Zobrazeno 1 - 10
of 25
pro vyhledávání: '"FengFeng Qu"'
Autor:
Xueming Ma, Jixian Liu, Haiyan Li, Wenzhuo Wang, Lei Liu, Peiqiang Wang, Jianhui Hu, Xinfu Zhang, Fengfeng Qu
Publikováno v:
BMC Plant Biology, Vol 24, Iss 1, Pp 1-10 (2024)
Abstract Background The tea plant (Camellia sinensis (L.) O. Kuntze) is one of the most economically important woody crops. Plastic greenhouse covering cultivation has been widely used in tea areas of northern China. Chlorophyll is not only the cruci
Externí odkaz:
https://doaj.org/article/a326dbd6cfb04248a61e85f8bb7bdebf
Autor:
Meng Li, WanRu Geng, Zhi Wang, Qian Wang, Lei Pang, Baoyi Wang, PeiQiang Wang, FengFeng Qu, XinFu Zhang
Publikováno v:
BMC Plant Biology, Vol 23, Iss 1, Pp 1-10 (2023)
Abstract Background Taxaceae, is a class of dioecious and evergreen plant with substantial economic and ecology value. At present many phytochemical analyses have been performed in Taxus plants. And various biological constituents have been isolated
Externí odkaz:
https://doaj.org/article/18ae15ae6d744fff8a5c6dbec2fbf0e5
Autor:
Ying Luo, Yazhao Zhang, Fengfeng Qu, Wenjun Qian, Peiqiang Wang, Xuzhou Zhang, Xinfu Zhang, Jianhui Hu
Publikováno v:
Frontiers in Nutrition, Vol 10 (2023)
Matcha has a unique aroma of seaweed-like, which is popular with Chinese consumers. In order to effectively understand and use matcha for drinks and tea products, we roundly analyzed the variation of main quality components of 11 matcha samples from
Externí odkaz:
https://doaj.org/article/9b7ebfd9ecb344f2976fbba4b1001272
Publikováno v:
Drug Delivery, Vol 28, Iss 1, Pp 1737-1747 (2021)
This study aimed to clarify the bioavailability mechanism of theaflavins by using the Caco-2 monolayer in vitro model. Prior to the transport of theaflavin (TF), theaflavin-3-gallate (TF3G), theaflavin-3’-gallate (TF3’G), and theaflavin-3, 3’-d
Externí odkaz:
https://doaj.org/article/be521e7feb294fb7af12f8637107370c
Publikováno v:
Foods, Vol 11, Iss 19, p 2964 (2022)
Shandong matcha has the quality characteristics of bright green color, seaweed-like aroma and strong, fresh and brisk taste. In order to identify the characteristic aroma components and clarify the contribution of the grinding process to the aroma of
Externí odkaz:
https://doaj.org/article/aff33b7c788f486db092a3b2368a2ad1
Publikováno v:
Foods, Vol 11, Iss 19, p 3016 (2022)
This study investigates the volatile compounds of green tea produced with different leaves from spring, summer, and autumn in high−latitude region. A total of 95 volatile compounds were identified by gas chromatography–mass spectrometry (GC–MS)
Externí odkaz:
https://doaj.org/article/ed8e92565ce748e28eb034779fe14682
Publikováno v:
Molecules, Vol 24, Iss 6, p 1185 (2019)
The transcellular transport and metabolism of eight green tea catechins (GTCs) were studied in Caco-2 monolayers, with the aim of investigating the effect of cis–trans isomerism on the membrane permeability and biotransformation of GTCs. The result
Externí odkaz:
https://doaj.org/article/b7176602a2934cc49e0c87b8e7248460
Autor:
Nana Liu, Yueyue Wang, Kaiyuan Li, Caiyun Li, Bin Liu, Lei Zhao, Xinfu Zhang, Fengfeng Qu, Liping Gao, Tao Xia, Peiqiang Wang
Publikováno v:
Journal of Agricultural and Food Chemistry. 71:2377-2389
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::da81ea49bd0139a6c2be9acca6796df5
https://doi.org/10.1021/acs.jafc.2c07046
https://doi.org/10.1021/acs.jafc.2c07046
Publikováno v:
European Food Research and Technology. 248:647-657
In this study, gas chromatography–mass spectrometry (GC–MS) and gas chromatography–olfactometry (GC–O) analysis was performed to figure out the characteristic aroma compounds of high-latitude black teas and select the suitable cultivar for pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c79e710f7d0c4f19673427a2c33a426b
https://doi.org/10.1007/s00217-021-03911-x
https://doi.org/10.1007/s00217-021-03911-x
Publikováno v:
Journal of Plant Growth Regulation. 40:798-810
Tea plant (Camellia sinensis L.) is capable of accumulating a large amount of fluorine (F) in leaves without showing toxicity symptoms and thus offers a good model for exploring F tolerance mechanisms. Here, gas chromatography time-of-flight mass spe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c3878154cdbe3cba3cd38bde6b3e2ae4
https://doi.org/10.1007/s00344-020-10141-0
https://doi.org/10.1007/s00344-020-10141-0