Evaluation of the effects of solar withering on nonvolatile compounds in white tea through metabolomics and transcriptomics

Transcriptome and phytochemical analyses reveal the roles of characteristic metabolites in the taste formation of white tea during the withering process

(2022) Cheng-zhe ZHOU et al.   Journal of Integrative Agriculture

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

(2022) Xuming Deng et al.   Foods

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

(2021) Yuchuan Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Understanding the promotion of withering treatment on quality of postharvest tea leaves using UHPLC-orbitrap-MS metabolomics integrated with TMT-Based proteomics

(2021) Tiancheng Ni et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Metabolomics combined with proteomics provides a novel interpretation of the compound differences among Chinese tea cultivars (Camellia sinensis var. sinensis) with different manufacturing suitabilities

(2021) Dan Chen et al.   FOOD CHEMISTRY

Transcriptome and Phytochemical Analysis Reveals the Alteration of Plant Hormones, Characteristic Metabolites, and Related Gene Expression in Tea (Camellia sinensis L.) Leaves During Withering

(2020) Xu et al.   Plants-Basel

Association between chemistry and taste of tea: A review

(2020) Liang Zhang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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 profile of dynamic changes in yellow tea quality and chemical composition during yellowing process

(2020) Yuming Wei et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Overexpression of the trehalose-6-phosphate phosphatase family gene AtTPPF improves the drought tolerance of Arabidopsis thaliana

(2019) Qingfang Lin et al.   BMC PLANT BIOLOGY

Metabolomics based on UHPLC-Orbitrap-MS and GNPS molecular networking reveals effects of time scale and environment of storage on the metabolites and taste quality of raw Pu-erh tea

(2019) SHANSHAN XU et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Transcriptome and Phytochemical Analyses Provide New Insights Into Long Non-Coding RNAs Modulating Characteristic Secondary Metabolites of Oolong Tea (Camellia sinensis) in Solar-Withering

(2019) Chen Zhu et al.   Frontiers in Plant Science

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

Effects of roasting treatment on non-volatile compounds and taste of green tea

(2018) Ajing Mao et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Use of principal component analysis (PCA) and hierarchical cluster analysis (HCA) for multivariate association between bioactive compounds and functional properties in foods: A critical perspective

(2018) Daniel Granato et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Significantly increased amino acid accumulation in a novel albino branch of the tea plant (Camellia sinensis)

(2018) Mengqian Lu et al.   PLANTA

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

A minireview of effects of white tea consumption on diseases

(2018) Nevin Sanlier et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Characterization of white tea metabolome: Comparison against green and black tea by a nontargeted metabolomics approach

(2017) Weidong Dai et al.   FOOD RESEARCH INTERNATIONAL

Healthy properties of green and white teas: an update

(2017) S. Pastoriza et al.   Food & Function

A fermented tea with high levels of gallic acid processed by anaerobic solid-state fermentation

(2016) Youyi Huang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Metabolomic Technologies for Improving the Quality of Food: Practice and Promise

(2016) Suzanne D. Johanningsmeier et al.   Annual Review of Food Science and Technology

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

(2012) YunSheng Wang et al.   SCIENTIA HORTICULTURAE

Multiple functional roles of flavonoids in photoprotection

(2010) Giovanni Agati et al.   NEW PHYTOLOGIST

Post-veraison sunlight exposure induces MYB-mediated transcriptional regulation of anthocyanin and flavonol synthesis in berry skins of Vitis vinifera

(2009) José Tomás Matus et al.   JOURNAL OF EXPERIMENTAL BOTANY

Antioxidant and antimicrobial activities of tea infusions

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