi - 2014 - A rapid and simple determination of caffeine in te.pdf
Caffeine in tea Camellia sinensis — Content, absorption, benefits and risks of consumption
Source: Gramza-Michałowska - 2014 - Caffeine in tea Camellia sinensis — Content, absor.pdf
Determination of Caffeine in Coffee Products According to DIN 20481
Source: Naegele and Technologies - Determination of Caffeine in Coffee Products Accor.pdf
Optimization of Caffeine Extraction from Various Tea Types Using Dichloromethane as an Organic Solvent
Source: Memon and Idress - 2024 - Optimization of Caffeine Extraction from Various T.pdf
Characterization of Effects of Different Tea Harvesting Seasons on Quality Components, Color and Sensory Quality of “Yinghong 9” and “Huangyu” Large-Leaf-Variety Black Tea
Source: Ye et al. - 2022 - Characterization of Effects of Different Tea Harve.pdf
Chemical constituents analysis of white tea of different qualities and different storage times
Source: Chemical_constituents_analysis.pdf