Zhen‐Yu Chen

Theaflavins in Black Tea and Catechins in Green Tea Are Equally Effective Antioxidants

Lai K. Leung, Ya‐Lun Su, Zesheng Zhang et al. · Journal of Nutrition · 2001 · 501 citations · Full text

Food Chemistry, Medicine, Black Tea +5

Degradation of Green Tea Catechins in Tea Drinks

Zhen‐Yu Chen, Qin Zhu, David Tsang et al. · Journal of Agricultural and Food Chemistry · 2000 · 463 citations

High α-linolenic acid flaxseed (<i>Linum usitatissimum</i>):some nutritional properties in humans

Stephen C. Cunnane, Sujata Ganguli, Chantale Menard et al. · British Journal Of Nutrition · 1993 · 455 citations · Full text

Stability of Green Tea Catechins

Qin Zhu, Anqi Zhang, David Tsang et al. · Journal of Agricultural and Food Chemistry · 1997 · 426 citations

Food Chemistry, Alkaline Intestine, Nutrient Bioavailability +14

Antioxidant activity of natural flavonoids is governed by number and location of their aromatic hydroxyl groups

Zhen‐Yu Chen, Ping Tim Chan, Ka Yan Ho et al. · Chemistry and Physics of Lipids · 1996 · 312 citations

Biochemistry, Medicine, Natural Flavonoids +7