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金鹏

Professor Supervisor of Doctorate Candidates

School/Department: Office of Rural Development Institute
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Engineering
Professional Title:Professor
Alma Mater:南京农业大学食品科技学院

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Paper Publications Home >> Scientific Research >> Paper Publications: 许婷婷,张婷婷,姚文思,朱惠文,金鹏,郑永华.热处理对低温胁迫下黄瓜活性氧代谢和膜脂组分的影响,核农学报,2020,34(1):85-93(Participating authors)

邵霜,王莉,凌晨,王凯悦,金鹏,郑永华.不同纳米改性LDPE 膜对枇杷保鲜效果的影响,核农学报,2019,33(8):1527-1534(Correspondence Author)

李美琳,李晓安,韩聪,季娜娜,金鹏,郑永华.UV-C treatment maintains quality and enhances antioxidant capacity of fresh-cut strawberries,POSTHARVEST BIOLOGY AND TECHNOLOGY,2019,156:-(Participating authors)

王莉,Syed Umar Farooq Bokhary,谢兵,胡顺卿,金鹏,郑永华.Biochemical and molecular effects of glycine betaine treatment on membrane fatty acid metabolism in cold stored peaches,POSTHARVEST BIOLOGY AND TECHNOLOGY,2019,154:58-69(Correspondence Author)

李美琳,李晓安,韩聪,季娜娜,金鹏,郑永华.Physiological and Metabolomic Analysis of Cold Plasma Treated Fresh-Cut Strawberries,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2019,67(14):4043-4053(Participating authors)

王莉,单体敏,谢兵,凌晨,邵霜,金鹏,郑永华.Glycine betaine reduces chilling injury in peach fruit by enhancing phenolic and sugar metabolisms,FOOD CHEMISTRY,2019,272:530-538(Correspondence Author)

李晓安,李美琳,季娜娜,金鹏,章建浩,郑永华,张新华,李富军.Cold plasma treatment induces phenolic accumulation and enhances antioxidant activity in fresh-cut pitaya (Hylocereus undatus) fruit,LWT-FOOD SCIENCE AND TECHNOLOGY,2019,115(-):-(Participating authors)

Effect of Cutting Styles on Quality and Antioxidant Activity of Stored Fresh-Cut Sweet Potato (Ipomoea batatas L.) Cultivars,FOODS,2019,8(12):-(Correspondence Author)

凌晨,谢兵,洪羽婕,王莉,金鹏,郑永华.外源钙和钙调素拮抗剂对冷藏桃果实耐冷性的影响,食品科学,2019,40(1):240-248(Correspondence Author)

杨艺琳,张正敏,李美琳,赵立艳,金鹏,郑永华.2,4-表油菜素内酯对葡萄果实采后灰霉病的抑制作用机理,食品科学,2019,40(15):231-238(Participating authors)

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