Publications by authors named "Fengfeng Qu"

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UGT74B5-mediated glucosylation at hydroxyl groups of benzoic acid derivatives regulating plant immunity to anthracnose in tea plants.
Caiyun Li, Feixue Wu, Lei Yang, Nana Liu, Xinfu Zhang, Fengfeng Qu

Hortic Res· April 2025

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Identification of key odorants responsible for the seaweed-like aroma quality of Shandong matcha.
Yazhao Zhang, Xiaotong Wu, Yali Shi, Fengfeng Qu, Dandan Qi

Food Res Int· March 2025

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Exploring the effect of greenhouse covering cultivation on the changes of sensory quality and flavor substances of green tea.
Qian Wang, Meng Li, Jie Wang, Xueming Ma, Lei Liu, Fengfeng Qu

Food Chem X· December 2024

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Transcriptome Reveals the Regulation of Exogenous Auxin Inducing Rooting of Non-Rooting Callus of Tea Cuttings.
Shuting Wang, Huanran Wu, Yazhao Zhang, Guodong Sun, Wenjun Qian, Fengfeng Qu

Int J Mol Sci· July 2024

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Genome-wide identification and expression pattern analysis of WRKY transcription factors in response to biotic and abiotic stresses in tea plants (Camellia sinensis).
Nana Liu, Caiyun Li, Feixue Wu, Yi Yang, Antai Yu, Fengfeng Qu

Plant Physiol Biochem· June 2024

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Greenhouse covering cultivation promotes chlorophyll accumulation of tea plant (Camellia sinensis) by activating relevant gene expression and enzyme activity.
Xueming Ma, Jixian Liu, Haiyan Li, Wenzhuo Wang, Lei Liu, Fengfeng Qu

BMC Plant Biol· May 2024

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Analysis of the utilization value of different tissues of Taxus×Media based on metabolomics and antioxidant activity.
Meng Li, WanRu Geng, Zhi Wang, Qian Wang, Lei Pang, FengFeng Qu

BMC Plant Biol· May 2023

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Variations of main quality components of matcha from different regions in the Chinese market.
Ying Luo, Yazhao Zhang, Fengfeng Qu, Wenjun Qian, Peiqiang Wang

Front Nutr· March 2023

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Transcriptional Analysis of Tea Plants () in Response to Salicylic Acid Treatment.
Nana Liu, Yueyue Wang, Kaiyuan Li, Caiyun Li, Bin Liu, Fengfeng Qu

J Agric Food Chem· February 2023

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Effect of thermal process on the key aroma components of green tea with chestnut-like aroma.
Feng-Feng Qu, Xiao-Han Li, Pei-Qiang Wang, Ya-Hui Han, Ying Wu

J Sci Food Agric· January 2023

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Characterization of the Key Aroma Compounds of Shandong Matcha Using HS-SPME-GC/MS and SAFE-GC/MS.
Ying Luo, Yazhao Zhang, Fengfeng Qu, Peiqiang Wang, Junfeng Gao

Foods· September 2022

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HS-SPME/GC-MS Reveals the Season Effects on Volatile Compounds of Green Tea in High-Latitude Region.
Jie Wang, Xiaohan Li, Ying Wu, Fengfeng Qu, Lei Liu

Foods· September 2022

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Study on mechanism of low bioavailability of black tea theaflavins by using Caco-2 cell monolayer.
Fengfeng Qu, Zeyi Ai, Shuyuan Liu, Haojie Zhang, Yuqiong Chen

Drug Deliv· December 2021

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Comparison of the Effects of Green and Black Tea Extracts on Na /K -ATPase Activity in Intestine of Type 1 and Type 2 Diabetic Mice.
Fengfeng Qu, Shuyuan Liu, Chang He, Jingtao Zhou, Shanming Zhang

Mol Nutr Food Res· September 2019

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Chlorophyll Metabolism in Postharvest Tea ( L.) Leaves: Variations in Color Values, Chlorophyll Derivatives, and Gene Expression Levels under Different Withering Treatments.
Xinlei Yu, Shuai Hu, Chang He, Jingtao Zhou, Fengfeng Qu

J Agric Food Chem· September 2019

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Effect of Stereochemical Configuration on the Transport and Metabolism of Catechins from Green Tea across Caco-2 Monolayers.
Zeyi Ai, Shuyuan Liu, Fengfeng Qu, Haojie Zhang, Yuqiong Chen

Molecules· March 2019

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Effect of steeping temperature on antioxidant and inhibitory activities of green tea extracts against α-amylase, α-glucosidase and intestinal glucose uptake.
Shuyuan Liu, Zeyi Ai, Fengfeng Qu, Yuqiong Chen, Dejiang Ni

Food Chem· November 2017

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