Citations (13)
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Liang Zeng, Liyong Luo, Hongjun Li & Ruihai Liu. (2017) Phytochemical profiles and antioxidant activity of 27 cultivars of tea. International Journal of Food Sciences and Nutrition 68:5, pages 525-537.
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Fahad Ali, Rahul, Falaq Naz, Smita Jyoti & Yasir Hasan Siddique. (2017) Health functionality of apigenin: A review. International Journal of Food Properties 20:6, pages 1197-1238.
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Liang Zeng, Mengjun Ma, Chen Li & Liyong Luo. (2017) Stability of tea polyphenols solution with different pH at different temperatures. International Journal of Food Properties 20:1, pages 1-18.
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Yasmine Mandour, Heba Handoussa, Noha Swilam, Rasha Hanafi & Laila Mahran. (2016) Structural Docking Studies of COX-II Inhibitory Activity for Metabolites Derived from Corchorus olitorius and Vitis vinifera. International Journal of Food Properties 19:10, pages 2377-2384.
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Joanna Oracz & Ewa Nebesny. (2016) Antioxidant Properties of Cocoa Beans (Theobroma cacao L.): Influence of Cultivar and Roasting Conditions. International Journal of Food Properties 19:6, pages 1242-1258.
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Articles from other publishers (8)
Zeng Yi, Yaqin Ran, Xiangyu Chen, Qiulan Tong, Lei Ma, Yunfei Tan, Xiaomin Ma & Xudong Li. (2023) Tea polyphenol carrier-enhanced dexamethasone nanomedicines for inflammation-targeted treatment of rheumatoid arthritis. Journal of Materials Chemistry B.
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Chih-Cheng Lin, Hsiu-Hua Lin, Hsiang Chang, Lu-Te Chuang, Chih-Yu Hsieh, Shing-Hwa Lu, Chi-Feng Hung & Jia-Feng Chang. (2022) Prophylactic Effects of Purple Shoot Green Tea on Cytokine Immunomodulation through Scavenging Free Radicals and NO in LPS-Stimulated Macrophages. Current Issues in Molecular Biology 44:9, pages 3980-4000.
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Niloufar Rasaei, Omid Asbaghi, Mahsa Samadi, Leila Setayesh, Reza Bagheri, Fatemeh Gholami, Neda Soveid, Krista Casazza, Alexei Wong, Katsuhiko Suzuki & Khadijeh Mirzaei. (2021) Effect of Green Tea Supplementation on Antioxidant Status in Adults: A Systematic Review and Meta-Analysis of Randomized Clinical Trials. Antioxidants 10:11, pages 1731.
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Aliyu Dantani Abdullahi, Pratthana Kodchasee, Kridsada Unban, Thanawat Pattananandecha, Chalermpong Saenjum, Apinun Kanpiengjai, Kalidas Shetty & Chartchai Khanongnuch. (2021) Comparison of Phenolic Contents and Scavenging Activities of Miang Extracts Derived from Filamentous and Non-Filamentous Fungi-Based Fermentation Processes. Antioxidants 10:7, pages 1144.
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Ya Wen, Ruifang Zhao, Xueqian Yin, Yidong Shi, Haojun Fan, Yi Zhou & Lin Tan. (2020) Antibacterial and Antioxidant Composite Fiber Prepared from Polyurethane and Polyacrylonitrile Containing Tea Polyphenols. Fibers and Polymers 21:1, pages 103-110.
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Kamesh Venkatakrishnan, Hui-Fang Chiu, Ju-Chun Cheng, Ya-Hui Chang, Yan-Ying Lu, Yi-Chun Han, You-Cheng Shen, Kun-Shun Tsai & Chin-Kun Wang. (2018) Comparative studies on the hypolipidemic, antioxidant and hepatoprotective activities of catechin-enriched green and oolong tea in a double-blind clinical trial. Food & Function 9:2, pages 1205-1213.
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R. R. Utami, R. Armunanto, S. Rahardjo & Supriyanto .. (2016) Effects of Cocoa Bean (Theobroma cacao L.) Fermentation on Phenolic Content, Antioxidant Activity and Functional Group of Cocoa Bean Shell. Pakistan Journal of Nutrition 15:10, pages 948-953.
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Thirusha Moodley, Eric Oscar Amonsou & Santhosh Kumar. (2015) Nutritional quality and acceptability of Buddleja saligna herbal tea. Journal of Food Science and Technology 52:11, pages 7519-7524.
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