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Combined metabolome and transcriptome analyses reveal that growing under Red shade affects secondary metabolite content in Huangjinya green tea
Frontiers in Genetics,
2024
DOI:10.3389/fgene.2024.1365243
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Effect of CTC processing on quality characteristics of green tea infusion: A comparative study with conventional orthodox processing
Innovative Food Science & Emerging Technologies,
2024
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Effect of withering/spreading on the physical and chemical properties of tea: A review
Comprehensive Reviews in Food Science and Food Safety,
2024
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Analyzing the influence of withering degree on the dynamic changes in non-volatile metabolites and sensory quality of Longjing green tea by non-targeted metabolomics
Frontiers in Nutrition,
2023
DOI:10.3389/fnut.2023.1104926
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Development and validation of an efficient HILIC-QQQ-MS/MS method for quantitative and comparative profiling of 45 hydrophilic compounds in four types of tea (Camellia sentences)
Food Chemistry,
2022
DOI:10.1016/j.foodchem.2021.131201
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Effect of red light on the composition of metabolites in tea leaves during the withering process using untargeted metabolomics
Journal of the Science of Food and Agriculture,
2022
DOI:10.1002/jsfa.11500
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Evaluation of the effects of solar withering on nonvolatile compounds in white tea through metabolomics and transcriptomics
Food Research International,
2022
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Research on the online rapid sensing method of moisture content in famous green tea spreading
Journal of Food Process Engineering,
2021
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Wolbachia Strain wGri From the Tea Geometrid Moth Ectropis grisescens Contributes to Its Host’s Fecundity
Frontiers in Microbiology,
2021
DOI:10.3389/fmicb.2021.694466
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Nonvolatile metabolism in postharvest tea (Camellia sinensis L.) leaves: Effects of different withering treatments on nonvolatile metabolites, gene expression levels, and enzyme activity
Food Chemistry,
2020
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Variability of antioxidant properties, catechins, caffeine, L-theanine and other amino acids in different plant parts of Azorean Camellia sinensis
Current Research in Food Science,
2020
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Effects of withering on the main physical properties of withered tea leaves and the sensory quality of congou black tea
Journal of Texture Studies,
2019
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The surplus value of Azorean Camellia sinensis flowers as an important contributor affecting the nutraceutical benefits of green tea quality
Pharmacy & Pharmacology International Journal,
2019
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CsGOGAT Is Important in Dynamic Changes of Theanine Content in Postharvest Tea Plant Leaves under Different Temperature and Shading Spreadings
Journal of Agricultural and Food Chemistry,
2017
DOI:10.1021/acs.jafc.7b04552
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Altitudinal effects on the quality of green tea in east China: a climate change perspective
European Food Research and Technology,
2017
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Stimulation in primary and secondary metabolism by elevated carbon dioxide alters green tea quality in Camellia sinensis L
Scientific Reports,
2017
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iTRAQ-based proteomics monitors the withering dynamics in postharvest leaves of tea plant (Camellia sinensis)
Molecular Genetics and Genomics,
2017
DOI:10.1007/s00438-017-1362-9
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Dynamic changes in amino acids, catechins, caffeine and gallic acid in green tea during withering
Journal of Food Composition and Analysis,
2017
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Quantitative Estimation of γ-Glutamylethylamide in Commercially Available Made Teas [Camellia sinensis (L.) O. Kuntze, Theaceae] in Kenya
American Journal of Plant Sciences,
2016
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Effect of Seasons on Theanine Levels in Different Kenyan Commercially Released Tea Cultivars and Its Variation in Different Parts of the Tea Shoot
Food and Nutrition Sciences,
2015
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