Thearubigins: Formation, structure, health benefit and sensory property

Tea and herbal infusions: Their antioxidant activity and phenolic profile

Ali Atoui · Food Chemistry · 2004 · 762 citations

Food Chemistry, Medicine, Herbal Medicine +6

Molecular Definition of Black Tea Taste by Means of Quantitative Studies, Taste Reconstitution, and Omission Experiments

Susanne Scharbert, Thomas Hofmann · Journal of Agricultural and Food Chemistry · 2005 · 564 citations

Changes in antioxidant phytochemicals and volatile composition of Camellia sinensis by oxidation during tea fermentation

Youngmok Kim, Kevin Goodner, Jong-Dae Park et al. · Food Chemistry · 2011 · 253 citations

Food Chemistry, Volatile Composition, Tea Fermentation +4

Epimerisation of catechins in green tea infusions

H Wang · Food Chemistry · 2000 · 205 citations

Food Chemistry, Green Tea Infusions, Phytochemical +3

Application of metabolomics profiling in the analysis of metabolites and taste quality in different subtypes of white tea

Chen Yang, Zhengyan Hu, Meiling Lü et al. · Food Research International · 2018 · 194 citations

Food Chemistry, White Tea, Biochemistry +14