Effects of different drying methods on the antioxidant properties of leaves and tea of ginger speciesEric Wei Chiang Chan, Man-Jung Yong, F.S. Lianto et al.|Food Chemistry|2008Cited by 517
Antioxidant and tyrosinase inhibition properties of leaves and rhizomes of ginger speciesEric Wei Chiang Chan, Tse Yuen Lim, Kim Kiat Lim et al.|Food Chemistry|2008Cited by 339
Antioxidant activity of Camellia sinensis leaves and tea from a lowland plantation in MalaysiaEric Wei Chiang Chan, Yik-Ling Chew, Yau Yan Lim|Food Chemistry|2006Cited by 318
Antioxidant properties of tropical and temperate herbal teasEric Wei Chiang Chan, Siu Kuin Wong, Kok Leong Chong et al.|Journal of Food Composition and Analysis|2010Cited by 163
Caffeoylquinic acids from leaves of Etlingera species (Zingiberaceae)Eric Wei Chiang Chan, M.G.H. Khoo, S. K. Ling et al.|LWT|2009Cited by 68