Concepedia

Tea Oxidation

Tea Oxidation is a biochemical process in tea processing that involves the enzymatic oxidation of polyphenols in tea leaves, distinguishing it from non-oxidative transformations by its reliance on oxygen exposure and polyphenol oxidase activity to develop flavor, color, and aroma characteristics specific to oxidized tea types.

442

Publications

27.7K

Citations

1.8K

Authors

512

Institutions

Publications per year

2017–2026

138

Parents

Publications

442

Degradation of bromothymol blue by ‘greener’ nano-scale zero-valent iron synthesized using tea polyphenols

George E. Hoag, John B. Collins, Jennifer Holcomb et al. · Journal of Materials Chemistry · 2009 · 603 citations

, , +14

Antioxidant and antimicrobial activities of tea infusions

María Pilar Almajano, Rosa Carbó, Jorge Jimenez et al. · Food Chemistry · 2007 · 539 citations

, , +12

Degradation of Green Tea Catechins in Tea Drinks

Zhen‐Yu Chen, Qin Zhu, David Tsang et al. · Journal of Agricultural and Food Chemistry · 2000 · 469 citations

, , +10

Changes in content of organic acids and tea polyphenols during kombucha tea fermentation

R. Jayabalan, S. Marimuthu, K. Swaminathan · Food Chemistry · 2006 · 463 citations

, , +15

Tea Chemistry

Matthew E. Harbowy, Douglas A. Balentine, Alan P. Davies et al. · Critical Reviews in Plant Sciences · 1997 · 439 citations

, , +13

1–5 of 442

Authors

1.8K

  1. CH
    Chi‐Tang Ho

    Rutgers, The State University of New Jersey, United States

    16 publications · 1.6K citations

    16

    h-index

  2. TT
    Takashi Tanaka

    Nagasaki University, Japan

    13 publications · 983 citations

    13

    h-index

  3. IK
    Isao Kouno

    Nagasaki University, Japan

    11 publications · 907 citations

    11

    h-index

  4. EA
    E. A. H. Roberts

    Tea Research Association, India

    10 publications · 743 citations

    10

    h-index

  5. YM
    Yosuke Matsuo

    Nagasaki University, Japan

    9 publications · 562 citations

    9

    h-index

1–5 of 1.8K

Institutions

512

  1. Tea Research Institute

    Hangzhou, China

    25 h-index

    182 publications

    11.5K citations

  2. Rutgers, The State University of New Jersey

    New Brunswick, United States

    19 h-index

    63 publications

    6.9K citations

  3. Anhui Agricultural University

    Hefei, China

    19 h-index

    121 publications

    6.7K citations

  4. Chinese Academy of Agricultural Sciences

    Beijing, China

    18 h-index

    104 publications

    6.2K citations

  5. Zhejiang University

    Hangzhou, China

    14 h-index

    71 publications

    5.7K citations

  6. Nagasaki University

    Nagasaki, Japan

    13 h-index

    56 publications

    4.2K citations

  7. Tea Research Association

    Jorhat, India

    11 h-index

    31 publications

    1.6K citations

  8. Chinese Academy of Sciences

    Beijing, China

    8 h-index

    24 publications

    1.2K citations

1–8 of 512

Venues

  1. Food Chemistry

    50 publications · 5.3K citations

    38

    h-index

  2. Journal of Agricultural and Food Chemistry

    46 publications · 3.6K citations

    34

    h-index

  3. Journal of the Science of Food and Agriculture

    24 publications · 1.3K citations

    21

    h-index

  4. Food Research International

    11 publications · 565 citations

    11

    h-index

  5. Agricultural and Biological Chemistry

    10 publications · 291 citations

    10

    h-index

1–5