1. Separation of individual catechins from green tea using silica gel column chromatography and HPLC;Amarowicz;Journal of Food Lipids,2003
2. Chocolate as a source of tea flavonoids;Arts;The Lancet,1999
3. Catechin contents of foods commonly consumed in the Netherlands. Tea, wine, fruit juices, and chocolate milk;Arts;Journal of Agricultural Food Chemistry,2000
4. Catechin contents of foods commonly consumed in the Netherlands. Fruits, vegetables, staple foods and processed foods;Arts;Journal of Agricultural Food Chemistry,2000
5. Biodegradation of catechin;Arunachalam;Proceedings of Indian National Science Academy,2003