I-Ming Juan

Composition of Polyphenols in Fresh Tea Leaves and Associations of Their Oxygen-Radical-Absorbing Capacity with Antiproliferative Actions in Fibroblast Cells

Yu‐Li Lin, I-Ming Juan, Ying-Ling Chen et al. · Journal of Agricultural and Food Chemistry · 1996 · 320 citations

Tea Polyphenols, Green Chemistry, Tea Plant +16

Survey of Catechins, Gallic Acid, and Methylxanthines in Green, Oolong, Pu-erh, and Black Teas

Jen‐Kun Lin, Chih‐Li Lin, Yu‐Chih Liang et al. · Journal of Agricultural and Food Chemistry · 1998 · 280 citations

Engineering, Green Chemistry, Isocratic Hplc +17

Hypolipidemic Effect of Green Tea Leaves through Induction of Antioxidant and Phase II Enzymes Including Superoxide Dismutase, Catalase, and Glutathione <i>S</i>-Transferase in Rats

Yu‐Li Lin, Chong-Yurn Cheng, Ya‐Ping Lin et al. · Journal of Agricultural and Food Chemistry · 1998 · 101 citations

Lipid Peroxidation, Experimental Nutrition, Redox Biology +19

Analysis of Glycosidically Bound Aroma Precursors in Tea Leaves. 3. Change in the Glycoside Content of Tea Leaves during the Oolong Tea Manufacturing Process

Dongmei Wang, Kikue Kubota, Akio Kobayashi et al. · Journal of Agricultural and Food Chemistry · 2001 · 67 citations

Food Chemistry, Botany, Oolong Tea Product +13

Effects of Solar-withering and Turn Over Treatment during Indoor-withering on the Formation of Pouchong Tea Aroma

Akio Kobayashi, Keiko Tachiyama, Michiko Kawakami et al. · Agricultural and Biological Chemistry · 1985 · 19 citations

Food Chemistry, Chemical Engineering, Tea Samples +10