Sayaka Watarumi

Production of theasinensins A and D, epigallocatechin gallate dimers of black tea, by oxidation–reduction dismutation of dehydrotheasinensin A

Takashi Tanaka, Sayaka Watarumi, Yosuke Matsuo et al. · Tetrahedron · 2003 · 102 citations

Food Chemistry, Biosynthesis, Biochemistry +9

Accumulation of Epigallocatechin Quinone Dimers during Tea Fermentation and Formation of Theasinensins

Takashi Tanaka, Chie Mine, Sayaka Watarumi et al. · Journal of Natural Products · 2002 · 77 citations

New black tea polyphenol having -ethyl-2-pyrrolidinone moiety derived from tea amino acid theanine: isolation, characterization and partial synthesis

Takashi Tanaka, Sayaka Watarumi, Miho Fujieda et al. · Food Chemistry · 2004 · 71 citations

Partial Synthesis, Bioorganic Chemistry, Natural Sciences +6

Polyphenol Composition of a Functional Fermented Tea Obtained by Tea-Rolling Processing of Green Tea and Loquat Leaves

Takuya Shii, Takashi Tanaka, Sayaka Watarumi et al. · Journal of Agricultural and Food Chemistry · 2011 · 39 citations

Food Chemistry, Functional Fermented Tea, Food Bioactive Compound +12

Production and degradation mechanism of theacitrin C, a black tea pigment derived from epigallocatechin-3-O-gallate via a bicyclo[3.2.1]octane-type intermediate

Yosuke Matsuo, Yan Li, Sayaka Watarumi et al. · Tetrahedron · 2011 · 32 citations · Full text

Food Chemistry, Theacitrin C, Biochemistry +10