Tea chemistry – What do and what don’t we know? – A micro review von Engelhardt, Ulrich H.

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Determination of flavonol glycosides in green tea, oolong tea and black tea by UHPLC compared to HPLC von Jiang, Heyuan, Engelhardt, Ulrich H., Thräne, Claudia, Maiwald, Beate, Stark, Janina

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Determination of amino acids in white, green, black, oolong, pu-erh teas and tea products von Horanni, Rouba, Engelhardt, Ulrich H.

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Progress in the analysis of selected tea constituents over the past 20 years von Stodt, Ulf, Engelhardt, Ulrich

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Effect of Active Groups and Oxidative Dimerization on the Antimelanogenic Activity of Catechins and Their Dimeric Oxidation Products von Wang, Wei, Chen, Lin, Wang, Weiwei, Zhang, Jianyong, Engelhardt, Ulrich H, Jiang, Heyuan

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Separation and antioxidant activities of new acetylated EGCG compounds von Zhang, Jianyong, Cui, Hongchun, Yin, Junfeng, Wang, Yuwan, Zhao, Yun, Yu, Jizhong, Engelhardt, Ulrich H.

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Inhibitory Activities of Samples on Tyrosinases Were Affected by Enzyme Species and Sample Addition Methods von Wang, Wei, Yang, Lijuan, Wang, Weiwei, Zhang, Jianyong, Engelhardt, Ulrich H, Jiang, Heyuan

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Identification of aroma‐active compounds responsible for the floral and sweet odors of Congou black teas using gas chromatography–mass spectrometry/olfactometry, odor activity valu... von Xue, Jinjin, Guo, Guiyi, Liu, Panpan, Chen, Lin, Wang, Weiwei, Zhang, Jianyong, Yin, Junfeng, Ni, Dejiang, Engelhardt, Ulrich H., Jiang, Heyuan

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Investigation of Processes in Black Tea Manufacture through Model Fermentation (Oxidation) Experiments von Stodt, Ulf W, Blauth, Nadine, Niemann, Steffi, Stark, Janina, Pawar, Vikas, Jayaraman, Sujatha, Koek, Jan, Engelhardt, Ulrich H

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Kojic Acid Showed Consistent Inhibitory Activity on Tyrosinase from Mushroom and in Cultured B16F10 Cells Compared with Arbutins von Wang, Wei, Gao, Ying, Wang, Weiwei, Zhang, Jianyong, Yin, Junfeng, Le, Ting, Xue, Jinjin, Engelhardt, Ulrich H, Jiang, Heyuan

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Bioavailability and antioxidant potential of rooibos flavonoids in humans following the consumption of different rooibos formulations von Breiter, Till, Laue, Christian, Kressel, Gaby, Gröll, Stephanie, Engelhardt, Ulrich H., Hahn, Andreas

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Bitterness quantification and simulated taste mechanism of theasinensin A from tea von Zhang, Jian-Yong, Cui, Hong-Chun, Feng, Zhi-Hui, Wang, Wei-Wei, Zhao, Yun, Deng, Yu-Liang, Jiang, He-Yuan, Yin, Jun-Feng, Engelhardt, Ulrich H

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Determination of nicotine in tea (Camellia sinensis) by LC–ESI–MS/MS using a modified QuEChERS method von Thräne, Claudia, Isemer, Claas, Engelhardt, Ulrich H

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Enantiomeric analysis of theanine in different teas (Camellia sinensis) using Marfey's reagent von Horanni, Rouba, Engelhardt, Ulrich H

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Flavanol database for green and black teas utilising ISO 14502-1 and ISO 14502-2 as analytical tools von Obuchowicz, Jacek, Engelhardt, Ulrich H., Donnelly, Katie

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A New Method for the Preparative Isolation of Chlorogenic Acid Lactones from Coffee and Model Roasts of 5‑Caffeoylquinic Acid von Kaiser, Nils, Birkholz, David, Colomban, Silvia, Navarini, Luciano, Engelhardt, Ulrich H

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Adsorption Equilibrium and Thermodynamics of Tea Theasinensins on HP20-A High-Efficiency Macroporous Adsorption Resin von Zhang, Jianyong, Cui, Hongchun, Xue, Jinjin, Wang, Wei, Wang, Weiwei, Le, Ting, Chen, Lin, Engelhardt, Ulrich H, Jiang, Heyuan

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Nicotine uptake by peppermint plants as a possible source of nicotine in plant-derived products von Selmar, Dirk, Engelhardt, Ulrich H, Hänsel, Sophie, Thräne, Claudia, Nowak, Melanie, Kleinwächter, Maik

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Flavonoids and Other Polyphenols in Consumer Brews of Tea and Other Caffeinated Beverages von Lakenbrink, Christiane, Lapczynski, Svenja, Maiwald, Beate, Engelhardt, Ulrich H

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Purification and Gas Chromatography–Combustion–Isotope Ratio Mass Spectrometry of Aroma Compounds from Green Tea Products and Comparison to Bulk Analysis von Murata, Ariaki, Engelhardt, Ulrich H, Fleischmann, Peter, Yamada, Keita, Yoshida, Naohiro, Juchelka, Dieter, Hilkert, Andreas, Ohnishi, Toshiyuki, Watanabe, Naoharu, Winterhalter, Peter

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