Concepedia

Effects of fermentation time on phenolic composition, antioxidant and antimicrobial activities of green, oolong, and black teas

Sinem Salman, Gülsüm Öz, Rasih Felek, Ayhan Haznedar, Turgay Turna, Feramuz Özdemir

Food Bioscience · 2022 · 81 citations · 34 references

DOI

Concepts

References

34

Antioxidant activity applying an improved ABTS radical cation decolorization assay

Roberta Re, Nicoletta Pellegrini, Anna R. Proteggente et al. · Free Radical Biology and Medicine · 1999 · 25.6K citations

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Structure-antioxidant activity relationships of flavonoids and phenolic acids

Catherine Rice‐Evans, Nicholas J. Miller, George Paganga · Free Radical Biology and Medicine · 1996 · 8.9K citations

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Green tea composition, consumption, and polyphenol chemistry

Harold N. Graham · Preventive Medicine · 1992 · 1.9K citations

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Phenols, proanthocyanidins, flavones and flavonols in some plant materials and their antioxidant activities

Mojca Škerget, Petra Kotnik, Majda Hadolin et al. · Food Chemistry · 2004 · 1.2K citations · Full text

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Antioxidant and antimicrobial activities of tea infusions

María Pilar Almajano, Rosa Carbó, Jorge Jimenez et al. · Food Chemistry · 2007 · 539 citations

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