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Year Number of Results
1810 2
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1836 1
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1848 2
1849 1
1853 1
1854 2
1855 1
1857 3
1858 2
1859 1
1860 1
1862 1
1865 1
1867 1
1868 1
1869 2
1870 3
1871 1
1872 4
1873 2
1874 3
1875 1
1878 2
1881 5
1882 2
1883 3
1884 3
1885 1
1886 2
1888 1
1889 7
1890 4
1891 3
1892 6
1893 2
1894 3
1895 2
1896 2
1898 1
1899 1
1902 8
1903 2
1904 3
1905 1
1907 1
1908 1
1909 2
1911 1
1912 3
1913 2
1914 1
1916 2
1917 1
1918 6
1919 2
1921 2
1922 1
1923 1
1924 7
1925 6
1926 4
1927 7
1928 6
1929 10
1930 5
1931 4
1932 2
1933 5
1934 8
1935 8
1936 10
1937 8
1938 7
1939 15
1940 14
1941 8
1942 8
1943 11
1944 7
1945 5
1946 4
1947 17
1948 6
1949 8
1950 15
1951 15
1952 14
1953 9
1954 15
1955 8
1956 11
1957 12
1958 12
1959 6
1960 5
1961 6
1962 10
1963 13
1964 24
1965 12
1966 27
1967 23
1968 25
1969 38
1970 33
1971 31
1972 32
1973 39
1974 52
1975 61
1976 71
1977 75
1978 102
1979 107
1980 117
1981 115
1982 121
1983 158
1984 147
1985 212
1986 187
1987 195
1988 220
1989 302
1990 272
1991 330
1992 327
1993 335
1994 318
1995 376
1996 425
1997 466
1998 495
1999 568
2000 682
2001 687
2002 729
2003 797
2004 890
2005 1004
2006 1078
2007 1160
2008 1215
2009 1175
2010 1318
2011 1561
2012 1644
2013 1822
2014 1848
2015 2003
2016 2045
2017 2219
2018 2431
2019 2632
2020 3134
2021 3346
2022 3799
2023 3618
2024 3984
2025 333

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Page 1
Tea.
Brody H. Brody H. Nature. 2019 Feb;566(7742):S1. doi: 10.1038/d41586-019-00394-5. Nature. 2019. PMID: 30728511 No abstract available.
Kombucha, the fermented tea: microbiology, composition, and claimed health effects.
Greenwalt CJ, Steinkraus KH, Ledford RA. Greenwalt CJ, et al. J Food Prot. 2000 Jul;63(7):976-81. doi: 10.4315/0362-028x-63.7.976. J Food Prot. 2000. PMID: 10914673 Free article. Review.
Kombucha is a slightly sweet, slightly acidic tea beverage consumed worldwide, but historically in China, Russia, and Germany. Kombucha is prepared by fermenting sweetened black tea preparations with a symbiotic culture of yeasts and bacteria. ...
Kombucha is a slightly sweet, slightly acidic tea beverage consumed worldwide, but historically in China, Russia, and Germany. Kombuc …
Production Mechanisms of Black Tea Polyphenols.
Tanaka T, Matsuo Y. Tanaka T, et al. Chem Pharm Bull (Tokyo). 2020;68(12):1131-1142. doi: 10.1248/cpb.c20-00295. Chem Pharm Bull (Tokyo). 2020. PMID: 33268645 Free article. Review.
Black tea accounts for 70-80% of world tea production, and the polyphenols therein are produced by enzymatic oxidation of four tea catechins during tea fermentation. ...Contemporary methods, such as LC-MS, are also effective to identify catechin oxidat …
Black tea accounts for 70-80% of world tea production, and the polyphenols therein are produced by enzymatic oxidation of four …
Tea and cancer.
Yang CS, Wang ZY. Yang CS, et al. J Natl Cancer Inst. 1993 Jul 7;85(13):1038-49. doi: 10.1093/jnci/85.13.1038. J Natl Cancer Inst. 1993. PMID: 8515490 Review.
Tea is one of the most popular beverages consumed worldwide. The relationship between tea consumption and human cancer incidence is an important concern. ...On the other hand, many laboratory studies have demonstrated inhibitory effects of tea preparations an
Tea is one of the most popular beverages consumed worldwide. The relationship between tea consumption and human cancer inciden
Tea polyphenols-loaded nanocarriers: preparation technology and biological function.
Zhang W, Liu Y, Zhang X, Wu Z, Weng P. Zhang W, et al. Biotechnol Lett. 2022 Mar;44(3):387-398. doi: 10.1007/s10529-022-03234-1. Epub 2022 Feb 28. Biotechnol Lett. 2022. PMID: 35229222 Review.
Tea polyphenols (TP) have various biological functions including anti-oxidant, anti-bacterial, anti-apoptotic, anti-inflammatory and bioengineered repair properties. ...
Tea polyphenols (TP) have various biological functions including anti-oxidant, anti-bacterial, anti-apoptotic, anti-inflammatory and
Tea.
[No authors listed] [No authors listed] IARC Monogr Eval Carcinog Risks Hum. 1991;51:207-71. IARC Monogr Eval Carcinog Risks Hum. 1991. PMID: 2033788 Free PMC article. Review. No abstract available.
Efficient Utilization of Tea Resources through Encapsulation: Dual Perspectives from Core Material to Wall Material.
Yuan Y, Ma M, Zhang S, Wang D. Yuan Y, et al. J Agric Food Chem. 2023 Jan 25;71(3):1310-1324. doi: 10.1021/acs.jafc.2c07346. Epub 2023 Jan 13. J Agric Food Chem. 2023. PMID: 36637407 Review.
With the high production and consumption of tea around the world, efficient utilization of tea byproducts (tea pruning, tea residues after production, and drinking) is the focus of improving the economy of the tea industry. ...In addition, it is …
With the high production and consumption of tea around the world, efficient utilization of tea byproducts (tea pruning, …
Nanoencapsulation of Tea Catechins for Enhancing Skin Absorption and Therapeutic Efficacy.
Aljuffali IA, Lin CH, Yang SC, Alalaiwe A, Fang JY. Aljuffali IA, et al. AAPS PharmSciTech. 2022 Jul 8;23(6):187. doi: 10.1208/s12249-022-02344-3. AAPS PharmSciTech. 2022. PMID: 35798907 Review.
Tea catechins are a group of flavonoids that show many bioactivities. Catechins have been extensively reported as a potential treatment for skin disorders, including skin cancers, acne, photoaging, cutaneous wounds, scars, alopecia, psoriasis, atopic dermatitis, and microb
Tea catechins are a group of flavonoids that show many bioactivities. Catechins have been extensively reported as a potential treatme
Microbial bioconversion of the chemical components in dark tea.
Zhu MZ, Li N, Zhou F, Ouyang J, Lu DM, Xu W, Li J, Lin HY, Zhang Z, Xiao JB, Wang KB, Huang JA, Liu ZH, Wu JL. Zhu MZ, et al. Food Chem. 2020 May 15;312:126043. doi: 10.1016/j.foodchem.2019.126043. Epub 2019 Dec 17. Food Chem. 2020. PMID: 31896450 Review.
Dark tea is a unique fermented tea produced by solid-state fermentation of tea leaves (Camellia sinensis). It includes ripe Pu-erh tea, Fu brick tea, Liupao tea, and other teas. Microbial fermentation is considered to be the key factor co …
Dark tea is a unique fermented tea produced by solid-state fermentation of tea leaves (Camellia sinensis). It includes …
Electronic Sensor Technologies in Monitoring Quality of Tea: A Review.
Gharibzahedi SMT, Barba FJ, Zhou J, Wang M, Altintas Z. Gharibzahedi SMT, et al. Biosensors (Basel). 2022 May 20;12(5):356. doi: 10.3390/bios12050356. Biosensors (Basel). 2022. PMID: 35624658 Free PMC article. Review.
Tea, after water, is the most frequently consumed beverage in the world. The fermentation of tea leaves has a pivotal role in its quality and is usually monitored using the laboratory analytical instruments and olfactory perception of tea tasters. ...Although
Tea, after water, is the most frequently consumed beverage in the world. The fermentation of tea leaves has a pivotal role in
48,430 results
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