BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

168 related articles for article (PubMed ID: 31125230)

  • 1. Elucidation of ( Z)-3-Hexenyl-β-glucopyranoside Enhancement Mechanism under Stresses from the Oolong Tea Manufacturing Process.
    Zeng L; Wang X; Xiao Y; Gu D; Liao Y; Xu X; Jia Y; Deng R; Song C; Yang Z
    J Agric Food Chem; 2019 Jun; 67(23):6541-6550. PubMed ID: 31125230
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Does Enzymatic Hydrolysis of Glycosidically Bound Volatile Compounds Really Contribute to the Formation of Volatile Compounds During the Oolong Tea Manufacturing Process?
    Gui J; Fu X; Zhou Y; Katsuno T; Mei X; Deng R; Xu X; Zhang L; Dong F; Watanabe N; Yang Z
    J Agric Food Chem; 2015 Aug; 63(31):6905-14. PubMed ID: 26212085
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Influence of Chloroplast Defects on Formation of Jasmonic Acid and Characteristic Aroma Compounds in Tea (
    Li J; Zeng L; Liao Y; Gu D; Tang J; Yang Z
    Int J Mol Sci; 2019 Feb; 20(5):. PubMed ID: 30818885
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Formation of Volatile Tea Constituent Indole During the Oolong Tea Manufacturing Process.
    Zeng L; Zhou Y; Gui J; Fu X; Mei X; Zhen Y; Ye T; Du B; Dong F; Watanabe N; Yang Z
    J Agric Food Chem; 2016 Jun; 64(24):5011-9. PubMed ID: 27263428
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Biosynthesis of Jasmine Lactone in Tea ( Camellia sinensis) Leaves and Its Formation in Response to Multiple Stresses.
    Zeng L; Zhou Y; Fu X; Liao Y; Yuan Y; Jia Y; Dong F; Yang Z
    J Agric Food Chem; 2018 Apr; 66(15):3899-3909. PubMed ID: 29605993
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Study of the aroma formation and transformation during the manufacturing process of oolong tea by solid-phase micro-extraction and gas chromatography-mass spectrometry combined with chemometrics.
    Ma C; Li J; Chen W; Wang W; Qi D; Pang S; Miao A
    Food Res Int; 2018 Jun; 108():413-422. PubMed ID: 29735074
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Volatile Glycosylation in Tea Plants: Sequential Glycosylations for the Biosynthesis of Aroma β-Primeverosides Are Catalyzed by Two Camellia sinensis Glycosyltransferases.
    Ohgami S; Ono E; Horikawa M; Murata J; Totsuka K; Toyonaga H; Ohba Y; Dohra H; Asai T; Matsui K; Mizutani M; Watanabe N; Ohnishi T
    Plant Physiol; 2015 Jun; 168(2):464-77. PubMed ID: 25922059
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Characteristic Fluctuations in Glycosidically Bound Volatiles during Tea Processing and Identification of Their Unstable Derivatives.
    Cui J; Katsuno T; Totsuka K; Ohnishi T; Takemoto H; Mase N; Toda M; Narumi T; Sato K; Matsuo T; Mizutani K; Yang Z; Watanabe N; Tong H
    J Agric Food Chem; 2016 Feb; 64(5):1151-7. PubMed ID: 26805704
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Functional characterizations of β-glucosidases involved in aroma compound formation in tea (Camellia sinensis).
    Zhou Y; Zeng L; Gui J; Liao Y; Li J; Tang J; Meng Q; Dong F; Yang Z
    Food Res Int; 2017 Jun; 96():206-214. PubMed ID: 28528101
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Biochemical Pathway of Benzyl Nitrile Derived from l-Phenylalanine in Tea (
    Liao Y; Zeng L; Tan H; Cheng S; Dong F; Yang Z
    J Agric Food Chem; 2020 Feb; 68(5):1397-1404. PubMed ID: 31917559
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Changes in volatile compounds upon aging and drying in oolong tea production.
    Kuo PC; Lai YY; Chen YJ; Yang WH; Tzen JT
    J Sci Food Agric; 2011 Jan; 91(2):293-301. PubMed ID: 20945506
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Aroma formation and dynamic changes during white tea processing.
    Chen Q; Zhu Y; Dai W; Lv H; Mu B; Li P; Tan J; Ni D; Lin Z
    Food Chem; 2019 Feb; 274():915-924. PubMed ID: 30373028
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Cis- and trans-linalool 3,7-oxides and methyl salicylate glycosides and (Z)-3-hexenyl beta-D-glucopyranoside as aroma precursors from tea leaves for oolong tea.
    Moon JH; Watanabe N; Ijima Y; Yagi A; Sakata K
    Biosci Biotechnol Biochem; 1996 Nov; 60(11):1815-9. PubMed ID: 8987857
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Glucosylation of (Z)-3-hexenol informs intraspecies interactions in plants: A case study in Camellia sinensis.
    Jing T; Zhang N; Gao T; Zhao M; Jin J; Chen Y; Xu M; Wan X; Schwab W; Song C
    Plant Cell Environ; 2019 Apr; 42(4):1352-1367. PubMed ID: 30421786
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Analysis of glycosidically bound aroma precursors in tea leaves. 3. Change in the glycoside content of tea leaves during the oolong tea manufacturing process.
    Wang D; Kubota K; Kobayashi A; Juan IM
    J Agric Food Chem; 2001 Nov; 49(11):5391-6. PubMed ID: 11714333
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Functional Characterization of Salicylic Acid Carboxyl Methyltransferase from Camellia sinensis, Providing the Aroma Compound of Methyl Salicylate during the Withering Process of White Tea.
    Deng WW; Wang R; Yang T; Jiang L; Zhang ZZ
    J Agric Food Chem; 2017 Dec; 65(50):11036-11045. PubMed ID: 29160698
    [TBL] [Abstract][Full Text] [Related]  

  • 17. CYP74B24 is the 13-hydroperoxide lyase involved in biosynthesis of green leaf volatiles in tea (Camellia sinensis).
    Ono E; Handa T; Koeduka T; Toyonaga H; Tawfik MM; Shiraishi A; Murata J; Matsui K
    Plant Physiol Biochem; 2016 Jan; 98():112-8. PubMed ID: 26686283
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Formation of (E)-nerolidol in tea (Camellia sinensis) leaves exposed to multiple stresses during tea manufacturing.
    Zhou Y; Zeng L; Liu X; Gui J; Mei X; Fu X; Dong F; Tang J; Zhang L; Yang Z
    Food Chem; 2017 Sep; 231():78-86. PubMed ID: 28450026
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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.
    Zeng L; Zhou Y; Fu X; Mei X; Cheng S; Gui J; Dong F; Tang J; Ma S; Yang Z
    Food Chem; 2017 Dec; 237():488-498. PubMed ID: 28764024
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Tea aroma formation from six model manufacturing processes.
    Feng Z; Li Y; Li M; Wang Y; Zhang L; Wan X; Yang X
    Food Chem; 2019 Jul; 285():347-354. PubMed ID: 30797356
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.