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Journal of Agricultural and Food Chemistry|September 26, 2024
Novel Pink Pigments Produced by Thermal Interaction of Theaflavins, Theanine, and Glucose: Color Formation, Isolation, and Structural CharacterizationPiaopiao Long, Shengxiao Su, Mingchun Wen, et al.
Journal of Agricultural and Food Chemistry|August 16, 2014
Penta-O-galloyl-β-D-glucose suppresses EGF-induced eIF3i expression through inhibition of the PI3K/AKT/mTOR pathway in prostate cancer cellsVictor Chia-Hsiang Lin, Po-Tsun Kuo, Ying-Chao Lin, et al.
Journal of Agricultural and Food Chemistry|April 3, 2023
Sensomics-Assisted Characterization of Key Flowery Aroma Compounds in <i>Lu'an Guapian</i> Green Tea Infusion (<i>Camellia sinensis</i>)Jieyao Yu, Chi-Tang Ho, Zhi Lin, et al.
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