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 · 421 citations

Life Sciences, Nutritional Sciences, Plant Sciences +10

Stability of tea theaflavins and catechins

Ya Lun Su, Lai K. Leung, Yü Huang et al. · Food Chemistry · 2003 · 310 citations

Agriculture, Botany, Plant Sciences +9

Simultaneous analysis of individual catechins and caffeine in green tea

Tetsuhisa Goto, Yuko Yoshida, Masaaki Kiso et al. · Journal of Chromatography A · 1996 · 227 citations

Natural Sciences, Chemistry, Food Science +12

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 · 206 citations

Agriculture, Chemistry, Food Science +15

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 · 197 citations

Computing, Computer Science, Materials Science +8