[1] |
ZHOU Yufei, ZHOU Lin, YU Lijun, XU Shuai, YANG Yihuan.
Visualization Analysis in Research Status of Theaflavins Based on CiteSpace
[J]. Journal of Tea Science, 2022, 42(1): 131-139.
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[2] |
ZHANG Jing, HUANG Jian'an, CAI Shuxian, YI Xiaoqin, LIU Jianjun, WANG Yingzi, TIAN Lili, LIU Zhonghua.
Theaflavins and EGCG Protect SH-SY5Y Cells from Oxidative Damage Induced by Amyloid-β 1-42 and Inhibit the Level of Aβ42 in vivo and in vitro
[J]. Journal of Tea Science, 2016, 36(6): 655-662.
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[3] |
XU Bin, JIANG Heyuan, ZHANG Jianyong, YANG Liuyan, LIU Qianlu.
Formation Mechanism of TSs and Competitive Formation Between TSs and TFs under Various pH
[J]. Journal of Tea Science, 2015, 35(3): 281-289.
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[4] |
CHEN Dongsheng, WANG Kunbo, LI Qin, LI Juan, HUANG Jian′an, LIU Zhonghua.
The Cloning and Prokaryotic Expression of Polyphenol Oxidase Gene in Pear (Pyrus Pyrifolia Nakai)
[J]. Journal of Tea Science, 2015, 35(1): 17-23.
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[5] |
XU Bin, XUE Jinjin, JIANG Heyuan, ZHANG Jianyong, WANG Yan.
Review on Theasinensins in Tea
[J]. Journal of Tea Science, 2014, 34(4): 315-323.
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[6] |
ZHANG Cong, TAN Rong, KONG Junhao, GE Qingfeng, YANG Xiufang, WANG Zhijun.
Research on the Antihyperlipdemic Activity of Theaflavins, Catechins and Saponius Mixture Preparations
[J]. Journal of Tea Science, 2014, 34(4): 401-407.
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[7] |
GONG Zhi-hua, CHEN Dong, ZHU Sheng-rao, CHEN Lin, CHEN Duo, LI Xu, XIAO Wen-Jun.
Screening of the Sources of Enzymes from Fresh Tea Leaves for the Enzymatic Synthesis of Theaflavins
[J]. Journal of Tea Science, 2013, 33(1): 34-39.
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[8] |
YU Jun, WANG Li-pu, YUE Peng-xiang, FANG Wan-ping, CHEN Xuan, LI Xing-hui.
Studies on Purifying Theaflavins with Three Macroporous Adsorptive Resins
[J]. Journal of Tea Science, 2011, 31(5): 447-452.
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[9] |
WANG Wen-xiang, SU Chang, LIAO Hui-zhen.
Effect of Tea Pigments on Insulin Receptor in Insulin Resistant Rats
[J]. Journal of Tea Science, 2008, 28(6): 455-458.
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[10] |
LI Shi, LIU Zhong-hua, HUANG Jian-an, WANG Kun-bo, SHI Ling.
Research on Enzymatic Nature of Polyphenol Oxidase from Trametes Trogii and the Enzymatic Synthesis of Theaflavins
[J]. Journal of Tea Science, 2008, 28(5): 326-330.
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[11] |
GONG Yu-shun, HUANG Jian-an, LIU Zhong-hua, WANG Kun-bo, YANG Zhi-hui.
Deodorizing Effect of Tea Functional Ingredients on Methyl Mercaptan
[J]. Journal of Tea Science, 2008, 28(2): 111-114.
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[12] |
GU Ji-ping, LIU Zhong-hua, HUANG Jian-an, SHI Zhao-peng, WANG Gui-xue.
Influence of Different Enzyme Origin on the Enzyme-Catalysing Synthesizing of Theaflavins in Single and Bi-liquid Phases Systems
[J]. Journal of Tea Science, 2007, 27(1): 76-82.
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[13] |
GU Ji-ping, LIU Zhong-hua, HUANG Jian-an, SHI Zhao-peng.
Study on the Optimum Condition of Synthesizing Theaflavins by Using Enzyme-catalysing Oxidation
[J]. Journal of Tea Science, 2006, 26(4): 285-290.
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[14] |
CHEN Hu, HU Yin, ZHOU Rui, ZHAO Jian.
Review on Antioxidative Mechanism of Theaflavins
[J]. Journal of Tea Science, 2005, 25(4): 237-241.
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[15] |
DING Zhao-tang, WANG Xiu-feng, YU Hai-ning, ZHANG Hui-yan, SHEN Sheng-rong.
Color Stability of Oxidation Products of Tea Polyphenols and Their Effects on the Growth of PC-3 Cells
[J]. Journal of Tea Science, 2005, 25(3): 213-218.
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