Improving the taste of autumn green tea with tannase

Quantitative analyses of the bitterness and astringency of catechins from green tea

Yong‐Quan Xu, Ying-Na Zhang, Jianxin Chen et al. · Food Chemistry · 2018 · 292 citations

Agriculture, Food Science, Plant Sciences +14

Identifying key non-volatile compounds in ready-to-drink green tea and their impact on taste profile

Peigen Yu, Angelin Soo-Lee Yeo, Mei-Yin Low et al. · Food Chemistry · 2014 · 195 citations

Agriculture, Food Science, Food Analysis +15

Improving the sweet aftertaste of green tea infusion with tannase

Ying-Na Zhang, Jun‐Feng Yin, Jianxin Chen et al. · Food Chemistry · 2015 · 182 citations

Agriculture, Food Science, Nutrition +14

Taste characterisation of green tea catechins

Masataka Narukawa, Hironobu Kimata, Chiaki Noga et al. · International Journal of Food Science & Technology · 2010 · 156 citations

Agriculture, Biochemistry, Food Science +11

Variation in catechin contents in relation to quality of ‘Huang Zhi Xiang’ Oolong tea (Camellia sinensis) at various growing altitudes and seasons

Yu Long Chen, Yueming Jiang, Jun Duan et al. · Food Chemistry · 2009 · 118 citations

Life Sciences, Botany, Plant Sciences +9