Effects of reaction temperature, pH and duration on conversion of tea catechins and formation of theaflavins and theasinensins

Effect of pH on the Stability of Plant Phenolic Compounds

Mendel Friedman, Hella Jürgens · Journal of Agricultural and Food Chemistry · 2000 · 867 citations

Agriculture, Biochemistry, Food Science +15

Inhibitory Effects of Oolong Tea Polyphenols on Pancreatic Lipase in Vitro

Masaaki Nakai, Yûkô Fukui, Sumio Asami et al. · Journal of Agricultural and Food Chemistry · 2005 · 488 citations

Life Sciences, Biochemistry, Food Science +15

Nontargeted Analysis Using Ultraperformance Liquid Chromatography–Quadrupole Time-of-Flight Mass Spectrometry Uncovers the Effects of Harvest Season on the Metabolites and Taste Quality of Tea (<i>Camellia sinensis</i> L.)

Weidong Dai, Dandan Qi, Ting Yang et al. · Journal of Agricultural and Food Chemistry · 2015 · 259 citations

Life Sciences, Biochemistry, Food Science +17

Antioxidative Effects of Black Tea Theaflavins and Thearubigin on Lipid Peroxidation of Rat Liver Homogenates Induced by tert-Butyl Hydroperoxide.

Kyoji Yoshino, Yukihiko Hara, Mitsuaki Sano et al. · Biological and Pharmaceutical Bulletin · 1994 · 162 citations · Full text

Life Sciences, Biochemistry, Pharmacology +17

Seasonal Variations of Phenolic Compounds in Australia-Grown Tea (<i>Camellia sinensis</i>)

Lihu Yao, Nola Caffin, Bruce D’Arcy et al. · Journal of Agricultural and Food Chemistry · 2005 · 135 citations

Agriculture, Botany, Plant Sciences +11