Results 61 to 70 of about 266 (128)

Orphan crops of archaeology‐based crop history research

PLANTS, PEOPLE, PLANET, Volume 7, Issue 3, Page 562-589, May 2025.
Agrobiodiversity is central to sustainable farming worldwide. Cultivation, conservation and reintroduction of diverse plant species, including ‘forgotten’ and ‘underutilized’ crops, contribute to global agrobiodiversity, living ecosystems and sustainable food production.
Daniel Fuks, Frijda Schmidt, Maite I. García‐Collado, Margot Besseiche, Neal Payne, Giovanna Bosi, Charlène Bouchaud, Elisabetta Castiglioni, Vladimir Dabrowski, Suembikya Frumin, Dorian Q. Fuller, Roman Hovsepyan, Sureshkumar Muthukumaran, Leonor Peña-Chocarro, Guillem Pérez Jordá, Jérôme Ros, Mauro Rottoli, Philippa Ryan, Robert Spengler, Chris J. Stevens, Soultana Maria Valamoti, Ehud Weiss, Michelle Alexander, Muriel Gros-Balthazard   +23 more
wiley   +1 more source

Transcriptomic analysis reveals the molecular mechanisms of drought-stress-induced decreases in Camellia sinensis leaf quality

Frontiers in Plant Science, 2016
The tea plant [Camellia sinensis (L.) O. Kuntze] is an important commercial crop rich in bioactive ingredients, especially catechins, caffeine, theanine and other free amino acids, which the quality of tea leaves depends on. Drought is the most important
Weidong eWang, Huahong eXin, Mingle eWang, Qingping eMa, Le eWang, Najeeb Ahmed eKaleri, Yuhua eWang, Xinghui eLi   +7 more
doaj   +1 more source

Commodity risk assessment of Prunus spp. plants from United Kingdom

EFSA Journal, Volume 23, Issue 4, April 2025.
Abstract The European Commission requested the EFSA Panel on Plant Health to prepare and deliver risk assessments for commodities listed in Commission Implementing Regulation (EU) 2018/2019 as ‘High risk plants, plant products and other objects’. This Scientific Opinion covers plant health risks posed by: grafted potted plants up to 15 years old or ...
EFSA Panel on Plant Health (PLH), Antonio Vicent Civera, Paula Baptista, Elisavet Chatzivassiliou, Jaime Cubero, Nik Cunniffe, Eduardo de la Peña, Nicolas Desneux, Anna Filipiak, Paolo Gonthier, Beata Hasiów‐Jaroszewska, Hervé Jactel, Blanca B. Landa, Lara Maistrello, David Makowski, Panagiotis Milonas, Nikos T. Papadopoulos, Roel Potting, Hanna Susi, Dirk Jan van der Gaag, Pedro Gómez, Annemarie Fejer Justesen, Andrea Lucchi, Gregor Urek, Jonathan Yuen, Lucia Zappala, Umberto Bernardo, Giovanni Bubici, Anna Vittoria Carluccio, Michela Chiumenti, Francesco Di Serio, Elena Fanelli, Paraskevi Kariampa, Cristina Marzachì, Agata Kaczmarek, Louise Matic, Olaf Mosbach‐Schulz, Anna Berlin   +37 more
wiley   +1 more source

Reproductive phenology of tea (Camellia sinensis (L.) O. Kuntze) cultivars in Sri Lanka

Tropical Agricultural Research, 2018
Reproductive phenological attributes of the tea (Camellia sinensis (L.) O. Kuntze) plant have not been paid adequate attention until recently as the plant is being maintained continuously in the vegetative phase for commercial harvesting.
J. H. N. Piyasundara, I. P. Wickramasinghe, M. T. K. Gunesekara, M. A. Wijeratne, S. A. C. N. Perera, M. A. B. Ranathunga, A. K. Mudalige   +6 more
doaj   +1 more source

Aminated Polyphenols From Strecker Degradation of Amino Acids in Food Processing: A Class of Novel Bioactive Components

Food Chemistry International, Volume 1, Issue 1, Page 16-23, March 2025.
Dark tea undergoes enzymatic oxidation during processing leading to formation of tea metabolites. These compounds may react with amino acids produced from protein breakdown in the digestive tract, that may potentially modulate amino acid availability and influencing metabolic pathways.
Chunlin Li, Randolph R. J. Arroo, Avi Shpigelman, Jianbo Xiao   +3 more
wiley   +1 more source

Impact of Kombucha Fermentation on the Flavor and Physicochemical Properties of Tea (Camellia sinensis) Flower Infusions

Food Frontiers, Volume 6, Issue 2, Page 750-762, March 2025.
Kombucha fermentation significantly improved the flavor of tea flowers. Both volatile and non‐volatile components changed substantially during the process. ABSTRACT Tea (Camellia sinensis) flower is a nutritious and affordable raw material for beverages.
Leyu Wang, Panjie Sun, Mengxin Huang, Ziyi Han, Haonan Yu, Kaixi Wang, Junsheng Liu, Yuanyuan Wu, Puming He, Youying Tu, Bo Li   +10 more
wiley   +1 more source

Pengelolaan Pemangkasan Tanaman Teh (Camellia Sinensis (L.) O. Kuntze) di Karanganyar, Jawa Tengah

Buletin Agrohorti, 2015
penelitian bertujuan untuk mempelajari aspek-aspek manajemen pemangkasan tanaman teh di lapangan, baik teknis dan manajerial, meningkatkan keterampilan kerja dan mendapatkan pengalaman kerja di lapangan. Penelitian dilaksanakan selama empat bulan dari Februari-Juni 2011 di Karanganyar, Jawa Tengah. Metode yang digunakan adalah metode kerja aktif dengan
Martini Aji, . Supijatno
openaire   +2 more sources

Selenium in tea plant cultivation: bioavailability, uptake, metabolism, and physiological regulation

Frontiers in Plant Science
Selenium (Se) is a trace element essential for human health. Incorporating Se into the tea (Camellia sinensis (L.) O. Kuntze) cultivation has emerged as a cropping technology in the area of agriculture and food sciences. The production of Se-enriched tea
Lijin An, Yingxin Mao, Danjuan Huang, Yang Leng, Xun Chen   +4 more
doaj   +1 more source

Application of exogenous hydrogen sulfide alleviates cadmium-induced stress on tea plant growth

Plant Stress
Cadmium (Cd), a non-essential element of plants, can be absorbed by the root of tea plants [Camellia sinensis (L.) O. Kuntze], leading to hindered tea growth and compromised tea leaf quality.
Anqi Xing, Lingcong Dai, Yang Zhang, Xueyan Sui, Zichen Wu, Shuai Wan, Shujing Liu, Xuan Chen, Xinghui Li, Yuhua Wang   +9 more
doaj   +1 more source

Seasonal variation of phenolic components in two clones of tea (Camellia sinensis (L.) O Kuntze) [PDF]

Zīst/shināsī-i Giyāhī-i Īrān, 2014
Tea (Camellia sinensis) is one of the most active and important biochemical sources. A number of factors, such as species, season, agronomic condition and age of the leaves, are known to affect the quality of tea.
Masoume Jamal Omidi, Mansour Afshar Mohammadian, Maryam Mosayebi   +2 more
doaj