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yu zhang
yu zhang
在 agr.kyushu-u.ac.jp 的电子邮件经过验证
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Effects of Postharvest Brassinolide Treatment on the Metabolism of White Button Mushroom (Agaricus bisporus) in Relation to Development of Browning During …
Y Ding, Z Zhu, J Zhao, Y Nie, Y Zhang, J Sheng, D Meng, H Mao, X Tang
Food and Bioprocess Technology 9, 1327-1334, 2016
912016
Effects of Postharvest Gibberellic Acid Treatment on Chilling Tolerance in Cold-Stored Tomato (Solanum lycopersicum L.) Fruit
Z Zhu, Y Ding, J Zhao, Y Nie, Y Zhang, J Sheng, X Tang
Food and Bioprocess Technology 9, 1202-1209, 2016
522016
Salicylic-acid-induced chilling-and oxidative-stress tolerance in relation to gibberellin homeostasis, C-repeat/dehydration-responsive element binding factor pathway, and …
Y Ding, J Zhao, Y Nie, B Fan, S Wu, Y Zhang, J Sheng, L Shen, R Zhao, ...
Journal of agricultural and food chemistry 64 (43), 8200-8206, 2016
482016
Changes in the vitamin C content of mango with water state and ice crystals under state/phase transitions during frozen storage
Y Zhang, JH Zhao, Y Ding, HW Xiao, SS Sablani, Y Nie, SJ Wu, XM Tang
Journal of Food Engineering 222, 49-53, 2018
422018
Effects of state/phase transitions on the quality attributes of mango (Mangifera indica L.) during frozen storage
Y Zhang, JH Zhao, Y Ding, Y Nie, HW Xiao, Z Zhu, XM Tang
International Journal of Food Science & Technology 52 (1), 239-246, 2017
392017
Glass transition and state diagram for freeze-dried Lentinus edodes mushroom
JH Zhao, Y Ding, Y Nie, HW Xiao, Y Zhang, Z Zhu, XM Tang
Thermochimica Acta 637, 82-89, 2016
262016
Effect of osmotic dehydration pretreatment and glassy state storage on the quality attributes of frozen mangoes under long-term storage
JH Zhao, HW Xiao, Y Ding, Y Nie, Y Zhang, Z Zhu, XM Tang
Journal of Food Science and Technology 54, 1527-1537, 2017
242017
Effects of bacteriophage on inhibition and removal of mixed biofilm of enterohemorrhagic Escherichia coli O157: H7 and O91: H
Y Zhang, K Shigemura, HM Duc, C Shen, HH Huang, J Sato, Y Masuda, ...
Lwt 134, 109945, 2020
102020
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