[1] |
ZHANG Meng, CAO Tingting, CHENG Ziwei, JIN Wenyuan, JIN Peng, ZHENG Yonghua.
Effect of High Relative Humidity Storage on Chilling Injury and Antioxidant Activity of Green Pepper Fruits
[J]. FOOD SCIENCE, 2021, 42(3): 243-250.
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[2] |
YOU Yuming, TANG Jie, ZHANG Meixia, WANG Daping, LU Hongjia.
24-Epibrassinolide Alleviates Chilling Injury in Baby Ginger Rhizome by Regulating Active Oxygen and Phenolic Metabolism
[J]. FOOD SCIENCE, 2021, 42(3): 273-280.
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[3] |
ZHAO Wenke, XIAO Chunqin, ZHANG Xian, CUI Chun.
Effect of Maturity on the Quality of Noni (Morinda citrifolia L.) Fruit Jiaosu (Fermented Fruit Juice)
[J]. FOOD SCIENCE, 2021, 42(2): 164-169.
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[4] |
FU Anzhen, ZUO Jinhua, WANG Qing, GAO Lipu, MA Lili, BAI Chunmei, YAN Zhicheng, MU Jianlou.
Effect of Methyl Jasmonate Treatment on Chilling Injury-Related Physiological Factors and Nutritional Quality of Postharvest Green Bell Peppers
[J]. FOOD SCIENCE, 2021, 42(15): 213-219.
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[5] |
WANG Yi, HOU Yuanyuan, MA Yuqing, ZHU Xuan, ZHENG Yonghua, JIN Peng.
Effect of Glycine Betaine Treatment on Chilling Injury and Ascorbic Acid-Glutathione Cycle Metabolism in Peach Fruit
[J]. FOOD SCIENCE, 2021, 42(13): 158-165.
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[6] |
CHENG Guoting, CHANG Peipei, WANG Xinyu, LOU Qianqi, Ahmed H. El-SAPPAH, ZHANG Fei, LIANG Yan.
Effect of Fruit Color and Ripeness on Volatile Distribution in Cherry Tomato (Solanum lycopersicum var. cerasiforme) Fruit
[J]. FOOD SCIENCE, 2021, 42(12): 173-183.
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[7] |
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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[8] |
ZHANG Miao, JIANG Yu, TANG Jing, JIN Peng, ZHENG Yonghua.
Effects of Cold Shock Combined with Glycine Betaine Treatment on Chilling Injury and Energy Metabolism of Zucchini
[J]. FOOD SCIENCE, 2020, 41(7): 184-190.
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[9] |
LIU Yao, ZHENG Qiuli, ZUO Jinhua, GAO Lipu, LIU Jing, SHI Junyan, LI Miao, WANG Qing.
Effect of Methyl Jasmonate Treatment Combined with Low Temperature Conditioning on the Quality and Physiology of Postharvest Hot Pepper
[J]. FOOD SCIENCE, 2020, 41(3): 178-184.
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[10] |
QU Wei, GAO Meng, RAN Bian, LI Huan, SHU Xueyao, RAO Jingping.
Effect of Tree-Hanging Pre-storage on Postharvest Storability and Cold Sensitivity of ‘Xuxiang’ Kiwifruits
[J]. FOOD SCIENCE, 2020, 41(23): 197-204.
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[11] |
WANG Taohong, ZHANG Shaobo, ZHANG Huimin, ZHAO Guangyue, LI Xuemin, WEI Yuhai, CUI Zongyan.
Determination of Volatile Components in Buckwheat Honey and Correlation Analysis with Honey Maturity
[J]. FOOD SCIENCE, 2020, 41(22): 222-230.
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[12] |
GUAN Jiaqi, LI Bailiang, JIAO Wenshu, LI Huizhen, YUE Yingxue, LI Na, SHI Jialu, ZHAO Li, HUO Guicheng.
Recent Advances in Understanding the Role of Probiotics in Promoting Intestinal Development
[J]. FOOD SCIENCE, 2020, 41(21): 278-285.
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[13] |
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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[14] |
LI Yaoyao, CAO Maomao, WANG Xiaolu, SU Jinlong, GAO Hui.
Effect of Exogenous p-Coumaric Acid on Phenylpropanoid Metabolism and Antioxidant Capacity of Postharvest Peach Fruit
[J]. FOOD SCIENCE, 2019, 40(23): 227-232.
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[15] |
ZHANG Chunling, LIU Hui, LIU Jiechao, Lü Zhenzhen, YANG Wenbo, WANG Lirong, JIAO Zhonggao.
Evaluation of Juice Quality of Mid-Early Ripening Peach Varieties Based on Principal Component Analysis and Cluster Analysis
[J]. FOOD SCIENCE, 2019, 40(17): 141-149.
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