Metabolomics Combined with Proteomics Provide a Novel Interpretation of the Changes in Flavonoid Glycosides during White Tea Processing

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

(2021) Dahe Qiao et al.   FOOD RESEARCH INTERNATIONAL

Processing, chemical signature and food industry applications of Camellia sinensis teas: An overview

(2021) Débora Gonçalves Bortolini et al.   Food Chemistry-X

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

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

Polyphenol oxidase dominates the conversions of flavonol glycosides in tea leaves

(2020) Xiao-Yuan Guo et al.   FOOD CHEMISTRY

Tea Plant Information Archive ( TPIA ): A comprehensive genomics and bioinformatics platform for tea plant

(2019) En‐Hua Xia et al.   PLANT BIOTECHNOLOGY JOURNAL

Application of metabolomics profiling in the analysis of metabolites and taste quality in different subtypes of white tea

(2018) Chen Yang et al.   FOOD RESEARCH INTERNATIONAL

Screening the cultivar and processing factors based on the flavonoid profiles of dry teas using principal component analysis

(2018) Xin-Qiang Zheng et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

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

Functional Characterization ofCsBGlu12, a β-Glucosidase fromCrocus sativus, Provides Insights into Its Role in Abiotic Stress through Accumulation of Antioxidant Flavonols

(2017) Shoib Ahmad Baba et al.   JOURNAL OF BIOLOGICAL CHEMISTRY

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

Activation of Secondary Metabolism in Citrus Plants Is Associated to Sensitivity to Combined Drought and High Temperatures

(2017) Sara I. Zandalinas et al.   Frontiers in Plant Science

Chemical constituents analysis of white tea of different qualities and different storage times

(2016) Jing-Ming Ning et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Study of the dynamic changes in the non-volatile chemical constituents of black tea during fermentation processing by a non-targeted metabolomics approach

(2016) Junfeng Tan et al.   FOOD RESEARCH INTERNATIONAL

Identification of UDP-glycosyltransferases involved in the biosynthesis of astringent taste compounds in tea (Camellia sinensis)

(2016) Lilan Cui et al.   JOURNAL OF EXPERIMENTAL BOTANY

Accumulation of Flavonols over Hydroxycinnamic Acids Favors Oxidative Damage Protection under Abiotic Stress

(2016) Vicente Martinez et al.   Frontiers in Plant Science

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

Double-Knockout of Putative Endo-β-N-acetylglucosaminidase (ENGase) Genes inArabidopsis thaliana: Loss of ENGase Activity Induced Accumulation of High-Mannose Type FreeN-Glycans BearingN,N′-Acetylchitobiosyl Unit

(2011) Yoshinobu KIMURA et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Concordance between antioxidant activitiesin vitroand chemical components ofRadix Astragali (Huangqi)

(2011) Xican Li et al.   NATURAL PRODUCT RESEARCH

Universal sample preparation method for proteome analysis

(2009) Jacek R Wiśniewski et al.   NATURE METHODS

High-throughput functional annotation and data mining with the Blast2GO suite

(2008) S. Gotz et al.   NUCLEIC ACIDS RESEARCH