Effects of different drying methods on the antioxidant properties of leaves and tea of ginger speciesEric Wei Chiang Chan, Man-Jung Yong, Yau Yan Lim 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, Yau Yan 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 and antibacterial activity of leaves of Etlingera species (Zingiberaceae) in Peninsular MalaysiaEric Wei Chiang Chan, Mahmoud Gouda Omar, Young‐Woon Lim|Food Chemistry|2007Cited by 297
Antioxidant and antibacterial properties of green, black, and herbal teas of Camellia sinensisEric Wei Chiang Chan, YonPeng Law, PeiPei Tie et al.|Pharmacognosy Research|2011Cited by 257