@article{WangWangWangetal.2016,
  author    = {Wang, Hao and Wang, Xue-jiang and Wang, Wei-shi and Yan, Xiang-bo and Xia, Peng and Chen, Jie and Zhao, Jian-fu},
  title     = {Modeling and optimization of struvite recovery from wastewater and reusing for heavy metals immobilization in contaminated soil},
  series = {Journal of chemical technology \& biotechnology},
  volume    = {91},
  journal   = {Journal of chemical technology \& biotechnology},
  publisher = {Wiley-Blackwell},
  address   = {Hoboken},
  issn      = {0268-2575},
  doi       = {10.1002/jctb.4931},
  pages     = {3045 -- 3052},
  year      = {2016},
  abstract  = {BACKROUND: Few studies have been carried out to connect nutrients recovery from wastewater and heavy metals immobilization in contaminated soil. To achieve the goal, ammonia nitrogen (AN) and phosphorus (P) were recovered from rare-earth wastewater by using the formation of struvite, which was used as the amendment with plant ash for copper, lead and chromium immobilization. RESULTS: AN removal efficiency and residual P reached 95.32 +/- 0.73\% and 6.14 +/- 1.72mgL(-1) under optimal conditions: pH= 9.0, n(Mg): n(N): n(P)= 1.2: 1: 1.1, which were obtained using response surface methodology (RSM). The minimum available concentrations of Cu, Pb and Cr (CPC) separately reduced to 320.82 mg kg(-1), 190.77 mg kg(-1) and 121.46 mg kg(-1) with increasing immobilization time at the mass ratio of phosphate precipitate (PP)/plant ash (PA) of 1: 3. Humic acid (HA) and fulvic acid (FA) were beneficial to immobilize Cu, both of which showed no effect or even a negative effect on Pb and Cr immobilization.},
  language  = {en}
}
@article{ShiXieQietal.2019,
  author    = {Shi, Jiang and Xie, Dongchao and Qi, Dandan and Peng, Qunhua and Chen, Zongmao and Schreiner, Monika and Lin, Zhi and Baldermann, Susanne},
  title     = {Methyl jasmonate-induced changes of flavor profiles during the processing of Green, Oolong, and Black Tea},
  series = {Frontiers in plant science},
  volume    = {10},
  journal   = {Frontiers in plant science},
  publisher = {Frontiers Research Foundation},
  address   = {Lausanne},
  issn      = {1664-462X},
  doi       = {10.3389/fpls.2019.00781},
  pages     = {13},
  year      = {2019},
  abstract  = {Tea aroma is one of the most important factors affecting the character and quality of tea. Here we describe the practical application of methyl jasmonate (MeJA) to improve the aroma quality of teas. The changes of selected metabolites during crucial tea processing steps, namely, withering, fixing and rolling, and fermentation, were analyzed. MeJA treatment of tea leaves (12, 24, 48, and 168 h) greatly promotes the aroma quality of green, oolong, and black tea products when comparing with untreated ones (0 h) and as confirmed by sensory evaluation. MeJA modulates the aroma profiles before, during, and after processing. Benzyl alcohol, benzaldehyde, 2-phenylethyl alcohol, phenylacetaldehyde, and trans-2-hexenal increased 1.07- to 3-fold in MeJA-treated fresh leaves and the first two maintained at a higher level in black tea and the last two in green tea. This correlates with a decrease in aromatic amino acids by more than twofold indicating a direct relation to tryptophan- and phenylalanine-derived volatiles. MeJA-treated oolong tea was characterized by a more pleasant aroma. Especially the terpenoids linalool and oxides, geraniol, and carvenol increased by more than twofold.},
  language  = {en}
}