"
Determination of Residual Catechins, Polyphenolic Contents and Antioxidant Activities of Developed Theaflavin-3,3’-Digallate Rich Black Teas"
written by Samuel Kimutai, John Wanyoko, Thomas Kinyanjui, Stephen Karori, Augustine Muthiani, Francis Wachira,
published by
Food and Nutrition Sciences,
Vol.7 No.3, 2016
has been cited by the following article(s):
[1]
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Theaflavins in Black Tea Mitigate Aging-Associated Cognitive Dysfunction via the Microbiota–Gut–Brain Axis
Journal of Agricultural and Food Chemistry,
2023
DOI:10.1021/acs.jafc.2c06679
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[2]
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Theaflavins in Black Tea Mitigate Aging-Associated Cognitive Dysfunction via the Microbiota–Gut–Brain Axis
Journal of Agricultural and Food Chemistry,
2023
DOI:10.1021/acs.jafc.2c06679
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[3]
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Quality Evaluation of Green and Dark Tea Grade Using Electronic Nose and Multivariate Statistical Analysis
Journal of Food Science,
2019
DOI:10.1111/1750-3841.14917
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[4]
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In vitro antioxidant activity of black tea (Camellia sinensis L.) residue extract
Journal of Applied Biological Chemistry,
2019
DOI:10.3839/jabc.2019.038
|
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[5]
|
Quality Evaluation of Green and Dark Tea Grade Using Electronic Nose and Multivariate Statistical Analysis
Journal of Food Science,
2019
DOI:10.1111/1750-3841.14917
|
|
|
[6]
|
Antioxidant capacity and major polyphenols composition of teas as affected by geographical location, plantation elevation and leaf grade
Food Chemistry,
2017
DOI:10.1016/j.foodchem.2017.09.126
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