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References from Integrated metabolomics and molecular docking reveal fermentation-dependent flavonoid transformation and bitterness attenuation in Eucommia ulmoides dark tea. Local targets link to admitted publications; unresolved targets remain external evidence.
Application of multiple dynamic sensory techniques to N-lauroyl amino acids: Exposing the relationship between taste-enhancing properties and chemical structure
2025 · External reference
Cleaner preparation of N-lauroyl theanine with taste-enhancing properties and deciphering its taste-presenting mechanism
2025 · External reference
Transcriptional regulation of flavonol biosynthesis in plants
10.1093/hr/uhae043 · 2024 · External reference
Oxygen-enriched fermentation improves the taste of black tea by reducing the bitter and astringent metabolites
10.1016/j.foodres.2021.110613 · 2021 · External reference
In silico investigation of bitter hop-derived compounds and their cognate bitter taste receptors
10.1021/acs.jafc.9b07863 · 2020 · External reference
Reshaped local microbiology metabolism by raw tea according to pile fermentation in the dark tea
10.1016/j.jare.2025.02.039 · 2025 · External reference
Separation and characterization of sweet compounds in baijiu by molecular distillation combined with molecular sensory science
2025 · External reference
Characterization of carotenoids and flavonoids in Yangxian pigmented rice varieties through LC–MS/MS-based targeted metabolomics and multivariate statistics
10.1016/j.crfs.2025.101201 · 2025 · External reference
Probing the binding pocket of the broadly tuned human bitter taste receptor TAS2R14 by chemical modification of cognate agonists
10.1111/cbdd.12734 · 2016 · External reference
Fungal biotransformation of 2′-Methylflavanone and 2′-Methylflavone as a method to obtain glycosylated derivatives
10.3390/ijms22179617 · 2021 · External reference
Metabolomics and transcriptomics reveal the quality formation mechanism during the processing of black tea
10.1038/s41538-025-00488-7 · 2025 · External reference
Analysis of non-volatile and volatile metabolites during Ziziphus jujube leaf black tea processing via widely targeted metabolomics
10.1016/j.lwt.2024.116507 · 2024 · External reference
Quantitative descriptive analysis, non-targeted metabolomics and molecular docking reveal the dynamic aging and taste formation mechanism in raw Pu-erh tea during the storage
2025 · External reference
Dynamic changes in Pu-erh tea during pile fermentation: Comparing novel plie fermentation to traditional method
10.1016/j.afres.2025.101332 · 2025 · External reference
Production of isoorientin and isovitexin from luteolin and apigenin using coupled catalysis of glycosyltransferase and sucrose synthase
10.1007/s12010-019-03112-z · 2020 · External reference
Bitter taste receptor activation by flavonoids and isoflavonoids: Modeled structural requirements for activation of hTAS2R14 and hTAS2R39
10.1021/jf403387p · 2013 · External reference
Different phenolic compounds activate distinct human bitter taste receptors
10.1021/jf304198k · 2013 · External reference
Ligand binding modes of the bitter taste receptor T2R14 and T2R46
10.1038/s41594-026-01786-8 · 2026 · External reference
Optimizing yeast for high-level production of kaempferol and quercetin
10.1186/s12934-023-02084-4 · 2023 · External reference
Systematic strategy for metabolites of Amentoflavone in vivo and in vitro based on UHPLC-Q-TOF-MS/MS analysis
10.1021/acs.jafc.0c04532 · 2020 · External reference
Geographical traceability of Eucommia ulmoides leaves using attenuated total reflection Fourier transform infrared and ultraviolet-visible spectroscopy combined with chemometrics and data fusion
10.1016/j.indcrop.2020.113090 · 2021 · External reference
Impact of solid-state fermentation inoculated with Eurotium cristatum on the main composition and flavor of three kinds of Pu-erh tea
10.1016/j.ijfoodmicro.2025.111186 · 2025 · External reference
The effect of aspergillus cristatus fermentation on cold-region mulberry leaf tea: Functional properties, sensory quality, and metabolite composition
10.1016/j.fbio.2025.107151 · 2025 · External reference
MS-FINDER assisted in understanding the profile of flavonoids in temporal dimension during the fermentation of Pu-erh tea
10.1021/acs.jafc.2c01595 · 2022 · External reference
Eucommia bark/leaf extract improves HFD-induced lipid metabolism disorders via targeting gut microbiota to activate the Fiaf-LPL gut-liver axis and SCFAs-GPR43 gut-fat axis
10.1016/j.phymed.2023.154652 · 2023 · External reference
Key metabolites influencing astringency and bitterness in Yinghong 9 large-leaf dark tea before and after pile-fermentation
10.1021/acs.jafc.4c07851 · 2024 · External reference
Bitterness and astringency of tea leaves and products: Formation mechanism and reducing strategies
10.1016/j.tifs.2022.02.031 · 2022 · External reference
MaMYB4 is involved in the accumulation of naringenin chalcone, phloretin and dihydrokaempferol in the peels of banana fruit under chilling injury
10.1016/j.postharvbio.2024.112844 · 2024 · External reference
Identification of Oncorhynchus mykiss nebulin-derived peptides as bitter taste receptor TAS2R14 blockers by in silico screening and molecular docking
10.1016/j.foodchem.2021.130839 · 2022 · External reference
Comprehensive transcriptomics and widely targeted metabolomics analysis revealed the molecular mechanism of amino acid and flavonoid metabolism-induced freezing resistance during dormancy of oil crop almond
10.1016/j.indcrop.2025.121579 · 2025 · External reference
The effect of temperature-controlled pile-fermentation on the flavor quality of primary dark tea
10.1016/j.lwt.2025.117750 · 2025 · External reference
Evaluation of key taste components in Huangjin green tea based on electronic tongue technology
10.1016/j.foodres.2024.115569 · 2025 · External reference
Anti-Parkinson's disease activity of phenolic acids from Eucommia ulmoides Oliver leaf extracts and their autophagy activation mechanism
10.1039/c9fo02288k · 2020 · External reference
Multi-omics network analysis of flavour formation in golden-flowered Tibetan dark tea processed by "flowering" using raw materials with different fermentation degrees
2025 · External reference
Combining metabolomics and microbiomics to analyze metabolite differences and microbial contributions in different grades of oolong tea
10.1016/j.foodres.2025.116302 · 2025 · External reference
BitterDB: 2024 update on bitter ligands and taste receptors
10.1093/nar/gkae1044 · 2025 · External reference
