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Chlorine Dioxide Generation Method and Its Action Mechanism for Removing Harmful Substances and Maintaining Quality Attributes of Agricultural Products

Food and bioprocess technology, 2019-07, Vol.12 (7), p.1110-1122

2019

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Analysis of flavor and taste attributes differences treated by chemical preservatives: a case study in strawberry fruits treated by 1-methylcyclopropene and chlorine dioxide

Journal of food science and technology, 2020-12, Vol.57 (12), p.4371-4382

2020

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Epsilon-poly-l-lysine (ε-PL) exhibits antifungal activity in vivo and in vitro against Botrytis cinerea and mechanism involved

Postharvest biology and technology, 2020-10, Vol.168, p.111270, Article 111270

2020

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Screening of Plant Essential Oils as Potato Sprout Suppressants at Low Storage Temperature

Potato research, 2024-03, Vol.67 (1), p.325-338

2024

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Near-Freezing Temperature Storage Improves Peach Fruit Chilling Tolerance by Regulating the Antioxidant and Proline Metabolism

Horticulturae, 2024-04, Vol.10 (4), p.337

2024

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Inhibitory Effects of CaCl2 and Pectin Methylesterase on Fruit Softening of Raspberry during Cold Storage

Horticulturae, 2022-01, Vol.8 (1), p.1

2022

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Preparation of a multilayer antibacterial film and its application for controlling postharvest disease in temperate fruit (including apple, pear, and peach) under ambient storage

Food science & nutrition, 2023-09, Vol.11 (9), p.5188-5198

2023

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Integrative Phytohormone and Transcriptome Analyses Reveal the Inhibitory Mechanism of Ethylene on Potato Tuber Sprouting at Room Temperature

Horticulturae, 2024-03, Vol.10 (3), p.286

2024

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The Role of 1-methylcyclopropylene (1-MCP) and Salicylic Acid (SA) in Induced Resistance of Postharvest Fruits

Horticulturae, 2023-01, Vol.9 (1), p.108

2023

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Involvement of Organic Acid in the Control Mechanism of ε-Poly-L-lysine (ε-PL) on Blue Mold Caused by Penicillium expansum in Apple Fruits

Horticulturae, 2022-06, Vol.8 (6), p.468

2022

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Variation in antioxidant properties and metabolites during flower maturation of Flos Lonicerae Japonicae flowers

European food research & technology, 2015-04, Vol.240 (4), p.735-741

2015

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Comparative Transcriptome Analysis Reveals the Molecular Mechanism of UV-B Irradiation in Promoting the Accumulation of Phenolic Compounds in Wounded Carrot

Horticulturae, 2022-09, Vol.8 (10), p.896

2022

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Application of antagonist Bacillus amyloliquefaciens NCPSJ7 against Botrytis cinerea in postharvest Red Globe grapes

Food science & nutrition, 2020-03, Vol.8 (3), p.1499-1508

2020

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Optimized Preparation of Methyl Salicylate Hydrogel and Its Inhibition Effect on Potato Tuber Sprouting

Horticulturae, 2022-09, Vol.8 (10), p.866

2022

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Ionic liquid-based ultrasound-assisted extraction of fangchinoline and tetrandrine from Stephaniae tetrandrae

Journal of separation science, 2009-10, Vol.32 (20), p.3550-3554

2009

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Antioxidant properties and involved compounds of daylily flowers in relation to maturity

Food chemistry, 2009-06, Vol.114 (4), p.1192-1197

2009

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Inhibiting effects of epsilon-poly-lysine (ε-PL) on Pencillium digitatum and its involved mechanism

Postharvest biology and technology, 2017-01, Vol.123, p.94-101

2017

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UV-C irradiation inhibits surface discoloration and delays quality degradation of fresh-cut stem lettuce

Food science & technology, 2021-07, Vol.147, p.111533, Article 111533

2021

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2,3-Butanedione inhibited the swelling and microbial growth, maintained flavor and quality attributes of vacuum-packed lotus root

Food control, 2024-12, Vol.166, p.110757, Article 110757

2024

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Retraction notice to “Effect of intermittent oven drying on lipid oxidation, fatty acids composition and antioxidant activities of walnut” [LWT 65 (2016) 1126-1132]

Food science & technology, 2024-08, Vol.205, p.116484, Article 116484

2024

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Effect of chlorine dioxide (ClO2) on patulin produced by Penicillum expansum and involved mechanism

Journal of the science of food and agriculture, 2019-03, Vol.99 (4), p.1961-1968

2019

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Hydrogen peroxide accelerated the lignification process of bamboo shoots by activating the phenylpropanoid pathway and programmed cell death in postharvest storage

Postharvest biology and technology, 2019-07, Vol.153, p.79-86

2019

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Chlorine Dioxide Controls Green Mold Caused by Penicillium digitatum in Citrus Fruits and the Mechanism Involved

Journal of agricultural and food chemistry, 2020-11, Vol.68 (47), p.13897-13905

2020

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Total phenolic, condensed tannin and antioxidant activity of four Carya species from China

African journal of biotechnology, 2011-09, Vol.10 (51), p.10472-10477

2011

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Chlorine dioxide delays the reddening of postharvest green peppers by affecting the chlorophyll degradation and carotenoid synthesis pathways

Postharvest biology and technology, 2019-10, Vol.156, p.110939, Article 110939

2019

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Chlorine Dioxide Generation Method and Its Action Mechanism for Removing Harmful Substances and Maintaining Quality Attributes of Agricultural Products

Analysis of flavor and taste attributes differences treated by chemical preservatives: a case study in strawberry fruits treated by 1-methylcyclopropene and chlorine dioxide

Epsilon-poly-l-lysine (ε-PL) exhibits antifungal activity in vivo and in vitro against Botrytis cinerea and mechanism involved

Screening of Plant Essential Oils as Potato Sprout Suppressants at Low Storage Temperature

Near-Freezing Temperature Storage Improves Peach Fruit Chilling Tolerance by Regulating the Antioxidant and Proline Metabolism

Inhibitory Effects of CaCl2 and Pectin Methylesterase on Fruit Softening of Raspberry during Cold Storage

Preparation of a multilayer antibacterial film and its application for controlling postharvest disease in temperate fruit (including apple, pear, and peach) under ambient storage

Integrative Phytohormone and Transcriptome Analyses Reveal the Inhibitory Mechanism of Ethylene on Potato Tuber Sprouting at Room Temperature

The Role of 1-methylcyclopropylene (1-MCP) and Salicylic Acid (SA) in Induced Resistance of Postharvest Fruits

Involvement of Organic Acid in the Control Mechanism of ε-Poly-L-lysine (ε-PL) on Blue Mold Caused by Penicillium expansum in Apple Fruits

Variation in antioxidant properties and metabolites during flower maturation of Flos Lonicerae Japonicae flowers

Comparative Transcriptome Analysis Reveals the Molecular Mechanism of UV-B Irradiation in Promoting the Accumulation of Phenolic Compounds in Wounded Carrot

Application of antagonist Bacillus amyloliquefaciens NCPSJ7 against Botrytis cinerea in postharvest Red Globe grapes

Optimized Preparation of Methyl Salicylate Hydrogel and Its Inhibition Effect on Potato Tuber Sprouting

Ionic liquid-based ultrasound-assisted extraction of fangchinoline and tetrandrine from Stephaniae tetrandrae

Antioxidant properties and involved compounds of daylily flowers in relation to maturity

Inhibiting effects of epsilon-poly-lysine (ε-PL) on Pencillium digitatum and its involved mechanism

UV-C irradiation inhibits surface discoloration and delays quality degradation of fresh-cut stem lettuce

2,3-Butanedione inhibited the swelling and microbial growth, maintained flavor and quality attributes of vacuum-packed lotus root

Retraction notice to “Effect of intermittent oven drying on lipid oxidation, fatty acids composition and antioxidant activities of walnut” [LWT 65 (2016) 1126-1132]

Effect of chlorine dioxide (ClO2) on patulin produced by Penicillum expansum and involved mechanism

Hydrogen peroxide accelerated the lignification process of bamboo shoots by activating the phenylpropanoid pathway and programmed cell death in postharvest storage

Chlorine Dioxide Controls Green Mold Caused by Penicillium digitatum in Citrus Fruits and the Mechanism Involved

Total phenolic, condensed tannin and antioxidant activity of four Carya species from China

Chlorine dioxide delays the reddening of postharvest green peppers by affecting the chlorophyll degradation and carotenoid synthesis pathways

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