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International Journal of Molecular Sciences|August 28, 2019
Formation of α-Farnesene in Tea (Camellia sinensis) Leaves Induced by Herbivore-Derived Wounding and Its Effect on Neighboring Tea PlantsXuewen Wang, Lanting Zeng, Yinyin Liao, et al.
Food Chemistry: X|May 16, 2022
Mechanism underlying the carotenoid accumulation in shaded tea leavesXiumin Fu, Jiaming Chen, Jianlong Li, et al.
Food Research International (Ottawa, Ont.)|March 28, 2021
Involvement of DNA methylation in regulating the accumulation of the aroma compound indole in tea (Camellia sinensis) leaves during postharvest processingJie Yang, Xiaochen Zhou, Shuhua Wu, et al.
Plant Biotechnology Journal|July 10, 2020
Nonaqueous fractionation and overexpression of fluorescent-tagged enzymes reveals the subcellular sites of L-theanine biosynthesis in teaXiumin Fu, Yinyin Liao, Sihua Cheng, et al.
International Journal of Molecular Sciences|September 23, 2018
Differential Accumulation of Anthocyanins in Dendrobium officinale Stems with Red and Green PeelsZhenming Yu, Yinyin Liao, Jaime A Teixeira da Silva, et al.
Plant Science : an International Journal of Experimental Plant Biology|September 5, 2019
The β-1,3-galactosetransferase gene DoGALT2 is essential for stigmatic mucilage production in Dendrobium officinaleZhenming Yu, Guihua Zhang, Jaime A Teixeira da Silva, et al.
Journal of the Science of Food and Agriculture|June 12, 2013
Optimisation of supercritical carbon dioxide extraction of essential oil of flowers of tea (Camellia sinensis L.) plants and its antioxidative activityZhenchun Chen, Xin Mei, Yuxia Jin, et al.
Foods (Basel, Switzerland)|January 16, 2020
Enzymatic Reaction-Related Protein Degradation and Proteinaceous Amino Acid Metabolism during the Black Tea (Camellia sinensis) Manufacturing ProcessYiyong Chen, Lanting Zeng, Yinyin Liao, et al.
Autoimmunity Reviews|April 23, 2025
Macrophage polarization regulates the pathogenesis and progression of autoimmune diseasesSiwen Wu, Shubi Zhao, Lei Hai, et al.
Food Chemistry|April 16, 2018
Study of the biochemical formation pathway of aroma compound 1-phenylethanol in tea (Camellia sinensis (L.) O. Kuntze) flowers and other plantsYing Zhou, Qiyuan Peng, Lanting Zeng, et al.
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