ArticleJournal of food and drug analysis2021
Characterization of L-theanine in tea extracts and synthetic products using stable isotope ratio analysis.
Article in Journal of food and drug analysis, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
4 citing papers in PubMed, 8 citations in OpenAlex.
- Enhancing emulsion, texture, rheological and sensory properties of plant-based meat analogs with green tea extracts.Food chemistry: X · 2024Article
- Stable Isotope Ratio Analysis for Authentication of Natural Antioxidant Cannabidiol (CBD) fromAntioxidants (Basel, Switzerland) · 2023Article
- Stable Isotope Ratio Analysis for the Authentication of Natural Antioxidant Curcuminoids fromAntioxidants (Basel, Switzerland) · 2023Article
- Stable carbon isotopic characterization of rice vinegar protein as an intrinsic reference for discriminating the authenticity of brewed rice vinegar.Journal of food and drug analysis · 2022Article
Corrections and comments
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Authors and funding
4 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
L-theanine involves a great number of health benefits and dietary supplements containing this molecule are becoming increasingly popular. There is, therefore, a growing need to find ways to discriminate between natural L-theanine extracted from tea leaves and the cheaper, synthetic one obtained using specific bacterial enzymes. A first attempt of stable isotope ratio analysis characterization of the possible synthetic adulterant L-theanine (δ
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Registered trials
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