TY  - JOUR
A1  - Pearson, Leanne A.
A1  - Dittmann, Elke
A1  - Mazmouz, Rabia
A1  - Ongley, Sarah E.
A1  - Neilan, Brett A.
T1  - The genetics, biosynthesis and regulation of toxic specialized metabolites of cyanobacteria
JF  - Harmful algae
N2  - The production of toxic metabolites by cyanobacterial blooms represents a significant threat to the health of humans and ecosystems worldwide. Here we summarize the current state of the knowledge regarding the genetics, biosynthesis and regulation of well-characterized cyanotoxins, including the microcystins, nodularin, cylindrospermopsin, saxitoxins and antitoxins, as well as the lesser-known marine toxins (e.g. lyngbyatoxin, aplysiatoxin, jamaicamides, barbamide, curacin, hectochlorin and apratoxins). (C) 2015 Elsevier B.V. All rights reserved.
KW  - Cyanobacteria
KW  - Cyanotoxins
KW  - Specialized metabolites
KW  - Genetics
KW  - Biosynthesis
KW  - Regulation
Y1  - 2016
U6  - https://doi.org/10.1016/j.hal.2015.11.002
SN  - 1568-9883
SN  - 1878-1470
VL  - 54
SP  - 98
EP  - 111
PB  - Elsevier
CY  - Amsterdam
ER  - 
TY  - JOUR
A1  - Yang, Ziyin
A1  - Baldermann, Susanne
A1  - Watanabe, Naoharu
T1  - Recent studies of the volatile compounds in tea
JF  - FOOD RESEARCH INTERNATIONAL
N2  - Tea aroma is one of the most important factors affecting the character and quality of tea. Recent advances in methods and instruments for separating and identifying volatile compounds have led to intensive investigations of volatile compounds in tea. These studies have resulted in a number of insightful and useful discoveries. Here we summarize the recent investigations into tea volatile compounds: the volatile compounds in tea products; the metabolic pathways of volatile formation in tea plants and the glycosidically-bound volatile compounds in tea; and the techniques used for studying such compounds. Finally, we discuss practical applications for the improvement of aroma and flavor quality in teas. (C) 2013 Elsevier Ltd. All rights reserved.
KW  - Biosynthesis
KW  - Precursor
KW  - Stress
KW  - Tea
KW  - Volatile
Y1  - 2013
U6  - https://doi.org/10.1016/j.foodres.2013.02.011
SN  - 0963-9969
VL  - 53
IS  - 2
SP  - 585
EP  - 599
PB  - ELSEVIER SCIENCE BV
CY  - AMSTERDAM
ER  -