Tea (Camellia sinensis) is the world's most widely consumed non-alcoholic beverage with
essential economic and health benefits since it is an excellent source of polyphenols …

Highlights•Metabolomics is a useful approach for future goals in agronomy and food
production such as sustainability, food quality, safety and nutrition.•Metabolomics enables …

The processing techniques, geographical origins, and harvesting seasons have a significant
impact on tea compound accumulation, leading to different flavor characteristics and …

Brassica juncea has great application potential in phytoremediation of cadmium (Cd)-
contaminated soil because of its excellent Cd accumulating and high biomass. In this study …

Our study aimed to characterize the flavor precursors and metabolite profiles during
fermentation of three rapid-fermented fish sauces (koji fermentation (YQ), insulation …

SnO 2 nanoparticles (NPs) were synthesized by a green route using different concentrations
(1, 2 and 4%) of Camellia sinensis. The biosynthesized nanoparticles were characterized …

Abstract Zanthoxylum Bungeanum Maxim. is an important seasoning in Chinese cooking,
but its bitter taste limits its use by some consumers. In this study, metabolomic analysis …

Two thirds of the tea growing area of North East India is covered by Tocklai vegetative (TV)
cultivars. The present study investigates the principal catechins [(−)-epigallocatechin gallate …

Abstract Grain Rain Period (GRP), one of the 24 solar terms in China, signifies a crucial
phase for the transformation of tea quality, especially for Lu'an Guapian (LAGP) tea. During …

This study demonstrates that the co-inoculation with Lactiplantibacillus plantarum, Pichia
fermentans and Staphylococcus saprophyticus accelerates catfish frame fish sauce …