Delivery of green tea catechin and epigallocatechin gallate in liposomes incorporated into low-fat hard cheeseAli Rashidinejad, David W. Everett, Dongxiao Sun‐Waterhouse et al.|Food Chemistry|2014Cited by 195
Effects of catechin on the phenolic content and antioxidant properties of low‐fat cheeseAli Rashidinejad, David W. Everett, Dongxiao Sun‐Waterhouse et al.|International Journal of Food Science & Technology|2013Cited by 107
Addition of milk to tea infusions: Helpful or harmful? Evidence from <i>in vitro</i> and <i>in vivo</i> studies on antioxidant propertiesAli Rashidinejad, David W. Everett, Dongxiao Sun‐Waterhouse et al.|Critical Reviews in Food Science and Nutrition|2015Cited by 61
Antioxidant activity and recovery of green tea catechins in full-fat cheese following gastrointestinal simulated digestionAli Rashidinejad, David W. Everett, E. John Birch|Journal of Food Composition and Analysis|2016Cited by 60
Effect of liposomal encapsulation on the recovery and antioxidant properties of green tea catechins incorporated into a hard low-fat cheese following in vitro simulated gastrointestinal digestionAli Rashidinejad, David W. Everett, Dongxiao Sun‐Waterhouse et al.|Food and Bioproducts Processing|2016Cited by 52