Metabolomics combined with proteomics provides a novel interpretation of the changes in nonvolatile compounds during white tea processing

Enzymatic Reaction-Related Protein Degradation and Proteinaceous Amino Acid Metabolism during the Black Tea (Camellia sinensis) Manufacturing Process

(2020) Yiyong Chen et al.   Foods

A nontargeted and targeted metabolomics study on the dynamic changes in metabolite levels during the anaerobic treatment of γ-aminobutyric acid (GABA) tea

(2020) Weidong Dai et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Identification and comparison of oligopeptides during withering process of White tea by ultra-high pressure liquid chromatography coupled with quadrupole-orbitrap ultra-high resolution mass spectrometry

(2019) Feng Zhao et al.   FOOD RESEARCH INTERNATIONAL

Free amino acids and 5′-nucleotides in Finnish forest mushrooms

(2018) Hanna Manninen et al.   FOOD CHEMISTRY

Hydrophilic interaction liquid chromatography coupled with quadrupole-orbitrap ultra high resolution mass spectrometry to quantitate nucleobases, nucleosides, and nucleotides during white tea withering process

(2018) Feng Zhao et al.   FOOD CHEMISTRY

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

Aminoacyl-tRNA synthetases: Structure, function, and drug discovery

(2018) Vijayakumar Rajendran et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Dynamic changes in amino acids, catechins, caffeine and gallic acid in green tea during withering

(2018) Yulong Ye et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Draft genome sequence ofCamellia sinensisvar.sinensisprovides insights into the evolution of the tea genome and tea quality

(2018) Chaoling Wei et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

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

Impact of Six Typical Processing Methods on the Chemical Composition of Tea Leaves Using a Single Camellia sinensis Cultivar, Longjing 43

(2018) Yijun Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A minireview of effects of white tea consumption on diseases

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

Non-targeted metabolomics reveals distinct chemical compositions among different grades of Bai Mudan white tea

(2018) Wenjie Yue et al.   FOOD CHEMISTRY

Aroma formation and dynamic changes during white tea processing

(2018) Qincao Chen et al.   FOOD CHEMISTRY

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

(2017) Weidong Dai et al.   FOOD RESEARCH INTERNATIONAL

γ-Aminobutyric Acid (GABA) Accumulation in Tea (Camellia sinensis L.) through the GABA Shunt and Polyamine Degradation Pathways under Anoxia

(2017) Jieren Liao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Flavonoids, phenolic acids, alkaloids and theanine in different types of authentic Chinese white tea samples

(2017) Junfeng Tan et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

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

The Tea Tree Genome Provides Insights into Tea Flavor and Independent Evolution of Caffeine Biosynthesis

(2017) En-Hua Xia et al.   Molecular Plant

Formation of Volatile Tea Constituent Indole During the Oolong Tea Manufacturing Process

(2016) Lanting Zeng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Subcellular Localization of Galloylated Catechins in Tea Plants [Camellia sinensis (L.) O. Kuntze] Assessed via Immunohistochemistry

(2016) Huanhuan Xu et al.   Frontiers in Plant Science

Nontargeted Analysis Using Ultraperformance Liquid Chromatography–Quadrupole Time-of-Flight Mass Spectrometry Uncovers the Effects of Harvest Season on the Metabolites and Taste Quality of Tea (Camellia sinensis L.)

(2015) Weidong Dai et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Protein synthesis by ribosomes with tethered subunits

(2015) Cédric Orelle et al.   NATURE

Relationship between the Sensory-Determined Astringency and the Flavanolic Composition of Red Wines

(2012) Natalia Quijada-Morín et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The cullin protein family

(2011) Antonio Sarikas et al.   GENOME BIOLOGY

Universal sample preparation method for proteome analysis

(2009) Jacek R Wiśniewski et al.   NATURE METHODS

Biosynthesis of theanine (γ-ethylamino-l-glutamic acid) in seedlings of Camellia sinensis

(2008) Wei-Wei Deng et al.   Phytochemistry Letters