Molar ratio of (-)-epicatechin and (-)-epigallocatechin gallate determined their enzymatic oxidation products and color characteristics

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Food Chemistry, Food Bioactive Compound, Medicine +9

The theaflavins of black tea

P.D. Collier, T. A. Bryce, R. Mallows et al. · Tetrahedron · 1973 · 110 citations

Pharmacology, Phytochemical, Herbal Medicine +1

Production of theasinensins A and D, epigallocatechin gallate dimers of black tea, by oxidation–reduction dismutation of dehydrotheasinensin A

Takashi Tanaka, Sayaka Watarumi, Yosuke Matsuo et al. · Tetrahedron · 2003 · 102 citations

Food Chemistry, Biosynthesis, Biochemistry +9

A Novel Black Tea Pigment and Two New Oxidation Products of Epigallocatechin-3-<i>O</i>-gallate

Takashi Tanaka, Yosuke Matsuo, Isao Kouno · Journal of Agricultural and Food Chemistry · 2005 · 77 citations

Purification, characterization and enzymatic synthesis of theaflavins of polyphenol oxidase isozymes from tea leaf (Camellia sinensis)

Jie Teng, Zhihua Gong, Yanli Deng et al. · LWT · 2017 · 77 citations

Polyphenolics, Biosynthesis, Engineering +9