Results 91 to 100 of about 441,129 (208)

A Comprehensive Understanding of Camellia sinensis Tea Metabolome: From Tea Plants to Processed Teas

Annual Review of Food Science and Technology
Tea ( Camellia sinensis ) is one of the most popular nonalcoholic beverages in the world, second only to water. Six main types of teas are produced globally: green, white, black, oolong, yellow, and Pu-erh. Each type has a distinctive taste, quality, and cultural significance.
N H M Rubel, Mozumder, Jang-Eun, Lee, Young-Shick, Hong   +2 more
openaire   +2 more sources

Potato Blight (Phytophthora infestans) field demonstrations, 2004 [PDF]

, 2005
The results are presented of a trial of 28 potato varieties, including 19 blight-resistant Sarpo varieties, at Llanrhystud in Ceredigion.
Clarke, A, Frost, D
core  

Studies on the polyploidy in the tea plant.

Japanese Journal of Breeding, 1953
1. Several morphologicai and physiological characters of triploid varieties were compared with diploids. 2. There was no clear difference on the leaf size and shape between triploids and diploids, but triploid leaves were thicker than those of diploids. As a rule every internal tissue of triploid leaves was thicker than diploids.
Takasi SIMURA, Toyotoshi INABA
openaire   +2 more sources

Genetic diversity analysis and core collection construction of tea plant from the Yunnan Province of China using ddRAD sequencing

BMC Plant Biology
Tea plants are economically important woody plants that originated in southwestern China. The Yunnan Province in China is regarded as the central origin of tea plants owing to the abundance and diversity of the tea germplasm present in this region ...
Weihua Sun, Chunlin Chen, Linlin Xu, Lingling Tao, Xiaoyan Tong, Yiping Tian, Huibing Jiang, Linbo Chen, Huilin Wen, Shengrui Liu, Chaoling Wei, Junyan Zhu   +11 more
doaj   +1 more source

Embracing Bacterial Cellulose as a Catalyst for Sustainable Fashion [PDF]

, 2017
Bacterial cellulose is a leather-like material produced during the production of Kombucha as a pellicle of bacterial cellulose (SCOBY) using Kombucha SCOBY, water, sugar, and green tea.
Quijano, Luis
core   +1 more source

Effect of micrografting technique on growth and cold resistance of tea (Camellia sinensis) plant

BMC Plant Biology
Background Micrografting technology has gained popularity in model plants, with the advantages of a wide grafting range and small space. However, this technique has not been fully explored in tea plants.
Yaohua Cheng, Mengling Lin, Hongying Wang, Ziwen Zhou, Linxin Long, Qi Yang, Qiuyan Ban, Xianchen Zhang, Yeyun Li   +8 more
doaj   +1 more source

Effects of Photoperiod and Light Quality on Germination and Growth of Camellia sinensis ‘HuangKui’

Plants
Light, as a critical environmental factor, plays a pivotal role in photosynthesis, ultimately influencing the timing of bud flush in tea plants. However, the synergistic effects of different photoperiods and light qualities on the timing of bud flush in ...
Gan Hu, Xingchen Li, Junlong Yang, Qingqing Yuan, Shijun Yang, Wenjun Fu, Xianchen Zhang, Yeyun Li, Zhougao Shen, Jiayue Jiang   +9 more
doaj   +1 more source

Protocols for soil functionality assessment in vineyards [PDF]

, 2018
The purpose of this guideline is to describe the methods used during ReSolVe project for soil functionality assessment, so they can be implemented in similar studies.
Akca, E., Castaldini, M., Costantini, E.A.C., Fulchin, E., Giffard, B., Lagomarsino, A., Landi, S., Martensson, A., Priori, S., Schroers, H.J., Tangolar, S., Tardaguila, J.   +11 more
core  

Sensomics evaluation of sun drying for reducing the bitterness and astringency of crude Ancha tea

npj Science of Food
Drying plays a crucial role in shaping tea’s quality. This study investigated the effects of sun drying, hot-air drying, and combined drying on the taste profile of crude Ancha tea (CAT) by using sensory analysis and metabolomics methods.
Zhibin Ye, Wenjing Huang, Zhenbin Chen, Jixin Zhang, Chenxin Hu, Huan Zhou, Qian Xu, Jingming Ning   +7 more
doaj   +1 more source

Decoding Light-Spreading Intensity Effects on the Sensory Quality and Volatile Compounds of Green Tea: An Integrated GC-E-Nose and Targeted Metabolomics Analysis

Foods
Spreading, the preliminary step in the production of green tea, is crucial for achieving superior tea quality. This study investigated the effects of spreading on the sensory quality and volatile compounds in green tea under varying intensities of yellow
Qiwei Wang, Jiajing Hu, Jiahao Tang, Xianxiu Zhou, Haibo Yuan, Yongwen Jiang, Jialing Xie, Yanqin Yang   +7 more
doaj   +1 more source