Antioxidant effects of tea catechins on the shelf life of raw minced duck meat

1H NMR and multivariate data analysis of the relationship between the age and quality of duck meat

(2013) Chunli Liu et al.   FOOD CHEMISTRY

Effect of addition of green tea, chestnut and grape extract on the shelf-life of pig liver pâté

(2013) M. Pateiro et al.   FOOD CHEMISTRY

Characterization of edible starch–chitosan film and its application in the storage of Mongolian cheese

(2013) Jun Mei et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effect of chitosan film incorporated with tea polyphenol on quality and shelf life of pork meat patties

(2013) Yu-Yue Qin et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Antimicrobial and antioxidant effects of spice extracts on the shelf life extension of raw chicken meat

(2013) K. Radha krishnan et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Dynamic changes in catechin levels and catechin biosynthesis-related gene expression in albino tea plants (Camellia sinensis L.)

(2013) Ligui Xiong et al.   PLANT PHYSIOLOGY AND BIOCHEMISTRY

Green tea extract: Chemistry, antioxidant properties and food applications – A review

(2013) S.P.J. Namal Senanayake   Journal of Functional Foods

Multiple pathways of the reaction of 2,2-diphenyl-1-picrylhydrazyl radical (DPPH) with (+)-catechin: Evidence for the formation of a covalent adduct between DPPH and the oxidized form of the polyphenol

(2011) A.M. Osman   BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS

A new catechin oxidation product and polymeric polyphenols of post-fermented tea

(2011) He-yuan Jiang et al.   FOOD CHEMISTRY

Active film from chitosan incorporating green tea extract for shelf life extension of pork sausages

(2011) Ubonrat Siripatrawan et al.   FOOD HYDROCOLLOIDS

Synthesis, characterization and cytotoxicity studies of chitosan-coated tea polyphenols nanoparticles

(2010) Jin Liang et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Effect of green tea marinades on the formation of heterocyclic aromatic amines and sensory quality of pan-fried beef

(2010) I. Quelhas et al.   FOOD CHEMISTRY

Cellular Membrane Disruption by Amyloid Fibrils Involved Intermolecular Disulfide Cross-Linking

(2009) Bo Huang et al.   BIOCHEMISTRY

Tea Catechins Induce the Conversion of Preformed Lysozyme Amyloid Fibrils to Amorphous Aggregates

(2009) Jing He et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antioxidant activity and properties of gelatin films incorporated with tea polyphenol-loaded chitosan nanoparticles

(2009) Shibao Bao et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Green Tea Catechins and Cardiovascular Health: An Update

(2008) Pon Anandh Babu et al.   CURRENT MEDICINAL CHEMISTRY