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International Journal of Food Sciences and Nutrition, Vol. 61, Iss. 4, 2010-06 ,pp. : 425-432

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ORAC and DPPH assay comparison to assess antioxidant capacity of tea infusions: Relationship between total polyphenol and individual catechin content

By Roy Molay K   Koide Motoki   Rao Theertham P   Okubo Tsutomu   Ogasawara Yutaka   Juneja Lekh R  

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Antioxidant and pro-oxidant activity of green tea extracts in marine oils

By Wanasundara U.N.   Shahidi F.  

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Comparison of the antioxidant activity of roasted tea with green, oolong, and black teas

By Satoh Eiki   Tohyama Naoki   Nishimura Masakazu  

International Journal of Food Sciences and Nutrition, Vol. 56, Iss. 8, 2005-12 ,pp. : 551-559

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Oral sensations associated with the flavan-3-ols (+)-catechin and (-)-epicatechin

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