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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: 韩聪,金鹏,李美琳,王雷,郑永华.Physiological and Transcriptomic Analysis Validates Previous Findings of Changes in Primary Metabolism for the Production of Phenolic Antioxidants in Wounded Carrots,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2017,65(33):7159-7167(Participating authors)

韩聪,李静,金鹏,李晓安,王雷,郑永华.The effect of temperature on phenolic content in wounded carrots,FOOD CHEMISTRY,2017,215(0):116-123(Participating authors)

李晓安,李美琳,韩聪,金鹏,郑永华.Increased temperature elicits higher phenolic accumulation in fresh-cut pitaya fruit,POSTHARVEST BIOLOGY AND TECHNOLOGY,2017,129(0):90-96(Participating authors)

黄玉平,彭文娟,张瑜,李园园,王莉,单体敏,金鹏,郑永华.NO 处理对草莓果实采后品质和苯丙烷类代谢的影响,核农学报,2016,30(10):1959-1966(Correspondence Author)

高梵,龙清红,韩聪,金鹏,郑永华.UV-C处理对鲜切红心萝卜抗氧化活性的影响,食品科学,2016,37(11):12-17(Participating authors)

单体敏,金鹏,张瑜,黄玉平,王晓莉,郑永华.Exogenous glycine betaine treatment enhances chilling tolerance of peach fruit during cold storage,POSTHARVEST BIOLOGY AND TECHNOLOGY,2016,114:104-110(Correspondence Author)

韩聪,季悦,李美琳,李晓安,金鹏,郑永华.Influence of wounding intensity and storage temperature on quality and antioxidant activity of fresh-cut Welsh onions,SCIENTIA HORTICULTURAE,2016,212:203-209(Participating authors)

龙清红,高梵,李晓安,金鹏,郑永华.BABA处理对葡萄果实采后灰霉病的影响及机理,食品科学,2016,37(14):213-218(Participating authors)

金鹏,郑聪,黄玉平,王晓莉,罗自生,郑永华.Hot air treatment activates defense responses and induces resistance against Botrytis cinerea in strawberry fruit,JOURNAL OF INTEGRATIVE AGRICULTURE,2016,15(11):2658-2665(First Author)

张瑜,金鹏,黄玉平,单体敏,王莉,李园园,郑永华.Effect of hot water combined with glycine betaine alleviates chilling injury in cold-stored loquat fruit,POSTHARVEST BIOLOGY AND TECHNOLOGY,2016,118:141-147(Correspondence Author)

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