Daxiang Li

Draft genome sequence of <i>Camellia sinensis</i> var. <i>sinensis</i> provides insights into the evolution of the tea genome and tea quality

Chaoling Wei, Hua Yang, Songbo Wang et al. · Proceedings of the National Academy of Sciences · 2018 · 954 citations · Full text

Impact of Six Typical Processing Methods on the Chemical Composition of Tea Leaves Using a Single <i>Camellia sinensis</i> Cultivar, Longjing 43

Yijun Wang, Zhipeng Kan, Henry J. Thompson et al. · Journal of Agricultural and Food Chemistry · 2018 · 236 citations

Dynamic change in amino acids, catechins, alkaloids, and gallic acid in six types of tea processed from the same batch of fresh tea (Camellia sinensis L.) leaves

Hao Jiang, Feng Yu, Qin Li et al. · Journal of Food Composition and Analysis · 2019 · 191 citations

Food Chemistry, Biosynthesis, Biochemistry +8

Role of caveolae in signal-transducing function of cardiac Na⁺/K⁺-ATPase

Lijun Liu, Kamiar Mohammadi, Behrouz Aynafshar et al. · American Journal of Physiology-Cell Physiology · 2003 · 185 citations

Green tea flavour determinants and their changes over manufacturing processes

Zhuoxiao Han, Mohammad Masud Rana, Guofeng Liu et al. · Food Chemistry · 2016 · 159 citations

Food Chemistry, Engineering, Green Chemistry +8