[1] |
CHEN Ou, WU Xueying, DENG Lili, ZENG Kaifang.
Effect of 1-Methylcyclopropene Treatment on Firmness Change of Postharvest Plum Fruit and Underlying Mechanism
[J]. FOOD SCIENCE, 2020, 41(3): 185-191.
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[2] |
LIN Jingying, LI Hui, YUAN Fang, LIN Yuzhao, LIN Hetong.
Effect of 1-Methylcyclopropene Treatment on Respiration Rate and Reactive Oxygen Species Metabolism during Postharvest Storage of ‘Younai’ Plum Fruit
[J]. FOOD SCIENCE, 2020, 41(23): 205-211.
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[3] |
CAI Die, LI Xindan, DENG Lili, ZENG Kaifang.
Antibacterial Effect and Mechanism of Antimicrobial Peptide PAF26 on Monilinia fructicola in Postharvest Plums
[J]. FOOD SCIENCE, 2020, 41(23): 221-227.
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[4] |
LING Yang, DENG Lili, YAO Shixiang, ZENG Kaifang.
Inhibitory Effect of L-Cysteine against Monilinia fructicola on Postharvest Plum Fruit
[J]. FOOD SCIENCE, 2019, 40(9): 256-261.
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[5] |
LING Yang, DENG Lili, YAO Shixiang, ZENG Kaifang.
Effect of L-Cysteine Treatment on the Quality of ‘Qingcui’ Plum Fruit during Storage at Room Temperature
[J]. FOOD SCIENCE, 2019, 40(21): 222-228.
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[6] |
ZHAO Xiuling, DANG Yali.
Recent Advances in Chemical Components, Extraction and Pharmacological Effects of Nelumbinis Plumula
[J]. FOOD SCIENCE, 2018, 39(23): 329-336.
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[7] |
ZHANG Jie, FAN Xianfang, YAO Shixiang, DENG Lili, ZENG Kaifang.
Optimization of Culture Conditions of Monilinia fructicola for the Production of Cell Wall Degrading Enzymes and Their Involvement in Brown Rot Pathogenesis of Postharvest Plums
[J]. FOOD SCIENCE, 2017, 38(20): 12-19.
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[8] |
CHEN Jiali, BI Yanlan, CHEN Shuai, WEI Maolin, HUANG Zhenwei.
Optimization of Extraction and Composition of Sterols from Lotus Seed Plumule
[J]. FOOD SCIENCE, 2017, 38(18): 193-199.
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[9] |
XIAO Xingning, LI Weizhou, SHI Fang, LI Yao, MING Jian.
Antioxidant Activity and Phenolic Contents of Peel and Pulp of Different Plum Varieties
[J]. FOOD SCIENCE, 2017, 38(15): 31-37.
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[10] |
FAN Xianfang, ZHANG Jie, YAO Shixiang, DENG Lili, WANG Weihao, ZENG Kaifang.
Effects of 1-MCP and Tebuconazole Treatments on Disease and Quality of “Qingcui” Plum Fruits during Storage
[J]. FOOD SCIENCE, 2016, 37(24): 292-298.
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[11] |
HAI Jinping, LIU Yuna, QIU Songshan.
Optimization of Fermentation Process of ‘Sanhua’ Plum Wine and Analysis of Its Aroma Components
[J]. FOOD SCIENCE, 2016, 37(23): 222-229.
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[12] |
WU Xueying1, DENG Lili1,2, WANG Baogang3, ZENG Kaifang1,2,*.
Effects of 1-MCP Treatment on Postharvest Physiology of Plum Fruits
[J]. FOOD SCIENCE, 2015, 36(20): 270-276.
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[13] |
ZHANG Yanyan, GE Ziyan, LI Qingwei, LI Hongwei, Lü Lintong, FAN Junfeng.
Analysis of Chemical Constituents and Fatty Acid Composition of ‘Danfenghou’ Plum Seed Kernels and Physical Properties of Protein Extract
[J]. FOOD SCIENCE, 2015, 36(16): 203-206.
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[14] |
WANG Yu-jiao, CHEN Xiao-hong, LI Wei, JIANG Mei, RUI Xin, DONG Ming-sheng*.
Textural Properties and Microstructure of Tofu Coagulated by Plum Juice
[J]. FOOD SCIENCE, 2014, 35(6): 40-43.
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[15] |
DUAN Han-ying,WANG Chao*,DAI Xiong-jie,XU Hao-teng,YU Bing.
Effect of Pasteurization on Major Antioxidant Compounds of Sanhua Plum Juice
[J]. FOOD SCIENCE, 2013, 34(21): 69-74.
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