Involvement of DNA methylation in regulating the accumulation of the aroma compound indole in tea (Camellia sinensis) leaves during postharvest processing

Genome-wide investigation and transcriptional analysis of cytosine-5 DNA methyltransferase and DNA demethylase gene families in tea plant (Camellia sinensis) under abiotic stress and withering processing

(2020) Chen Zhu et al.   PeerJ

LcEIL2/3 are involved in fruitlet abscission via activating genes related to ethylene biosynthesis and cell wall remodeling in litch

(2020) Xingshuai Ma et al.   PLANT JOURNAL

Chinese oolong tea: An aromatic beverage produced under multiple stresses

(2020) Lanting Zeng et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Influence of Chloroplast Defects on Formation of Jasmonic Acid and Characteristic Aroma Compounds in Tea (Camellia sinensis) Leaves Exposed to Postharvest Stresses

(2019) Jianlong Li et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Tea in Health and Disease

(2019) Q. Ping Dou   Nutrients

Whole-genome DNA methylation patterns and complex associations with gene expression associated with anthocyanin biosynthesis in apple fruit skin

(2019) Wen-Fang Li et al.   PLANTA

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

Low temperature synergistically promotes wounding-induced indole accumulation by INDUCER OF CBF EXPRESSION-mediated alterations of jasmonic acid signaling in Camellia sinensis

(2019) Ying Zhou et al.   JOURNAL OF EXPERIMENTAL BOTANY

SWI3B and HDA6 interact and are required for transposon silencing in Arabidopsis

(2019) Jie Yang et al.   PLANT JOURNAL

The effect of promoter methylation on MdMYB1 expression determines the level of anthocyanin accumulation in skins of two non-red apple cultivars

(2018) Changqing Ma et al.   BMC PLANT BIOLOGY

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

Dynamics and function of DNA methylation in plants

(2018) Huiming Zhang et al.   NATURE REVIEWS MOLECULAR CELL BIOLOGY

EIN3-LIKE1, MYB1, and ETHYLENE RESPONSE FACTOR3 act in a regulatory loop that synergistically modulates ethylene biosynthesis and anthocyanin accumulation

(2018) Jian-Ping An et al.   PLANT PHYSIOLOGY

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

Importance of the Nucleophilic Property of Tea Polyphenols

(2018) Qing Meng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Black tea volatiles fingerprinting by comprehensive two-dimensional gas chromatography – Mass spectrometry combined with high concentration capacity sample preparation techniques: Toward a fully automated sensomic assessment

(2017) Federico Magagna et al.   FOOD CHEMISTRY

Formation of ( E )-nerolidol in tea ( Camellia sinensis ) leaves exposed to multiple stresses during tea manufacturing

(2017) Ying Zhou et al.   FOOD CHEMISTRY

Does oolong tea ( Camellia sinensis ) made from a combination of leaf and stem smell more aromatic than leaf-only tea? Contribution of the stem to oolong tea aroma

(2017) Lanting Zeng et al.   FOOD CHEMISTRY

Linking epigenetic function to electrostatics: The DNMT2 structural model example

(2017) Gilberto Cavalheiro Vieira et al.   PLoS One

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

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

Transcription factors as readers and effectors of DNA methylation

(2016) Heng Zhu et al.   NATURE REVIEWS GENETICS

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

The red sport of ‘Zaosu’ pear and its red-striped pigmentation pattern are associated with demethylation of the PyMYB10 promoter

(2014) Minjie Qian et al.   PHYTOCHEMISTRY

Comprehensive Analysis of Silencing Mutants Reveals Complex Regulation of the Arabidopsis Methylome

(2013) Hume Stroud et al.   CELL

Recent studies of the volatile compounds in tea

(2013) Ziyin Yang et al.   FOOD RESEARCH INTERNATIONAL

Fine Tuning of Reactive Oxygen Species Homeostasis Regulates Primed Immune Responses inArabidopsis

(2013) Victoria Pastor et al.   MOLECULAR PLANT-MICROBE INTERACTIONS

The Methylation of the PcMYB10 Promoter Is Associated with Green-Skinned Sport in Max Red Bartlett Pear

(2013) Z. Wang et al.   PLANT PHYSIOLOGY

DNA Methylation Dynamics during Sexual Reproduction in Arabidopsis thaliana

(2012) Pauline E. Jullien et al.   CURRENT BIOLOGY

Characterisation of volatile and non-volatile metabolites in etiolated leaves of tea (Camellia sinensis) plants in the dark

(2012) Ziyin Yang et al.   FOOD CHEMISTRY

Apple skin patterning is associated with differential expression of MYB10

(2011) Adriana Telias et al.   BMC PLANT BIOLOGY

Regulation and function of DNA methylation in plants and animals

(2011) Xin-Jian He et al.   CELL RESEARCH