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1. Effect of red light on the composition of metabolites in tea leaves during the withering process using untargeted metabolomics SCIE Web of Science核心 NSTL国家科技图书文献中心

Jiazheng Lin |  Fei Liu... -  《Journal of the Science of Food and Agriculture》 - 2022,102(4) - 1628～1639 - 共12页 - 被引量：10

摘要：Abstract BACKGROUND Red light withering significantly improves the sensory flavor qualities of tea, although changes in metabolites during this process have not been systematically studied until now. ...
关键词： tea |  red light withering |  non‐volatile compounds |  metabolomics |  amino acids |  theaflavins
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2. TEKT4 Promotes Papillary Thyroid Cancer Cell Proliferation, Colony Formation, and Metastasis through Activating PI3K/Akt Pathway SCIE Web of Science核心 SCOPUS Scopus数据库 NSTL国家科技图书文献中心

Zhouci Zheng |  Xiaofen Zhou... -  《Endocrine pathology》 - 2018,29(4) - 310～316 - 共7页 - 被引量：15

摘要：Thyroid carcinoma is the most common malignancy of the endocrine system worldwide, but its molecular mechanisms remain unclear. Some diseases are associated with TEKT4 gene. However, its role in thyro...
关键词： Papillary thyroid cancer |  TEKT4 |  Metastasis |  PI3K/Akt pathway
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3. The Improvement of Stability, Activity, and Substrate Promiscuity of Glycerol Dehydrogenase Substituted by Divalent Metal Ions SCOPUS Scopus数据库 SCIE Web of Science核心 NSTL国家科技图书文献中心

Shizhen Wang |  Jing Wang... -  《Biotechnology and bioprocess engineering》 - 2013,18(4) - 796～800 - 共5页

摘要：The substitution of the catalytic zinc ion of glycerol dehydrogenase (GDH) from Klebsiella pneumonia sp. by divalent metal ions, Mn~(2+) and Mg~(2+), enabled improvements of activity, substrate promis...
关键词： glycerol dehydrogenase |  metal ion substitution |  substrate promiscuity thermodynamics |  kinetics
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4. Establishment of a rapid detection model for the sensory quality and components of Yuezhou Longjing tea using near-infrared spectroscopy OA开放获取

Jiangming Jia |  Xiaofen Zhou... -  《Lebensmittel-Wissenschaft und-Technologie》 - 2022,164 - 1～10 - 共10页

摘要：Quantitative prediction models for sensory quality scores, total catechins, and caffeine based on near-infrared spectroscopy were established for different quality grades of Yuezhou Longjing tea. One-...
关键词： Near-infrared spectroscopy |  Yuezhou Longjing tea |  Sensory quality |  Physical and chemical analysis |  Model optimization
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