Metabolomics analysis of flavor differences in Shuixian (Camellia sinensis) tea from different production regions and their microbial associations
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Author：
Yang Yuan, Zheng Peng, Xinyi Jiang, Qi Zhu, Rongping Chen, Wenzhen Wang, Anxing Liu, Chengjian Wu, Chunhua Ma, Juan Zhang
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FOOD CHEMISTRY
Ultrasound and its coupled oak blocks treatment based on absorbed energy density for comprehensive insight and scale-up consideration of phenolic and astringency profiles in red wines
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Author：
Shengnan Wang, Yiran Li, Zeqiang Ma, Tingting Ma, Yulin Fang, Xiaoyu Wang, Xiangyu Sun
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FOOD CHEMISTRY
Revealing the chemical differences and their application on the storage year prediction of Qingzhuan tea by SWATH-MS based metabolomics analysis
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Author：
Zhi-Quan Li, Xiao-Li Yin, Hui-Wen Gu, Dan Zou, Baomiao Ding, Zhenshun Li, Ying Chen, Wanjun Long, Haiyan Fu, Yuanbin She
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FOOD RESEARCH INTERNATIONAL
Immature persimmon residue as a novel biosorbent for efficient removal of Pb(II) and Cr(VI) from wastewater: Performance and mechanisms
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Author：
Xiaojuan Liu, Zixuan Han, Nan Lin, Yuexin Hao, Jialin Qu, Pengcheng Gao, Xiaohua He, Bin Liu, Xuchang Duan
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
Dynamic changes of metabolic profile and taste quality during the long-term aging of Qingzhuan Tea: The impact of storage age
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Author：
Lizeng Cheng, Yuanfeng Wang, Jiarong Zhang, Jiangxiong Zhu, Pinhe Liu, Lurong Xu, Kang Wei, Hui Zhou, Lanlan Peng, Jie Zhang, Xinlin Wei, Zhonghua Liu
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FOOD CHEMISTRY
Ultrasound-assisted covalent reaction of myofibrillar protein: The improvement of functional properties and its potential mechanism
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Author：
Jiahui Chen, Xing Zhang, Mengying Fu, Xing Chen, Bassey Anthony Pius, Xinglian Xu
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ULTRASONICS SONOCHEMISTRY
Integration of semi-in vivo assays and multi-omics data reveals the effect of galloylated catechins on self-pollen tube inhibition in Camellia oleifera
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Author：
Chang Yihong, Gong Wenfang, Xu Jinming, Gong Han, Song Qiling, Xiao Shixin, Yuan Deyi
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Horticulture Research
Selenium foliar application contributes to decrease ratio of water-soluble fluoride and improve physio-biochemical components in tea leaves
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Author：
Huiliang Niu, Kui Zhan, Xin Cheng, Yangjuan Deng, Chaoyuan Hou, Mingming Zhao, Chuanyi Peng, Guijie Chen, Ruyan Hou, Daxiang Li, Xiaochun Wan, Huimei Cai
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ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY
New Insights into the Umami and Sweet Taste of Oolong Tea: Formation of Enhancer N-(1-carboxyethyl)-6-(hydroxymethyl) pyridinium-3-ol (Alapyridaine) in Roasting Via Maillard Reaction
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Author：
Xiaoxiao Feng, Haoli Wang, Yiwen Zhu, Jingke Ma, Yu Ke, Kequn Wang, Zhibin Liu, Li Ni, Chih-Cheng Lin, Yin Zhang, Yuan Liu
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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Improving Soluble Phenolic Profile and Antioxidant Activity of Grape Pomace Seeds through Fungal Solid-State Fermentation
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Author：
Yuzhu Zhao, Doudou Liu, Jiaxuan Zhang, Jiaxin Shen, Jiamin Cao, Huawei Gu, Mengqing Cui, Ling He, Gong Chen, Shuwen Liu, Kan Shi
Chemical Basis and Molecular Mechanism of Aged Qingzhuan Tea Alleviating DSS-Induced Colitis
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Author：
Kang Wei, Qiurong Wei, Yang Wei, Lanlan Peng, Lizeng Cheng, Yuzhi Zhu, Yuanfeng Wang, Xinlin Wei
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MOLECULAR NUTRITION & FOOD RESEARCH
Shade responses and resistant mechanisms in Spatholobus suberectus
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Author：
Shuangshuang Qin, Ying Liang, Guili Wei, Fan Wei, Kunhua Wei, Xiaoying Chen
Floral tea polyphenols can improve honey bee memory retention and olfactory sensitivity
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Author：
GongZ;GuG;WangY;DongS;TanK;NiehJC
Publish_to：
J Insect Physiol
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