Research graph
References from Influence of green, white and black tea addition on the antioxidant activity of probiotic yogurt during refrigerated storage. Local targets link to admitted publications; unresolved targets remain external evidence.
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In vitro inhibition of key enzymes related to diabetes and hypertension in Lycium barbarum-yogurt
10.1007/s13369-014-1127-2 · 2014 · External reference
The ferric reducing ability of plasma (FRAP) as a measure of antioxidant power: FRAP assay
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Antioxidant properties of tropical and temperate herbal teas
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Antioxidant and anti-glycation properties of Thai herbal teas in comparison to conventional teas
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Antioxidant capacity and the relationship with polyphenol and vitamin C in Actinidia fruits
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Dual effects of milk on the antioxidant capacity of green: Darjeeling and English breakfast teas
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A review of latest research findings on the health promotion properties of tea
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Antioxidant activity of yoghurt peptides: part 1-in vitro assays and evaluation in omega-3 enriched milk
2010 · External reference
White and green tea polyphenols inhibit pancreatic lipase in vitro
10.1016/j.foodres.2010.04.029 · 2010 · External reference
Interaction of milk α- and β-caseins with tea polyphenols
10.1016/j.foodchem.2010.11.087 · 2011 · External reference
The composition of polyphenols and methylxanthines in teas and herbal infusions
10.1016/j.foodchem.2008.12.022 · 2009 · External reference
Effect of green and black teas (Camellia sinensis L.) on the characteristic microflora of yogurt during fermentation and refrigerated storage
10.1016/j.foodchem.2008.06.017 · 2009 · External reference
Changes in antioxidant phytochemicals and volatile composition of Camellia sinensis by oxidation during tea fermentation
10.1016/j.foodchem.2011.05.012 · 2011 · External reference
Effect of various extraction conditions on the phenols content and free radical scavenging activity of tea
2007 · External reference
Milk derived bioactive peptides: from science to applications
10.1016/j.jff.2009.01.007 · 2009 · External reference
Antioxidative peptide from milk fermented with Lactobacillus delbrueckii ssp: bulgaricus IFO13953
10.3136/nskkk.48.44 · 2001 · External reference
The impact of tea supplementation on microflora: pH and antioxidant capacity of yoghurt
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Food phenolics and lactic acid bacteria
10.1016/j.ijfoodmicro.2009.03.025 · 2009 · External reference
Phenolic content and antioxidative capacity of green and white tea extracts depending on extraction
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The chemistry and biotransformation of tea constituents
10.1016/j.phrs.2011.02.007 · 2011 · External reference
A review of free radicals and antioxidants for critical care nurses
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Functional cultures and health benefits
10.1016/j.idairyj.2007.01.014 · 2007 · External reference
Medicinal and therapeutic potentials of tea (Camellia sinensis L.)—a review
10.1016/j.foodres.2009.01.007 · 2009 · External reference
Antioxidant activity and viability of lactic acid bacteria in soybean-yogurt made from cow and camel milk
10.1016/j.jtusci.2013.06.003 · 2013 · External reference
Nutritional and therapeutical values of chickpea water extract enriched yogurt made from cow and camel milk
10.3923/ajdd.2013.47.59 · 2013 · External reference
Cinnamomun verum improved the functional properties of bio-yogurts made from camel and cow milks
10.1016/j.jssas.2011.04.005 · 2011 · External reference
Comparative antioxidant activity: proteolysis and in vitro α-amylase and α-glucosidase inhibition of Allium sativum-yogurts made from cow and camel milk
10.1016/j.jscs.2011.09.014 · 2011 · External reference
Antioxidant activity and inhibition of key enzymes linked to type-2diabetes and hypertension by Azadirachta indica-yogurt
10.1016/j.jscs.2011.04.006 · 2013 · External reference
The effects of fish collagen on the proteolysis of milk proteins in Allium sativum-yogurt
10.1016/j.jtice.2013.01.024 · 2013 · External reference
Correlation between leaf age, shade levels: and characteristic beneficial natural constituents of tea (Camellia sinensis) grown in Hawaii
10.1016/j.foodchem.2012.01.078 · 2012 · External reference
Effect of grape polyphenols on lactic acid bacteria and bifidobacteria growth: resistance and metabolism
10.1016/j.fm.2011.06.005 · 2011 · External reference
Antioxidant and angiotensin-converting enzyme inhibitory activity of yoghurt fortified with sodium calcium caseinate or whey protein concentrate
10.1007/s13594-012-0082-5 · 2012 · External reference
Antioxidant activity of probiotic yoghurt fortified with milk protein based ingredients
2013 · External reference
Fermented milks—health benefits beyond probiotic effects
2007 · External reference
Tea flavonoids: their functions, utilisation and analysis
10.1016/s0924-2244(00)00061-3 · 2000 · External reference
Total phenolic compounds: radical scavenging and metal chelation of extracts from Icelandid seaweeds
10.1016/j.foodchem.2009.02.041 · 2009 · External reference
Stability of antioxidants in an apple polyphenol-milk model system
10.1016/j.foodchem.2007.12.034 · 2008 · External reference
A systematic survey of antioxidant activity of 30 Chinese medicinal plants using the ferric reducing antioxidant power assay
10.1016/j.foodchem.2005.05.049 · 2006 · External reference
Microbiological activity of whole and fractionated crude extracts of tea (Camellia sinensis), and of tea components
10.1111/j.1574-6968.1997.tb10424.x · 1997 · External reference
Characterization of binding interactions between green tea flavonoids and milk proteins
10.1016/j.foodchem.2009.12.064 · 2010 · External reference
Antioxidative activities of Oolong tea
10.1021/jf0206163 · 2002 · External reference
