南京农业大学教师个人主页 JP--Home--Paper Publications

中文

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

MORE

Paper Publications Home >> Scientific Research >> Paper Publications: 张瑜,金鹏,黄玉平,单体敏,郑永华.枇杷果实热水和甜菜碱复合处理保鲜条件优化,食品科学,2016,37(10):226-231(Correspondence Author)

王雷,张华,金鹏,郭兴锋,李燕,樊晨,王静,郑永华.Enhancement of storage quality and antioxidant capacity of harvested sweet cherry fruit by immersion with beta-aminobutyric acid,POSTHARVEST BIOLOGY AND TECHNOLOGY,2016,118:71-78(Participating authors)

喻譞,姜璐璐,王焕宇,金鹏,郑永华.UV-C处理对杨梅采后品质及苯丙烷类代谢的影响,食品科学,2015,36(12):255-259(Participating authors)

王雷,金鹏,王静,姜璐璐,Zhang shurong,Gong Hansheng,刘红霞,郑永华.In vitro inhibition and in vivo induction of defense response against Penicillium expansum in sweet cherry fruit by postharvest applications of Bacillus cereus AR156,POSTHARVEST BIOLOGY AND TECHNOLOGY,2015,101:15-17(Participating authors)

王雷,金鹏,王静,姜璐璐,单体敏,郑永华.Effect of beta-aminobutyric acid on cell wall modification and senescence in sweet cherry during storage at 20 degrees C,FOOD CHEMISTRY,2015,175:471-477(Participating authors)

姜璐璐,金鹏,王雷,喻譞,王焕宇,郑永华.Methyl jasmonate primes defense responses against Botrytis cinerea and reduces disease development in harvested table grapes,SCIENTIA HORTICULTURAE,2015,192:218-223(Participating authors)

单体敏,金鹏,许佳,李晓安,王雷,郑永华.外源甜菜碱处理对冷藏桃果实冷害和品质的影响,园艺学报,2015,42(11):2244-2252(Correspondence Author)

王焕宇,姜璐璐,王惠源,喻譞,金鹏,郑永华.短波紫外线对草莓采后腐烂、苯丙烷类代谢和抗氧化活性的影响,食品科学,2015,36(10):221-226(Participating authors)

金鹏,张瑜,单体敏,黄玉平,许佳,郑永华.Low-Temperature Conditioning Alleviates Chilling Injury in Loquat Fruit and Regulates Glycine Betaine Content and Energy Status,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2015,63(14):3654-3659(First Author)

陈学红,秦卫东,马丽华,许凤,金鹏,郑永华.Effect of high pressure processing and thermal treatment on physicochemical parameters, antioxidant activity and volatile compounds of green asparagus juice,LWT-FOOD SCIENCE AND TECHNOLOGY,2015,62(1):927-933(Participating authors)

total168 12/17
first previous next last Page; GET MORE