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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: 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)

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)

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)

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