Zhouping Fu

A Sucrose-Induced MYB (SIMYB) Transcription Factor Promoting Proanthocyanidin Accumulation in the Tea Plant ( Camellia sinensis).

Tao Xia, Li-Ping Gao, Ya-Jun Liu, 2019, Journal of agricultural and food chemistry.

CsHCT-Mediated Lignin Synthesis Pathway Involves in the Response of Tea Plants to Biotic and Abiotic Stresses.

Tao Xia, Li-Ping Gao, Ya-Jun Liu, 2021, Journal of agricultural and food chemistry.

Functional characterization of three flavonol synthase genes from Camellia sinensis: Roles in flavonol accumulation.

Tao Xia, Li-Ping Gao, Ya-Jun Liu, 2020, Plant science : an international journal of experimental plant biology.

Four flavonoid glycosyltransferases present in tea overexpressed in model plants Arabidopsis thaliana and Nicotiana tabacum for functional identification.

Tao Xia, Li-Ping Gao, Xinlong Dai, 2018, Journal of chromatography. B, Analytical technologies in the biomedical and life sciences.

Biocompatible green tea extract‐stabilised zinc nanoparticles encapsulated by poly(butyl‐2‐cyanoacrylate) with control release profile and antioxidative capacity

Zhongwen Xie, Peng Zhang, Guan-Hu Bao, 2020 .

Proanthocyanidin-Aluminum Complexes Improve Aluminum Resistance and Detoxification of Camellia sinensis.

Tao Xia, Li-Ping Gao, Ya-Jun Liu, 2020, Journal of agricultural and food chemistry.

Aluminum-tolerant, growth-promoting endophytic bacteria as contributors in promoting tea plant growth and alleviating aluminum stress

Tao Xia, Li-Ping Gao, Gao Chen, 2021, Tree physiology.

Flavonol-Aluminum Complex Formation: Enhancing Aluminum Accumulation in Tea Plants.

Tao Xia, Li-Ping Gao, Ya-Jun Liu, 2022, Journal of agricultural and food chemistry.

Al-induced CsUGT84J2 enhances flavonol and auxin accumulation to promote root growth in tea plants

Tao Xia, Li-Ping Gao, Ya-Jun Liu, 2023, Horticulture research.

Functional Analyses of Flavonol Synthase Genes From Camellia sinensis Reveal Their Roles in Anther Development

Tao Xia, Li-Ping Gao, Ya-Jun Liu, 2021, Frontiers in Plant Science.

Analysis of differences in the accumulation of tea compounds under various processing techniques, geographical origins, and harvesting seasons.

Xiangchun Zhang, Liyan Chen, Sujuan Zhou, 2023, Food chemistry.