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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: 许凤,陈学红,金鹏,王晓莉,王静,郑永华.Effect of ethanol treatment on quality and antioxidant activity in postharvest broccoli florets,EUROPEAN FOOD RESEARCH AND TECHNOLOGY,2012,235(5):793-800(Participating authors)

汪开拓,金鹏,唐双双,尚海涛,芮怀瑾,狄华涛,蔡琰,郑永华.Improved control of postharvest decay in Chinese bayberries by a combination treatment of ethanol vapor with hot air,FOOD CONTROL,2011,20(1):82-87(Participating authors)

吕慕雯,金鹏,孙萃萃,郑永华.枇杷果实采后贮藏保鲜技术研究进展,曲阜师范大学学报,2011,37(4):89-93(Correspondence Author)

金鹏,尚海涛,陈京京,朱虹,赵颖颖,郑永华.Effect of 1-Methylcyclopropene on Chilling Injury and Quality of Peach Fruit during Cold Storage,JOURNAL OF FOOD SCIENCE,2011,76(8):S485-S491(First Author)

汪开拓,金鹏,曹士锋,芮怀瑾,郑永华.Biological Control of Green Mould Decay in Postharvest Chinese Bayberries by Pichia membranaefaciens,JOURNAL OF PHYTOPATHOLOGY,2011,159(6):417-423(Participating authors)

汪开拓,郑永华,尚海涛,金鹏,芮怀瑾.茉莉酸甲酯提高膜醭毕赤酵母对杨梅果实采后绿霉病生防效力的研究,食品与发酵工业,2011,37(7):11-16(Participating authors)

孔繁渊,段杨峰,吴新,赵静,申杰,金鹏,郑永华.草莓果实热空气和茉莉酸甲酯复合处理保鲜条件优化,食品科学,2011,32(18):323-328(Participating authors)

金鹏,Wang, Shiow Y,Wang, Chien Y,郑永华.Effect of cultural system and storage temperature on antioxidant capacity and phenolic compounds in strawberries,Food Chemistry,2011,124(1):262-270(First Author)

吴新,金鹏,孔繁渊,段杨峰,赵静,申杰,丁艳,郑永华.植物精油对草莓果实腐烂和品质的影响,食品科学,2011,32(14):323-327(Participating authors)

李学文,金鹏,王晶,朱璇,杨海燕,郑永华.1-Methylcyclopropene delays postharvest ripening and reduces decay in hami melon,Journal of Food Quality,2011,34(2):119-125(Participating authors)

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