Black tea: chemical analysis and stability

Biomimetic One-Pot Preparation of a Black Tea Polyphenol Theasinensin A from Epigallocatechin Gallate by Treatment with Copper(II) Chloride and Ascorbic Acid

(2011) Takuya Shii et al.   CHEMICAL & PHARMACEUTICAL BULLETIN

The importance of natural product characterization in studies of their anti-inflammatory activity

(2010) Alexander Gosslau et al.   MOLECULAR NUTRITION & FOOD RESEARCH

The chemistry of low molecular weight black tea polyphenols

(2010) James Warren Drynan et al.   NATURAL PRODUCT REPORTS

Oxidative cascade reactions yielding polyhydroxy-theaflavins and theacitrins in the formation of black tea thearubigins: Evidence by tandem LC-MS

(2010) Nikolai Kuhnert et al.   Food & Function

Bioactive components of tea: Cancer, inflammation and behavior

(2009) Elvira Gonzalez de Mejia et al.   BRAIN BEHAVIOR AND IMMUNITY

Production mechanism of proepitheaflagallin, a precursor of benzotropolone-type black tea pigment, derived from epigallocatechin via a bicyclo[3.2.1]octane-type intermediate

(2009) Yosuke Matsuo et al.   TETRAHEDRON LETTERS

Antioxidative and anti-carcinogenic activities of tea polyphenols

(2008) Chung S. Yang et al.   ARCHIVES OF TOXICOLOGY

Reactive dicarbonyl compounds and 5-(hydroxymethyl)-2-furfural in carbonated beverages containing high fructose corn syrup

(2007) C LO et al.   FOOD CHEMISTRY