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J

Jian-Liang Lu

zhe jiang university

H指数:38

被引数:3,962

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Towards low-caffeine tea: molecular insights into metabolism and transport of caffeine in tea plants

向低咖啡因茶迈进：茶叶植物中咖啡因代谢与转运的分子洞察

Horticulture Research

IF8.5

2026-08-240

OAAI

Physical and Chemical Property Changes, Cooked-Off Flavor Formation, and Its Alleviation During Storage of Green Tea Beverages

绿茶饮料在储存过程中的物理化学性质变化、煮熟风味形成及其缓解

IF5.1

2026-05-090

OAAI

Effects of Photovoltaic-Integrated Tea Plantation on Tea Field Productivity and Tea Leaf Quality

光伏集成茶园对茶园生产力和茶叶品质的影响

IF3.6

2026-03-040

OAAI

Mechanism of GST-mediated anthocyanin transport in purple leaf color formation revealed by multicolored tea plant (Camellia sinensis)

GST介导的花青素转运在紫色叶片形成中的机制由多色茶树（Camellia sinensis）揭示

Industrial Crops and Products

IF6.2

2026-02-140

OAAI

Opportunistic Detection of Hepatocellular Carcinoma Using Noncontrast CT and Deep Learning Artificial Intelligence

使用非对比CT和深度学习人工智能对肝细胞癌进行机会性检测

JOURNAL OF THE AMERICAN COLLEGE OF RADIOLOGY

IF5.1

2025-03-011

PRE

Effect of scenting process on the taste profile of jasmine green tea and the potent bitterness-enhancing compound in jasmine flowers

熏香过程对茉莉绿茶风味特征的影响及茉莉花中强烈的苦味增强化合物

FOOD RESEARCH INTERNATIONAL

IF8

2025-03-010

PRE

Different performance of tea plants to shade based on key metabolites and transcriptome profiles: case study of cultivars Longjing 43 and Yabukita

PHYSIOLOGIA PLANTARUM

IF3.6

2025-02-050

PRE

Application of a deep learning algorithm for the diagnosis of HCC

IF7.5

2025-01-010

OAAI

Green Tea Catechins and Skin Health

IF6.6

2024-12-100

OAAI

The light-harvesting chlorophyll a/b-binding proteins of photosystem II family members are responsible for temperature sensitivity and leaf color phenotype in albino tea plant

JOURNAL OF ADVANCED RESEARCH

IF13

2024-12-014

OAAI

Conversion obstacle from Mg-protoporphyrin IX to protochlorophyllide might be responsible for chlorophyll-deficient phenotype of the Huangjinya's albino offspring

PLANT PHYSIOLOGY AND BIOCHEMISTRY

IF5.7

2024-07-013

OAAI

Production of γ-aminobutyric acid-enriched sourdough bread using an isolated Pediococcus pentosaceus strain JC30

IF3.6

2024-05-014

OAAI

An efficient artificial intelligence algorithm for predicting the sensory quality of green and black teas based on the key chemical indices

IF9.8

2024-05-016

PRE

Metabolomics and quantitative descriptive analysis reveal the relationship between metabolites and taste attributes of flowers in two types of albino tea cultivars

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-05-013

OAAI

CsMYB67 participates in the flavonoid biosynthesis of summer tea leaves

HORTICULTURE RESEARCH

IF8.5

2023-11-173

OAAI

Anthocyanin metabolism and its differential regulation in purple tea (Camellia sinensis)

PLANT PHYSIOLOGY AND BIOCHEMISTRY

IF5.7

2023-08-0113

PRE

Dihydrochalcones in Sweet Tea: Biosynthesis, Distribution and Neuroprotection Function

IF4.6

2022-12-1214

OAAI

Anticarcinogenic potentials of tea catechins

FRONTIERS IN NUTRITION

IF5.1

2022-12-0530

OAAI

Effects of Different Shading Treatments on the Biomass and Transcriptome Profiles of Tea Leaves (Camellia sinensis L.) and the Regulatory Effect on Phytohormone Biosynthesis

FRONTIERS IN PLANT SCIENCE

IF4.8

2022-06-2412

OAAI

Identification of Key Aroma Compounds Responsible for the Floral Ascents of Green and Black Teas from Different Tea Cultivars

IF4.6

2022-04-2820

OAAI