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 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 Analysis of differences in the accumulation of tea compounds under various processing techniques, geographical origins, and harvesting seasons Source: 1-s2.0-S0308814623016187-main.pdf