Sihua Cheng

发表

Characterization of enzymes specifically producing chiral flavor compounds (R)- and (S)-1-phenylethanol from tea (Camellia sinensis) flowers.

Ziyin Yang, Fang Dong, Ying Zhou, 2019, Food chemistry.

Does oolong tea (Camellia sinensis) made from a combination of leaf and stem smell more aromatic than leaf-only tea? Contribution of the stem to oolong tea aroma.

Ziyin Yang, Jinchi Tang, Fang Dong, 2017, Food chemistry.

Characterization of L-theanine hydrolase in vitro and subcellular distribution of its specific product ethylamine in tea (Camellia sinensis).

Ping Xu, Xinyuan Hao, Ziyin Yang, 2020, Journal of agricultural and food chemistry.

Differential responses of four biosynthetic pathways of aroma compounds in postharvest strawberry (Fragaria×ananassa Duch.) under interaction of light and temperature.

Yueming Jiang, X. Duan, C. Feng, 2017, Food chemistry.

Proteolysis of chloroplast proteins is responsible for accumulation of free amino acids in dark-treated tea (Camellia sinensis) leaves.

Yiyong Chen, Ziyin Yang, Fang Dong, 2017, Journal of proteomics.

Lycopene cyclases determine high α-/β-carotene ratio and increased carotenoids in bananas ripening at high temperatures.

D. Grierson, X. Duan, C. Feng, 2019, Food chemistry.

Biochemical pathway of benzyl nitrile derived from L-phenylalanine in tea (Camellia sinensis) and its formation in response to postharvest stresses.

Ziyin Yang, Haibo Tan, Fang Dong, 2020, Journal of agricultural and food chemistry.

Comparative analysis of pigments in red and yellow banana fruit.

X. Duan, W. Zeng, Ziyin Yang, 2018, Food chemistry.

The sphingolipid biosynthetic enzyme Sphingolipid delta8 desaturase is important for chilling resistance of tomato

S. Baldermann, X. Duan, Ziyin Yang, 2016, Scientific Reports.

Occurrence of glycosidically conjugated 1-phenylethanol and its hydrolase β-primeverosidase in tea (Camellia sinensis) flowers.

Ziyin Yang, N. Watanabe, P. Fleischmann, 2014, Journal of agricultural and food chemistry.

Nonaqueous fractionation and overexpression of fluorescent‐tagged enzymes reveals the subcellular sites of L‐theanine biosynthesis in tea

D. Grierson, Ziyin Yang, Xiumin Fu, 2020, Plant biotechnology journal.

Studies on the Biochemical Formation Pathway of the Amino Acid l-Theanine in Tea (Camellia sinensis) and Other Plants.

Ziyin Yang, Fang Dong, Xiumin Fu, 2017, Journal of agricultural and food chemistry.

Differential accumulation of specialized metabolite l-theanine in green and albino-induced yellow tea (Camellia sinensis) leaves.

Ziyin Yang, Jinchi Tang, Xiumin Fu, 2019, Food chemistry.

Regulation of biosynthesis and emission of volatile phenylpropanoids/benzenoids in petunia× hybrida flowers by multi-factors of circadian clock, light, and temperature.

Ziyin Yang, N. Watanabe, Xiumin Fu, 2016, Plant physiology and biochemistry : PPB.

Effect of Major Tea Insect Attack on Formation of Quality-Related Nonvolatile Specialized Metabolites in Tea ( Camellia sinensis) Leaves.

Ziyin Yang, Zhenming Yu, Jinchi Tang, 2019, Journal of agricultural and food chemistry.

Stable Isotope-Labeled Precursor Tracing Reveals that l-Alanine is Converted to l-Theanine via l-Glutamate not Ethylamine in Tea Plants In Vivo.

Ziyin Yang, Xiumin Fu, Sihua Cheng, 2021, Journal of agricultural and food chemistry.

Molecular Cloning and Characterization of a Short-Chain Dehydrogenase Showing Activity with Volatile Compounds Isolated from Camellia sinensis

S. Baldermann, Ziyin Yang, N. Watanabe, 2015, Plant Molecular Biology Reporter.