Determination of Residual Catechins, Polyphenolic Contents and Antioxidant Activities of Developed Theaflavin-3,3’-Digallate Rich Black Teas

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

"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]	Climate finance instruments and Kenyan agriculture
	2020

[2]	Определение теафлавинов в черных чаях разных стран методом ВЭЖХ с амперометрическим детектором
	2020

[3]	STUDY ON THE FORTIFICATION TECHNIQUES OF MULTIPLE FOOD PRODUCTS USING IMMUNITY BOOSTING MICRONUTRIENTS AND ANTIOXIDANTS: A LITERATURE REVIEW
	International Journal of Engineering Applied Sciences and Technology, 2020

[4]	In vitro antioxidant activity of black tea (Camellia sinensis L.) residue extract
	2019

[5]	홍차박 추출물의 in vitro 항산화 활성
	2019

[6]	Dynamic change in amino acids, catechins, alkaloids, and gallic acid in six types of tea processed from the same batch of fresh tea (Camellia sinensis L.) leaves
	2019

[7]	Quality Evaluation of Green and Dark Tea Grade Using Electronic Nose and Multivariate Statistical Analysis
	2019

[8]	Antioxidant capacity and major polyphenol composition of teas as affected by geographical location, plantation elevation and leaf grade
	Food Chemistry, 2018

[9]	温度对茶发酵叶色泽及茶色素含量的影响.
	Transactions of the Chinese Society of Agricultural Engineering, 2018

[10]	Therapeutic Potential Of Catechins And Derivatives For The Prevention Of Alzheimer's
	Dissertation, 2016

[11]	Therapeutic potential of catechins and derivatives for the prevention of Alzheimer's disease
	ProQuest Dissertations Publishing, 2016

[1]	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

[2]	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

[3]	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

[4]	In vitro antioxidant activity of black tea (Camellia sinensis L.) residue extract Journal of Applied Biological Chemistry, 2019 DOI:10.3839/jabc.2019.038

[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