Concepedia

Purple tea (Camellia sinensis var. assamica) leaves as a potential functional ingredient: From extraction of phenolic compounds to cell-based antioxidant/biological activities

Cristiane de Moura, Tufy Kabbas, Fernanda Rafaelly de Oliveira Pedreira, Luciana Azevedo, M. M. Furtado, Anderson S. Sant’Ana, Marcelo Franchin, Vinicius Rafael Gonzaga, Yuqing Cui, Mingchun Wen,

Food and Chemical Toxicology · 2021 · 22 citations · 39 references

DOI

Concepts

References

39

Simultaneous Optimization of Several Response Variables

George C. Derringer, Ronald C. Suich · Journal of Quality Technology · 1980 · 5K citations

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Preharvest and postharvest factors influencing vitamin C content of horticultural crops

Seung K. Lee, Adel A. Kader · Postharvest Biology and Technology · 2000 · 2.4K citations

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Mass transfer process during extraction of phenolic compounds from milled berries

J.E. Cacace, Giuseppe Mazza · Journal of Food Engineering · 2003 · 610 citations

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Antioxidant and antimicrobial activities of tea infusions

María Pilar Almajano, Rosa Carbó, Jorge Jimenez et al. · Food Chemistry · 2007 · 532 citations

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Antioxidant activity, total phenolics and flavonoids contents: Should we ban in vitro screening methods?

Daniel Granato, Fereidoon Shahidi, Ronald E. Wrolstad et al. · Food Chemistry · 2018 · 530 citations · Full text

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