Bioresource‐based green synthesis of nanoparticles has gained significant interest as an
emerging technology to reduce the toxicity of nanoparticles commonly associated with …

Flavonoids are the most widespread polyphenolic compounds and are important dietary
constituents present in horticultural crops such as fruits, vegetables, and tea. Natural …

Nowadays, it is assumed that natural flavonoids occurring in fruits and plant derived-foods
are relevant, not only for organoleptic properties or technological reasons, but also because …

Plant natural products derived from phenylalanine and the phenylpropanoid pathway are
impressive in their chemical diversity and are the result of plant evolution, which has …

Flavour determinants in tea infusions and their changes during manufacturing processes
were studied using Camellia sinensis cultivars 'Bai-Sang Cha'('BAS') possessing significant …

Abstract R2R3-MYB, bHLH, and WD40 proteins have been shown to control multiple
enzymatic steps in the biosynthetic pathway responsible for the production of flavonoids …

Tea (Camellia sinensis) is both a plant and a foodstuff. Many bioactive compounds, which
are present in the final tea product and related to its quality or functional properties, are …

Characterization and quantification of anthocyanins in selected tea cultivars processed into
black (aerated) and green (unaerated) tea products was carried out in this study. The …

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 …

Intron‐containing constructs encoding self‐complementary 'hairpin'RNA (ihpRNA) have the
potential to efficiently silence genes in a range of plant species. In this study we demonstrate …