Enrichment of Biscuits with Matcha Green Tea Powder: Its Impact on Consumer Acceptability and Acute Metabolic Response-Reference-Cited by-同舟云学术

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Enrichment of Biscuits with Matcha Green Tea Powder: Its Impact on Consumer Acceptability and Acute Metabolic Response

Published:2018-02-01 Issue:2 Volume:7 Page:17
ISSN:2304-8158
Container-title:Foods
language:en
Short-container-title:Foods

Author:

Phongnarisorn Benjapor,Orfila Caroline,Holmes Melvin,Marshall Lisa

Publisher

MDPI AG

Subject

Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science

Link

http://www.mdpi.com/2304-8158/7/2/17/pdf

Reference45 articles.

1. The functional benefits of flavonoids: The case of tea;Wang,2003

2. Reaction Kinetics of Degradation and Epimerization of Epigallocatechin Gallate (EGCG) in Aqueous System over a Wide Temperature Range

3. Preliminary investigation into development of HPLC with UV and MS-electrospray detection for the analysis of tea catechins

4. Consumption of black, green and herbal tea and iron status in French adults

5. A cross-cultural study using Napping®: Do Korean and French consumers perceive various green tea products differently?

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1. Analysis of antioxidant capacity, total phenolic and total flavonoid contents in boric acid applied Camellia sinensis L.;Frontiers in Life Sciences and Related Technologies;2024-08-30

2. Phytochemicals and bioactive constituents in food packaging - A systematic review;Heliyon;2023-11

3. The effect of using green tea on the quality characteristics of sponge cake.;Sumer 1;2023-08-15

4. A comprehensive review of matcha: production, food application, potential health benefits, and gastrointestinal fate of main phenolics;Critical Reviews in Food Science and Nutrition;2023-04-03

5. Nutritional uses of starch to provide blood glucose control;Nutrire;2023-03-09

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