Results 121 to 130 of about 6,879 (152)

Comprehensive multi-omics analysis of Mengding bud yellow tea in the intangible cultural heritage: insights into taste formation. [PDF]

NPJ Sci Food
Xu J, Luo P, Xie M, Liu C, Li X, Zhao J, Zheng M, Chen C, Sun B, He C, Bian J, Du X.   +11 more
europepmc   +1 more source

Genetic diversity analysis of wild tea plant resources in Chongzuo based on phenotypic traits and SSR molecular markers. [PDF]

PLoS One
Wei Z, Wu F, Feng H, Li Z, Jian Q, Zhao Y, Liu B, Li J.   +7 more
europepmc   +1 more source

Seasonal regulation of selenium biofortification in tea through Se-rich organic fertilizer application. [PDF]

Front Plant Sci
Liao Q, Chen JP, Xing Y, Huang JX, Liu YX, Pan LP, Li Q, Qin JH, Zhou CS, Xie L, Liu ZS.   +10 more
europepmc   +1 more source

Early-stage intercropping modulates rhizosphere soil properties, microbiome composition, and photosynthetic physiology of <i>Phellodendron chinense</i>: a comparative analysis of five cultivation systems. [PDF]

Front Plant Sci
Xie C, Wu J, Song P, Xiao X, An X, Wu H, Sun Z.   +6 more
europepmc   +1 more source

Explainable hybrid multi-branch CNN-ViT-GNN framework for robust hibiscus leaf disease classification. [PDF]

Sci Rep
Billah MM, Sagor S, Hossain S, Alahmadi TJ, Moni MA, Uddin MS.   +5 more
europepmc   +1 more source

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Effect of the roasting degree on flavor quality of large-leaf yellow tea

Food Chemistry, 2021
Roasting is crucial for producing large-leaf yellow tea (LYT) as it substantially affects chemical composition and sensory quality. However, the effect of roasting degree on LYT flavor quality is not clear. To investigate the effect of roasting degree on LYT flavor, the odor profiles and sensory evaluations of LYTs produced with small fire, medium fire
Chi-Tang Ho, Xiao-Chun Wan, Xiangyang Guo   +2 more
exaly   +3 more sources

Effects of ultra-high pressure treatment on structure and bioactivity of polysaccharides from large leaf yellow tea

Food Chemistry, 2022
In this study, the changes of structure and bioactivity of polysaccharides from large leaf yellow tea (LYTP) were investigated under ultra-high pressure (UHP). Native yellow tea polysaccharide were treatmented with ultra-high pressure (200, 400 and 600 MPa) for 5 min to yield yellow tea polysaccharide including 200 MPa-LYTP, 400 MPa-LYTP and 600 MPa ...
Yan Chen, Daxiang Li, Yuzhe Huang
exaly   +3 more sources

Heterocyclic compounds formation in large-leaf yellow tea induced by the Maillard reaction at different roasting temperatures

LWT - Food Science and Technology, 2023
Yuming Wei, Jingming Ning, Chengye Lu
exaly   +2 more sources