Integrated metabolic phenotypes and gene expression profiles revealed the effect of spreading on aroma volatiles formation in postharvest leaves of green tea

Involvement of DNA methylation in regulating the accumulation of the aroma compound indole in tea (Camellia sinensis) leaves during postharvest processing

(2021) Jie Yang et al.   FOOD RESEARCH INTERNATIONAL

Biosynthesis of orchid-like volatile methyl jasmonate in tea (Camellia sinensis) leaves in response to multiple stresses during the shaking process of oolong tea

(2021) Yingying Feng et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Carotenoid Cleavage Dioxygenase 4 Catalyzes the Formation of Carotenoid-Derived Volatile β-Ionone during Tea (Camellia sinensis) Withering

(2020) Jingming Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Alternative Pathway to the Formation of trans-Cinnamic Acid Derived from l-Phenylalanine in Tea (Camellia sinensis) Plants and Other Plants

(2020) Lanting Zeng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

MYB21 interacts with MYC2 to control the expression of terpene synthase genes in flowers of Freesia hybrida and Arabidopsis thaliana

(2020) Zhongzhou Yang et al.   JOURNAL OF EXPERIMENTAL BOTANY

The reference genome of tea plant and resequencing of 81 diverse accessions provide insights into genome evolution and adaptation of tea plants

(2020) Enhua Xia et al.   Molecular Plant

Identification of the Key Regulatory Genes Involved in Elaborate Petal Development and Specialized Character Formation in Nigella damascena (Ranunculaceae)

(2020) Rui Zhang et al.   PLANT CELL

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

Enzyme Catalytic Efficiencies and Relative Gene Expression Levels of (R)-Linalool Synthase and (S)-Linalool Synthase Determine the Proportion of Linalool Enantiomers in Camellia sinensis var. sinensis

(2020) Ying Zhou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Dehydration-Induced Carotenoid Cleavage Dioxygenase 1 Reveals a Novel Route for β-Ionone Formation during Tea (Camellia sinensis) Withering

(2020) Jingming Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Tea aroma formation from six model manufacturing processes

(2019) Zhihui Feng et al.   FOOD CHEMISTRY

GC–MS-based metabolomic study reveals dynamic changes of chemical compositions during black tea processing

(2019) Hualing Wu et al.   FOOD RESEARCH INTERNATIONAL

Formation of α-Farnesene in Tea (Camellia sinensis) Leaves Induced by Herbivore-Derived Wounding and Its Effect on Neighboring Tea Plants

(2019) Xuewen Wang et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Chlorophyll Metabolism in Postharvest Tea (Camellia sinensis L.) Leaves: Variations in Color Values, Chlorophyll Derivatives, and Gene Expression Levels under Different Withering Treatments

(2019) Xinlei Yu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Formation of and changes in phytohormone levels in response to stress during the manufacturing process of oolong tea (Camellia sinensis)

(2019) Lanting Zeng et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Unraveling a crosstalk regulatory network of temporal aroma accumulation in tea plant ( Camellia sinensis ) leaves by integration of metabolomics and transcriptomics

(2018) Qingshan Xu et al.   ENVIRONMENTAL AND EXPERIMENTAL BOTANY

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

Aroma formation and dynamic changes during white tea processing

(2018) Qincao Chen et al.   FOOD CHEMISTRY

Functional characterizations of β-glucosidases involved in aroma compound formation in tea ( Camellia sinensis )

(2017) Ying Zhou et al.   FOOD RESEARCH INTERNATIONAL

Functional Characterization of Salicylic Acid Carboxyl Methyltransferase from Camellia sinensis, Providing the Aroma Compound of Methyl Salicylate during the Withering Process of White Tea

(2017) Wei-Wei Deng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Transcription factor CitERF71 activates the terpene synthase gene CitTPS16 involved in the synthesis of E-geraniol in sweet orange fruit

(2017) Xiang Li et al.   JOURNAL OF EXPERIMENTAL BOTANY

Implementation of CsLIS/NES in linalool biosynthesis involves transcript splicing regulation in Camellia sinensis

(2017) Guo-Feng Liu et al.   PLANT CELL AND ENVIRONMENT

Green tea flavour determinants and their changes over manufacturing processes

(2016) Zhuo-Xiao Han et al.   FOOD CHEMISTRY

Does Enzymatic Hydrolysis of Glycosidically Bound Volatile Compounds Really Contribute to the Formation of Volatile Compounds During the Oolong Tea Manufacturing Process?

(2015) Jiadong Gui et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Volatile Glycosylation in Tea Plants: Sequential Glycosylations for the Biosynthesis of Aromaβ-Primeverosides Are Catalyzed by TwoCamellia sinensisGlycosyltransferases

(2015) Shoji Ohgami et al.   PLANT PHYSIOLOGY

Biosynthesis of monoterpene scent compounds in roses

(2015) J.-L. Magnard et al.   SCIENCE

Recent studies of the volatile compounds in tea

(2013) Ziyin Yang et al.   FOOD RESEARCH INTERNATIONAL

WGCNA: an R package for weighted correlation network analysis

(2008) Peter Langfelder et al.   BMC BIOINFORMATICS