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Chuankui Song

Showing results (1-10 of 62) with videos related to

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Trends in Plant Science|April 9, 2026
Microbiome eavesdropping: root-knot nematodes decode rhizosphere volatile dialoguesMeng Ye, Chuankui Song
Food Chemistry|May 23, 2018
Contribution of l-theanine to the formation of 2,5-dimethylpyrazine, a key roasted peanutty flavor in Oolong tea during manufacturing processesXiangyang Guo, Chuankui Song, Chi-Tang Ho, et al.
Molecular Plant|September 18, 2018
Attractive but Toxic: Emerging Roles of Glycosidically Bound Volatiles and Glycosyltransferases Involved in Their FormationChuankui Song, Katja Härtl, Kate McGraphery, et al.
Food Chemistry|December 31, 2021
Characterization of the aroma profiles of oolong tea made from three tea cultivars by both GC-MS and GC-IMSXiangyang Guo, Wilfried Schwab, Chi-Tang Ho, et al.
Food Chemistry|January 16, 2019
Aroma compositions of large-leaf yellow tea and potential effect of theanine on volatile formation in teaXiangyang Guo, Chi-Tang Ho, Wilfried Schwab, et al.
The Plant Journal : for Cell and Molecular Biology|February 10, 2016
A UDP-glucosyltransferase functions in both acylphloroglucinol glucoside and anthocyanin biosynthesis in strawberry (Fragaria × ananassa)Chuankui Song, Shuai Zhao, Xiaotong Hong, et al.
Food Chemistry: X|July 24, 2025
Effect of rainy-day harvesting on the aroma profile of Wuyi rock tea based on GC-MS and chemical analysisZhengwei Luo, Qi Zhang, Yiwei Yang, et al.
Plant Physiology|July 15, 2015
Acylphloroglucinol Biosynthesis in Strawberry FruitChuankui Song, Ludwig Ring, Thomas Hoffmann, et al.
Frontiers in Plant Science|June 22, 2023
Genome-wide identification of UDP-glycosyltransferases in the tea plant (<i>Camellia sinensis</i>) and their biochemical and physiological functionsTimothy D Hoffmann, Elisabeth Kurze, Jieren Liao, et al.
Horticulture Research|March 7, 2020
UGT74AF3 enzymes specifically catalyze the glucosylation of 4-hydroxy-2,5-dimethylfuran-3(2H)-one, an important volatile compound in <i>Camellia sinensis</i>Yongxian Chen, Xiangyang Guo, Ting Gao, et al.
Pageof 7

Showing results (1-10 of 62) with videos related to

Sort By:
Pageof 7
Trends in Plant Science|April 9, 2026
Microbiome eavesdropping: root-knot nematodes decode rhizosphere volatile dialoguesMeng Ye, Chuankui Song
Food Chemistry|May 23, 2018
Contribution of l-theanine to the formation of 2,5-dimethylpyrazine, a key roasted peanutty flavor in Oolong tea during manufacturing processesXiangyang Guo, Chuankui Song, Chi-Tang Ho, et al.
Molecular Plant|September 18, 2018
Attractive but Toxic: Emerging Roles of Glycosidically Bound Volatiles and Glycosyltransferases Involved in Their FormationChuankui Song, Katja Härtl, Kate McGraphery, et al.
Food Chemistry|December 31, 2021
Characterization of the aroma profiles of oolong tea made from three tea cultivars by both GC-MS and GC-IMSXiangyang Guo, Wilfried Schwab, Chi-Tang Ho, et al.
Food Chemistry|January 16, 2019
Aroma compositions of large-leaf yellow tea and potential effect of theanine on volatile formation in teaXiangyang Guo, Chi-Tang Ho, Wilfried Schwab, et al.
The Plant Journal : for Cell and Molecular Biology|February 10, 2016
A UDP-glucosyltransferase functions in both acylphloroglucinol glucoside and anthocyanin biosynthesis in strawberry (Fragaria × ananassa)Chuankui Song, Shuai Zhao, Xiaotong Hong, et al.
Food Chemistry: X|July 24, 2025
Effect of rainy-day harvesting on the aroma profile of Wuyi rock tea based on GC-MS and chemical analysisZhengwei Luo, Qi Zhang, Yiwei Yang, et al.
Plant Physiology|July 15, 2015
Acylphloroglucinol Biosynthesis in Strawberry FruitChuankui Song, Ludwig Ring, Thomas Hoffmann, et al.
Frontiers in Plant Science|June 22, 2023
Genome-wide identification of UDP-glycosyltransferases in the tea plant (<i>Camellia sinensis</i>) and their biochemical and physiological functionsTimothy D Hoffmann, Elisabeth Kurze, Jieren Liao, et al.
Horticulture Research|March 7, 2020
UGT74AF3 enzymes specifically catalyze the glucosylation of 4-hydroxy-2,5-dimethylfuran-3(2H)-one, an important volatile compound in <i>Camellia sinensis</i>Yongxian Chen, Xiangyang Guo, Ting Gao, et al.
Pageof 7