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Lin, S.D., Udompornmongkol, P., Yang, J.H., Chen, S.Y. and Mau, J.L. (2014) Quality and Antioxidant Property of Three Types of Tea Infusions. Journal of Food Processing and Preservation, 38, 1401-1408.
http://dx.doi.org/10.1111/jfpp.12099

has been cited by the following article:

• TITLE: Quantitative Estimation of γ-Glutamylethylamide in Commercially Available Made Teas [Camellia sinensis (L.) O. Kuntze, Theaceae] in Kenya

  AUTHORS: Janet Too, John Wanyoko, Thomas Kinyanjui, Kelvin Moseti, Francis Wachira

  KEYWORDS: Food Analysis, Food Composition, HPLC, L-Theanine, Non-Protein Amino Acids, Tea

  JOURNAL NAME: American Journal of Plant Sciences, Vol.7 No.1, January 14, 2016

  ABSTRACT: A study was carried out to quantitatively estimate the L-theanine content in 19 teas commercially available in the Kenyan market by High Performance Liquid Chromatography (HPLC). The test tea samples analyzed were green (n = 4), black (n = 8) and flavored (n = 7) teas from different origins viz., Kenya (n = 4), Uganda (n = 2), Tanzania (n = 5), Rwanda (n = 4), Cameroon (n = 1) and Sri-Lanka (n = 2) commercially available in the Kenyan market. The estimated Limit of Detection (LOD) of the current method was 0.01% L-theanine. The L-theanine content ranged from below the detection limit (