The Impact of Different Withering Approaches on the Metabolism of Flavor Compounds in Oolong Tea Leaves

Enzymatic Oxidation of Tea Catechins and Its Mechanism

(2022) Buhailiqiemu Abudureheman et al.   MOLECULES

Architecture and Dynamics of the Wounding-Induced Gene Regulatory Network During the Oolong Tea Manufacturing Process (Camellia sinensis)

(2022) Yucheng Zheng et al.   Frontiers in Plant Science

Theanine metabolism and transport in tea plants (Camellia sinensis L.): advances and perspectives

(2022) Shijia Lin et al.   CRITICAL REVIEWS IN BIOTECHNOLOGY

Glutamate: A multifunctional amino acid in plants

(2022) Hong-Sheng Liao et al.   PLANT SCIENCE

Bitterness and astringency of tea leaves and products: Formation mechanism and reducing strategies

(2022) Jian-Hui Ye et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

Rethinking of botanical volatile organic compounds applied in food preservation: Challenges in acquisition, application, microbial inhibition and stimulation

(2022) Quan Ma et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

The stress-induced metabolites changes in the flavor formation of oolong tea during enzymatic-catalyzed process: A case study of Zhangping Shuixian tea

(2022) Liangyu Wu et al.   FOOD CHEMISTRY

Characterization of key aroma compounds and enantiomer distribution in Longjing tea

(2021) JianCai Zhu et al.   FOOD CHEMISTRY

HS-SPME and GC/MS volatile component analysis of Yinghong No. 9 dark tea during the pile fermentation process

(2021) Wenji Zhang et al.   FOOD CHEMISTRY

Genome-Wide Investigation of N6-Methyladenosine Regulatory Genes and Their Roles in Tea (Camellia sinensis) Leaves During Withering Process

(2021) Chen Zhu et al.   Frontiers in Plant Science

Dynamic changes in the aroma profile of Qingzhuan tea during its manufacture

(2021) Panpan Liu 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

Identification and characterization of key aroma compounds in Chinese high altitude and northernmost black tea ( Camellia sinensis ) using distillation extraction and sensory analysis methods

(2020) Xiaohua Chen et al.   FLAVOUR AND FRAGRANCE JOURNAL

The dynamic change of oolong tea constitutes during enzymatic‐catalysed process of manufacturing

(2020) Xujian Huang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Association between chemistry and taste of tea: A review

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

Transcriptomic and Translatomic Analyses Reveal Insights into the Developmental Regulation of Secondary Metabolism in the Young Shoots of Tea Plants (Camellia sinensis L.)

(2020) Liang-Yu Wu 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

Oxidative Stress and Antioxidant Metabolism under Adverse Environmental Conditions: a Review

(2020) Pedro García-Caparrós et al.   BOTANICAL REVIEW

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

Integrated proteomics and metabolomics analysis of tea leaves fermented by Aspergillus niger, Aspergillus tamarii and Aspergillus fumigatus

(2020) Yan Ma et al.   FOOD CHEMISTRY

Study on the Accumulation Mechanism of Amino Acids during Bruising and Withering Treatment of Oolong Tea

(2020) Da Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Contribution of phenylpropanoid metabolism to plant development and plant‐environment interactions

(2020) Nai‐Qian Dong et al.   Journal of Integrative Plant Biology

Understanding different regulatory mechanisms of proteinaceous and non-proteinaceous amino acid formation in tea (Camellia sinensis) provides new insights into the safe and effective alteration of tea flavor and function

(2019) Zhenming Yu et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Diverse role of γ-aminobutyric acid in dynamic plant cell responses

(2019) Maryam Seifikalhor et al.   PLANT CELL REPORTS

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

Understanding the formation mechanism of oolong tea characteristic non-volatile chemical constitutes during manufacturing processes by using integrated widely-targeted metabolome and DIA proteome analysis

(2019) Liangyu Wu et al.   FOOD CHEMISTRY

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

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

Biosynthesis of Jasmine Lactone in Tea (Camellia sinensis) Leaves and Its Formation in Response to Multiple Stresses

(2018) Lanting Zeng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Dehydration-responsive nuclear proteome landscape of chickpea (Cicer arietinum L.) reveals phosphorylation-mediated regulation of stress response

(2018) Pragya Barua et al.   PLANT CELL AND ENVIRONMENT

Understanding the biosyntheses and stress response mechanisms of aroma compounds in tea (Camellia sinensis) to safely and effectively improve tea aroma

(2018) Lanting Zeng et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

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

Comparison of Volatile Compounds in ‘Fuji’ Apples in the Different Regions in China

(2017) Ling Qin et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

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

Simultaneous Analysis of Purine and Pyrimidine Compounds Associated with the Freshness and Taste of Marine Foods

(2015) Mami Ishimaru et al.   Food Analytical Methods

Replanting Affects the Tree Growth and Fruit Quality of Gala Apple

(2014) En-tai LIU et al.   Journal of Integrative Agriculture

Fundamental aspects of postharvest heat treatments

(2014) Susan Lurie et al.   Horticulture Research

Effect of shade treatment on theanine biosynthesis in Camellia sinensis seedlings

(2013) Wei-Wei Deng et al.   PLANT GROWTH REGULATION

Glutathione in plants: an integrated overview

(2011) GRAHAM NOCTOR et al.   PLANT CELL AND ENVIRONMENT

Effect of Ultra-Violet B on Release of Volatiles in Tea Leaf

(2010) J. Jang et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Distribution and biosynthesis of theanine in Theaceae plants

(2009) Wei-Wei Deng et al.   PLANT PHYSIOLOGY AND BIOCHEMISTRY

Flavour components and antioxidant properties of several cultivated mushrooms

(2008) Shu-Yao Tsai et al.   FOOD CHEMISTRY

Redirection of flux through the phenylpropanoid pathway by increased glucosylation of soluble intermediates

(2008) Alexandra Lanot et al.   PLANTA