[1] |
LI Ling, LI Zhi, SHI Ling, LI Yaling, HE Huan, ZHANG Yalin, LU Yujia, ZHU Xuan.
Inhibitory Effect and Mechanism of Ozone on the Black Spot Disease of Apricot Fruit
[J]. FOOD SCIENCE, 2021, 42(5): 215-220.
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[2] |
LI Yaling, CUI Kuanbo, SHI Ling, ZHU Zhaoshuai, LI Ling, LIU Yan, ZHU Xuan.
Effect of Near Freezing Temperature Storage on Chilling Injury and Active Oxygen Metabolism of Apricot Fruit
[J]. FOOD SCIENCE, 2020, 41(7): 177-183.
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[3] |
YUAN Fang, QIU Shiming, LI Li,.
Effect of Composite Preservatives on Active Oxygen Metabolism, Cell Membrane Permeability and Browning of Fresh-Cut Mango
[J]. FOOD SCIENCE, 2020, 41(3): 218-223.
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[4] |
LIU Bangdi, FAN Xinguang, SHU Chang, WANG Xiaomei, CAO Jiankang, JIANG Weibo.
Effect of Near Freezing Temperature Storage on the Shelf Quality of Apricots after Long Time Cold Storage
[J]. FOOD SCIENCE, 2020, 41(1): 223-230.
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[5] |
ZHANG Zhurun, ZHANG Ruijie, ZHAO Jin, ZHU Xuan.
Effect of 24-Epibrassinolide on Cold Resistance and Soluble Sugar Content in Apricots during Postharvest Storage
[J]. FOOD SCIENCE, 2019, 40(7): 198-203.
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[6] |
YU Jie, XIE Jing.
Effects of ε-Polylysine and L-Ascorbic Acid on the Quality of Fresh-Cut Spinach
[J]. FOOD SCIENCE, 2019, 40(17): 277-283.
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[7] |
LU Hang1,2, GAO Jianxiao1,2, HU Huali1, LI Pengxia1,*.
Effect of 6-Benzylaminopurine Treatment on Postharvest Quality and Reactive Oxygen Species Metabolism of Ipomoea aqua
[J]. FOOD SCIENCE, 2016, 37(4): 266-271.
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[8] |
LIN Yifen, LIN Yixiong, LIN Hetong, WENG Hongli, CHEN Yihui, WANG Hui?.
Physiological Mechanism of the Difference in Pericarp Browning of Harvested Fruit between Longan Cultivars ‘Dongbi’ and ‘Fuyan’.
[J]. FOOD SCIENCE, 2016, 37(20): 221-227.
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[9] |
LI Wenwen, WU Guangbin, CHEN Fahe.
Effects of Inducer Treatment on Physiological Quality, Active Oxygen and Energy Metabolism of Postharvest Wax Apples during Cold Storage
[J]. FOOD SCIENCE, 2016, 37(16): 272-279.
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[10] |
GAO Chunli, LI Yongcai, BI Yang, LIU Xiao, YANG Lan, QIAO Wenjing, WANG Di, TANG Ying.
Effects of Sodium Selenite Treatment on Black Spot Disease and Storage Quality of Postharvest Apricot Fruit
[J]. FOOD SCIENCE, 2016, 37(14): 258-263.
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[11] |
YU Xiaoyan, BI Yang, LI Yongcai*, YAN Lu, SHEN Keping, HU Lingang, TANG Yamei.
Mechanism of Alternaria Rot Resistance Induced in Apricot Fruits by Protein Elicitor from Trichothecium roseum
[J]. FOOD SCIENCE, 2015, 36(4): 254-259.
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[12] |
ZHAO Yating, ZHU Xuan*, MA Xuan, GUO Yangmeijuan.
Induction of Disease Resistance and Phenylpropanoid Metabolism in Apricot Fruits by Pre-Harvest Salicylic Acid Treatment
[J]. FOOD SCIENCE, 2015, 36(2): 216-220.
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[13] |
HOU Yuan-yuan, ZHU Xuan*, WANG Ying, GONG Shuai.
Effect of Salicylic Acid Treatment on Chilling Injury and the Metabolism of Reactive Oxygen Species in Apricot Fruits Stored at Low Temperature
[J]. FOOD SCIENCE, 2014, 35(4): 195-199.
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[14] |
PAN Jing-yu, LI Yong-cai*, BI Yang, TANG Ying, WANG Di.
Effect of p-Hydroxybenzoic Acid Esters on Controlling Postharvest Diseases of Apricot Fruits
[J]. FOOD SCIENCE, 2014, 35(18): 262-266.
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[15] |
WANG You-sheng1, CAI Qi-wei1, GU Zu-chen1, LI Bing-xia1, YANG Hong-wei1, CHEN Xiao-yan1, LI Li-ping1, WANG Gui-xi2,*.
Multivariate Statistical Analysis of the Effect of UV Treatment on Quality and Reactive Oxygen Metabolism of Garlic Sprouts
[J]. FOOD SCIENCE, 2014, 35(14): 223-228.
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