The DOI matches its Crossref record; 44 of the 44 references it cites were found in a registry or an index.
Processing and chemical constituents of Pu-erh tea: A review
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Citations
Cites
Green tea catechins during food processing and storage: A review on stability and detection
Ananingsih, V. K., Sharma, A., & Zhou, W. (2013) · Food Research International · doi:10.1016/j.foodres.2011.03.004 · Cited by 407
Tea flavonoids: their functions, utilisation and analysis
Wang, H., Provan, G. J., & Helliwell, K. (2000) · Trends in Food Science & Technology · doi:10.1016/s0924-2244(00)00061-3 · Cited by 382
Mechanisms of hypolipidemic and anti‐obesity effects of tea and tea polyphenols
Lin, J., & Lin‐Shiau, S. (2006) · Molecular Nutrition & Food Research · doi:10.1002/mnfr.200500138 · Cited by 301
Survey of Catechins, Gallic Acid, and Methylxanthines in Green, Oolong, Pu-erh, and Black Teas
Lin, J.-K., Lin, C.-L., Liang, Y.-C., Lin-Shiau, S.-Y., & Juan, I.-M. (1998) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf980223x · Cited by 281
Self-citationAlcázar, A., Ballesteros, O., Jurado, J. M., Pablos, F., Martín, M. J., Vilches, J. L., & Navalón, A. (2007) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf070601a · Cited by 250
Lv, H.-P., Zhong, Q.-S., Lin, Z., Wang, L., Tan, J.-F., & Guo, L. (2012) · Food Chemistry · doi:10.1016/j.foodchem.2011.07.135 · Cited by 241
Self-citationZhao, Y., Chen, P., Lin, L., Harnly, J. M., Yu, L. (., & Li, Z. (2011) · Food Chemistry · doi:10.1016/j.foodchem.2010.11.055 · Cited by 212
New Phenolic Components and Chromatographic Profiles of Green and Fermented Teas
Lin, L.-Z., Chen, P., & Harnly, J. M. (2008) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf800986s · Cited by 204
Wang, Q., Peng, C., & Gong, J. (2011) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.4480 · Cited by 196
Cited by
Dai, W., Qi, D., Yang, T., Lv, H., Guo, L., Zhang, Y., Zhu, Y., Peng, Q., Xie, D., Tan, J., et al. (2015) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.5b03967 · Cited by 257
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Metadata
- Authors
- Lv, H.-P., Zhang, Y.-J., Lin, Z., & Liang, Y.-R.
- Venue
- Food Research International
- Publisher
- Elsevier BV
- Published
- 2013-10
- Volume
- 53
- Issue
- 2
- Pages
- 608-618
- ISSN
- 0963-9969 (ISSN-L)
- OpenAlex
- W1996621989
- Cited by
- 289
- References
- 44
- FWCI
- 7.78
- Type
- journal article
- Language
- en
- Open access
- closed
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- Lv, H.-P., Zhang, Y.-J., Lin, Z., & Liang, Y.-R. (2013). Processing and chemical constituents of Pu-erh tea: A review. Food Research International. https://doi.org/10.1016/j.foodres.2013.02.043
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
