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Two Types of Oxidative Dimerization of the Black Tea Polyphenol Theaflavin
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1002/jsfa.2740090405openalex-snapshot
The phenolic substances of manufactured tea. II. — Their origin as enzymic oxidation products in fermentation
inferredcites →https://doi.org/10.1016/s0031-9422(99)00533-6openalex-snapshot
Oxidation and epimerization of epigallocatechin in banana fruits
inferredcites →https://doi.org/10.1021/jf000757+openalex-snapshot
Isolation of Black Tea Pigments Using High-Speed Countercurrent Chromatography and Studies on Properties of Black Tea Polymers
inferredcites →https://doi.org/10.1021/jf981042yopenalex-snapshot
Role of Polyphenol Oxidase and Peroxidase in the Generation of Black Tea Theaflavins
inferredcites →https://doi.org/10.1039/a906380copenalex-snapshot
The self-association of the black tea polyphenol theaflavin and its complexation with caffeine
inferredcites →https://doi.org/10.1039/b003510fopenalex-snapshot
Theanaphthoquinone, a novel pigment oxidatively derived from theaflavin during tea-fermentation
inferredcites →https://doi.org/10.1248/cpb.31.3906openalex-snapshot
Tannins and related compounds. XV. A new class of dimeric flavan-3-ol gallates, theasinensins A and B, and proanthocyanidin gallates from green tea leaf. (1).
inferredcites →https://doi.org/10.1248/cpb.40.2937openalex-snapshot
Tannins and Related Compounds. CXVIII. Structures, Preparation, High-Performance Liquid Chromatography and Some Reactions of Dehydroellagitannin-Acetone Condensates.
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
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The Enzymatic Synthesis of Theaflavin-3-Gallate Oxidation Product and its Determination
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inferred← citeshttps://doi.org/10.1016/j.molcatb.2017.03.009openalex-snapshot
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inferred← citeshttps://doi.org/10.1016/j.tetlet.2015.07.037openalex-snapshot
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inferred← citeshttps://doi.org/10.1021/acs.jafc.5c04943openalex-snapshot
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inferred← citeshttps://doi.org/10.1021/acs.jafc.8b05971openalex-snapshot
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inferred← citeshttps://doi.org/10.1021/acsomega.5c04210openalex-snapshot
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inferred← citeshttps://doi.org/10.1021/jf0627672openalex-snapshot
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inferred← citeshttps://doi.org/10.1021/np900618vopenalex-snapshot
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inferred← citeshttps://doi.org/10.1248/yakushi.128.1119openalex-snapshot
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Challenges and possibilities in the chemistry of tea flavor from a multidisciplinary perspective
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