WITHERING

作品数：7被引量：18H指数：2
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相关领域：医药卫生更多>>
相关作者：王婷更多>>
相关机构：陕西师范大学更多>>
相关期刊：《Beverage Plant Research》《Food and Nutrition Sciences》《Journal of Integrative Agriculture》《Genomics, Proteomics & Bioinformatics》更多>>
相关基金：国家重点基础研究发展计划更多>>
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Combined metabolic phenotypes and gene expression profiles revealed the formation of terpene and ester volatiles during white tea withering process
《Beverage Plant Research》2023年第1期188-198,共11页Xuming Deng Jun Wu Tao Wang Haomin Dai Jiajia Chen Bo Song Shaoling Wu Chenxi Gao Yan Huang Weilong Kong Weijiang Sun 
funded by the Fujian Agriculture and Forestry University Construction Project for Technological Innovation and Service System of Tea Industry Chain,grant number K1520005A and KH220095A.
Withering is a critical process to form the unique aroma of high-quality white tea.To study the mechanism underlying aroma changes during the white withering,we herein conducted volatile metabolomics and transcriptomi...
关键词：white volatile PROCESS 
RNA Methylome Reveals the m^(6)A-mediated Regulation of Flavor Metabolites in Tea Leaves under Solar-withering被引量：2
《Genomics, Proteomics & Bioinformatics》2023年第4期769-787,共19页Chen Zhu Shuting Zhang Chengzhe Zhou Caiyun Tian Biying Shi Kai Xu Linjie Huang Yun Sun Yuling Lin Zhongxiong Lai Yuqiong Guo 
supported by the Earmarked Fund for China Agriculture Research System of Ministry of Finance and Ministry of Agriculture and Rural Affairs(Grant No.CARS-19);the Scientific Research Foundation of Graduate School of Fujian Agriculture and Forestry University(Grant No.324-1122yb070);the Scientific Research Foundation of Horticulture College of Fujian Agriculture and Forestry University(Grant No.2019B01);the Rural Revitalization Tea Industry Technical Service Project of Fujian Agriculture and Forestry University(Grant No.11899170145);the“Double first-class”scientific and technological innovation capacity and enhancement cultivation plan of Fujian Agriculture and Forestry University(Grant No.KSYLP004);the 6.18 Tea Industry Technology Branch of Collaborative Innovation Institute(Grant No.K1520001A);the Fujian Agriculture and Forestry University Construction Project for Technological Innovation and Service System of Tea Industry Chain(Grant No.K1520005A01);the Construction of Plateau Discipline of Fujian Province(Grant No.102/71201801101);the Tea Industry Branch of Collaborative Innovation Institute of Fujian Agriculture and Forestry University(Grant No.K1521015A);the Special Fund for Science and Technology Innovation of Fujian Zhang Tianfu Tea Development Foundation(Grant No.FJZTF01),China.
The epitranscriptomic mark N6-methyladenosine(m^(6)A),which is the predominant internal modification in RNA,is important for plant responses to diverse stresses.Multiple environmental stresses caused by the tea-wither...
关键词：Camellia sinensis RNA methylation Epitranscriptome Secondary metabolite WITHERING 
Transcriptome and phytochemical analyses reveal the roles of characteristic metabolites in the taste formation of white tea during the withering process被引量：13
《Journal of Integrative Agriculture》2022年第3期862-877,共16页ZHOU Cheng-zhe ZHU Chen LI Xiao-zhen CHEN Lan XIE Si-yi CHEN Guang-wu ZHANG Huan LAI Zhong-xiong LIN Yu-ling GUO Yu-qiong 
supported by the China Agriculture Research System of MOF and MARA (CARS-19);the Scientific Research Foundation of Graduate School of Fujian Agriculture and Forestry University, China (102–1122YS010);the Rural Revitalization Tea Industry Technical Service Project of Fujian Agriculture and Forestry University, China (11899170145);the “Double First-class” Scientific and Technological Innovation Capacity and Enhancement Cultivation Plan of Fujian Agriculture and Forestry University, China (KSYLP004);6.18 Tea Industry Technology Branch of Collaborative Innovation Institute, China (K1520001A);the Fujian Agriculture and Forestry University Construction Project for Technological Innovation and Service System of Tea Industry Chain, China (K1520005A01);the Construction of Plateau Discipline of Fujian Province, China (102/71201801101);the Biochemical Analysis and Biological Study of Tea Plant Germplasm Resources of Fujian Agriculture and Forestry University, China (K1518023A);the Innovation Training Program for College Students of Fujian Agriculture and Forestry University, China (102–111ZC20061)。
In the postharvest processing of tea leaves,withering is the first indispensable manufacturing process which produces the mellow,umami and sweet taste of white tea.In this study,we aimed to determine the dynamic chang...
关键词：white tea WITHERING transcriptome analysis phytochemical analysis 
A WITHERING FLOWER——THE ANALYSIS OF THE ROOTS OF TESS’S TRAGEDY IN TESS OF THE D’URBERVILLES
《校园英语》2017年第17期248-248,共1页王婷 
Tess of the D'Urbervilles is one of the most famous works by Thomas Hardy, a brilliant critical realistic writer at the turn of the 19th century in England. This novel describes the tragic life about a pure and beauti...
关键词：D'Urbervilles deep SYMPATHY 
Effect of Sunlight Exposure and Different Withering Durations on Theanine Levels in Tea (<i>Camellia sinensis</i>)被引量：1
《Food and Nutrition Sciences》2015年第11期1014-1021,共8页Janet Chebet Too Thomas Kinyanjui John Kanyiri Wanyoko Francis Nyamu Wachira 
Theanine is a non-protein amino acid representing as much as 50% of the total amino acids in black tea and 1% - 2% of dry weight in green tea. It has been shown to be able to reduce high blood pressure, promote relaxa...
关键词：Green TEA THEANINE WITHERING Time Sunlight Exposure Health Benefits 
Optimization of Withering and Fermentation Parameters during the Manufacture of Congou Black Tea of Sichuan被引量：1
《茶叶》2013年第4期376-380,共5页Hong-Qian Ruan Gang Chen Xi Zhang Xiao-Yuan Qu Hong-Lin Liu Hua-Rong Tong 
Supported by the Pillar Program of the Ministry of Science and Technology of China 2012BAF07B05
A central composite design(CCD),with three variables and three levels,was used to optimize withering and fermentation processing during manufacture of Congou black tea of Sichuan.The three independent variables were w...
关键词：制造过程 工夫红茶 优化 发酵参数 萎凋 四川 中心复合设计 发酵时间 
WITHERING OR WUTHERING——my analysis of "wuthering Heights"被引量：1
《滨州学院学报》1994年第3期47-51,共5页Shi Qing 
"Wuthering Heights" is the representative work of Emily Bronte. According to some comments, "Wuthering Heights" should be changed into "Withering Heights" because of the rudeness and madness appearing in the work. In ...
关键词：师专学报 滨州 
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