Related references
Note: Only part of the references are listed.Strategies for studying in vivo biochemical formation pathways and multilevel distributions of quality or function-related specialized metabolites in tea (Camellia sinensis)
Yinyin Liao et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2022)
How does tea (Camellia sinensis) produce specialized metabolites which determine its unique quality and function: a review
Yinyin Liao et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2022)
Nonaqueous fractionation and overexpression of fluorescent-tagged enzymes reveals the subcellular sites of L-theanine biosynthesis in tea
Xiumin Fu et al.
PLANT BIOTECHNOLOGY JOURNAL (2021)
Metabolites and Transcriptional Profiling Analysis Reveal the Molecular Mechanisms of the Anthocyanin Metabolism in the Zijuan Tea Plant (Camellia sinensis var. assamica)
Yu Mei et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2021)
A phased genome based on single sperm sequencing reveals crossover pattern and complex relatedness in tea plants
Weiyi Zhang et al.
PLANT JOURNAL (2021)
Transcriptional analysis reveals key insights into seasonal induced anthocyanin degradation and leaf color transition in purple tea (Camellia sinensis (L.) O. Kuntze)
Tony Kipkoech Maritim et al.
SCIENTIFIC REPORTS (2021)
Integrated Metabolome and Transcriptome Analyses Reveal Etiolation-Induced Metabolic Changes Leading to High Amino Acid Contents in a Light-Sensitive Japanese Albino Tea Cultivar
Hiroto Yamashita et al.
FRONTIERS IN PLANT SCIENCE (2021)
Aroma profile of Jinmudan tea produced using Camellia sinensis, cultivar Jinmudan using solid-phase microextraction, gas chromatography-mass spectrometry, and chemometrics
Biying Zhu et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2021)
CsAlaDC and CsTSI work coordinately to determine theanine biosynthesis in tea plants (Camellia sinensis L.) and confer high levels of theanine accumulation in a non-tea plant
Biying Zhu et al.
PLANT BIOTECHNOLOGY JOURNAL (2021)
Involvement of DNA methylation in regulating the accumulation of the aroma compound indole in tea (Camellia sinensis) leaves during postharvest processing
Jie Yang et al.
FOOD RESEARCH INTERNATIONAL (2021)
Shading Promoted Theanine Biosynthesis in the Roots and Allocation in the Shoots of the Tea Plant (Camellia sinensis L.) Cultivar Shuchazao
Tianyuan Yang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2021)
Roles of specialized metabolites in biological function and environmental adaptability of tea plant (Camellia sinensis) as a metabolite studying model
Lanting Zeng et al.
JOURNAL OF ADVANCED RESEARCH (2021)
Accumulation pattern of catechins and flavonol glycosides in different varieties and cultivars of tea plant in China
Zhou-Tao Fang et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2021)
Genetic basis of high aroma and stress tolerance in the oolong tea cultivar genome
Pengjie Wang et al.
HORTICULTURE RESEARCH (2021)
Understanding different regulatory mechanisms of proteinaceous and non-proteinaceous amino acid formation in tea (Camellia sinensis) provides new insights into the safe and effective alteration of tea flavor and function
Zhenming Yu et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2020)
Transformation of catechins into theaflavins by upregulation of CsPPO3 in preharvest tea (Camellia sinensis) leaves exposed to shading treatment
Zhenming Yu et al.
FOOD RESEARCH INTERNATIONAL (2020)
Carotenoid Cleavage Dioxygenase 4 Catalyzes the Formation of Carotenoid-Derived Volatile β-lonone during Tea (Camellia sinensis) Withering
Jingming Wang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2020)
LC-MS/MS-based metabolomic analysis of caffeine-degrading fungus Aspergillus sydowii during tea fermentation
Binxing Zhou et al.
JOURNAL OF FOOD SCIENCE (2020)
Stimulated biosynthesis of delphinidin-related anthocyanins in tea shoots reducing the quality of green tea in summer
Qunfeng Zhang et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2020)
Evaluation of the contribution of trichomes to metabolite compositions of tea (Camellia sinensis) leaves and their products
Jianlong Li et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Discovery and characterization of tannase genes in plants: roles in hydrolysis of tannins
Xinlong Dai et al.
NEW PHYTOLOGIST (2020)
Preferential assimilation of NH4+ over NO3- in tea plant associated with genes involved in nitrogen transportation, utilization and catechins biosynthesis
Dandan Tang et al.
PLANT SCIENCE (2020)
Genetic diversity of oolong tea (Camellia sinensis) germplasms based on the nanofluidic array of single-nucleotide polymorphism (SNP) markers
Yi Lin et al.
TREE GENETICS & GENOMES (2020)
Widely Targeted Metabolomic and Transcriptomic Analyses of a Novel Albino Tea Mutant of Rougui
Pengjie Wang et al.
FORESTS (2020)
From Chloroplast Biogenesis to Chlorophyll Accumulation: The Interplay of Light and Hormones on Gene Expression in Camellia sinensis cv. Shuchazao Leaves
Linlin Liu et al.
FRONTIERS IN PLANT SCIENCE (2020)
Integrative transcriptome, proteome, and microRNA analysis reveals the effects of nitrogen sufficiency and deficiency conditions on theanine metabolism in the tea plant (Camellia sinensis)
Zhi-Wei Liu et al.
HORTICULTURE RESEARCH (2020)
Genome-Wide Analysis of Serine Carboxypeptidase-Like Acyltransferase Gene Family for Evolution and Characterization of Enzymes Involved in the Biosynthesis of Galloylated Catechins in the Tea Plant (Camellia sinensis)
Muhammad Zulfiqar Ahmad et al.
FRONTIERS IN PLANT SCIENCE (2020)
Coffee, Caffeine, and Health
Rob M. van Dam et al.
NEW ENGLAND JOURNAL OF MEDICINE (2020)
Comparative analysis of phenolic compound metabolism among tea plants in the section Thea of the genus Camellia
Yajun Liu et al.
FOOD RESEARCH INTERNATIONAL (2020)
Association between chemistry and taste of tea: A review
Liang Zhang et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)
Enzyme Catalytic Efficiencies and Relative Gene Expression Levels of (R)-Linalool Synthase and (S)-Linalool Synthase Determine the Proportion of Linalool Enantiomers in Camellia sinensis var. sinensis
Ying Zhou et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2020)
Dehydration-Induced Carotenoid Cleavage Dioxygenase 1 Reveals a Novel Route for β-Ionone Formation during Tea (Camellia sinensis) Withering
Jingming Wang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2020)
Characterization of L-Theanine Hydrolase in Vitro and Subcellular Distribution of Its Specific Product Ethylamine in Tea (Camellia sinensis)
Xiumin Fu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2020)
Metabolite and Transcriptome Profiling on Xanthine Alkaloids-Fed Tea Plant (Camellia sinensis) Shoot Tips and Roots Reveal the Complex Metabolic Network for Caffeine Biosynthesis and Degradation
Cheng Deng et al.
FRONTIERS IN PLANT SCIENCE (2020)
Chinese oolong tea: An aromatic beverage produced under multiple stresses
Lanting Zeng et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)
Theacrine From Camellia kucha and Its Health Beneficial Effects
Yue-Yue Sheng et al.
FRONTIERS IN NUTRITION (2020)
Metabolite signatures of diverse Camellia sinensis tea populations
Xiaomin Yu et al.
NATURE COMMUNICATIONS (2020)
Significantly increased amino acid accumulation in a novel albino branch of the tea plant (Camellia sinensis)
Mengqian Lu et al.
PLANTA (2019)
Differential accumulation of specialized metabolite L-theanine in green and albino-induced yellow tea (Camellia sinensis) leaves
Sihua Cheng et al.
FOOD CHEMISTRY (2019)
Influence of Chloroplast Defects on Formation of Jasmonic Acid and Characteristic Aroma Compounds in Tea (Camellia sinensis) Leaves Exposed to Postharvest Stresses
Jianlong Li et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2019)
A Sucrose-Induced MYB (SIMYB) Transcription Factor Promoting Proanthocyanidin Accumulation in the Tea Plant (Camellia sinensis)
Peiqiang Wang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)
Caffeine Content and Related Gene Expression: Novel Insight into Caffeine Metabolism in Camellia Plants Containing Low, Normal, and High Caffeine Concentrations
Biying Zhu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)
GC-(4→8)-GCG, A Proanthocyanidin Dimer from Camellia ptilophylla, Modulates Obesity and Adipose Tissue Inflammation in High-Fat Diet Induced Obese Mice
Jinming Peng et al.
MOLECULAR NUTRITION & FOOD RESEARCH (2019)
Identification of a Novel Gene Encoding the Specialized Alanine Decarboxylase in Tea (Camellia sinensis) Plants
Peixian Bai et al.
MOLECULES (2019)
Gallocatechin Gallate-Containing Fermented Green Tea Extract Ameliorates Obesity and Hypertriglyceridemia Through the Modulation of Lipid Metabolism in Adipocytes and Myocytes
Donghyun Cho et al.
JOURNAL OF MEDICINAL FOOD (2019)
Advances in research on functional genes of tea plant
Zaibao Zhang et al.
GENE (2019)
Formation of α-Farnesene in Tea (Camellia sinensis) Leaves Induced by Herbivore-Derived Wounding and Its Effect on Neighboring Tea Plants
Xuewen Wang et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2019)
Understanding the biosyntheses and stress response mechanisms of aroma compounds in tea (Camellia sinensis) to safely and effectively improve tea aroma
Lanting Zeng et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2019)
A coupled role for CsMYB75 and CsGSTF1 in anthocyanin hyperaccumulation in purple tea
Kang Wei et al.
PLANT JOURNAL (2019)
Implementation of CsLIS/NES in linalool biosynthesis involves transcript splicing regulation in Camellia sinensis
Guo-Feng Liu et al.
PLANT CELL AND ENVIRONMENT (2018)
Evolutionary and functional characterization of leucoanthocyanidin reductases from Camellia sinensis
Peiqiang Wang et al.
PLANTA (2018)
A WD40 Repeat Protein from Camellia sinensis Regulates Anthocyanin and Proanthocyanidin Accumulation through the Formation of MYB-bHLH-WD40 Ternary Complexes
Yajun Liu et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2018)
Biosynthesis of Jasmine Lactone in Tea (Camellia sinensis) Leaves and Its Formation in Response to Multiple Stresses
Lanting Zeng et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)
Comprehensive Dissection of Metabolic Changes in Albino and Green Tea Cultivars
Chun-Fang Li et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)
Effect of shading intensity on morphological and color traits and on chemical components of new tea (Camellia sinensis L.) shoots under direct covering cultivation
Tomohito Sano et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2018)
Characterising volatiles in tea (Camellia sinensis). Part II: Untargeted and targeted approaches to multivariate analysis
Hazel Lau et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
CsMYB5a and CsMYB5e from Camellia sinensis differentially regulate anthocyanin and proanthocyanidin biosynthesis
Xiaolan Jiang et al.
PLANT SCIENCE (2018)
Draft genome sequence of Camellia sinensis var. sinensis provides insights into the evolution of the tea genome and tea quality
Chaoling Wei et al.
PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA (2018)
Isolation and Characterization of Key Genes that Promote Flavonoid Accumulation in Purple-leaf Tea (Camellia sinensis L.)
Xiujuan He et al.
SCIENTIFIC REPORTS (2018)
Metabolic analyses reveal different mechanisms of leaf color change in two purple-leaf tea plant (Camellia sinensis L.) cultivars
Jiazhi Shen et al.
HORTICULTURE RESEARCH (2018)
The complete chloroplast genome sequence of Camellia ptilophylla (Theaceae): a natural caffeine-free tea plant endemic to China
Weixi Li et al.
MITOCHONDRIAL DNA PART B-RESOURCES (2018)
Molecular Characterization of WRKY Transcription Factors That Act as Negative Regulators of O-Methylated Catechin Biosynthesis in Tea Plants (Camellia sinensis L.)
Yong Luo et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)
Hongyacha, a Naturally Caffeine-Free Tea Plant from Fujian, China
Ji-Qiang Jin et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)
Transcriptome analysis reveals the accumulation mechanism of anthocyanins in 'Zijuan' tea (Camellia sinensis var. asssamica (Masters) kitamura) leaves
Jian Li et al.
PLANT GROWTH REGULATION (2017)
Formation and emission of linalool in tea (Camellia sinensis) leaves infested by tea green leafhopper (Empoasca (Matsumurasca) onukii Matsuda)
Xin Mei et al.
FOOD CHEMISTRY (2017)
Formation of (E)-nerolidol in tea (Camellia sinensis) leaves exposed to multiple stresses during tea manufacturing
Ying Zhou et al.
FOOD CHEMISTRY (2017)
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
Lanting Zeng et al.
FOOD CHEMISTRY (2017)
Functional characterizations of β-glucosidases involved in aroma compound formation in tea (Camellia sinensis)
Ying Zhou et al.
FOOD RESEARCH INTERNATIONAL (2017)
Regulation of Anthocyanin Biosynthesis in Purple Leaves of Zijuan Tea (Camellia sinensis var. kitamura)
Lingxia Wang et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2017)
Studies on the Biochemical Formation Pathway of the Amino Acid L-Theanine in Tea (Camellia sinensis) and Other Plants
Sihua Cheng et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017)
The Tea Tree Genome Provides Insights into Tea Flavor and Independent Evolution of Caffeine Biosynthesis
En-Hua Xia et al.
MOLECULAR PLANT (2017)
Proteomic analysis of tea plants (Camellia sinensis) with purple young shoots during leaf development
Qiongqiong Zhou et al.
PLOS ONE (2017)
Comparison of phenolic compound accumulation profiles in eight evergreen woody core eudicots indicating the diverse ecological adaptability of Camellia sinensis
Xiaolan Jiang et al.
SCIENTIA HORTICULTURAE (2017)
L-theanine: A potential multifaceted natural bioactive amide as health supplement
Rajsekhar Adhikary et al.
ASIAN PACIFIC JOURNAL OF TROPICAL BIOMEDICINE (2017)
Differential expression of genes in purple-shoot tea tender leaves and mature leaves during leaf growth
Qiongqiong Zhou et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2016)
Formation of Volatile Tea Constituent Indole During the Oolong Tea Manufacturing Process
Lanting Zeng et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2016)
The Dark-Purple Tea Cultivar 'Ziyan' Accumulates a Large Amount of Delphinidin-Related Anthocyanins
Yun-Song Lai et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2016)
Temperature-sensitive albino gene TCD5, encoding a monooxygenase, affects chloroplast development at low temperatures
Yufeng Wang et al.
JOURNAL OF EXPERIMENTAL BOTANY (2016)
Natural allelic variations of TCS1 play a crucial role in caffeine biosynthesis of tea plant and its related species
Ji-Qiang Jin et al.
PLANT PHYSIOLOGY AND BIOCHEMISTRY (2016)
Purple foliage coloration in tea (Camellia sinensis L.) arises from activation of the R2R3-MYB transcription factor CsAN1
Binmei Sun et al.
SCIENTIFIC REPORTS (2016)
A role for leucoanthocyanidin reductase in the extension of proanthocyanidins
Chenggang Liu et al.
NATURE PLANTS (2016)
Transcriptomic and phytochemical analysis of the biosynthesis of characteristic constituents in tea (Camellia sinensis) compared with oil tea (Camellia oleifera)
Yuling Tai et al.
BMC PLANT BIOLOGY (2015)
Comparative profiling of gene expression in Camellia sinensis L. cultivar AnJiBaiCha leaves during periodic albinism
Ling Yuan et al.
GENE (2015)
Does Enzymatic Hydrolysis of Glycosidically Bound Volatile Compounds Really Contribute to the Formation of Volatile Compounds During the Oolong Tea Manufacturing Process?
Jiadong Gui et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)
Effect of fluoride on the biosynthesis of catechins in tea [Camellia sinensis (L.) O. Kuntze] leaves
Xiao Yang et al.
SCIENTIA HORTICULTURAE (2015)
Determination of quality constituents in the young leaves of albino tea cultivars
Lin Feng et al.
FOOD CHEMISTRY (2014)
Determination of Catechin Content in Representative Chinese Tea Germplasms
Ji-Qiang Jin et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)
Metabolic Engineering of Saccharomyces cerevisiae for Caffeine and Theobromine Production
Lu Jin et al.
PLOS ONE (2014)
Caffeine in Green Tea: Its Removal and Isolation
Quan V. Vuong et al.
SEPARATION AND PURIFICATION REVIEWS (2014)
Interactions among chemical components of Cocoa tea (Camellia ptilophylla Chang), a naturally low caffeine-containing tea species
Xiaorong Lin et al.
FOOD & FUNCTION (2014)
Discrimination of oolong tea (Camellia sinensis) varieties based on feature extraction and selection from aromatic profiles analysed by HS-SPME/GC-MS
Jie Lin et al.
FOOD CHEMISTRY (2013)
Germplasm appraisal of western Himalayan tea: a breeding strategy for yield and quality improvement
S. Singh et al.
GENETIC RESOURCES AND CROP EVOLUTION (2013)
Characterization and Activity of Anthocyanins in Zijuan Tea (Camellia sinensis var. kitamura)
Lihua Jiang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)
Functional Characterization of Proanthocyanidin Pathway Enzymes from Tea and Their Application for Metabolic Engineering
Yongzhen Pang et al.
PLANT PHYSIOLOGY (2013)
Characterization of ammonium and nitrate uptake and assimilation in roots of tea plants
Y. Y. Yang et al.
RUSSIAN JOURNAL OF PLANT PHYSIOLOGY (2013)
Comparison of catechins and purine alkaloids in albino and normal green tea cultivars (Camellia sinensis L.) by HPLC
Kang Wei et al.
FOOD CHEMISTRY (2012)
Characterization of anthocyanins in Kenyan teas: Extraction and identification
L. C. Kerio et al.
FOOD CHEMISTRY (2012)
Purification and Characterization of a Novel Galloyltransferase Involved in Catechin Galloylation in the Tea Plant (Camellia sinensis)
Yajun Liu et al.
JOURNAL OF BIOLOGICAL CHEMISTRY (2012)
Differential gene expression in tea (Camellia sinensis L.) calli with different morphologies and catechin contents
Dongqing Yang et al.
JOURNAL OF PLANT PHYSIOLOGY (2012)
Effect of salt treatment on theanine biosynthesis in Camellia sinensis seedlings
Wei-Wei Deng et al.
PLANT PHYSIOLOGY AND BIOCHEMISTRY (2012)
Seasonal clonal variations and effects of stresses on quality chemicals and prephenate dehydratase enzyme activity in tea (Camellia sinensis)
Vaishali Sharma et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2011)
Proteomic analysis of young leaves at three developmental stages in an albino tea cultivar
Qin Li et al.
PROTEOME SCIENCE (2011)
Cocoa tea (Camellia ptilophylla Chang), a natural decaffeinated species of tea - Recommendations on the proper way of preparation for consumption
Xiao-rong Yang et al.
JOURNAL OF FUNCTIONAL FOODS (2011)
Aroma Characteristics of Cocoa Tea (Camellia ptilophylla Chang)
Xiujuan Wang et al.
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY (2010)
Chemosystematics of tea trees based on tea leaf polyphenols as phenetic markers
Jia-Hua Li et al.
PHYTOCHEMISTRY (2010)
Identification of a Major Polyphenol and Polyphenolic Composition in Leaves of Camellia irrawadiensis
Kensuke Yagi et al.
CHEMICAL & PHARMACEUTICAL BULLETIN (2009)
Catechin and Catechin Fractions as Biochemical Markers to Study the Diversity of Indian Tea (Camellia sinensis (L.) O. KUNTZE) Germplasm
Ashu Gulati et al.
CHEMISTRY & BIODIVERSITY (2009)
Phenolic Antioxidants from Green Tea Produced from Camellia crassicolumna Var. multiplex
Qing Liu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Caffeine Biosynthesis and Degradation in Tea [Camellia sinensis (L.) O. Kuntze] is under Developmental and Seasonal Regulation
Prashant Mohanpuria et al.
MOLECULAR BIOTECHNOLOGY (2009)
Study on the increase mechanism of the caffeine content during the fermentation of tea with microorganisms
Xiaogang Wang et al.
FOOD CHEMISTRY (2008)
Characterization of volatile components of Kangra orthodox black tea by gas chromatography-mass spectrometry
Renu Rawat et al.
FOOD CHEMISTRY (2007)
Beneficial effects of green tea -: A review
C Cabrera et al.
JOURNAL OF THE AMERICAN COLLEGE OF NUTRITION (2006)
Variations of main quality components of tea genetic resources [Camellia sinensis (L.) O. Kuntze] preserved in the China National Germplasm Tea Repository
L Chen et al.
PLANT FOODS FOR HUMAN NUTRITION (2005)
Impact of environmental factors on infestation of tea leaves by Helopeltis theivora, and associated changes in flavonoid flavor components and enzyme activities
U Chakraborty et al.
PHYTOPARASITICA (2005)
Flavonoid biosynthesis in the tea plant Camellia sinensis:: properties of enzymes of the prominent epicatechin and catechin pathways
PAN Punyasiri et al.
ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS (2004)
Factors affecting the levels of tea polyphenols and caffeine in tea leaves
YS Lin et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Role of anthocyanidin reductase, encoded by BANYULS in plant flavonoid biosynthesis
DY Xie et al.
SCIENCE (2003)
Synergistic antioxidant effect of catechin and malvidin 3-glucoside on free radical-initiated peroxidation of linoleic acid in micelles
M Rossetto et al.
ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS (2002)
Analysis of glycosidically bound aroma precursors in tea leaves. 2. Changes in glycoside contents and glycosidase activities in tea leaves during the black tea manufacturing process
DM Wang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)
Plant biotechnology - Caffeine synthase gene from tea leaves
M Kato et al.
NATURE (2000)
Umami and food palatability
S Yamaguchi et al.
JOURNAL OF NUTRITION (2000)
The use of catechins as biochemical markers in diversity studies of tea (Camellia sinensis)
GN Magoma et al.
GENETIC RESOURCES AND CROP EVOLUTION (2000)
Share Paper
