Effects of red-light withering on the taste of black tea as revealed by non-targeted metabolomics and transcriptomics analysis

Withering degree affects flavor and biological activity of black tea: A non-targeted metabolomics approach

(2020) Jingtao Zhou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Nonvolatile metabolism in postharvest tea (Camellia sinensis L.) leaves: Effects of different withering treatments on nonvolatile metabolites, gene expression levels, and enzyme activity

(2020) Xinlei Yu et al.   FOOD CHEMISTRY

Metabolomics combined with proteomics provides a novel interpretation of the changes in nonvolatile compounds during white tea processing

(2020) Qincao Chen et al.   FOOD CHEMISTRY

The new insight into the influence of fermentation temperature on quality and bioactivities of black tea

(2019) Fengfeng Qu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of catechins, theaflavins, and flavonols by leaf processing step in green and black teas (Camellia sinensis) using UPLC-DAD-QToF/MS

(2018) Min-Ki Lee et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Novel insight into the role of withering process in characteristic flavor formation of teas using transcriptome analysis and metabolite profiling

(2018) Yu Wang et al.   FOOD CHEMISTRY

Variation patterns in the content of glycosides during green tea manufacturing by a modification-specific metabolomics approach: Enzymatic reaction promoting an increase in the glycosidically bound volatiles at the pan firing stage

(2018) Pengliang Li et al.   FOOD CHEMISTRY

Impact of light irradiation on black tea quality during withering

(2017) Zeyi Ai et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

iTRAQ-based proteomics monitors the withering dynamics in postharvest leaves of tea plant (Camellia sinensis)

(2017) Zhi-Jun Wu et al.   MOLECULAR GENETICS AND GENOMICS

The Tea Tree Genome Provides Insights into Tea Flavor and Independent Evolution of Caffeine Biosynthesis

(2017) En-Hua Xia et al.   Molecular Plant

Salicylic acid treatment reduces the rot of postharvest citrus fruit by inducing the accumulation of H2O2, primary metabolites and lipophilic polymethoxylated flavones

(2016) Feng Zhu et al.   FOOD CHEMISTRY

Volatile compounds and sensory characteristics of various instant teas produced from black tea

(2016) Vilma Kraujalytė et al.   FOOD CHEMISTRY

Metabolomic Analyses Reveal Distinct Change of Metabolites and Quality of Green Tea during the Short Duration of a Single Spring Season

(2016) Jianwei Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Phenylalanine and LED lights enhance phenolic compound production in Tartary buckwheat sprouts

(2015) Jeong-Min Seo et al.   FOOD CHEMISTRY

Expanding frontiers in plant transcriptomics in aid of functional genomics and molecular breeding

(2014) Pinky Agarwal et al.   Biotechnology Journal

Identifying key non-volatile compounds in ready-to-drink green tea and their impact on taste profile

(2014) Peigen Yu et al.   FOOD CHEMISTRY

Metabolic alternation in the accumulation of free amino acids and γ-aminobutyric acid in postharvest mature green tomatoes following irradiation with blue light

(2014) Radhika Dhakal et al.   Horticulture Environment and Biotechnology

Influence of Light on the Free Amino Acid Content and γ-Aminobutyric Acid Synthesis in Brassica juncea Seedlings

(2013) Xiaohua Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Leaf Shape Index, Growth, and Phytochemicals in Two Leaf Lettuce Cultivars Grown under Monochromatic Light-emitting Diodes

(2013) Ki-Ho Son et al.   Korean Journal of Horticultural Science & Technology

Metabolomic Analysis and Phenylpropanoid Biosynthesis in Hairy Root Culture of Tartary Buckwheat Cultivars

(2013) Aye Aye Thwe et al.   PLoS One

Effect of UV-C treatments on phenolic compounds and antioxidant capacity of minimally processed Satsuma mandarin during refrigerated storage

(2012) Yan Shen et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Influence of shade on flavonoid biosynthesis in tea (Camellia sinensis (L.) O. Kuntze)

(2012) YunSheng Wang et al.   SCIENTIA HORTICULTURAE

Catechins depletion patterns in relation to theaflavin and thearubigins formation

(2008) Francis Muigai Ngure et al.   FOOD CHEMISTRY

Biosynthesis of theanine (γ-ethylamino-l-glutamic acid) in seedlings of Camellia sinensis

(2008) Wei-Wei Deng et al.   Phytochemistry Letters

Antioxidant and antimicrobial activities of tea infusions

(2007) M. Pilar Almajano et al.   FOOD CHEMISTRY