Discrimination of teas with different degrees of fermentation by SPME–GC analysis of the characteristic volatile flavour compounds

Factors Affecting the Levels of Tea Polyphenols and Caffeine in Tea Leaves

Yung‐Sheng Lin, Yao-Jen Tsai, Jyh-Shyan Tsay et al. · Journal of Agricultural and Food Chemistry · 2003 · 415 citations

Stability of tea theaflavins and catechins

Ya Lun Su, Lai K. Leung, Yü Huang et al. · Food Chemistry · 2003 · 306 citations

Food Chemistry, Tea Theaflavins, Phytopharmacology +3

Simultaneous analysis of individual catechins and caffeine in green tea

Tetsuhisa Goto, Yuko Yoshida, Masaaki Kiso et al. · Journal of Chromatography A · 1996 · 226 citations

Pharmacology, Physiology, Green Tea +1

Effects of Heat Processing and Storage on Flavanols and Sensory Qualities of Green Tea Beverage

Lifei Wang, Dong‐Man Kim, Chang Yeol Lee · Journal of Agricultural and Food Chemistry · 2000 · 201 citations

Tea quality prediction using a tin oxide-based electronic nose: an artificial intelligence approach

Ritaban Dutta, Evor L. Hines, Julian W. Gardner et al. · Sensors and Actuators B Chemical · 2003 · 196 citations

Artificial Intelligence Approach, Electronic Tongue, Data Science +2