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Effects of ultrasonic extraction on the physical and chemical properties of polysaccharides from lon
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果蔬保鲜加工中的生物学问题
期刊论文 71 著作 1
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Effects of high pressure or ultrasonic treatment on extraction yield and antioxidant activity of per
Electrical conductivity evaluation of aril breakdown of longan fruit.
Identification of (-)-epicatechin as the direct substrate for polyphenol oxidase from longan fruit p
Oxidation and peroxidation of postharvest banana fruit during softening.
Changes in quality attributes of longan juice during storage in relation to effects of thermal proce
Effects of high pressure extraction on the extraction yield, total phenolic content and antioxidant
Anti-glycated activity of polysaccharides of longan (Dimocarpus longan Lour.) fruit pericarp treated
Structural characterization of polysaccharides purified from longan (Dimocarpus longan Lour.) fruit
Variations in contents of browning substrates and activities of some related enzymes during litchi f
Litchi flavonoids: isolation, identification and biological activity: an overview.
Effects of red phosphorus fumigation on browning and quality of post-harvest litchi (Litchi chinensi
Identification of major phenolic compounds of Chinese water chestnut and their antioxidant activity.
Effect of short N2 treatments on browning and quality of fresh-cut Chinese water chestnut.
A comparative analysis of property of lychee polyphenoloxidase using endogenous and exogenous substr
Ultra-high pressure treatment effects on polysaccharides and lignins of longan fruit pericarp.
Effects of various temperatures and pH values on phenolic yield extracted from litchi fruit pericarp
Hydrogen peroxide treatments inhibit the browning of fresh-cut Chinese water chestnut.
Preharvest bagging affects storage potential of harvested litchi fruit.
鲜切加工加速荸荠组织衰老与H2O2累积的关系
高氧对果蔬采后生理影响研究进展
Production and postharvest characteristics and technology of litchi fruit: an overview.
Short-term anoxia treatment maintains tissue energy levels and membrane integrity and inhibits brown
果汁稳定性及其澄清技术的研究进展
Identification of procyanidin A2 as an enzymatic browning substrate for polyphenol oxidase in percar
Browning inhibition and shelf life extension of fresh-cut Chinese water chestnut by short N2 treatme
Modification of pectin polysaccharides during ripening of postharvest banana fruit.
Resistance loss of horticultural crops after harvest to pathogens.
Quality Section.
Proceeding of the Second International Symposium on Loquat.
Physiological and quality responses of longan fruit to low and high oxygen atmospheres.
A comparative investigation intoapplication of ultrasonication or high pressure to assist extraction
Effects of high pressure treatment on the extraction yield, phenolic content and antioxidant activit
Identification of phenolic compounds and appraisal of antioxidant and antityrosinase activity of lit
Effect of low and high oxygen controlled atmospheres on enzymatic browning of litchi fruit.
Optimization of tyrosinase inhibition activity of ultrasonic extracted polysaccharides from longan f
Enhanced effect of L-cysteine and citric acid combination on browning inhibition and quality mainten
Variations in contents of water soluble saccharides and phenols in longan fruit pericarp after vario
Identification of browning substrate for polyphenol oxidase from litchi fruit.
Effects of pure oxygen on the rate of skin browning and energy status in longan fruit.
Antioxidant property of anthocyanins extracted from litchi (Litchi chinenesis Sonn.) fruit pericarp
Identification of the major flavonoids from pericarp tissues of lychee fruit in relation to their an
Identification of polysaccharides from litchi fruit pericarp tissues in relation to their antioxidan
Effects of 1-MCP treatments on ripening and quality of harvested sapodilla fruit.
Effects of short N2 treatments on ripening of harvested banana fruit.
Effects of adenosine triphosphate on browning and quality of harvested litchi fruit.
采后荔枝果实冷害过程中多胺含量的变化
Effects of reactive oxygen species on cellular wall disassembly of banana fruit during ripening.
中草药提取液对砂糖橘保鲜效果的研究
ATP-induced changes in energy status and membrane integrity of harvested litchi fruit and its relati
Role of endogenous and exogenous phenolics in litchi anthocyanin degradation caused by polyphenol ox
Effect of hydroxyl radical on the scission of cellular wall polysaccharides in vitro of banana fruit
Browning contronl and quality maintenance of litchi fruit treated with combination of acetyl cystein
Identification of two polyphenolic compounds with antioxidant activities in longan (Dimocarpus longa
Inhibitory Effect of anyhocyanin extract from seed coat of black bean on pericarp browning and lipid
Immunomodulatory and anticancer activities of flavonoids extracted from litchi (Litchi chinensis S
Effects of anti-ethylene treatments on browning and energy metabolism of harvested litchi fruit.
Differential expression of two exapnsin genes in developing fruits of cracking-susceptible and resis
Energy aspects in ripening and senescence of harvested horticultural crops.
A simple and rapid determination of ATP, ADP and AMP concentrations of pericarp tissues of harvested
花生蛋白改性的研究进展
红毛丹果皮色素的提取及其稳定性的研究
pH值、温度和金属离子对endo-PG降解香蕉果胶多糖的影响
能量对香石竹切花在瓶插期间呼吸电子途径的影响
影响荔枝果皮褐变底物（-）-表儿茶素稳定性的因素