[1]Inheritance and expression of stripe rust resistance in common wheat (Triticum aestivum) transferred from Aegilops tauschii and its utilization. Yu, Y,Zhang, Y,Hu, XR,Wang, Y,Zhou, YC,Lu, BR.

[2]Kamchatka crab duplex-specific nuclease-mediated transcriptome subtraction method for identifying long cDNAs of differentially expressed genes. Peng, Ri-He,Xiong, Ai-Sheng,Xue, Yong,Li, Xian,Liu, Jin-ge,Cai, Bin,Yao, Quan-Hong.

[3]Suppression of Chlorantraniliprole Sorption on Biochar in Soil-Biochar Systems. Wang, Ting-Ting,Lu, Meng-Xiao,Liu, Xian-Jin,Yu, Xiang-Yang,Li, Yi-Song,Jiang, Alice C..

[4]Effects of potassium and magnesium nutrition on the quality components of different types of tea. Ruan, JY,Wu, X,Hardter, R. 1999

[5]Evaluation of transfer rates of multiple pesticides from green tea into infusion using water as pressurized liquid extraction solvent and ultra-performance liquid chromatography tandem mass spectrometry. Chen, Hongping,Liu, Xin,Lu, Chengyin,Chen, Hongping,Pan, Meiling,Liu, Xin,Lu, Chengyin,Chen, Hongping,Liu, Xin,Lu, Chengyin. 2017

[6]Chemosystematics of tea trees based on tea leaf polyphenols as phenetic markers. Li, Jia-Hua,Shimizu, Keiichi,Sakata, Yusuke,Hashimoto, Fumio,Li, Jia-Hua,Shimizu, Keiichi,Sakata, Yusuke,Hashimoto, Fumio,Nesumi, Atsushi,Liang, Ming-Zhi,He, Qing-Yuan,Zhou, Hong-Jie. 2010

[7]Determination of Fifteen Rare Earth Elements in Green Tea Leaves and Their Tea Infusions Consumed in Zhejiang Province, China. Zheng, Chuangmu,Zhang, Yongzhi,Xu, Lihong,Wang, Gangjun,Ye, Xuezhu.

[8]Cream Formation And Main Chemical Components Of Green Tea Infusions Processed From Different Parts Of New Shoots. Yin, Jun-Feng,Xu, Yong-Quan,Yuan, Hai-Bo,Luo, Long-Xin,Qian, Xiao-Jun.

[9]Metabolomic Analyses Reveal Distinct Change of Metabolites and Quality of Green Tea during the Short Duration of a Single Spring Season. Liu, Jianwei,Liu, Jianwei,Zhang, Qunfeng,Liu, Meiya,Ma, Lifeng,Shi, Yuanzhi,Ruan, Jianyun,Liu, Jianwei,Zhang, Qunfeng,Liu, Meiya,Ma, Lifeng,Shi, Yuanzhi,Ruan, Jianyun.

[10]Analysis of chemical components in green tea in relation with perceived quality, a case study with Longjing teas. Wang, Kunbo,Ruan, Jianyun,Wang, Kunbo,Ruan, Jianyun,Wang, Kunbo,Wang, Kunbo.

[11]Prediction of Chinese green tea ranking by metabolite profiling using ultra-performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF/MS). Jing, Jin,Wang, Jie,Jing, Jin,Shi, Yuanzhi,Zhang, Qunfeng,Wang, Jie,Ruan, Jianyun,Shi, Yuanzhi,Zhang, Qunfeng,Ruan, Jianyun.

[12]Effect of Ca2+ concentration on the tastes from the main chemicals in green tea infusions. Yin, Jun-Feng,Du, Qi-Zhen,Xu, Yong-Quan,Yin, Jun-Feng,Zhang, Ying-Na,Chen, Jian-Xin,Yuan, Hai-Bo,Xu, Yong-Quan. 2014

[13]Effect of the Near Infrared Spectrum Resolution on the Nitrogen Content Model in Green Tea. Yang Dan,Liu Xin,Zhang Ying-bin,Yin Peng,Liu Hong-gang. 2013

[14]Determination of flavonol glycosides in green tea, oolong tea and black tea by UHPLC compared to HPLC. Jiang, Heyuan,Jiang, Heyuan,Engelhardt, Ulrich H.,Thraene, Claudia,Maiwald, Beate,Stark, Janina,Jiang, Heyuan.

[15]Colletotrichum gloeosporioides-Contaminated Tea Infusion Blocks Lipids Reduction and Induces Kidney Damage in Mice. Li, Jin,Sun, Kang,Ma, Qingping,Wang, Le,Yang, Dingjun,Chen, Xuan,Li, Xinghui,Chen, Jin. 2017

[16]Determining the geographical origin of Chinese green tea by linear discriminant analysis of trace metals and rare earth elements: Taking Dongting Biluochun as an example. Ma, Guicen,Zhang, Yingbin,Wang, Guoqing,Chen, Liyan,Zhang, Minglu,Liu, Ting,Liu, Xin,Lu, Chengyin,Ma, Guicen,Zhang, Yingbin,Zhang, Jianyang,Wang, Guoqing,Chen, Liyan,Zhang, Minglu,Liu, Ting,Liu, Xin,Lu, Chengyin.

[17]Effects of phosphorus supply on the quality of green tea. Lin, Zheng-He,Chen, Li-Song,Lin, Zheng-He,Chen, Li-Song,Lin, Zheng-He,Chen, Rong-Bing,Zhang, Fang-Zhou,Qi, Yi-Ping,Chen, Li-Song.

[18]Comparative characterisation of green tea and black tea cream: Physicochemical and phytochemical nature. Lin, Xiaorong,Chen, Zhongzheng,Zhang, Yuanyuan,Luo, Wei,Tang, Hao,Deng, Baibiao,Deng, Jian,Li, Bin,Tang, Hao.

[19]Free radical scavenging effect of Pu-erh tea extracts and their protective effect on oxidative damage in human fibroblast cells. Jie, Guoliang,Lin, Zhi,Zhang, Longze,Lv, Haipeng,He, Puming,Zhao, Baolu.

[20]Processing technologies affect the aroma but not the taste of teas: A study of Yunnan Biluochun, Jiangsu Biluochun, and other regular green teas. Wang, Chen,Wu, Yuanshuang,Meng, Qingxiong,Lv, Shidong,Wang, Jianxin,Qiu, Xueli.