Study on improving aroma quality of summer-autumn black tea by red-light irradiation during withering

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

Tea aroma formation from six model manufacturing processes

(2019) Zhihui Feng et al.   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

Formation mechanism of the oolong tea characteristic aroma during bruising and withering treatment

(2018) Ci-Jie Hu et al.   FOOD CHEMISTRY

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

Glucosylation of (Z)‐3‐hexenol informs intraspecies interactions in plants: A case study in Camellia sinensis

(2018) Tingting Jing et al.   PLANT CELL AND ENVIRONMENT

Aroma formation and dynamic changes during white tea processing

(2018) Qincao Chen 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

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

(2016) Vilma Kraujalytė et al.   FOOD CHEMISTRY

Characteristic Fluctuations in Glycosidically Bound Volatiles during Tea Processing and Identification of Their Unstable Derivatives

(2016) Jilai Cui et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Recent Advances in the Emission and Functions of Plant Vegetative Volatiles

(2016) Fang Dong et al.   MOLECULES

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

Regulation of formation of volatile compounds of tea (Camellia sinensis) leaves by single light wavelength

(2015) Xiumin Fu et al.   Scientific Reports

Recent studies of the volatile compounds in tea

(2013) Ziyin Yang et al.   FOOD RESEARCH INTERNATIONAL

Light modulation of volatile organic compounds from petunia flowers and select fruits

(2013) Thomas A. Colquhoun et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Recent transcriptomics advances and emerging applications in food science

(2013) Alberto Valdés et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

The Tea Weevil, Myllocerinus aurolineatus, is Attracted to Volatiles Induced by Conspecifics

(2010) Xiao-Ling Sun et al.   JOURNAL OF CHEMICAL ECOLOGY

Biosynthesis of plant-derived flavor compounds

(2008) Wilfried Schwab et al.   PLANT JOURNAL

Regulation of isoprene synthase promoter by environmental and internal factors

(2008) Gyöngyi Cinege et al.   PLANT MOLECULAR BIOLOGY