THE INFLUENCE OF FLOOD AND WITHERING PROCESSES FOR THE MINERALOGICAL STRUCTURE OF THE TERSKO SULAKAY LOWLAND’S LIGHT CHESTNUT SOILS by M. E. Kotenko

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Preliminary study on processing technology of white tea “Chunyu 2” from Zhejiang Province by FAN Fangyuan, CHEN Ping, LUO Wenwen, XU Wenwu, GU Zhaoqi, MAO Zufa, GONG Shuying

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Biochemical characterization of CsCXEs: Carboxylesterase enhances the biosynthesis of green odor volatiles during tea processing by Sanyan Lai, Ning Yi, Shixin Yin, Yipeng Huang, Tianlin Shen, Qianying Dai, Liping Gao, Xiaolan Jiang, Tao Xia

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Volatile organic compounds as potential markers of Botrytis cinerea infection in intact harvested grape berries by Pietro Emilio Nepi, Claudia Pisuttu, Cristina Nali, Elisa Pellegrini, Ron Shmuleviz, Stefano Brizzolara, Pietro Tonutti

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Effects of Monochromatic and Composite Light Withering on Black Tea Aroma by Yafang Li, Bilin Li, Ziyan Zhu, Wushuang Zhang, Jingwen Yang, Wei Xu, Ling Lin

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Withering and Fermentation Affect the Transformation and Accumulation of Key Metabolites in Rougui (<i>Camellia sinensis</i>) for the Formation of Special Taste Characteristics by Jianghua Ye, Yangxin Luo, Yulin Wang, Qi Zhang, Shuqi Zhang, Junbin Gu, Yankun Liao, Tingting Wang, Xiaoli Jia, Haibin Wang

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Combined metabolic phenotypes and gene expression profiles revealed the formation of terpene and ester volatiles during white tea withering process by Xuming Deng, Jun Wu, Tao Wang, Haomin Dai, Jiajia Chen, Bo Song, Shaoling Wu, Chenxi Gao, Yan Huang, Weilong Kong, Weijiang Sun

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The effects of drying temperature and duration on rose tea chemical and sensory profiles as a functional beverage by Igoy Arya Bimo, Dego Yusa Ali, Wenny Bekti Sunarharum, Nailul Mu’awannah, Clarissa Evanarda Athirah, Naila Syakira Jatmiko, Meylda Dyah Pranita

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Evaluation of Withering Quality of Black Tea Based on Multi-Information Fusion Strategy by Ting An, Yongwen Jiang, Hanting Zou, Xuan Xuan, Jian Zhang, Haibo Yuan

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Innovative technology of harvesting and preparation of tobacco leaves to drying by N. N. Vinevskaya, E. E. Ulyanchenko

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Integrated Transcriptomic and Metabolomic Analyses Reveal Changes in Aroma- and Taste-Related Substances During the Withering Process of Black Tea by Bernard Ntezimana, Wenluan Xu, Yuchuan Li, Jingtao Zhou, Sujan Pathak, Yuqiong Chen, Zhi Yu, De Zhang, Dejiang Ni

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Effect of withering temperature on water loss of fresh leaves and quality of white tea by LIN Qingxia, XIANG Lihui, WANG Lili, YANG Junguo, SONG Zhenshuo, CHEN Lin

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Predicting the Degree of Fresh Tea Leaves Withering Using Image Classification Confidence by Mengjie Wang, Yali Shi, Yaping Li, Hewei Meng, Zezhong Ding, Zhengrui Tian, Chunwang Dong, Zhiwei Chen

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THE SPEED AND NATURE OF THE WITHERING OF LEAVES OF PLANTS GERANIUM-KOPEECHNIKOVY MEADOWS OF THE NORTH-WEST CAUCASUS by M. A. Erkenova

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THE SPEED AND NATURE OF THE WITHERING OF LEAVES OF PLANTS GERANIUM-KOPEECHNIKOVY MEADOWS OF THE NORTH-WEST CAUCASUS by M. A. Erkenova

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THE USE OF LINEAR BODY MEASUREMENTS PREDICTORS OF BODY WEIGHT OF DONKEYS AT BLOUBERG LOCAL MUNICIPALITY, LIMPOPO, SOUTH AFRICA by Thobela Louis Tyasi

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‘Ev’ry Gamester winneth by the sport’: George Wither’s Emblem Lottery (1635) by Pierre Le Duff

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Zooplankton community distribution in shallow reservoirs during winter: Influence of environmental factors on Cyclops vicinus (Copepoda: Cyclopoida) by Gea-Jae Joo, Jong-Yun Choi, Kwang-Seuk Jeong

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Tibetan red deer (Cervus canadensis wallichi) diet composition patterns and associations during lean seasons in Tibet, China by Xiaoping Liang, Kaili Wei, Qinfang Li, Aaron Gooley, Minghai Zhang, Jingjing Yu, Zhongbin Wang, Changxiao Yin, Weiqi Zhang

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Impact of compression methods on flavor profile of white tea: Integrated analysis of appearance, aroma, and taste by Hongzheng Lin, Shuping Ye, Jiao Feng, Jinyuan Wang, Weiyi Kong, Junyang Wu, Fangting Zhang, Jiake Zhao, Jiayi Guo, Kaiyang Chen, Bugui Yu, Yun Sun, Zhilong Hao

Subjects: “…Withered leaves…”
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