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

Isolation of antioxidant catechins from green tea and its decaffeination

(2010) Jun-Jie Dong et al.   FOOD AND BIOPRODUCTS PROCESSING

Effect of catechin and ferulic acid on melanosis and quality of Pacific white shrimp subjected to prior freeze–thawing during refrigerated storage

(2010) Nilesh Prakash Nirmal et al.   FOOD CONTROL

Quality and antioxidant property of green tea sponge cake

(2009) Tsong-Ming Lu et al.   FOOD CHEMISTRY

Comparative studies of four different phenolic compounds on in vitro antioxidative activity and the preventive effect on lipid oxidation of fish oil emulsion and fish mince

(2009) Sajid Maqsood et al.   FOOD CHEMISTRY

Preparation and Antioxidant Activity of Green Tea Extract Enriched in Epigallocatechin (EGC) and Epigallocatechin Gallate (EGCG)

(2009) Jianhui Hu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Decaffeination of tea extracts by using poly(acrylamide-co-ethylene glycol dimethylacrylate) as adsorbent

(2009) Jian-Liang Lu et al.   JOURNAL OF FOOD ENGINEERING

Optimizing color and lipid stability of beef patties with a mixture design incorporating with tea catechins, carnosine, and α-tocopherol

(2009) Fang Liu et al.   JOURNAL OF FOOD ENGINEERING

Effect of plant phenolics, tocopherol and ascorbic acid on oxidative stability of pork patties

(2009) Lindsey Haak et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Interaction between gallocatechin gallate and caffeine in crystal structure of 1:2 and 2:2 complexes

(2009) Takashi Ishizu et al.   TETRAHEDRON LETTERS

Enhancement of gel strength of bigeye snapper (Priacanthus tayenus) surimi using oxidised phenolic compounds

(2008) Amjad Balange et al.   FOOD CHEMISTRY

Effect of tea polyphenols on the retrogradation of rice starch

(2008) Yue Wu et al.   FOOD RESEARCH INTERNATIONAL

Mathematical modeling of the stability of green tea catechin epigallocatechin gallate (EGCG) during bread baking

(2008) Rong Wang et al.   JOURNAL OF FOOD ENGINEERING

Mechanical Properties of a Gelidium corneum Edible Film Containing Catechin and Its Application in Sausages

(2008) K.-J. Ku et al.   JOURNAL OF FOOD SCIENCE

The challenge of developing green tea polyphenols as therapeutic agents

(2008) C. Huo et al.   INFLAMMOPHARMACOLOGY

The use of a tea polyphenol dip to extend the shelf life of silver carp (Hypophthalmicthys molitrix) during storage in ice

(2007) Wenjiao Fan et al.   FOOD CHEMISTRY

Selective adsorption of tea polyphenols from aqueous solution of the mixture with caffeine on macroporous crosslinked poly(N-vinyl-2-pyrrolidinone)

(2007) Ruiying Zhao et al.   REACTIVE & FUNCTIONAL POLYMERS