With the rapid population growth, there is an urgent need for innovative crop improvement
approaches to meet the increasing demand for food. Classical crop improvement …

Caffeine is a xanthine alkaloid found in non-alcoholic beverages such as tea, coffee, and
cocoa. It was discovered in tea and coffee in the 1820s, but it was not until 2000 that details …

茶叶生物化学是研究茶树生命化学的科学, 主要在生物化学与分子水平上探讨茶树特别是新梢中
特征性次级代谢产物的合成途径, 结构与功能, 以及在茶叶加工及贮藏过程中的转化规律 …

Caffeine is an important functional substance and is abundant in tea plant, but little is known
about how its biosynthesis is regulated by transcription factors. In this study, the NAC-like …

The purine alkaloids, including caffeine, theobromine, and theacrine, are one of the most
important quality and functional components of tea plants and commercial teas. In this …

Tea (Camellia sinensis [L.] O. Kuntze) is an important global economic crop and is
considered to enhance health. However, the functions of many genes in tea plants are …

Caffeine is considered as one of the most important bioactive components in the popular
plant beverages tea, cacao, and coffee, but as a wide-spread plant secondary metabolite its …

MicroRNAs (miRNAs) are endogenous, highly conserved, small regulatory RNA molecules
with a size of 19–24 nucleotides, micro in structure and macro in character and regulate …

The tea cultivar 'Xiaoxueya', a temperature-sensitive albino mutant, is a rare tea germplasm
because of its highly enriched amino acid content and brisk flavour. In comparison with …

Background Pu-erh tea is a traditional Chinese tea and produced by natural solid-state
fermentation. Several studies show that the natural microbiota influence caffeine level in pu …