| Formation of (E)-nerolidol in tea (Camellia sinensis) leaves exposed to multiple stresses during tea manufacturing Y Zhou, L Zeng, X Liu, J Gui, X Mei, X Fu, F Dong, J Tang, L Zhang, ... Food Chemistry 231, 78-86, 2017 | 155 | 2017 |
| Formation of volatile tea constituent indole during the oolong tea manufacturing process L Zeng, Y Zhou, J Gui, X Fu, X Mei, Y Zhen, T Ye, B Du, F Dong, ... Journal of Agricultural and Food Chemistry 64 (24), 5011-5019, 2016 | 155 | 2016 |
| Does enzymatic hydrolysis of glycosidically bound volatile compounds really contribute to the formation of volatile compounds during the oolong tea manufacturing process? J Gui, X Fu, Y Zhou, T Katsuno, X Mei, R Deng, X Xu, L Zhang, F Dong, ... Journal of Agricultural and Food Chemistry 63 (31), 6905-6914, 2015 | 153 | 2015 |
| Proteolysis of chloroplast proteins is responsible for accumulation of free amino acids in dark-treated tea (Camellia sinensis) leaves Y Chen, X Fu, X Mei, Y Zhou, S Cheng, L Zeng, F Dong, Z Yang Journal of proteomics 157, 10-17, 2017 | 118 | 2017 |
| Dual mechanisms regulating glutamate decarboxylases and accumulation of gamma-aminobutyric acid in tea (Camellia sinensis) leaves exposed to multiple … X Mei, Y Chen, L Zhang, X Fu, Q Wei, D Grierson, Y Zhou, Y Huang, ... Scientific Reports 6 (1), 23685, 2016 | 98 | 2016 |
| Biosynthesis of Jasmine Lactone in Tea (Camellia sinensis) Leaves and Its Formation in Response to Multiple Stresses L Zeng, Y Zhou, X Fu, Y Liao, Y Yuan, Y Jia, F Dong, Z Yang Journal of agricultural and food chemistry 66 (15), 3899-3909, 2018 | 92 | 2018 |
| Formation and emission of linalool in tea (Camellia sinensis) leaves infested by tea green leafhopper (Empoasca (Matsumurasca) onukii Matsuda) X Mei, X Liu, Y Zhou, X Wang, L Zeng, X Fu, J Li, J Tang, F Dong, Z Yang Food Chemistry 237, 356-363, 2017 | 90 | 2017 |
| 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 L Zeng, Y Zhou, X Fu, X Mei, S Cheng, J Gui, F Dong, J Tang, S Ma, ... Food Chemistry 237, 488-498, 2017 | 87 | 2017 |
| Occurrence of Functional Molecules in the Flowers of Tea (Camellia sinensis) Plants: Evidence for a Second Resource Y Chen, Y Zhou, L Zeng, F Dong, Y Tu, Z Yang Molecules 23 (4), 790, 2018 | 79 | 2018 |
| An alternative pathway for the formation of aromatic aroma compounds derived from L-phenylalanine via phenylpyruvic acid in tea (Camellia sinensis (L.) O. Kuntze) leaves X Wang, L Zeng, Y Liao, Y Zhou, X Xu, F Dong, Z Yang Food chemistry 270, 17-24, 2019 | 73 | 2019 |
| α-Farnesene and ocimene induce metabolite changes by volatile signaling in neighboring tea (Camellia sinensis) plants L Zeng, Y Liao, J Li, Y Zhou, J Tang, F Dong, Z Yang Plant Science 264, 29-36, 2017 | 63 | 2017 |
| Differential responses of four biosynthetic pathways of aroma compounds in postharvest strawberry (Fragaria× ananassa Duch.) under interaction of light and temperature X Fu, S Cheng, Y Zhang, B Du, C Feng, Y Zhou, X Mei, Y Jiang, X Duan, ... Food chemistry 221, 356-364, 2017 | 63 | 2017 |
| Occurrence of Glycosidically Conjugated 1-Phenylethanol and Its Hydrolase β-Primeverosidase in Tea (Camellia sinensis) Flowers Y Zhou, F Dong, A Kunimasa, Y Zhang, S Cheng, J Lu, L Zhang, A Murata, ... Journal of agricultural and food chemistry 62 (32), 8042-8050, 2014 | 63 | 2014 |
| Low temperature synergistically promotes wounding-induced indole accumulation by INDUCER OF CBF EXPRESSION-mediated alterations of jasmonic acid signaling in Camellia sinensis Y Zhou, L Zeng, X Hou, Y Liao, Z Yang Journal of Experimental Botany 71 (6), 2172-2185, 2020 | 61 | 2020 |
| Functional characterizations of β-glucosidases involved in aroma compound formation in tea (Camellia sinensis) Y Zhou, L Zeng, J Gui, Y Liao, J Li, J Tang, Q Meng, F Dong, Z Yang Food Research International 96, 206-214, 2017 | 60 | 2017 |
| Role of Drosophila alkaline ceramidase (Dacer) in Drosophila development and longevity Q Yang, ZJ Gong, Y Zhou, JQ Yuan, J Cheng, L Tian, S Li, XD Lin, R Xu, ... Cellular and Molecular Life Sciences 67, 1477-1490, 2010 | 50 | 2010 |
| Characterization of enzymes specifically producing chiral flavor compounds (R)-and (S)-1-phenylethanol from tea (Camellia sinensis) flowers Y Zhou, Q Peng, L Zhang, S Cheng, L Zeng, F Dong, Z Yang Food chemistry 280, 27-33, 2019 | 43 | 2019 |
| Enzyme catalytic efficiencies and relative gene expression levels of (R)-linalool synthase and (S)-linalool synthase determine the proportion of linalool enantiomers in … Y Zhou, R Deng, X Xu, Z Yang Journal of agricultural and food chemistry 68 (37), 10109-10117, 2020 | 40 | 2020 |
| Regulation of biosynthesis and emission of volatile phenylpropanoids/benzenoids in petunia× hybrida flowers by multi-factors of circadian clock, light, and temperature S Cheng, X Fu, X Mei, Y Zhou, B Du, N Watanabe, Z Yang Plant Physiology and Biochemistry 107, 1-8, 2016 | 38 | 2016 |
| Characterization of functional proteases from flowers of tea (Camellia sinensis) plants Y Chen, X Fu, X Mei, Y Zhou, B Du, Y Tu, Z Yang Journal of Functional Foods 25, 149-159, 2016 | 36 | 2016 |
