Latest Research in Tea Polyphenols and Effects
29 research papers · 2026 median publication year
Top Research Topics in Tea Polyphenols and Effects
- Tea Polyphenols and Effects — 3 papers
- Food composition and properties — 3 papers
- Fungal Biology and Applications — 2 papers
- Probiotics and Fermented Foods — 2 papers
- Botanical Research and Applications — 2 papers
- Food Chemistry and Fat Analysis — 2 papers
- Essential Oils and Antimicrobial Activity — 1 papers
- Advanced Scientific Research Methods — 1 papers
- Meat and Animal Product Quality — 1 papers
- Medicinal plant effects and applications — 1 papers
Highest-Cited Papers
- Citrus Essential Oils in Food Safety and Health: Advances in AI‐Assisted Authentication, Antimicrobial Applications, Sustainable Extraction, and Regulatory Translation
- Development and Characterization of Kombucha-Based Functional Beverage: Physicochemical, Nutritional, Antioxidant and Sensory Evaluation
- ХАРЧОВІ ДОБАВКИ З ВИНОГРАДНОГО НАСІННЯ ТА ЯДЕР КІСТОЧКОВИХ ФРУКТІВ
- Development and Characterization of Kombucha-Based Functional Beverage: Physicochemical, Nutritional, Antioxidant and Sensory Evaluation
- Valorization of Pink Salmon (Oncorhynchus gorbuscha) Processing By-Products: Nutritional Composition, Starch-Modified Gel Quality and Digestibility
- Valorisation of Edible Mushroom By-Products as Natural Flavour Enhancers in Plant-Based Foods: Mechanisms, Sensory Profiles, and Industrial Translation
- Functional Reformulation of Shortbread Cookies with Urtica dioica L. Powder and Erythritol: Effects on Sensory Quality, Glycaemic Index and Glycaemic Load
- Fermentation Technology of Ganoderma lucidum and Cordyceps militaris : Advances in Process Optimization, Bioactive Compound Transformation, and Functional Food Development
- Quality Characteristics and Functional Properties of Paneer Fortified with Sesbania grandiflora Leaf Powder
- Agro-Industrial Potential of Yam (Dioscorea spp.): From Biological and Chemical Characterization to Industrial Applications and Valorization
- Melon Seed Oils as Rich Sources of Linoleic and Oleic Acids: An Upcycling Approach for Food Applications
- Influence of Cultivar and Press-Extraction Temperature on Antioxidants, Quality and Stability of Avocado (Persea americana Mill.) Oil
- Bioactive and Nutritional Profiling of Freeze-Dried Pigmented Sweet Potato Powders: Antioxidant Capacity, Phenolic Compounds, and Mineral Composition
- Effect of malted iron-rich beans flour inclusion on nutritional and sensory properties of broken rice-based complementary food: a community-based experimental study
- Bioactive, chemical, and nutritional characteristics of coffee silverskin from pure Arabica and an Arabica–Robusta (80:20) blend
- Bioavailability of Nutrients from Animal-Derived Foods Versus Other Sources of Foods: A Comprehensive Literature Review
- chewR : An Open‐Source R Package for Quantifying Masticatory Performance With Applications in Oral Processing Research
- Saccharomyces cerevisiae var. boulardii—Fermented Beverages: Health Benefits, Safety Considerations, and Technological Challenges Across Fruit, Dairy, and Cereal Matrices
- FORMULATION AND EVALUATION OF DRAGON FRUIT (HYLOCEREUS UNDATUS) ENERGY BALLS AS A NUTRACEUTICAL FUNCTIONAL FOOD
- DEVELOPMENT OF POLYHERBAL SUGAR-FREE CHOCOLATE CUBES FOR STRESS MANAGEMENT