The changes in black tea quality due to variations of plucking standard and fermentation time

Detection of Certain Hop Oil Constituents in Brewing Products

S. T. Likens, Gail B. Nickerson · Proceedings Annual meeting - American Society of Brewing Chemists · 1964 · 353 citations

Natural Sciences, Chemistry, Food Science +12

The phenolic substances of manufactured tea. IX.—the spectrophotometric evaluation of tea liquors

E. A. H. Roberts, R. F. Smith · Journal of the Science of Food and Agriculture · 1963 · 171 citations

Agriculture, Biochemistry, Color Theory +14

The distribution of polyphenols in the tea plant (<i>Camellia sinensis</i> L.)

G. I. Forrest, Derek S. Bendall · Biochemical Journal · 1969 · 129 citations · Full text

Life Sciences, Botany, Plant Sciences +12

Influence of polyphenol oxidase activity and polyphenol content of tea shoot on quality of black tea

S N Stephen Thanaraj, R. Seshadri · Journal of the Science of Food and Agriculture · 1990 · 88 citations

Agriculture, Biochemistry, Food Chemistry +5

Factors influencing the caffeine content of black tea: Part 1—The effect of field variables

John B. Cloughley · Food Chemistry · 1982 · 45 citations

Agriculture, Food Science, Nutrition +10