Changes in major polyphenolic compounds of tea (Camellia sinensis) leaves during the production of black tea

Differential behaviors of tea catechins under thermal processing: Formation of non-enzymatic oligomers

(2016) Fang-Yuan Fan et al.   FOOD CHEMISTRY

Tea and Its Consumption: Benefits and Risks

(2015) Khizar Hayat et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Investigation of Processes in Black Tea Manufacture through Model Fermentation (Oxidation) Experiments

(2014) Ulf W. Stodt et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Changes in theanine and caffeine contents of black tea with different rolling methods and processing stages

(2013) Ferda Sari et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

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

(2011) Youngmok Kim et al.   FOOD CHEMISTRY

Reaction of the Black Tea Pigment Theaflavin during Enzymatic Oxidation of Tea Catechins

(2009) Yan Li et al.   JOURNAL OF NATURAL PRODUCTS

A Water-Soluble Acyclic Phane Receptor Recognizing 2,3-trans-Gallate-Type Catechins

(2008) Nobuyuki Hayashi et al.   JOURNAL OF ORGANIC CHEMISTRY