Relationship between sensory and chemical properties of Assam green teas under different pan‐firing and rolling time conditions

Engineering polyphenols with biological functions via polyphenol-protein interactions as additives for functional foods

(2021) Yuting Li et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Study of aroma compound formations and transformations during Jinxuan and Qingxin oolong tea processing

(2021) Huifan Liu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of Informed Conditions on Sensory Expectations and Actual Perceptions: A Case of Chocolate Brownies Containing Edible-Cricket Protein

(2021) Cristhiam E. Gurdian et al.   Foods

Effects of green tea ( Camellia sinensis ) and guava ( Psidium guajava ) extracts on the quality of snakehead ( Channa striata ) fillets during ice storage

(2021) Thi Kim Duyen Huynh et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Epimerization and hydrolysis of catechins under ultrasonic treatment

(2020) Yuchen Zhu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Characterization of Phenolic Compounds and Their Contribution to Sensory Properties of Olive Oil

(2019) Vasilisa Pedan et al.   MOLECULES

Chemistry and Biological Activities of Processed Camellia sinensis Teas: A Comprehensive Review

(2019) Liang Zhang et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Investigating Volatile Compounds’ Contributions to the Stale Odor of Green Tea

(2019) Qianying Dai et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Environmental Factors Variably Impact Tea Secondary Metabolites in the Context of Climate Change

(2019) Selena Ahmed et al.   Frontiers in Plant Science

Quantitative analyses of the bitterness and astringency of catechins from green tea

(2018) Yong-Quan Xu et al.   FOOD CHEMISTRY

Antioxidant capacity and major polyphenol composition of teas as affected by geographical location, plantation elevation and leaf grade

(2018) Chuang Zhang et al.   FOOD CHEMISTRY

Effects of roasting treatment on non-volatile compounds and taste of green tea

(2018) Ajing Mao et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Comparison of black tea volatiles depending on the grades and different drying temperatures

(2018) Atilla Polat et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Characterization of catechins, theaflavins, and flavonols by leaf processing step in green and black teas (Camellia sinensis) using UPLC-DAD-QToF/MS

(2018) Min-Ki Lee et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Epigallocatechin Gallate Is the Most Effective Catechin Against Antioxidant Stress via Hydrogen Peroxide and Radical Scavenging Activity

(2018) Jinting He et al.   MEDICAL SCIENCE MONITOR

Volatile and non-volatile compounds in green tea affected in harvesting time and their correlation to consumer preference

(2016) Youngmok Kim et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Recent Advances in Volatiles of Teas

(2016) Xin-Qiang Zheng et al.   MOLECULES

Identifying key non-volatile compounds in ready-to-drink green tea and their impact on taste profile

(2014) Peigen Yu et al.   FOOD CHEMISTRY

Quantitative Analysis of Major Constituents in Green Tea with Different Plucking Periods and Their Antioxidant Activity

(2014) Lan-Sook Lee et al.   MOLECULES

Comparison of extraction and isolation efficiency of catechins and caffeine from green tea leaves using different solvent systems

(2013) Myoung-Gun Choung et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Volatile Aroma Compounds in Various Brewed Green Teas

(2013) Jeehyun Lee et al.   MOLECULES

Increasing the antioxidant activity of green tea polyphenols in the presence of iron for the reduction of graphene oxide

(2012) O. Akhavan et al.   CARBON

HOW MANY JUDGES SHOULD ONE USE FOR SENSORY DESCRIPTIVE ANALYSIS?

(2012) H. HEYMANN et al.   JOURNAL OF SENSORY STUDIES

Polyphenols attached graphene nanosheets for high efficiency NIR mediated photodestruction of cancer cells

(2012) M. Abdolahad et al.   Materials Science & Engineering C-Materials for Biological Applications

Recent developments on polyphenol–protein interactions: effects on tea and coffee taste, antioxidant properties and the digestive system

(2012) Prasun Bandyopadhyay et al.   Food & Function

Influence of extraction process on antioxidant capacity of spent coffee

(2011) Jimena Bravo et al.   FOOD RESEARCH INTERNATIONAL

Isolation of Green Tea Catechins and Their Utilization in the Food Industry

(2011) Quan V. Vuong et al.   FOOD REVIEWS INTERNATIONAL

Comparison of catechins and volatile compounds among different types of tea using high performance liquid chromatograph and gas chromatograph mass spectrometer

(2011) Kunbo Wang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Iron content of Cambodian foods when prepared in cooking pots containing an iron ingot

(2011) Christopher V. Charles et al.   TROPICAL MEDICINE & INTERNATIONAL HEALTH

Fingerprint of volatile flavour constituents and antioxidant activities of teas from Thailand

(2010) Patcharee Pripdeevech et al.   FOOD CHEMISTRY

Taste characterisation of green tea catechins

(2010) Masataka Narukawa et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Analysis of chemical components in green tea in relation with perceived quality, a case study with Longjing teas

(2009) Kunbo Wang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY