Citations (33)
Keep up to date with the latest research on this topic with citation updates for this article.
Read on this site (3)
A. Rashidinejad, O. Tarhan, A. Rezaei, E. Capanoglu, S. Boostani, S. Khoshnoudi-Nia, K. Samborska, F. Garavand, R. Shaddel, S. Akbari-Alavijeh & S.M. Jafari. (2022) Addition of milk to coffee beverages; the effect on functional, nutritional, and sensorial properties. Critical Reviews in Food Science and Nutrition 62:22, pages 6132-6152.
Read now
Read now
Tze Pin Ng, Qi Gao, Xinyi Gwee, Denise Q L Chua & Wan C Tan. (2021) Tea Consumption and Risk of Chronic Obstructive Pulmonary Disease in Middle-Aged and Older Singaporean Adults. International Journal of Chronic Obstructive Pulmonary Disease 16, pages 13-23.
Read now
Read now
Ali Rashidinejad, E. John Birch & David W. Everett. (2016) The behaviour of green tea catechins in a full-fat milk system under conditions mimicking the cheesemaking process. International Journal of Food Sciences and Nutrition 67:6, pages 624-631.
Read now
Read now
Articles from other publishers (30)
Andrea Balivo, Giulia d’Errico & Alessandro Genovese. (2024) Sensory properties of foods functionalised with milk proteins. Food Hydrocolloids 147, pages 109301.
Crossref
Crossref
Maiko Nakashio, Eriko Ohgitani, Masaharu Shin-Ya, Masaya Kawamoto, Masaki Ichitani, Makoto Kobayashi, Takanobu Takihara, Hitoshi Kinugasa, Hiroyasu Ishikura & Osam Mazda. (2023) Milk Casein Inhibits Effect of Black Tea Galloylated Theaflavins to Inactivate SARS-CoV-2 In Vitro. Bioengineering 10:9, pages 1068.
Crossref
Crossref
Liene Jansone, Zanda Kruma, Kristine Majore & Solvita Kampuse. (2023) Dehydrated Sauerkraut Juice in Bread and Meat Applications and Bioaccessibility of Total Phenol Compounds after In Vitro Gastrointestinal Digestion. Applied Sciences 13:5, pages 3358.
Crossref
Crossref
Xiaoqian Chen, Zifu Zhao, Chenyi Zhang, Chao Shang, Lu Gao, Chun Li, Guofang Zhang & Libo Liu. (2022) Effect of epigallocatechin gallate on the fermentative and physicochemical properties of fermented milk. Journal of Dairy Science 105:9, pages 7322-7333.
Crossref
Crossref
Joanna Miedzianka, Sabina Lachowicz-Wiśniewska, Agnieszka Nemś, Przemysław Łukasz Kowalczewski & Agnieszka Kita. (2022) Comparative Evaluation of the Antioxidative and Antimicrobial Nutritive Properties and Potential Bioaccessibility of Plant Seeds and Algae Rich in Protein and Polyphenolic Compounds. Applied Sciences 12:16, pages 8136.
Crossref
Crossref
Fateme Adinepour, Shiva Pouramin, Ali Rashidinejad & Seid Mahdi Jafari. (2022) Fortification/enrichment of milk and dairy products by encapsulated bioactive ingredients. Food Research International 157, pages 111212.
Crossref
Crossref
Merve Tomas, Esra Capanoglu, Akbar Bahrami, Hamed Hosseini, Safoura Akbari‐Alavijeh, Rezvan Shaddel, Abdur Rehman, Atefe Rezaei, Ali Rashidinejad, Farhad Garavand, Mostafa Goudarzi & Seid Mahdi Jafari. (2021) The direct and indirect effects of bioactive compounds against coronavirus. Food Frontiers 3:1, pages 96-123.
Crossref
Crossref
Yongzhong Wu, Yikuan Lu & Guie Xie. (2022) Bubble tea consumption and its association with mental health symptoms: An observational cross-sectional study on Chinese young adults. Journal of Affective Disorders 299, pages 620-627.
Crossref
Crossref
Yao Yao, Huashuai Chen, Lele Chen, Sang-Yhun Ju, Huazhen Yang, Yi Zeng, Danan Gu & Tze Pin Ng. (2021) Type of tea consumption and depressive symptoms in Chinese older adults. BMC Geriatrics 21:1.
Crossref
Crossref
Bhavnita Dhillon, Tamanna Awasthi, Navdeep Singh Sodhi, Dalbir Singh Sogi & Sunanda Jaiswal. (2021) A comparative study to investigate the effects of addition of milk and sugar on total polyphenol, flavonoid, catechin and tannin contents of green and black teas consumed in India. Journal of Food Measurement and Characterization 15:5, pages 4652-4658.
Crossref
Crossref
Chenyu Tang, Bing Tan & Xiangjun Sun. (2021) Elucidation of Interaction between Whey Proteins and Proanthocyanidins and Its Protective Effects on Proanthocyanidins during In-Vitro Digestion and Storage. Molecules 26:18, pages 5468.
Crossref
Crossref
A. Rashidinejad, S. Boostani, A. Babazadeh, A. Rehman, A. Rezaei, S. Akbari-Alavijeh, R. Shaddel & S.M. Jafari. (2021) Opportunities and challenges for the nanodelivery of green tea catechins in functional foods. Food Research International 142, pages 110186.
Crossref
Crossref
Guanqun Ma, Chenyu Tang, Xiangjun Sun & Jianhua Zhang. (2021) The interaction mechanism of β-casein with oligomeric proanthocyanidins and its effect on proanthocyanidin bioaccessibility. Food Hydrocolloids 113, pages 106485.
Crossref
Crossref
Tze Pin Ng, Q. Gao, X. Gwee & D. Q. L. Chua. (2020) Tea Consumption and Depression from Follow Up in the Singapore Longitudinal Ageing Study. The journal of nutrition, health & aging 25:3, pages 295-301.
Crossref
Crossref
Han Chen, Haotian Zheng, Margaret Anne Brennan, Wenpin Chen, Xinbo Guo & Charles Stephen Brennan. (2020) Effect of Black Tea Infusion on Physicochemical Properties, Antioxidant Capacity and Microstructure of Acidified Dairy Gel during Cold Storage. Foods 9:6, pages 831.
Crossref
Crossref
Valérie Carnovale, Thom Huppertz, Michel Britten & Laurent Bazinet. (2020) Impact of calcium on the interactions between epigallocatechin-3-gallate and αS1-casein. International Dairy Journal 102, pages 104608.
Crossref
Crossref
Hui Liu, Yang Jiang, Hui Guan, Feng Li, Dongxiao Sun‐Waterhouse, Yilun Chen & Dapeng Li. (2019) Enhancing the antioxidative effects of foods containing rutin and α‐amino acids via the Maillard reaction: A model study focusing on rutin‐lysine system. Journal of Food Biochemistry 44:1.
Crossref
Crossref
Hellen A. Oketch-Rabah, Amy L. Roe, Cynthia V. Rider, Herbert L. Bonkovsky, Gabriel I. Giancaspro, Victor Navarro, Mary F. Paine, Joseph M. Betz, Robin J. Marles, Steven Casper, Bill Gurley, Scott A. Jordan, Kan He, Mahendra P. Kapoor, Theertham P. Rao, Averell H. Sherker, Robert J. Fontana, Simona Rossi, Raj Vuppalanchi, Leonard B. Seeff, Andrew Stolz, Jawad Ahmad, Christopher Koh, Jose Serrano, Tieraona Low Dog & Richard Ko. (2020) United States Pharmacopeia (USP) comprehensive review of the hepatotoxicity of green tea extracts. Toxicology Reports 7, pages 386-402.
Crossref
Crossref
Ali Rashidinejad & Seid Mahdi Jafari. 2020. Handbook of Food Nanotechnology. Handbook of Food Nanotechnology
279
344
.
Yafang Wang, Yanqiu Zuo, Siyu Deng, Feng Zhu, Qin Liu, Ruru Wang, Tao Li, Huimei Cai, Xiaochun Wan, Zijian Xie, Zhongwen Xie & Daxiang Li. (2019) Using Caffeine and Free Amino Acids To Enhance the Transepithelial Transport of Catechins in Caco-2 Cells. Journal of Agricultural and Food Chemistry 67:19, pages 5477-5485.
Crossref
Crossref
Jimena H. Martínez, Francisco Velázquez, Hernán P. Burrieza, Karina D. Martínez, A. Paula Domínguez Rubio, Cristina dos Santos Ferreira, María del Pilar Buera & Oscar E. Pérez. (2019) Betanin loaded nanocarriers based on quinoa seed 11S globulin. Impact on the protein structure and antioxidant activity. Food Hydrocolloids 87, pages 880-890.
Crossref
Crossref
Rana Muhammad Aadil, Ume Roobab, Amna Sahar, Ubaid ur Rahman & Anees Ahmed Khalil. 2019. Nutrients in Beverages. Nutrients in Beverages
237
276
.
Camila Sampaio Cutrim & Marco Antonio Sloboda Cortez. (2018) A review on polyphenols: Classification, beneficial effects and their application in dairy products. International Journal of Dairy Technology 71:3, pages 564-578.
Crossref
Crossref
Maged Younes, Peter Aggett, Fernando Aguilar, Riccardo Crebelli, Birgit Dusemund, Metka Filipič, Maria Jose Frutos, Pierre Galtier, David Gott, Ursula Gundert‐Remy, Claude Lambré, Jean‐Charles Leblanc, Inger Therese Lillegaard, Peter Moldeus, Alicja Mortensen, Agneta Oskarsson, Ivan Stankovic, Ine Waalkens‐Berendsen, Rudolf Antonius Woutersen, Raul J Andrade, Cristina Fortes, Pasquale Mosesso, Patrizia Restani, Davide Arcella, Fabiola Pizzo, Camilla Smeraldi & Matthew Wright. (2018) Scientific opinion on the safety of green tea catechins. EFSA Journal 16:4.
Crossref
Crossref
Duane D. Mellor, Daniel Amund, Ekavi Georgousopoulou & Nenad Naumovski. (2017) Sugar and cocoa: sweet synergy or bitter antagonisms. Formulating cocoa and chocolate products for health: a narrative review. International Journal of Food Science & Technology 53:1, pages 33-42.
Crossref
Crossref
Nevena Kardum & Maria Glibetic. 2018.
103
144
.
Adebanjo A. Badejo, Bolanle Olawoyin, Sule O. Salawu, Oluwagbemiga S. Fasuhanmi, Aline A. Boligon & Victor N. Enujiugha. (2017) Antioxidative potentials and chromatographic analysis of beverages from blends of gluten-free acha (Digitaria exilis) and tigernut (Cyperus esculentus) extracts. Journal of Food Measurement and Characterization 11:4, pages 2094-2101.
Crossref
Crossref
Richard Draijer, Ferdi van Dorsten, Yvonne Zebregs, Boudewijn Hollebrands, Sonja Peters, Guus Duchateau & Christian Grün. (2016) Impact of Proteins on the Uptake, Distribution, and Excretion of Phenolics in the Human Body. Nutrients 8:12, pages 814.
Crossref
Crossref
Ali Rashidinejad, E. John Birch & David W. Everett. (2016) Antioxidant activity and recovery of green tea catechins in full-fat cheese following gastrointestinal simulated digestion. Journal of Food Composition and Analysis 48, pages 13-24.
Crossref
Crossref
Ali Rashidinejad, E. John Birch & David W. Everett. (2016) A novel functional full-fat hard cheese containing liposomal nanoencapsulated green tea catechins: manufacture and recovery following simulated digestion. Food & Function 7:7, pages 3283-3294.
Crossref
Crossref