Effect of interaction of epigallocatechin gallate and flavonols on color alteration of simulative green tea infusion after thermal treatment

Certain (−)-epigallocatechin-3-gallate (EGCG) auto-oxidation products (EAOPs) retain the cytotoxic activities of EGCG

(2016) Yaqing Wei et al.   FOOD CHEMISTRY

Determination of flavonol glycosides in green tea, oolong tea and black tea by UHPLC compared to HPLC

(2015) Heyuan Jiang et al.   FOOD CHEMISTRY

Antioxidant and functional properties of tea protein as affected by the different tea processing methods

(2013) Yu Zhang et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Orthogonal analytical methods for botanical standardization: Determination of green tea catechins by qNMR and LC–MS/MS

(2013) José G. Napolitano et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS

Tissue-Specific, Development-Dependent Phenolic Compounds Accumulation Profile and Gene Expression Pattern in Tea Plant [Camellia sinensis]

(2013) Xiaolan Jiang et al.   PLoS One

Color and chemical stability of tea polyphenol (−)-epigallocatechin-3-gallate in solution and solid states

(2012) Na Li et al.   FOOD RESEARCH INTERNATIONAL

The UVA and Aqueous Stability of Flavonoids Is Dependent on B-Ring Substitution

(2012) Sabia Maini et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Determination of catechins and flavonol glycosides in Chinese tea varieties

(2011) Chunyan Wu et al.   FOOD CHEMISTRY

Comparative assessment of tea quality by various analytical and sensory methods with emphasis on tea polyphenols

(2011) P. V. Sujith Kumar et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of process unit operations and long-term storage on catechin contents in EGCG-enriched tea drink

(2010) Laurent Bazinet et al.   FOOD RESEARCH INTERNATIONAL

Chemical and Instrumental Assessment of Green Tea Sensory Preference

(2010) Y.R. Liang et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Hypochromic Effect of an Aqueous Monoglucosyl Rutin Solution Caused by Green Tea Catechins

(2009) Tomomi UJIHARA et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY