18 Papers
1 Citations
Yu Wang is an academic researcher from Chinese Ministry of Education. The author has contributed to research in topics: Camellia sinensis & Biology. The author has an hindex of 1, co-authored 1 publications.
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Papers
A rapid and efficient transient expression system for gene function and subcellular localization studies in the tea plant (Camellia sinensis) leaves
Hu Li,Linghui Guo,Meiling Yan,Jing Hu,Qingqing Lin,Pu Wang,Mingle Wang,Hua Zhao,Yu Wang,Dejiang Ni,Fei Guo +10 more
TL;DR: Wang et al. as discussed by the authors reported a rapid and efficient system for transient transformation of tea plant leaves using antisense oligodeoxynucleotide (asODN) for gene suppression and Agrobacterium for gene over-expression.
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Non-targeted metabolomics characterization of flavor formation of Lichuan black tea processed from different cultivars in Enshi
Xinxue Qin,Jingtao Zhou,Chang-Shou He,Li Qiu,De Zhang,Zhi Yu,Yu Wang,Dejiang Ni,Yuqiong Chen +8 more
- 23 Jul 2023
TL;DR: Non-targeted metabolomics analysis of Lichuan black tea from nine Enshi tea cultivars reveals cultivar-dependent flavor formation, with Baiyaqilan, Meizhan, and Echa 10 exhibiting distinct floral and sweet aromas due to unique volatile and non-volatile components.
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Natural variation of main biochemical components, morphological and yield traits among a panel of 87 tea [Camellia sinensis (L.) O. Kuntze] cultivars
Fawad Zaman,Emily Zhang,Li Xiao,Xielong Deng,Muhammad Ilyas,Ahmad Ali,Fei Guo,Pu Wang,Mingle Wang,Yu Wang,Dejiang Ni,Hua Zhao +11 more
TL;DR: In this article , the main biochemical components, leaf morphological and yield characteristics were evaluated for four rounds of tea leaves in a panel of 87 elite tea cultivars suitable for black, green, or oolong tea.
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The aroma characteristics of oolong tea are jointly determined by processing mode and tea cultivars
Chang-Shou He,Jingtao Zhou,Yuchuan Li,De Zhang,Bernard Ntezimana,Junyu Zhu,Xiaoyong Wang,Wenluan Xu,Yuqiong Chen,Zhi Yu,Yu Wang,Dejiang Ni +11 more
TL;DR: Wang et al. as mentioned in this paper analyzed six different oolong tea cultivars and their processing modes and found that the turnover stage was the primary processing stage for oolongo tea aroma formation.
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Metabolome and RNA-seq Analysis of Responses to Nitrogen Deprivation and Resupply in Tea Plant (Camellia sinensis) Roots
Wenluan Xu,Jing Ping Li,Luyu Zhang,Xuyang Zhang,Hua Zhao,Fei Guo,Yu Wang,Pu Wang,Yuqiong Chen,Dejiang Ni,Mingle Wang +10 more
TL;DR: In this article , the responses of Camellia sinensis roots to N deprivation and resupply were investigated by metabolome and RNA-seq analysis, which revealed that N deficiency induced content increase for most amino acids (AAs) and reduction for the remaining AAs, polyphenols, and caffeine.
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