Effect of superfine grinding on quality and antioxidant property of fine green tea powders

Total Phenol, Catechin, and Caffeine Contents of Teas Commonly Consumed in the United Kingdom

S. Khokhar, S. G. M. Magnusdottir · Journal of Agricultural and Food Chemistry · 2002 · 533 citations

Agriculture, Food Science, Plant Sciences +14

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

Agriculture, Chemistry, Food Science +10

Estimation of black tea quality by analysis of chemical composition and colour difference of tea infusions

Jian‐Liang Lu, Lingyun Zhang, Shan Wu et al. · Food Chemistry · 2002 · 264 citations

Agriculture, Food Science, Food Analysis +8

Quality and antioxidant property of green tea sponge cake

Tsong‐Ming Lu, Ching‐Ching Lee, Jeng‐Leun Mau et al. · Food Chemistry · 2009 · 247 citations

Agriculture, Food Science, Nutritional Sciences +12

Catechin Degradation with Concurrent Formation of Homo- and Heterocatechin Dimers during <i>in Vitro</i> Digestion

Andrew P. Neilson, Amber S. Hopf, Bruce R. Cooper et al. · Journal of Agricultural and Food Chemistry · 2007 · 156 citations

Life Sciences, Biochemistry, Molecular Biology +13