Effect of Ca2+ concentration on the tastes from the main chemicals in green tea infusions

Molecular Definition of Black Tea Taste by Means of Quantitative Studies, Taste Reconstitution, and Omission Experiments

Susanne Scharbert, Thomas Hofmann · Journal of Agricultural and Food Chemistry · 2005 · 564 citations

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 · 525 citations

Food Chemistry, Polyphenolics, Food Bioactive Compound +14

Chemical composition of dietary fiber and polyphenols of five different varieties of wine grape pomace skins

Qian Fa Deng, Michael H. Penner, Yanyun Zhao · Food Research International · 2011 · 364 citations

Food Chemistry, Dietary Fiber, Tannin +7

The Synergistic Taste Effect of Monosodium Glutamate and Disodium 5′‐Inosinate

Shizuko Yamaguchi · Journal of Food Science · 1967 · 333 citations

Food Chemistry, Sensory Science (Food Sensory Science), Flavoromics +14

Molecular and Sensory Studies on the Umami Taste of Japanese Green Tea

Shu Kaneko, Kenji Kumazawa, Hideki Masuda et al. · Journal of Agricultural and Food Chemistry · 2006 · 297 citations

Flavoromics, Food Analysis, Sensory Science +17