Takuya Shii

A new catechin oxidation product and polymeric polyphenols of post-fermented tea

He-yuan Jiang, Takuya Shii, Yosuke Matsuo et al. · Food Chemistry · 2011 · 87 citations · Full text

Food Chemistry, Chemical Engineering, Polymeric Polyphenols +5

Biomimetic One-Pot Preparation of a Black Tea Polyphenol Theasinensin A from Epigallocatechin Gallate by Treatment with Copper(II) Chloride and Ascorbic Acid

Takuya Shii, Makoto Miyamoto, Yosuke Matsuo et al. · Chemical and Pharmaceutical Bulletin · 2011 · 46 citations · Full text

Food Chemistry, Ascorbic Acid, Polyphenolics +15

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

Transformation of tea catechins and flavonoid glycosides by treatment with Japanese post-fermented tea acetone powder

Takashi Tanaka, Hirotaka Umeki, Sachi Nagai et al. · Food Chemistry · 2012 · 31 citations · Full text

Food Chemistry, Flavonoid Glycosides, Tea Catechins +3

Selective oxidation of pyrogallol-type catechins with unripe fruit homogenate of Citrus unshiu and structural revision of oolongtheanins

Yosuke Matsuo, Fumiya Tadakuma, Takuya Shii et al. · Tetrahedron · 2015 · 26 citations · Full text

Selective Oxidation, Structural Revision, Biochemistry +6