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Original Articles

I. botany

Pages 371-374 | Published online: 03 Nov 2009

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Kyung Hee Lee, Mark A Bonn & Meehee Cho. (2018) Green tea quality attributes: a cross-cultural study of consumer perceptions using importance–performance analysis (IPA). Journal of Foodservice Business Research 21:2, pages 218-237.
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Vasundhara Sharma & L. Jagan Mohan Rao. (2009) A Thought on the Biological Activities of Black Tea. Critical Reviews in Food Science and Nutrition 49:5, pages 379-404.
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Zixin Ni, Qingyang Wu, Ziwei Zhou, Yun Yang, Qingcai Hu, Huili Deng, Yucheng Zheng, Wanjun Bi, Zhenzhang Liu & Yun Sun. (2022) Effects of turning over intensity on fatty acid metabolites in postharvest leaves of Tieguanyin oolong tea ( Camellia sinensis ) . PeerJ 10, pages e13453.
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Li Li, Yunfei Hu, Min He, Bo Zhang, Wei Wu, Pumo Cai, Da Huo & Yongcong Hong. (2021) Comparative chloroplast genomes: insights into the evolution of the chloroplast genome of Camellia sinensis and the phylogeny of Camellia. BMC Genomics 22:1.
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Kaixing Fang, Zhiqiang Xia, Hongjian Li, Xiaohui Jiang, Dandan Qin, Qiushuang Wang, Qing Wang, Chendong Pan, Bo Li & Hualing Wu. (2021) Genome-wide association analysis identified molecular markers associated with important tea flavor-related metabolites. Horticulture Research 8:1.
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Md. Nazrul Islam, Sahanaj Tamanna, Md. Mizanur Rahman, Mohammad Ahmmed Ali & Imran Mia. 2021. Climate Change in Bangladesh. Climate Change in Bangladesh 93 118 .
Selin KALKAN, Mustafa Remzi OTAĞ, Sümeyye SARMUSAK, Feride Buse GÖNÜLTAŞ & Arife YAŞAR. (2020) Farklı Çay Türleri ile Hazırlanan Kombuchaların Biyoaktif ve Duyusal Özelliklerinin Belirlenmesi. Erzincan Üniversitesi Fen Bilimleri Enstitüsü Dergisi.
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MiJa Cho, Gijeong Cho, HyunSook Choi, Dubok Choi, KiAn Cho & Hoon Cho. (2016) Formation Mechanism of Aroma Compound during Tea Manufacturing Process. KSBB Journal 31:2, pages 91-99.
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K.R. Jolvis Pou. (2016) Fermentation: The Key Step in the Processing of Black Tea. Journal of Biosystems Engineering 41:2, pages 85-92.
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M. K. Meegahakumbura, M. C. Wambulwa, K. K. Thapa, M. M. Li, M. Möller, J. C. Xu, J. B. Yang, B. Y. Liu, S. Ranjitkar, J. Liu, D. Z. Li & L. M. Gao. (2016) Indications for Three Independent Domestication Events for the Tea Plant (Camellia sinensis (L.) O. Kuntze) and New Insights into the Origin of Tea Germplasm in China and India Revealed by Nuclear Microsatellites. PLOS ONE 11:5, pages e0155369.
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Hai-Bin Zhang, En-Hua Xia, Hui Huang, Jian-Jun Jiang, Ben-Ying Liu & Li-Zhi Gao. (2015) De novo transcriptome assembly of the wild relative of tea tree (Camellia taliensis) and comparative analysis with tea transcriptome identified putative genes associated with tea quality and stress response. BMC Genomics 16:1.
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N. Schobel, D. Radtke, J. Kyereme, N. Wollmann, A. Cichy, K. Obst, K. Kallweit, O. Kletke, A. Minovi, S. Dazert, C. H. Wetzel, A. Vogt-Eisele, G. Gisselmann, J. P. Ley, L. M. Bartoshuk, J. Spehr, T. Hofmann & H. Hatt. (2014) Astringency Is a Trigeminal Sensation That Involves the Activation of G Protein-Coupled Signaling by Phenolic Compounds. Chemical Senses 39:6, pages 471-487.
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Jeehyun Lee, Delores H Chambers & Edgar ChambersIVIV. (2014) A comparison of the flavor of green teas from around the world. Journal of the Science of Food and Agriculture 94:7, pages 1315-1324.
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Jeehyun Lee, Delores Chambers, Edgar ChambersIVIV, Koushik Adhikari & Youngmo Yoon. (2013) Volatile Aroma Compounds in Various Brewed Green Teas. Molecules 18:8, pages 10024-10041.
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Shashank Kumar & Abhay K. Pandey. (2013) Chemistry and Biological Activities of Flavonoids: An Overview. The Scientific World Journal 2013, pages 1-16.
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U.H. Engelhardt. 2013. Reference Module in Chemistry, Molecular Sciences and Chemical Engineering. Reference Module in Chemistry, Molecular Sciences and Chemical Engineering.
Ming-Zhe Yao, Chun-Lei Ma, Ting-Ting Qiao, Ji-Qiang Jin & Liang Chen. (2011) Diversity distribution and population structure of tea germplasms in China revealed by EST-SSR markers. Tree Genetics & Genomes 8:1, pages 205-220.
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Leo Nollet & Fidel ToldráNikolai Kuhnert, Hande Karaköse & Rakesh Jaiswal. 2012. Handbook of Analysis of Active Compounds in Functional Foods. Handbook of Analysis of Active Compounds in Functional Foods 461 510 .
Liang Chen, Zeno Apostolides & Zong-Mao ChenMing-Zhe Yao & Liang Chen. 2012. Global Tea Breeding. Global Tea Breeding 13 68 .
Liang Chen, Zeno Apostolides & Zong-Mao ChenZong-Mao Chen & Liang Chen. 2012. Global Tea Breeding. Global Tea Breeding 1 11 .
Jinn-Chin Yiu, Menq-Jiau Tseng & Chung-Wei Liu. (2011) Exogenous catechin increases antioxidant enzyme activity and promotes flooding tolerance in tomato (Solanum lycopersicum L.). Plant and Soil 344:1-2, pages 213-225.
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Ulrich H. Engelhardt. 2010. Comprehensive Natural Products II. Comprehensive Natural Products II 999 1032 .
Yong Cheng, Tuong Huynh-Ba, Imre Blank & Fabien Robert. (2008) Temporal Changes in Aroma Release of Longjing Tea Infusion: Interaction of Volatile and Nonvolatile Tea Components and Formation of 2-Butyl-2-octenal upon Aging. Journal of Agricultural and Food Chemistry 56:6, pages 2160-2169.
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Peter Schieberle & Christian Schuh. 2006. Flavour Science - Recent Advances and Trends. Flavour Science - Recent Advances and Trends 151 156 .
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LI-FEI WANG, DONG-MAN KIM, JONG-DAE PARK & CHANG Y. LEE. (2003) VARIOUS ANTIBROWNING AGENTS AND GREEN TEA EXTRACT DURING PROCESSING AND STORAGE. Journal of Food Processing and Preservation 27:3, pages 213-225.
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C. Dufresne & E. Farnworth. (2000) Tea, Kombucha, and health: a review. Food Research International 33:6, pages 409-421.
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