王坤波

期刊论文

1. 罗雨芊，黄少奇，饶玉莹，高士伟，郑鹏程，王坤波，曹冰冰，叶飞（2026）. 不同季节宜红工夫茶理化品质与关键呈香成分分析. 《食品工业科技》.DOI
2. Tiyue Zhao, Yin-Yan Chen, Yi-Qiao Zhao, Yilong Li, Jiaxin Zhou, Li Niu, Jie Li, Jia-Nan Huang, Zhonghua Liu, Kun-Bo Wang, Mingzhi Zhu (2026). Teadenol A, a Key Cleavage Product of EGCG in Dark Tea, Alleviates Depressive‐Like Behavior by Modulating the Microbiota–Gut–Brain Axis in CUMS‐Induced Rats. Food Frontiers.DOI
3. Ranyang Li, Lichi Qu, Xinxin Xu, Yong-Wen Jiang, Kun-Bo Wang, J. Hua, Yan-Hua Jiang, Rongmei Wu, Hai-Bo Yuan, Jin-Jin Wang (2026). Rolling temperature affects green tea quality and non-volatile metabolites: Insights from integrated metabolomics and proteomics. Food Chemistry.DOI
4. Hao Zuo, Xuecheng Zhao, Anqi Peng, Fei-Yi Huang, Ping Li, Renting Huang, Jun-Ming Lin, Shu-Wei Yu, Juan Li, Kun-Bo Wang, Saijun Li, Zhong-Hua Liu, Jian Zhao (2026). Plant, Cell & Environment: Outside Front Cover Image. Plant, Cell & Environment.DOI
5. Jing Liu, Jiuju Luo, Kun-Bo Wang, Haojing Shao (2026). Identification and Analysis of the TPS Gene Family in the Camellia sinensis Pan-Genome. Horticulturae.DOI
6. Yi-Qiao Zhao, Zi-Kang Wang, Yuanyuan Lu, Ruibin Xiao, Tiyue Zhao, Zhong-Hua Liu, Kun-Bo Wang, Jian'an Huang, Mingzhi Zhu (2026). L-theanine alleviates reserpine-induced depression in rats via modulation of the gut-brain axis. Food Research International.DOI
7. Yu-Hang Zhang, Li Niu, Ruoxian Wang, Na Li, Juan Li, Mingzhi Zhu, Kun-Bo Wang (2026). Integration of targeted metabolomics and volatilomics with electronic sensory technologies to reveal key components of Chinese white tea from five major production regions. Food Chemistry.DOI
8. Lichi Qu, Jin-Jin Wang, Yong-Wen Jiang, Ranyang Li, J. Hua, Kun-Bo Wang, Xin-Xin Xu, Hong Sun, Hai-Bo Yuan (2026). Targeted quantitative analysis and antioxidant activity reveal the quality characteristics of Chinese black teas from different regions. Food Chemistry.DOI
9. Ke Xiao, Yi-Qiao Zhao, Yin-Yan Chen, Wei Zhao, Jun-Liang Tan, Zhonghua Liu, Kun-Bo Wang, Jian'an Huang, Mingzhi Zhu (2026). Integration of multi-omics and electronic sensory technologies, reveals aging characteristics in raw Pu-erh tea. European Food Research and Technology.DOI
10. Hanying Chen, Yilong Li, Yuqiong Liang, Yin-Yan Chen, Mengyao Ma, Kun-Bo Wang, Jian'an Huang, Zhong-Hua Liu, Mingzhi Zhu (2026). Advances in the chemical composition and fermentation control of dark tea. Beverage Plant Research.DOI
11. Xin-Xin Xu, Jin-Jin Wang, Lichi Qu, Ranyang Li, Yong-Wen Jiang, J. Hua, Ting An, Hao Zheng, Kun-Bo Wang, Hai-Bo Yuan (2026). Effects of rolling temperature on green tea flavor from integrated metabolomics and flavor quantification. Food Research International.DOI
12. Can Xu, Xiang Liu, Shuai Li, Sitian Fei, Jihui Tan, Fang-Chun Zhou, Kun-Bo Wang, Yong Luo (2026). Multi-dimensional regulation of tea leaf development: morphogenesis, hormone–transcriptional networks, environmental factors, and artificial cultivation practices. Frontiers in Plant Science.DOI
13. Tiyue Zhao, Siyang Zeng, Zhi-Hui Guo, Zhi Chen, Z. An, Juan Li, Mingzhi Zhu, Jian Zhao, Zhonghua Liu, Kun-Bo Wang (2026). CsWRKY75-CsABF4 module regulated beta-amylases-mediated starch degradation to enhance drought resistance in tea plants (Camellia sinensis). The Plant Journal.DOI
14. Na Li, Jing Lu, Jing Cheng, Li-Sha Ran, Yi-Qiao Zhao, Jun-Ren Xu, Zhong-Hua Liu, Jia-Nan Huang, Kun-Bo Wang, Ming-Zhi Zhu (2026). A 3-nitrophenylhydrazine derivatization-based untargeted and targeted analysis of highly polar metabolites in Fu Brick Tea from major Chinese production regions and different processing stages. LWT.DOI
15. Yiqiao Zhao, Ruibin XIAO, Yuanyuan Lu, Zikang Wang, Hongdie Li, Jianan Huang, Kunbo Wang, Zhonghua Liu, Mingzhi Zhu (2026). Enhancing chemical and aroma profiles of Fu brick tea via Bacillus licheniformis–mediated enhanced fermentation: evidence from targeted chemistry, volatilomics, and metagenomics. Food Research International.DOI
16. 朱洺志，王坤波，黄建安，刘仲华（2025）. 基于虚拟仿真的茶学专业融合式实践教学改革探索. 《茶叶通讯》.DOI
17. 刘丹，晏美红，易桂美，罗勇，王坤波（2025）. 茶树Cs MYB3转录因子对EGCG3″Me生物合成关键基因CsFAOMT1的调控. 《应用与环境生物学报》.DOI
18. 李冉阳，袁海波，屈丽池，练学燕，孙洪，滑金杰，朱希哲，王坤波，王近近（2025）. 红茶贮藏过程中的品质变化机理及研究进展. 《食品与发酵工业》.DOI
19. 屈丽池，王近近，黄纯勇，陈艳，秦廷发，滑金杰，王坤波，袁海波（2025）. 绿茶加工工艺对氨基酸及风味品质形成的影响研究进展. 《食品与发酵工业》.DOI
20. 丁梦梅，李娜，马荣蓉，赵以桥，朱洺志，王坤波（2025）. 玫瑰复合花茶的研制与品质分析. 《现代食品科技》.DOI
21. Yi-Qiao Zhao, K. Xiao, Yin-Yan Chen, Mengyao Ma, Jun Tan, Zhong-Hua Liu, Kun-Bo Wang, Jian'an Huang, Mingzhi Zhu (2025). Aroma evolution and key volatile profiles of aged raw Pu-erh Tea: Insights from volatilomics, electronic sensing, and microbiomics. Journal of Food Composition and Analysis.DOI
22. Liuyu Li, Yi-Qiao Zhao, Yilong Li, Li-Sha Ran, Jin-Hua Chen, Kun-Bo Wang, Zhong-Hua Liu, Shi Li, Jia-Nan Huang, Mingzhi Zhu (2025). Effects of storage time on the quality and microbial community of ripe Pu-erh tea. Food Chemistry: X.DOI
23. Ranyang Li, Lichi Qu, Hai-Bo Yuan, Yong-Wen Jiang, Kun-Bo Wang, Zhixiong Xu, J. Hua, Xizhe Zhu, Shunyin Wu, Hao Zheng, Jin-Jin Wang (2025). Mechanism of the effect of fixation degrees on the volatile and non-volatile metabolites in green tea using targeted and non-targeted metabolomics analyses and the flavor objective quantification technique. Food Chemistry.DOI
24. Xiangxiang Huang, Z. An, Tiyue Zhao, Nianci Xie, Juan Li, Mingzhi Zhu, Jian Zhao, Zhonghua Liu, Kun-Bo Wang (2025). CsMYB219 and CsMYB196 influence epigallocatechin gallate biosynthesis in tea plant (Camellia sinensis) by regulating CsSCPL1A gene expression. The Plant Journal.DOI
25. Hao Zuo, Xuecheng Zhao, Anqi Peng, Fei-Yi Huang, Ping Li, Renting Huang, Jun-Ming Lin, Shu-Wei Yu, Juan Li, Kun-Bo Wang, Saijun Li, Zhong-Hua Liu, Jian Zhao (2025). Multiple Factors Regulate Anthocyanin Biosynthesis in Purple‐Leaf Tea Varieties in CsMYB75‐Dependent and Independent Mechanisms. Plant, Cell and Environment.DOI
26. Jun-Ren Xu, Jing Lu, Shanliang Fu, Na Li, Yi-Qiao Zhao, Kun-Bo Wang, Zhong-Hua Liu, Taolin Chen, Jian'an Huang, Mingzhi Zhu (2025). Simultaneous detection of amino acids and short-chain fatty acids in tea using rapid pre-column derivatization coupled with GC-MS: Exploring their spatial distribution in tea trees and the impact of processing techniques on their content. Food Chemistry.DOI
27. Nianci Xie, Pinqian Zhou, Kuo-Fei Wang, Fei-Yi Huang, Shu-Wei Yu, Hai-Ping Fu, Saijun Li, Juan Li, Jian Zhao, Zhonghua Liu, Kun-Bo Wang (2025). CsMYB213‐CsbHLH35 module regulates theanine biosynthesis in tea plants (Camellia sinensis L.). Plant Biotechnology Journal.DOI
28. Jue Wang, Gu-Yang Yi, Tiyue Zhao, Xiangxiang Huang, Yi-Qiao Zhao, Mingzhi Zhu, Zhong-Hua Liu, Kun-Bo Wang (2025). Jasmine tea: unveiling the secrets of processing, flavor characteristics, and potential health benefits. Critical reviews in food science and nutrition.DOI
29. Li-Sha Ran, Jinqi Zhao, Mengyao Ma, Yi-Qiao Zhao, Shiyu Guo, Yu Xiao, Zhong-Hua Liu, Jian'an Huang, Kun-Bo Wang, Mingzhi Zhu (2025). Comparative Analysis of Fungal Communities and the Key “Golden‐Flower” Fungi in Fu Brick Tea From Seven Chinese Regions and Their Effects on the Quality of Summer‐Autumn Tea. Food Frontiers.DOI
30. 杨小华，廖汝佳，张梦雪，李光彩，彭忠，盛荣，王坤波（2024）. 萌芽前喷施硒肥提高茶叶品质和抗逆性相关内生细菌丰度. 《植物营养与肥料学报》.
31. 李红蝶，肖田，李亦龙，尚铂昊，刘仲华，黄建安，王坤波，朱洺志（2024）. 茶树花的功能成分及相关产品研究进展. 《食品安全质量检测学报》.
32. 林俊铭，赵体跃，黄翔翔，赵剑，王坤波（2024）. 茶树响应高温胁迫下生理生化和分子机制的研究进展. 《中国茶叶》.
33. 蒋阿婷，刘巧芳，肖娟娟，贺军辉，高兵财，黄建安，王坤波，刘仲华，禹利君（2024）. 湖南黑毛茶优化拼配样的风味品质研究. 《茶叶科学》.
34. 肖娟娟，程滢，刘雁，刘巧芳，蒋阿婷，黄建安，王坤波，刘仲华，王贞红，禹利君（2024）. Aspergillus cristatus LJSC.2006的分离鉴定及对茯茶发花品质的影响. 《茶叶科学》.
35. Yang Wei, Yongqi Wen, Xiaolin Huang, Peihua Ma, Li Wang, Yi Pan, Yangjun Lv, Hongxin Wang, Liang Zhang, Kunbo Wang, Xiufang Yang, Xinlin Wei (2024). The dawn of intelligent technologies in tea industry. Trends in Food Science & Technology.DOI
36. Sui Liu, Xinyu Dai, Jinqi Zhao, Xuwen Zhang, Mingzhi Zhu, Kun-Bo Wang, Dong-He Fu (2024). Blended Tea Ameliorates T2DM via Modulation of Gut Microflora. Plant Foods for Human Nutrition.DOI
37. Shiyu Guo, Yi-Qiao Zhao, Li-Sha Ran, Yilong Li, Zhong-Hua Liu, Kun-Bo Wang, Jian'an Huang, Mingzhi Zhu, Taolin Chen (2024). A Special “Golden Flower” Fungus with Yellow Cleistothecium: Its Impact on the Flavor of Golden Flower Loose Tea Produced from Summer-Autumn Tea. Journal of Food Composition and Analysis.DOI
38. Na Li, Jun-Ren Xu, Yi-Qiao Zhao, Meng-Meng Zhao, Zhong-Hua Liu, Kun-Bo Wang, Jian'an Huang, Mingzhi Zhu (2024). The influence of processing methods on polyphenol profiling of tea leaves from the same large-leaf cultivar (Camellia sinensis var. assamica cv. Yunkang-10): nontargeted/targeted polyphenomics and electronic sensory analysis. Food Chemistry.DOI
39. Jian Ouyang, Ronggang Jiang, Hao Xu, Shuai Wen, Chang-Wei Liu, Yang Liu, Hongyu Chen, Yuke Zhai, He Xie, Jin-Hua Chen, Shi Li, Kun-Bo Wang, Zhong-Hua Liu, Jian'an Huang (2024). Insights into the flavor profiles of different grades of Huangpu black tea using sensory histology techniques and metabolomics. Food Chemistry: X.DOI
40. Xiangxiang Huang, Yilong Li, Fang Zhou, Tian Xiao, B. Shang, Li Niu, Jian'an Huang, Zhong-Hua Liu, Kun-Bo Wang, Mingzhi Zhu (2024). Insight into the chemical compositions of Anhua dark teas derived from identical tea materials: A multi-omics, electronic sensory, and microbial sequencing analysis. Food Chemistry.DOI
41. Yilong Li, Ruoxian Wang, Tian Xiao, Lu-Bing Song, Yu Xiao, Zhong-Hua Liu, Kun-Bo Wang, Jian'an Huang, Mingzhi Zhu (2024). Unveiling key odor-active compounds and bacterial communities in Fu Brick tea from seven Chinese regions: A comprehensive sensomics analysis using GC-MS, GC-O, aroma recombination, omission, and high-throughput sequencing. Food Research International.DOI
42. Na Li, Meng-Meng Zhao, Jin Chao, Feiyan Yin, Yong Yuan, Yi-Qiao Zhao, Jun-Ren Xu, Zhong-Hua Liu, Jia-Nan Huang, Kun-Bo Wang, Mingzhi Zhu (2024). Non-targeted and targeted detection of hydrophilic compounds in fu brick tea: A study on samples from major Chinese production regions and different processing stages. Food Chemistry.DOI
43. Mei-Hong Yan, Xiangxiang Huang, Nianci Xie, Tiyue Zhao, Mingzhi Zhu, Juan Li, Kun-Bo Wang (2024). Advances in Purple Tea Research: Chemical Compositions, Anthocyanin Synthesis and Regulation, Processing, and Health Benefits. Horticulturae.DOI
44. Tiyue Zhao, Xiangxiang Huang, Jian Zhao, C. Yang, Sheng Zhang, Jian'an Huang, Kun-Bo Wang, Zhong-Hua Liu, Mingzhi Zhu (2024). Theaflavins: an underexploited functional compound in black tea. Trends in Food Science & Technology.DOI
45. Zhi Chen, Zixin Li, Yi-Qiao Zhao, Mingzhi Zhu, Juan Li, Kun-Bo Wang (2024). A meta-analysis of dynamic changes of key aroma compounds during black tea processing. Food Bioscience.DOI
46. Wenyuan Yao, Xiangxiang Huang, Nianci Xie, Hao Yan, Juan Li, Kun-Bo Wang (2024). Acetylation participation in theanine biosynthesis: Insights from transcriptomics, proteomics, and acetylomics. Plant physiology and biochemistry : PPB.DOI
47. Tian Xiao, Yilong Li, Hong-Die Li, Kun-Bo Wang, Jian'an Huang, Zhong-Hua Liu, Mingzhi Zhu (2024). Tea consumption in relation with metabolic syndrome and obesity: A systematic review and meta-analysis of randomized clinical trials. Food Bioscience.DOI
48. 吴应奇，宋小凤，邓见田烨，白思蕾，李娟，王坤波（2023）. 茶树CsbHLH71基因克隆及转录活性分析. 《西北植物学报》.
49. 邓见田烨，晏美红，尚铂昊，李亦龙，肖田，朱洺志，王坤波（2023）. 基于HS-SPME-GC-MS技术分析不同种类黑茶香气成分. 《食品工业科技》.
50. Yuan Li, Yi-Long Li, Tian Xiao, Hui-Min Jia, Yu Xiao, Zhong-Hua Liu, Kun-Bo Wang, Mingzhi Zhu (2023). Integration of non-targeted/targeted metabolomics and electronic sensor technology reveals the chemical and sensor variation in 12 representative yellow teas. Food Chemistry: X.DOI
51. Jia Deng, Yilong Li, Yong Yuan, Feiyan Yin, Jin Chao, Jian'an Huang, Zhong-Hua Liu, Kun-Bo Wang, Mingzhi Zhu (2023). Secondary Metabolites from the Genus Eurotium and Their Biological Activities. Foods.DOI
52. Nianci Xie, Xiangxiang Huang, Jiaxin Zhou, Xiaofeng Song, Junming Lin, Meihong Yan, Mingzhi Zhu, Juan Li, Kunbo Wang (2023). The R2R3-MYB transcription factor CsMYB42 regulates theanine biosynthesis in albino tea leaves. Plant Science.DOI
53. Xuecheng Zhao, Ping Li, Hao Zuo, Anqi Peng, Junming Lin, Penghui Li, Kunbo Wang, Qian Tang, Million Tadege, Zhonghua Liu, Jian Hua Zhao (2023). CsMYBL2 homologs modulate the light and temperature stress‐regulated anthocyanin and catechins biosynthesis in tea plants (Camellia sinensis). The Plant Journal.DOI
54. Xiangxiang Huang, Qian Tang, Chongjun Chen, Qin Li, Haiyan Lin, Silei Bai, Jian Hua Zhao, Juan Li, Kunbo Wang, Mingzhi Zhu (2023). Combined analysis of transcriptome and metabolome provides insights into nano-selenium foliar applications to improve summer tea quality (Camellia sinensis). LWT.DOI
55. Xiaofeng Song, Xiangxiang Huang, Qin Li, Haiyan Lin, Silei Bai, Mingzhi Zhu, Juan Li, Kunbo Wang (2023). The WRKY Transcription Factor CsWRKY70 Regulates EGCG Biosynthesis by Affecting CsLAR and CsUGT84A Expressions in Tea Leaves (Camellia sinensis). Horticulturae.DOI
56. 汤依钰，俞梦瑶，禹利君，黄建安，王坤波，刘仲华（2022）. 冠突散囊菌LJSC.2005对茯茶主体黑毛茶发花品质影响. 《茶叶科学》.
57. 罗勇，温贝贝，陈燕，曹桂萍，雷淑敏，李群，王坤波（2022）. 茶树甲基化EGCG生物合成相关OMTs基因的鉴定及表达. 《应用与环境生物学报》.
58. 罗勇，陈燕，温贝贝，宋小凤，张芳玲，王坤波（2022）. 茶树WRKY转录因子的研究进展. 《分子植物育种》.
59. 谢念祠，周浩，周品谦，彭云，田双红，王坤波，包小村（2022）. 变温发酵对保靖黄金茶1号夏季鲜叶制成工夫红茶品质的影响. 《食品与发酵工业》.DOI
60. Haiyan Lin, Changwei Liu, Peng Zhong, Bin Tan, Kunbo Wang, Zhonghua Liu (2022). Distribution pattern of endophytic bacteria and fungi in tea plants. Frontiers in Microbiology.DOI
61. Xiangxiang Huang, Shuang‐Shuang Yu, Si Chen, Haiyan Lin, Yong Luo, Juan Li, Mingzhi Zhu, Kunbo Wang (2022). Complementary transcriptomic and metabolomics analysis reveal the molecular mechanisms of EGCG3″Me biosynthesis in Camellia sinensis. Scientia Horticulturae.DOI
62. Shuai Xu, Yufei Zhou, Li-Jun Yu, Xiangxiang Huang, Jian‐An Huang, Kunbo Wang, Zhonghua Liu (2022). Protective Effect of Eurotium cristatum Fermented Loose Dark Tea and Eurotium cristatum Particle on MAPK and PXR/AhR Signaling Pathways Induced by Electronic Cigarette Exposure in Mice. Nutrients.DOI
63. Xiangxiang Huang, Qian Tang, Qin Li, Haiyan Lin, Juan Li, Mingzhi Zhu, Zhonghua Liu, Kunbo Wang (2022). Integrative analysis of transcriptome and metabolome reveals the mechanism of foliar application of Bacillus amyloliquefaciens to improve summer tea quality (Camellia sinensis). Plant Physiology and Biochemistry.DOI
64. Xiaolu Zhou, Binggang Ge, Xuwen Zhang, Kunbo Wang, Caibi Zhou, FU Dong-he (2022). Metabolomics Analysis Reveals the Effects of Compound Fuzhuan Brick Tea (CFBT) on Regulating Dyslipidemia and Metabolic Disorders in Mice Induced by High-Fat Diet. Nutrients.DOI
65. Ruoxian WANG, Xiangxiang Huang, Qin Li, Juan Li, Jun Tan, Mingzhi Zhu, Kunbo Wang (2022). Comparison of Catechins, Aroma Components and Sensory Quality of Different Types of White Tea. DOAJ (DOAJ: Directory of Open Access Journals).DOI
66. Yong Luo, Xiangxiang Huang, Xiaofeng Song, Beibei Wen, Nianci Xie, Kunbo Wang, Jianan Huang, Zhonghua Liu (2022). Identification of a WRKY transcriptional activator from Camellia sinensis that regulates methylated EGCG biosynthesis. Horticulture Research.DOI
67. 黄翔翔，谭婷，禹利君，王坤波，黄建安，徐诗钰，刘仲华（2021）. 茯砖茶对葡聚糖硫酸钠诱导UC小鼠炎症及肠道微生物的影响. 《茶叶科学》.DOI
68. 宋小凤，唐倩，罗勇，欧淑琼，李勤，李娟，王坤波（2021）. 茶树CsMYB-like基因的克隆及表达分析. 《植物生理学报》.DOI
69. 向阳，刘雁，禹利君，徐诗钰，贺军辉，刘仲华，王坤波，刘亚玲（2021）. “金花”散茶中可溶性碳水化合物的浸提及测定方法比较. 《茶叶通讯》.
70. 王艳情，郑杰，许艳超，蔡小彦，周忠丽，侯宇清，王坤波，王玉红，陈浩东，刘方，李志坤（2021）. 棉花HDAC基因家族鉴定及其在黄萎病菌侵染下的表达分析. 《棉花学报》.
71. 冉莉莎，刘宝贵，陈崇俊，唐倩，张樟，朱洺志，傅冬和，王坤波（2021）. “金花”菌分离鉴定及其对茯茶化学成分的影响. 《辐射研究与辐射工艺学报》.
72. 彭靖，李银花，王坤波，金可，李娟（2021）. ‘白叶1号’返白过程中泛素化酶基因序列分析与表达. 《分子植物育种》.
73. Xiangna Zhang, Beibei Wen, Yangbo Zhang, Ying Li, Chunyan Yu, Zhong Peng, Kunbo Wang, Zhonghua Liu, Jianan Huang, Ligui Xiong, Juan Li (2021). Transcriptomic and biochemical analysis reveal differential regulatory mechanisms of photosynthetic pigment and characteristic secondary metabolites between high amino acids green-leaf and albino tea cultivars. Scientia Horticulturae.DOI
74. Xiangxiang Huang, Shuqiong Ou, Qin Li, Yong Luo, Haiyan Lin, Juan Li, Mingzhi Zhu, Kunbo Wang (2021). The R2R3 Transcription Factor CsMYB59 Regulates Polyphenol Oxidase Gene CsPPO1 in Tea Plants (Camellia sinensis). Frontiers in Plant Science.DOI
75. Nianci Xie, Chenyu Zhang, Pinqian Zhou, Xizhi Gao, Minghan Wang, Shuanghong Tian, Cui Lu, Kunbo Wang, Chengwen Shen (2021). Transcriptomic analyses reveal variegation-induced metabolic changes leading to high L-theanine levels in albino sectors of variegated tea (Camellia sinensis). Plant Physiology and Biochemistry.DOI
76. Xiangna Zhang, Ligui Xiong, Yong Luo, Beibei Wen, Kunbo Wang, Zhonghua Liu, Jianan Huang, Juan Li (2021). Identification, Molecular Characteristic, and Expression Analysis of PIFs Related to Chlorophyll Metabolism in Tea Plant (Camellia sinensis). International Journal of Molecular Sciences.DOI
77. Haiyan Zhou, Na Liu, Zheng Xin Yan, Dianzhen Yu, Lan Wang, Kunbo Wang, Xinlin Wei, Aibo Wu (2021). Development and validation of the one-step purification method coupled to LC-MS/MS for simultaneous determination of four aflatoxins in fermented tea. Food Chemistry.DOI
78. Mingzhi Zhu, Fang Zhou, Lisha Ran, Yilong Li, Bin Tan, Kunbo Wang, Jianan Huang, Zhong-hua Liu (2021). Metabolic Profiling and Gene Expression Analyses of Purple-Leaf Formation in Tea Cultivars (Camellia sinensis var. sinensis and var. assamica). Frontiers in Plant Science.DOI
79. 唐倩，陈丝，欧淑琼，李勤，李娟，王坤波（2020）. 茶树CCoAOMT原核表达及酶促条件优化. 《湖南农业大学学报(自然科学版)》.DOI
80. 张国政，彭嫔，王坤波，黄静（2020）. 基于HIROSE模型的茶叶企业品牌价值评估实证分析. 《茶叶通讯》.
81. 张向娜，熊立瑰，温贝贝，王坤波，刘仲华，黄建安，李娟（2020）. 茶树叶色变异研究进展. 《植物生理学报》.DOI
82. 欧淑琼，唐倩，李媛，戴家鑫，王坤波（2020）. 茶树花中多酚浸提工艺的优化研究. 《茶叶通讯》.
83. Qin Li, Youlan Jin, Ronggang Jiang, Yong‐Quan Xu, Yiyang Zhang, Yu Luo, Jianan Huang, Kunbo Wang, Zhonghua Liu (2020). Dynamic changes in the metabolite profile and taste characteristics of Fu brick tea during the manufacturing process. Food Chemistry.DOI
84. Beibei Wen, Juan Li, Yong Luo, Xiangna Zhang, Kunbo Wang, Zhonghua Liu, Jianan Huang (2020). Identification and expression profiling of MYB transcription factors related to l-theanine biosynthesis in Camellia sinensis. International Journal of Biological Macromolecules.DOI
85. Beibei Wen, Yong Luo, Dongmin Liu, Xiangna Zhang, Zhong Peng, Kunbo Wang, Juan Li, Jianan Huang, Zhonghua Liu (2020). The R2R3-MYB transcription factor CsMYB73 negatively regulates l-Theanine biosynthesis in tea plants (Camellia sinensis L.). Plant Science.DOI
86. Qin Li, Yongdi Li, Yu Luo, Lizheng Xiao, Kunbo Wang, Jianan Huang, Zhonghua Liu (2020). Characterization of the key aroma compounds and microorganisms during the manufacturing process of Fu brick tea. LWT.DOI
87. Mingzhi Zhu, Dan-min Lu, Jian Ouyang, Fang Zhou, Pei-Fang Huang, Bao-zheng Gu, Junwei Tang, Fan Shen, Jiafeng Li, Yilong Li, Haiyan Lin, Juan Li, Xin Zeng, Jian‐Lin Wu, Shuxian Cai, Kunbo Wang, Jianan Huang, Zhong-hua Liu (2020). Tea consumption and colorectal cancer risk: a meta-analysis of prospective cohort studies. European Journal of Nutrition.DOI
88. 张国政，彭嫔，王坤波，唐冬萍（2019）. 基于联合分析法的消费者对茶叶品牌、价格、有机认证与地理标志的偏好分析. 《茶叶通讯》.
89. 林海燕，曾超珍，谭斌，王坤波，刘仲华（2019）. 转录组学技术在茶树抗逆性的研究进展. 《分子植物育种》.DOI
90. 林海燕，罗勇，陈丝，禹双双，曾泽媛，刘仲华，王坤波，黄建安（2019）. 茶树CCoAOMT基因克隆及启动子的结构分析. 《分子植物育种》.DOI
91. 郑楚楚，曾泽媛，罗勇，石玉兰，王坤波（2019）. 茶树多酚氧化酶基因的单核苷酸多态性分析. 《分子植物育种》.
92. 林勇，黄建安，王坤波，陈美艳，刘仲华（2019）. 茶叶的抗过敏功效与机理. 《中国茶叶》.
93. 张国政，彭嫔，王坤波，唐冬萍（2019）. 茶企价值共创活动对品牌忠诚度影响的研究及建议. 《茶叶通讯》.
94. 温贝贝，罗勇，刘冬敏，张向娜，李娟，王英姿，王坤波，黄建安（2019）. 茶树TCP转录因子的鉴定与表达分析. 《园艺学报》.DOI
95. 温贝贝，罗勇，李娟，王坤波，黄建安（2019）. 组学技术应用于茶树物质代谢研究中的进展. 《分子植物育种》.
96. 杨秀，许艳超，杨芳芳，蔡小彦，侯宇清，王玉红，王星星，王坤波，刘方，周忠丽（2019）. 棉花CML基因家族成员鉴定与功能分析. 《棉花学报》.
97. 徐俊民，崔兴雷，刘玉玲，彭仁海，周忠丽，蔡小彦，王坤波，刘方（2019）. 同一SSR引物在不同棉种BAC文库中的筛选及其FISH分析. 《中国棉花》.
98. 张传义，许艳超，蔡小彦，王星星，侯宇清，王玉红，王坤波，刘方，周忠丽（2019）. 棉花GR基因家族的全基因组鉴定及分析. 《棉花学报》.
99. 董琪，Magwanga Richard Odongo，路普，蔡小彦，周忠丽，王省芬，王星星，许艳超，侯宇清，王艳情，王坤波，刘方，马峙英（2019）. 棉属D基因组3个野生棉种Bet v1基因鉴定及功能分析. 《棉花学报》.
100. Mingzhi Zhu, Na Li, Fang Zhou, Jian Ouyang, Dan-min Lu, Wei Xu, Juan Li, Haiyan Lin, Zhang Zhang, Jianbo Xiao, Kunbo Wang, Jianan Huang, Zhonghua Liu, Jian‐Lin Wu (2019). Microbial bioconversion of the chemical components in dark tea. Food Chemistry.DOI
101. Yong Luo, Shuang‐Shuang Yu, Juan Li, Qin Li, Kunbo Wang, Jianan Huang, Zhong-hua Liu (2019). Characterization of the transcriptional regulator CsbHLH62 that negatively regulates EGCG3"Me biosynthesis in Camellia sinensis. Gene.DOI
102. Qin Li, Yongdi Li, Yu Luo, Yiyang Zhang, Yuan Chen, Haiyan Lin, Kunbo Wang, Jianan Huang, Zhonghua Liu (2019). Shifts in diversity and function of the bacterial community during the manufacture of Fu brick tea. Food Microbiology.DOI
103. 曾泽媛，罗勇，郑楚楚，李娟，李勤，林海燕，王坤波（2018）. 茶树PPO基因家族的鉴定与分析. 《茶叶科学》.
104. 王玉红，蔡小彦，张振梅，周忠丽，王坤波，刘方（2018）. 四个栽培棉种叶片色素腺体分布比较. 《中国棉花》.
105. 邓艳凤，路普，周忠丽，蔡小彦，王星星，王玉红，张振梅，刘方，王坤波（2018）. 不同国家和地区海岛棉SSR遗传多样性分析. 《分子植物育种》.
106. 邓艳凤，Joy Nyangasi Kirungu，蔡小彦，周忠丽，王星星，许艳超，侯宇清，肖水平，王坤波，刘方（2018）. 二倍体D基因组戴维逊氏棉×克劳茨基棉遗传图谱的构建. 《中国农学会棉花分会2018年年会》.
107. 蔡小彦，王玉红，许艳超，周忠丽，王星星，侯玉清，王坤波，刘方（2018）. 棉花种间远缘杂交及F1真假杂种的SSR鉴定方法研究. 《中国棉花》.
108. 许艳超，韦洋洋，李振庆，蔡小彦，王玉红，王星星，张振梅，王坤波，刘方，周忠丽（2018）. 复合盐碱胁迫下半野生棉苗期耐盐性综合评价及其关键生理指标的变化. 《棉花学报》.
109. 路普，周忠丽，蔡小彦，王星星，王玉红，张振梅，王坤波，刘方（2018）. 不同地域海岛棉基于表型的遗传多样性研究. 《分子植物育种》.
110. Yong Luo, Shuang‐Shuang Yu, Juan Li, Li Qin, Kunbo Wang, Jianan Huang, Zhonghua Liu (2018). Molecular Characterization of WRKY Transcription Factors That Act as Negative Regulators of O-Methylated Catechin Biosynthesis in Tea Plants (Camellia sinensis L.). Journal of Agricultural and Food Chemistry.DOI
111. 田丽丽，李娟，张静，刘建军，王坤波，黄建安，刘仲华（2017）. 不同诱导条件对茶树体胚诱导及增殖的影响. 《分子植物育种》.
112. 田丽丽，李娟，张静，刘建军，王英姿，王坤波，黄建安，刘仲华（2017）. 农杆菌介导茶树遗传转化中抗生素种类和浓度优化. 《分子植物育种》.
113. 石玉兰，郑楚楚，陈丝，欧淑琼，彭靖，王坤波（2017）. 茶树分子遗传图谱的研究进展. 《茶叶通讯》.
114. 罗勇，欧淑琼，陈丝，石玉兰，郑楚楚，刘仲华，王坤波，黄建安（2017）. 基于RNA-Seq的茶树CsMYB生物信息学分析. 《分子植物育种》.
115. 罗勇，陈丝，欧淑琼，石玉兰，郑楚楚，刘仲华，王坤波，黄建安（2017）. 茶树WRKY转录因子的鉴定与分析. 《分子植物育种》.
116. 林海燕，皮兵，张良波，胡秋龙，艾文胜，曹基武，王坤波（2017）. 科技特派员服务“三农”分组培训模式研究——以湖南省长沙市科技特派员林学组团队为例. 《江西农业》.
117. 周忠丽，王星星，王坤波，刘方（2017）. 加勒帕戈斯群岛野生棉第二次考察简报. 《中国棉花》.
118. 刘玉玲，刘震，李兆国，王玉红，周忠丽，蔡小彦，王星星，王小艳，张树林，赵海燕，张振梅，王坤波，刘方，彭仁海（2017）. 棉花Oligo-FISH技术建立及其初步应用. 《棉花学报》.
119. 蔡小彦，许艳超，周忠丽，王星星，王玉红，张振梅，刘方，王坤波（2017）. 冷胁迫下二倍体野生种瑟伯氏棉和三裂稀转录组比较分析（英文）. 《中国农学会棉花分会2017年年会暨第九次会员代表大会论文汇编》.
120. 郑巨云，George Oluoch，Khan Muhammad Kashif Riaz，周忠丽，王星星，蔡小彦，李雪源，王春英，王玉红，刘方，王坤波（2017）. 毛棉苗期抗旱性状的QTL定位. 《棉花学报》.
121. 孔清泉，王玉红，周忠丽，王恒，蔡小彦，王星星，张振梅，王坤波，刘方（2017）. 陆地棉野生种系玛丽加朗特85基于SSR的遗传图谱. 《中国棉花》.
122. 肖水平，陈宜，柯兴盛，王玉红，王春英，杨磊，刘新稳，孙亮庆，杨绍群，王坤波，刘方（2017）. 二倍体野生棉与四倍体栽培棉基于GISH的遗传关系分析（英文）. 《棉花学报》.
123. 郭新磊，路普，王园园，蔡小彦，王星星，周忠丽，王玉红，王春英，王坤波，刘方（2017）. 棉花BZR基因家族的全基因组鉴定及表达分析. 《棉花学报》.
124. 杜雄明，刘方，王坤波，贾银华，周忠丽，何守朴，龚文芳，潘兆娥，王立如，耿晓丽，庞保印（2017）. 棉花种质资源收集鉴定与创新利用. 《棉花学报》.
125. Qin Li, Jianan Huang, Yongdi Li, Yiyang Zhang, Yu Luo, Yuan Chen, Haiyan Lin, Kunbo Wang, Zhonghua Liu (2017). Fungal community succession and major components change during manufacturing process of Fu brick tea. Scientific Reports.DOI
126. 刘建军，李美凤，张静，田丽丽，王坤波，黄建安，刘仲华（2016）. 传统工艺与现代工艺对信阳毛尖品质的影响. 《茶叶科学》.
127. 陈丝，罗勇，石玉兰，王坤波（2016）. 茶树中甲基转移酶的研究进展. 《茶叶通讯》.
128. 高巧丽，蔡小彦，刘方，周忠丽，王星星，王玉红，张振梅，王坤波（2016）. 棉属D基因组5个野生种萌发期耐冷性初探. 《中国棉花》.
129. 崔兴雷，徐俊民，刘玉玲，刘方，高巧丽，彭仁海，王春英，周忠丽，王星星，蔡小彦，王玉红，王坤波（2016）. 雷蒙德氏棉一段单拷贝序列的FISH分析. 《棉花学报》.
130. 肖水平，王坤波，柯兴盛，杨磊，刘新稳，孙亮庆，杨绍群，陈宜（2016）. 海岛棉基于双色FISH的核型分析. 《江西农业学报》.
131. 刘方，郑巨云，陈浩东，George Oluoch，Kashif Khan，Kashif Ilyas，王坤波（2016）. 四倍体野生棉遗传图谱构建及抗盐QTL初步定位研究. 《中国农学会棉花分会2016年年会论文汇编》.
132. 武亚磊，王玉红，刘玉玲，王春英，蔡小彦，王星星，周忠丽，王坤波，刘方，彭仁海（2016）. 雷蒙德氏棉细菌人工染色体文库的构建. 《分子植物育种》.
133. 刘方，朱芸，王坤波（2016）. 加勒帕戈斯群岛野生棉考察初报. 《中国棉花》.
134. 王坤波，刘方，周忠丽，王星星，王春英，黎绍惠（2016）. 近5年毛棉考察总结. 《中国棉花》.
135. 王园园，刘方，周忠丽，蔡小彦，王玉红，黎绍惠，王春英，张香娣，王星星，王坤波（2016）. 半野生棉与亚洲棉对草甘膦抗性评价及比较分析. 《棉花学报》.
136. Kunbo Wang, Qincao Chen, Yong Q. Lin, Shuangshang Yu, Haiyan Lin, Jianan Huang, Zhonghua Liu (2016). Separation of catechins and O-methylated (−)-epigallocatechin gallate using polyamide thin-layer chromatography. Journal of Chromatography B.DOI
137. 禹双双，陈丝，罗奕凡，王坤波（2015）. 茶叶中甲基化EGCG的分离及功能研究进展. 《茶叶通讯》.
138. 罗奕凡，禹双双，陈勤操，陈丝，王坤波（2015）. 茶黄素的生理功效研究进展. 《茶叶通讯》.
139. 周忠丽，蔡小彦，王春英，张健，刘方，李卫平，王玉红，王星星，王坤波（2015）. 半野生棉耐盐碱筛选初报. 《中国棉花》.
140. 王星星，刘方，周忠丽，蔡小彦，王坤波（2015）. 利用比较转录组对四倍体棉花耐盐性状进行遗传解析. 《中国棉花学会2015年年会》.
141. 蔡小彦，刘方，周忠丽，王星星，王春英，王玉红，王坤波（2015）. 棉花叶绿体基因组全序列微卫星分布规律研究. 《棉花学报》.
142. 李晓娜，蔡小彦，Kiflom Weldu Okubazghi，王星星，王春英，刘方，周忠丽，李诚，王玉红，祝水金，彭仁海，王坤波（2015）. 半野生棉棉仁含油量与SSR标记的关联分析. 《棉花学报》.
143. 郑巨云，王春英，王星星，赵艳艳，王玉红，李雪源，刘方，王坤波（2015）. 棉花野生资源光合特性的初步研究. 《中国棉花学会2015年年会》.
144. 刘方，王玉红，王春英，高伟，周忠丽，蔡小彦，王星星，周月娟，王坤波（2015）. 102份亚洲棉SSR遗传多样性分析. 《分子植物育种》.
145. 孟菲，蔡小彦，崔兴雷，刘方，王星星，周忠丽，王春英，王玉红，彭仁海，王坤波（2015）. 聚丙烯酰胺凝胶银染技术的优化. 《中国棉花》.
146. Yong Q. Lin, Kunbo Wang, Zhonghua Liu, Haiyan Lin, Lijun Yu (2015). Enhanced SDC-assisted digestion coupled with lipid chromatography-tandem mass spectrometry for shotgun analysis of membrane proteome. Journal of Chromatography B.DOI
147. 杜鸿标，王坤波，陈勤操，李银花，刘仲华（2014）. 茶树愈伤组织诱导培养及儿茶素合成的研究. 《茶叶通讯》.
148. 周忠丽，王春英，朱芸，王坤波（2014）. 夏威夷毛棉第三次考察简报. 《中国棉花》.
149. 刘方，王春英，王玉红，高伟，周忠丽，蔡小彦，王星星，王坤波（2014）. 103份亚洲棉表型多样性分析. 《植物遗传资源学报》.
150. 耿利华，崔红，王华夫，王坤波，王国庆，何洪巨（2014）. 味觉分析系统在茶饮料味觉评价方面应用. 《现代仪器与医疗》.
151. 卢合均，周忠丽，陈浩东，凌键，刘方，蔡小彦，王星星，王春英，王玉红，王坤波（2014）. 棉花RAV基因家族的全基因组分析. 《棉花学报》.
152. 刘方，王星星，周忠丽，王春英，朱芸，王坤波（2014）. 夏威夷毛棉第四次考察简报. 《中国棉花》.
153. 王坤波，刘方（2014）. 巴西野生棉考察简报. 《中国棉花》.
154. Yong Q. Lin, Kunbo Wang, Yujun Yan, Haiyan Lin, Bin Peng, Zhonghua Liu (2013). Evaluation of the combinative application of SDS and sodium deoxycholate to the LC – MS ‐based shotgun analysis of membrane proteomes. Journal of Separation Science.DOI
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156. 武路云，刘方，靳明凯，孔祥军，王坤波，周瑞阳（2012）. 海岛棉部分引进和自选品种遗传多样性的SRAP分析. 《南方农业学报》.
157. 陈东生，王坤波，黄建安，刘仲华（2012）. 茶树多酚氧化酶研究进展. 《茶叶通讯》.
158. 辛永焕，刘仲华，王坤波，李适（2011）. 安化黑茶产业发展的SWOT分析. 《茶叶通讯》.
159. Kunbo Wang, Fang Liu, Zhonghua Liu, Jianan Huang, XU Zhong-xi, Yinhua Li, Jinhua Chen, Yushun Gong, Xinghe Yang (2011). Comparison of catechins and volatile compounds among different types of tea using high performance liquid chromatograph and gas chromatograph mass spectrometer. International Journal of Food Science & Technology.DOI
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161. 刘玉玲，王坤波（2010）. 染色体分离技术及其在植物中应用研究进展. 《安徽农业科学》.
162. Kunbo Wang, Fang Liu, Zhonghua Liu, Jianan Huang, XU Zhong-xi, Yinhua Li, Jinhua Chen, Yushun Gong, Xinghe Yang (2010). Analysis of chemical components in oolong tea in relation to perceived quality. International Journal of Food Science & Technology.DOI
163. 朱秀兰，宋国立，王坤波（2009）. 陆地棉显性无腺体近等基因系SSH文库的构建. 《安徽农业科学》.
164. 宋鲁彬，黄建安，刘仲华，黄浩，王坤波（2009）. 中国黑茶对FXR及LXR核受体的作用. 《茶叶科学》.
165. 宋鲁彬，黄建安，刘仲华，黄浩，王坤波（2009）. 中国黑茶对消化道肿瘤的作用. 《茶叶科学》.
166. 彭仁海，刘方，宋国立，王春英，黎绍惠，张香娣，王玉红，王坤波（2009）. 一种高效提取棉花细胞核的技术. 《安徽农业科学》.
167. Kunbo Wang, Jianyun Ruan (2009). Analysis of chemical components in green tea in relation with perceived quality, a case study with Longjing teas. International Journal of Food Science & Technology.DOI
168. 潘宇，王坤波，徐仲溪，徐辉，何志丹（2008）. 茶叶多酚氧化酶的序列分析与结构预测. 《茶叶科学》.
169. 龚雨顺，黄建安，刘仲华，王坤波，杨志辉（2008）. 茶叶功能成份对甲硫醇的去除效果. 《茶叶科学》.
170. 赵淑娟，王坤波，傅冬和，李园莉，雷玉国，李勤（2008）. 茶多酚氧化酶酶学性质研究. 《湖南农业大学学报(自然科学版)》.
171. 傅冬和，黄建安，刘仲华，李适，王坤波，肖文军（2008）. 茶学硕士研究生创新人才培养模式探讨. 《湖南农业大学学报(社会科学版.素质教育研究)》.
172. 赵淑娟，王坤波，傅冬和，李园莉，雷玉国，李勤（2008）. 微生物多酚氧化酶研究进展. 《中国茶叶》.
173. 宋鲁彬，黄建安，黄浩，王坤波（2008）. 中国黑茶对PPARs的作用研究. 《茶叶科学》.
174. 龚雨顺，黄建安，刘仲华，王克勤，王坤波（2008）. 732阳离子交换树脂对茶氨酸的吸附性能研究. 《湖南农业科学》.DOI
175. 李适，刘仲华，黄建安，王坤波，施玲（2008）. 毛栓菌多酚氧化酶酶学性质及茶黄素的酶促合成研究. 《茶叶科学》.
176. Kunbo Wang, Zhonghua Liu, Jianan Huang, Xinrong Dong, Lubing Song, Yu Pan, Fang Liu (2008). Preparative isolation and purification of theaflavins and catechins by high-speed countercurrent chromatography. Journal of Chromatography B.DOI
177. 王坤波，王坤波 刘仲华 赵淑娟 黄建安 傅冬和 刘芳（2007）. 多酚氧化酶同工酶组成对茶黄素合成的影响. 《农业现代化研究》, Vol. 28, No. 5.下载原文
178. 宋鲁彬，黄建安，刘仲华，陈金华，王坤波（2007）. HPTLC辅助优化HSCCC溶剂系统分离茶多酚. 《全国茶业科技学术研讨会》.
179. 王坤波，刘仲华，赵淑娟，傅冬和，黄建安（2007）. 儿茶素组成和理化条件对茶黄素酶催化合成的影响. 《茶叶科学》.
180. 宋鲁彬，黄建安，刘仲华，陈金华，王坤波（2007）. 高效薄层色谱辅助优化高速逆流色谱溶剂系统分离茶多酚. 《湖南农业大学学报(自然科学版)》.DOI
181. 傅冬和，刘仲华，黄建安，王坤波，张冬英（2005）. 茶叶中儿茶素的高效薄层色谱分离研究. 《中国茶叶》.
182. 王坤波，徐仲溪 王坤波 高代珍 刘德华 简伯华（2004）. 干燥工艺技术对沱茶品质形成的影响. 《农业现代化研究》, Vol. 25, No. 6.下载原文
183. 王坤波，刘仲华，黄建安（2004）. 儿茶素体外氧化制备茶黄素的研究. 《茶叶科学》.
184. 徐仲溪，刘仲华，王坤波，刘芳，施玲，高代珍（2004）. 绿茶多酚和儿茶素提取与原料品质关系的研究. 《湖南农业大学学报(自然科学版)》.DOI
185. 徐仲溪，王坤波（2004）. 茶多糖化学及生物活性的研究. 《茶叶科学》.
186. 黄建安，黄意欢，罗军武，周李华，王坤波（2003）. 鲜叶保存方法对茶树基因组DNA提取效果的影响. 《生命科学研究》.
187. 肖文军，刘仲华，王坤波，向胜沅（2003）. 我国主要城市茶饮料消费现状与分析. 《中国茶叶加工》.
188. 黄建安，黄意欢，罗军武，王坤波，周李华（2003）. 茶树基因组DNA的高效提取方法. 《湖南农业大学学报(自然科学版)》.DOI
189. Jian'an Huang, Zhong-Hua Liu, Dong-He Fu, Zhao-Peng Shi, Kun-Bo Wang (2003). Cream forming during instant tea processing and its effect on solubility.
190. 黄建安，黄意欢，王坤波（2002）. 液体茶饮料加工化学研究进展. 《茶叶通讯》.
191. 王坤波，刘仲华，黄建安（2001）. 茶黄素分析方法研究进展. 《食品科学》.
192. 王坤波，刘仲华，黄建安（2001）. 茶黄素形成机理的研究进展. 《茶叶通讯》.

预印本

1. 冉丽莎，Sina OU，Ke Liu，Mengyao Ma，Hanyin Chen，Jinqi Zhao，Jun Tan，Chao Huang，Zhonghua Liu，Jianan Huang，Kunbo Wang，Mingzhi Zhu (2026). Enhancing Mellow Taste and Stale Aroma of Ready-to-Drink Dark Tea through Liquid-State Fermentation with Monascus purpureus: Insights from Integrated Multi-Omics Analysis. SSRN Electronic Journal.DOI
2. Zexin An, Siyang Zeng, Guimei Yi, Xiangxiang Huang, Meihong Yan, Yuhang Zhang, Juan Li, Mingzhi Zhu, Kunbo Wang (2025). The R2R3-MYB transcription factors CsMYB111 and CsMYB184 regulate biosynthesis of anthocyanins in purple tea leaves. SSRN Electronic Journal.DOI
3. Nianci Xie, Chenyu Zhang, Pinqian Zhou, Xizhi Gao, Shuanghong Tian, Cui Lu, Chengwen Shen, Kunbo Wang (2021). Transcriptomic Analyses Reveal Leaf Colour Changes and L-theanine Accumulation in Variegated Tea.DOI