Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Shimao Fang"'
Autor:
Zhongying Liu, Qiansong Ran, Jinlong Luo, Qiang Shen, Tuo Zhang, Shimao Fang, Ke Pan, Lin Long
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101331- (2024)
To investigate the correlation between the difference of secondary metabolites and the disease-resistance activity of different varieties of Congou black tea. Among a total of 657 secondary metabolites identified, 183 metabolites had anti-disease act
Externí odkaz:
https://doaj.org/article/04d57a37aca24e1f9859d3a77a742e4d
Autor:
Yu Cao, Yiwen Chen, Nuo Cheng, Kexin Zhang, Yu Duan, Shimao Fang, Qiang Shen, Xiaowei Yang, Wanping Fang, Xujun Zhu
Publikováno v:
International Journal of Molecular Sciences, Vol 25, Iss 2, p 992 (2024)
Our previous study showed that COPPER-CONTAINING AMINE OXIDASE (CuAO) and AMINOALDEHYDE DEHYDROGENASE (AMADH) could regulate the accumulation of γ-aminobutyric acid (GABA) in tea through the polyamine degradation pathway. However, their biological f
Externí odkaz:
https://doaj.org/article/2da9ddd01115468ba8e4d1b9ad54880d
Autor:
Zhongying Liu, Qiansong Ran, Qin Li, Ting Yang, Yuqiao Dai, Tuo Zhang, Shimao Fang, Ke Pan, Lin Long
Publikováno v:
Journal of Food Science.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bcc3c9a58ef16a8f97829259e13efb27
https://doi.org/10.1111/1750-3841.16543
https://doi.org/10.1111/1750-3841.16543
Rich secondary metabolites render black tea its unique flavor and health benefits, making it the most widely consumed tea in the world. Yet, few studies have investigated the differences in secondary metabolites between black-tea varieties and whethe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d96c292ecc5a50717c1adce037111c32
https://doi.org/10.21203/rs.3.rs-2656253/v1
https://doi.org/10.21203/rs.3.rs-2656253/v1
Publikováno v:
European Food Research and Technology. 247:1061-1082
Jinmudan (JM) tea, produced using Camellia sinensis, cultivar JM, is popular among consumers because of its strong floral and fruity aroma. Aroma profiles of white, green, black, and oolong teas, which were obtained from JM and Tanyangcaicha (TY, con
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a5ab47ce688a47aa1a70b0bfa182ff21
https://doi.org/10.1007/s00217-021-03687-0
https://doi.org/10.1007/s00217-021-03687-0
Autor:
Zhiwei Hou, Ge Jin, Tiehan Li, Tiancheng Ni, Shimao Fang, Wei-Wei Deng, Yuming Wei, Jingming Ning
Publikováno v:
International Journal of Food Science & Technology. 55:2931-2941
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a1fdb00ba2a9820461fbc81d430ca13f
https://doi.org/10.1111/ijfs.14554
https://doi.org/10.1111/ijfs.14554
Publikováno v:
Beverage Plant Research; 2023, Vol. 3, p1-10, 10p
Sensomics analysis of the effect of the withering method on the aroma components of Keemun black tea
Autor:
Wenjing Huang, Shimao Fang, Jing Wang, Chao Zhuo, Yonghua Luo, Yilei Yu, Luqing Li, Yujie Wang, Wei-Wei Deng, Jingming Ning
Publikováno v:
Food Chemistry. 395:133549
Withering is a key process that affects the aroma of Keemun black tea (KBT). In this study, the aroma composition of KBT through natural withering, sun withering, and warm-air withering was analysed using gas chromatography-mass spectrometry. The res
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b6d68cb9bae0d24c5590ea78ba35bdbf
https://doi.org/10.1016/j.foodchem.2022.133549
https://doi.org/10.1016/j.foodchem.2022.133549
Publikováno v:
Indian Journal of Microbiology. 59:288-294
To identify the microorganisms responsible for the formation of the main quality components of Qingzhuan brick tea (QZBT) during solid-state fermentation (SSF), predominant thermoduric strains were isolated from the tea leaves collected during SSF. A
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f382df1b2f746f9f675b800c9479b22b
https://doi.org/10.1007/s12088-019-00802-4
https://doi.org/10.1007/s12088-019-00802-4