Targeted metabolomics and DIA proteomics-based analyses of proteinaceous amino acids and driving proteins in black tea during withering-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Targeted metabolomics and DIA proteomics-based analyses of proteinaceous amino acids and driving proteins in black tea during withering

Published:2022-08 Issue: Volume:165 Page:113701
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Zhou Yahan,Luo Fan,Gong Xuejiao^ORCID,Liu Dongna,Li Lanying,Yao Yu,Fang Chunyan,Ye Yulong

Publisher

Elsevier BV

Subject

Food Science

Reference25 articles.

1. Extending the limits of quantitative proteome profiling with data-independent acquisition and application to acetaminophen-treated three-dimensional liver microtissues;Bruderer;Molecular & Cellular Proteomics,2015

2. Enzymatic reaction-related protein degradation and proteinaceous amino acid metabolism during the black tea (Camellia sinensis) manufacturing process;Chen;Foods,2020

3. A novel spatial-resolution targeted metabolomics method in a single leaf of the tea plant (Camellia sinensis);Dai;Food Chemistry,2020

4. Nontargeted analysis using ultraperformance liquid chromatography–quadrupole time-of-flight mass spectrometry uncovers the effects of harvest season on the metabolites and taste quality of tea (Camellia sinensis L.);Dai;Journal of Agricultural and Food Chemistry,2015

5. A review of withering in the processing of black tea;Deb;Journal of Biosystems Engineering,2016

Cited by 6 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Developed metabolomics approach reveals the non-volatile color-contributing metabolites during Keemun congou black tea processing;Food Chemistry;2025-01

2. Mechanism of aroma formation in white tea treated with solar withering;Food Research International;2024-10

3. Effect of withering/spreading on the physical and chemical properties of tea: A review;Comprehensive Reviews in Food Science and Food Safety;2024-09

4. Dynamic changes in the non-volatile and flavour compounds in withered tea leaves of three different colour cultivars based on multi-omics;Food Chemistry;2024-08

5. Effect of spreading time on the taste quality of steamed green tea based on E-tongue evaluation and chemometric statistical analysis;Journal of Food Measurement and Characterization;2024-05

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3