Zobrazeno 1 - 10
of 59
pro vyhledávání: '"Weijiang Sun"'
Publikováno v:
BMC Genomics, Vol 25, Iss 1, Pp 1-13 (2024)
Abstract Background The caffeoyl-CoA-O methyltransferase (CCoAOMT) family plays a crucial role in the oxidative methylation of phenolic substances and is involved in various plant processes, including growth, development, and stress response. However
Externí odkaz:
https://doaj.org/article/05e92d67c9fd40ecaf74e03127e87181
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 21, Pp 348-357 (2023)
Tea grade evaluation is a systematic work with complex and subjective. Grade information from its relevant quality data extracted enables to establish rapid identification method, later of which has guiding meaning to tea production. To establish a r
Externí odkaz:
https://doaj.org/article/5e967529ebbc439a9ff1701f15ac4503
Publikováno v:
Food Chemistry: X, Vol 21, Iss , Pp 101102- (2024)
In this study, the mechanism of aged oolong tea (AOT) to alleviate colitis was investigated in terms of microbiome, metabolome, and fecal microbiota transplantation (FMT). AOT storage period could alleviate colitis in mice and there were some differe
Externí odkaz:
https://doaj.org/article/f4537f84288e40c8ba26b5faa9ab9e81
Autor:
Fuming Lin, Huini Wu, Zhaolong Li, Yan Huang, Xiying Lin, Chenxi Gao, Zhihui Wang, Wenquan Yu, Weijiang Sun
Publikováno v:
Foods, Vol 13, Iss 9, p 1315 (2024)
Rougui Tea (RGT) is a typical Wuyi Rock Tea (WRT) that is favored by consumers for its rich taste and varied aroma. The aroma of RGT is greatly affected by the process of green-making, but its mechanism is not clear. Therefore, in this study, fresh l
Externí odkaz:
https://doaj.org/article/cf1344582d9a4b47a9d749af378c7f58
Publikováno v:
Heliyon, Vol 9, Iss 8, Pp e18891- (2023)
There are two major types of Wuyi Shuixian teas with distinct flavor properties in the market: regular Shuixian, and Laocong Shuixian that is produced from old tea plants with higher sale price. However, the chemical composition difference between th
Externí odkaz:
https://doaj.org/article/6c437e7b884543b2823cffb58d469f75
Autor:
Zhihui Wang, Zhihua Wang, Haomin Dai, Shaoling Wu, Bo Song, Fuming Lin, Yan Huang, Xingchen Lin, Weijiang Sun
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
Compressed white tea (CWT) is a reprocessed tea of white tea. Long-term storage has greatly changed its aroma characteristics, but the material basis and transformation mechanism of its unique aroma are still unclear. In this study, flavor wheel, hea
Externí odkaz:
https://doaj.org/article/a9208b54476b436aa077c569478616c4
Publikováno v:
Frontiers in Plant Science, Vol 13 (2022)
Currently, the mechanism by which light-sensitive albino tea plants respond to light to regulate pigment synthesis has been only partially elucidated. However, few studies have focused on the role of lipid metabolism in the whitening of tea leaves. T
Externí odkaz:
https://doaj.org/article/c1af2df6ef8b4bcb8c5e404ddb122687
Autor:
Zhuanrong Wu, Yuanfang Jiao, Xinfeng Jiang, Chen Li, Weijiang Sun, Yuqiong Chen, Zhi Yu, Dejiang Ni
Publikováno v:
Foods, Vol 12, Iss 12, p 2430 (2023)
In this study, the effects of different sun withering degrees (75% (CK), 69% (S69), 66% (S66), 63% (S63), and 60% (S60) water content in the withered leaves) on black tea sensory quality were investigated by means of sensory evaluation plus metabolom
Externí odkaz:
https://doaj.org/article/701b3ee40cb94733ad4fb6dd6e8fd17b
Autor:
Chenxi Gao, Yue Sun, Jing Li, Zhe Zhou, Xuming Deng, Zhihui Wang, Shaoling Wu, Lin Lin, Yan Huang, Wen Zeng, Shiheng Lyu, Jianjun Chen, Shixian Cao, Shuntian Yu, Zhidan Chen, Weijiang Sun, Zhihui Xue
Publikováno v:
Antioxidants, Vol 12, Iss 2, p 392 (2023)
There is increasing interest in the production and consumption of tea (Camellia sinensis L.) processed from purple–leaved cultivar due to their high anthocyanin content and health benefits. However, how and why seasonal changes affect anthocyanin a
Externí odkaz:
https://doaj.org/article/6acbf77bbd68471f9b4ccaf5a60b13c4
Autor:
Lingzhi Zhang, Haomin Dai, Jialin Zhang, Zhiqiang Zheng, Bo Song, Jiaya Chen, Gang Lin, Linhai Chen, Weijiang Sun, Yan Huang
Publikováno v:
Foods, Vol 12, Iss 3, p 499 (2023)
Identifying the geographical origins of white tea is of significance because the quality and price of white tea from different production areas vary largely from different growing environment and climatic conditions. In this study, we used near-infra
Externí odkaz:
https://doaj.org/article/45287c8affa544dab2f0624eaa1a8999