Li Q - Search Results

1

Proteomic analysis of young leaves at three developmental stages in an albino tea cultivar.

Li Q, Huang J, Liu S, Li J, Yang X, Liu Y, Liu Z. Li Q, et al. Among authors: li j. Proteome Sci. 2011 Aug 2;9:44. doi: 10.1186/1477-5956-9-44. Proteome Sci. 2011. PMID: 21806834 Free PMC article.

2

Proteomic analysis of the inhibitory effect of epigallocatechin gallate on lipid accumulation in human HepG2 cells.

Liu Z, Li Q, Huang J, Liang Q, Yan Y, Lin H, Xiao W, Lin Y, Zhang S, Tan B, Luo G. Liu Z, et al. Among authors: li q. Proteome Sci. 2013 Jul 18;11(1):32. doi: 10.1186/1477-5956-11-32. Proteome Sci. 2013. PMID: 23866759 Free PMC article.

3

A Comparative Proteomic Analysis of the Buds and the Young Expanding Leaves of the Tea Plant (Camellia sinensis L.).

Li Q, Li J, Liu S, Huang J, Lin H, Wang K, Cheng X, Liu Z. Li Q, et al. Among authors: li j. Int J Mol Sci. 2015 Jun 18;16(6):14007-38. doi: 10.3390/ijms160614007. Int J Mol Sci. 2015. PMID: 26096006 Free PMC article.

4

Analysis of Volatile Components of Jasmine and Jasmine Tea during Scenting Process.

Zhang Y, Xiong Y, An H, Li J, Li Q, Huang J, Liu Z. Zhang Y, et al. Among authors: li j, li q. Molecules. 2022 Jan 12;27(2):479. doi: 10.3390/molecules27020479. Molecules. 2022. PMID: 35056794 Free PMC article.

5

Anti-obesity and hypolipidemic effects of Fuzhuan brick tea water extract in high-fat diet-induced obese rats.

Li Q, Liu Z, Huang J, Luo G, Liang Q, Wang D, Ye X, Wu C, Wang L, Hu J. Li Q, et al. J Sci Food Agric. 2013 Apr;93(6):1310-6. doi: 10.1002/jsfa.5887. Epub 2012 Sep 25. J Sci Food Agric. 2013. PMID: 23011925

6

Biochemical Components Associated With Microbial Community Shift During the Pile-Fermentation of Primary Dark Tea.

Li Q, Chai S, Li Y, Huang J, Luo Y, Xiao L, Liu Z. Li Q, et al. Among authors: li y. Front Microbiol. 2018 Jul 10;9:1509. doi: 10.3389/fmicb.2018.01509. eCollection 2018. Front Microbiol. 2018. PMID: 30042750 Free PMC article.

7

Shifts in diversity and function of the bacterial community during the manufacture of Fu brick tea.

Li Q, Li Y, Luo Y, Zhang Y, Chen Y, Lin H, Wang K, Huang J, Liu Z. Li Q, et al. Among authors: li y. Food Microbiol. 2019 Jun;80:70-76. doi: 10.1016/j.fm.2019.01.001. Epub 2019 Jan 7. Food Microbiol. 2019. PMID: 30704598

8

Characterization of the transcriptional regulator CsbHLH62 that negatively regulates EGCG3"Me biosynthesis in Camellia sinensis.

Luo Y, Yu SS, Li J, Li Q, Wang KB, Huang JA, Liu ZH. Luo Y, et al. Among authors: li j, li q. Gene. 2019 May 30;699:8-15. doi: 10.1016/j.gene.2019.03.002. Epub 2019 Mar 6. Gene. 2019. PMID: 30851424

9

Study on the key volatile compounds and aroma quality of jasmine tea with different scenting technology.

An H, Ou X, Zhang Y, Li S, Xiong Y, Li Q, Huang J, Liu Z. An H, et al. Among authors: li s, li q. Food Chem. 2022 Aug 15;385:132718. doi: 10.1016/j.foodchem.2022.132718. Epub 2022 Mar 17. Food Chem. 2022. PMID: 35313197

10

Salting-out re-distillation combined with sensory-directed analysis to recover odor-active compounds for improving the flavor quality of instant Pu-erh tea.

Wang C, Li J, Zhang Y, Wu X, He Z, Zhang Y, Zhang X, Li Q, Huang J, Liu Z. Wang C, et al. Among authors: li j, li q. Food Chem X. 2022 Apr 18;14:100310. doi: 10.1016/j.fochx.2022.100310. eCollection 2022 Jun 30. Food Chem X. 2022. PMID: 35492251 Free PMC article.

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