The DOI matches its Crossref record; 8 of the 8 references it cites were found in a registry or an index.
Stability of tea theaflavins and catechins
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Citations
Cites
Theaflavins in black tea and catechins in green tea are equally effective antioxidants
Leung, L. K., Su, Y., Zhang, Z., Chen, Z.-Y., Huang, Y., & Chen, R. (2001) · The Journal of Nutrition · doi:10.1093/jn/131.9.2248 · Cited by 516
Self-citationDegradation of Green Tea Catechins in Tea Drinks
Chen, Z.-Y., Zhu, Q. Y., Tsang, D., & Huang, Y. (2001) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf000877h · Cited by 473
Self-citationStability of Green Tea Catechins
Zhu, Q. Y., Zhang, A., Tsang, D., Huang, Y., & Chen, Z.-Y. (1997) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf9706080 · Cited by 437
Self-citationAgarwal, R., Katiyar, S. K., Zaidi, S. I. A., & Mukhtar, H. (1992) · PubMed · Cited by 416
Green Tea Polyphenols and Cancer: Biologic Mechanisms and Practical Implications
Ahmad, N., & Mukhtar, H. (1999) · Nutrition Reviews · doi:10.1111/j.1753-4887.1999.tb06927.x · Cited by 375
Chan, P. T., Fong, W. P., Cheung, Y. L., Huang, Y., Ho, W. K. K., & Chen, Z.-Y. (1999) · The Journal of Nutrition · doi:10.1093/jn/129.6.1094 · Cited by 272
Self-citationStabilizing Effect of Ascorbic Acid on Green Tea Catechins
Chen, Z.-Y., Zhu, Q. Y., Wong, Y. F., Zhang, Z., & Chung, H. Y. (1998) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf971022g · Cited by 182
Self-citationZhu, N., Huang, T., Yu, Y., LaVoie, E. J., Yang, C. S., & Ho, C. (2000) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf991188c · Cited by 59
Cited by
Role of antioxidants in prophylaxis and therapy: A pharmaceutical perspective
Ratnam, D. V., Ankola, D. D., Bhardwaj, V., Sahana, D. K., & Kumar, M. N. V. R. (2006) · Journal of Controlled Release · doi:10.1016/j.jconrel.2006.04.015 · Cited by 885
Changes in content of organic acids and tea polyphenols during kombucha tea fermentation
Jayabalan, R., Marimuthu, S., & Swaminathan, K. (2007) · Food Chemistry · doi:10.1016/j.foodchem.2006.05.032 · Cited by 474
Black tea: chemical analysis and stability
Li, S., Lo, C.-Y., Pan, M.-H., Lai, C.-S., & Ho, C.-T. (2013) · Food Funct. · doi:10.1039/c2fo30093a · Cited by 323
Jeong, K. M., Ko, J., Zhao, J., Jin, Y., Yoo, D. E., Han, S. Y., & Lee, J. (2017) · Journal of Cleaner Production · doi:10.1016/j.jclepro.2017.03.038 · Cited by 235
Metadata
- Authors
- Lun Su, Y., Leung, L. K., Huang, Y., & Chen, Z.-Y.
- Venue
- Food Chemistry
- Publisher
- Elsevier BV
- Published
- 2003-11
- Volume
- 83
- Issue
- 2
- Pages
- 189-195
- ISSN
- 0308-8146 (ISSN-L)
- OpenAlex
- W2025727132
- Cited by
- 310
- References
- 8
- FWCI
- 1.87
- Type
- journal article
- Language
- en
- Open access
- closed
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Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
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- CoChat. (2026). Citation check: Stability of tea theaflavins and catechins. https://app.cochat.ai/papers/10.1016/s0308-8146(03)00062-1
- The paper
- Lun Su, Y., Leung, L. K., Huang, Y., & Chen, Z.-Y. (2003). Stability of tea theaflavins and catechins. Food Chemistry. https://doi.org/10.1016/s0308-8146(03)00062-1
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.
