The science of matcha: Bioactive compounds, analytical techniques and biological properties-Reference-Cited by-同舟云学术

The science of matcha: Bioactive compounds, analytical techniques and biological properties

Published:2021-12 Issue: Volume:118 Page:735-743
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Devkota Hari Prasad,Gaire Bhakta Prasad,Hori Kengo^ORCID,Subedi Latita,Adhikari-Devkota Anjana,Belwal Tarun,Paudel Keshav Raj,Jha Niraj Kumar^ORCID,Singh Sachin Kumar^ORCID,Chellappan Dinesh Kumar,Hansbro Philip M.,Dua Kamal,Kurauchi Yuki

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference64 articles.

1. Anti-neuroinflammatory activities of extract and polymethoxyflavonoids from immature fruit peels of Citrus ‘Hebesu;Adhikari-Devkota;Journal of Food Biochemistry,2019

2. Green tea catechins during food processing and storage: A review on stability and detection;Ananingsih;Food Research International,2013

3. Characterization of the potent odorants contributing to the characteristic aroma of matcha by gas chromatography–olfactometry techniques;Baba;Journal of Agricultural and Food Chemistry,2017

4. Matcha green tea (MGT) inhibits the propagation of cancer stem cells (CSCs), by targeting mitochondrial metabolism, glycolysis and multiple cell signalling pathways;Bonuccelli;Aging,2018

5. Antioxidant activity of white, green and black tea obtained from the same tea cultivar;Carloni;Food Research International,2013

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5. Exploring the Influence of Origin, Harvest Time, and Cultivation Method on Antioxidant Capacity and Bioactive Compounds of Matcha Teas;Foods;2024-04-21