Enzymatic treatment in black tea manufacturing processing: Impact on bioactive compounds, quality, and bioactivities of black tea

High-quality instant black tea manufactured using fresh tea leaves by two-stage submerged enzymatic processing

(2022) Junhao Kong et al.   Food Science and Human Wellness

Evaluation of the in vitro biological activities of Banana flower and bract extracts and their bioactive compounds

(2020) Shu-Hua Chiang et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Effects of novel fermentation method on the biochemical components change and quality formation of Congou black tea

(2020) Jinjie Hua et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

The impact of oolong and black tea polyphenols on human health

(2019) Hua Zhang et al.   Food Bioscience

The new insight into the influence of fermentation temperature on quality and bioactivities of black tea

(2019) Fengfeng Qu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of brewing time and temperature on antioxidant capacity and phenols of white tea: Relationship with sensory properties

(2018) S. Pérez-Burillo et al.   FOOD CHEMISTRY

Tea consumption and disease correlations

(2018) Nevin Sanlier et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of different drying methods on the sensory quality and chemical components of black tea

(2018) Fengfeng Qu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of the type of brewing water on the chemical composition, sensory quality and antioxidant capacity of Chinese teas

(2017) Yong-Quan Xu et al.   FOOD CHEMISTRY

Inhibition of pancreatic lipase by black tea theaflavins: Comparative enzymology and in silico modeling studies

(2017) Shannon L. Glisan et al.   FOOD CHEMISTRY

Research progress on theaflavins: efficacy, formation, and preparation

(2017) Hua-Feng He   Food & Nutrition Research

Mechanisms of Body Weight Reduction by Black Tea Polyphenols

(2016) Haibo Pan et al.   MOLECULES

Model system-based mechanistic studies of black tea thearubigin formation

(2015) Ghada H. Yassin et al.   FOOD CHEMISTRY

Antioxidant activities and contents of flavonoids and phenolic acids of Talinum triangulare extracts and their immunomodulatory effects

(2015) Dung Y. Liao et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

Evaluation of thein vitro α-glucosidase inhibitory activity of green tea polyphenols and different tea types

(2015) Xiaoping Yang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Black Tea Lowers Blood Pressure and Wave Reflections in Fasted and Postprandial Conditions in Hypertensive Patients: A Randomised Study

(2015) Davide Grassi et al.   Nutrients

Effect of Black Tea Intake on Blood Cholesterol Concentrations in Individuals with Mild Hypercholesterolemia: A Diet-Controlled Randomized Trial

(2015) Rasa Troup et al.   Journal of the Academy of Nutrition and Dietetics

Variation in major phenolic compounds and quality potential of CTC black tea elicited by Saccharomyces cercevisiae and its correlation with antioxidant potential

(2014) K.M. Maria John et al.   INDUSTRIAL CROPS AND PRODUCTS

Elucidation of structural difference in theaflavins for modulation of starch digestion

(2013) Ming Miao et al.   Journal of Functional Foods

Enzymatic treatment to improve the quality of black tea extracts

(2011) S.K. Chandini et al.   FOOD CHEMISTRY

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

(2011) Youngmok Kim et al.   FOOD CHEMISTRY

Evaluation of the antioxidant effects of four main theaflavin derivatives through chemiluminescence and DNA damage analyses

(2011) Yuan-yuan Wu et al.   Journal of Zhejiang University-SCIENCE B

The chemistry of low molecular weight black tea polyphenols

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