Concepedia
Food and Humanity · 2023 · 10 citations · 22 references
AgricultureBiochemistryFood ScienceFood AnalysisFood ChemistryFood ProcessingFood OxidationGlycan DegradationOxidation AnalysisOxidation ReactionsSugar AnalysisSugar ProcessingSugar DegradationSugar Profile AnalysisSugar Quality ControlTea Aroma ChemistryTea Oxidation
22
Tissue-Specific, Development-Dependent Phenolic Compounds Accumulation Profile and Gene Expression Pattern in Tea Plant [Camellia sinensis]
Xiaolan Jiang, Yajun Liu, Weiwei Li et al. · PLoS ONE · 2013 · 256 citations · Full text
Life Sciences, Plant Biology, Plant Sciences +16
Differentiation of Green, White, Black, Oolong, and Pu-erh Teas According to Their Free Amino Acids Content
Ángela Alcázar, O. Ballesteros, José Marcos Jurado et al. · Journal of Agricultural and Food Chemistry · 2007 · 248 citations
Agriculture, Biochemistry, Food Science +14
Phenolic compounds of green tea: Health benefits and technological application in food
José M. Lorenzo, Paulo E. S. Munekata · Asian Pacific Journal of Tropical Biomedicine · 2016 · 238 citations · Full text
Agriculture, Biochemistry, Food Science +17
Influence of fermentation time on the development of compounds responsible for quality in black tea
T. Muthumani, R.S. Senthil Kumar · Food Chemistry · 2006 · 134 citations
Functional analysis of Flavonoid 3′,5′-hydroxylase from Tea plant (Camellia sinensis): critical role in the accumulation of catechins
Yunsheng Wang, Yujiao Xu, Liping Gao et al. · BMC Plant Biology · 2014 · 132 citations · Full text