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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: 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)

汪开拓,曹士锋,金鹏,芮怀瑾,郑永华.Effect of hot air treatment on postharvest mould decay in Chinese bayberry fruit and the possible mechanisms,INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY,2010,141(1):11-16(Participating authors)

芮怀瑾,曹士锋,尚海涛,金鹏,汪开拓,郑永华.Effects of heat treatment on internal browning and membrane fatty acid in loquat fruit in response to chilling stress,JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,2010,90(9):1557-1561(Participating authors)

汪开拓,金鹏,尚海涛,李红梅,许凤,胡秋辉,郑永华.A combination of hot air treatment and nano-packing reduces fruit decay and maintains quality in postharvest Chinese bayberries,JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,2010,90(14):2427-2432(Participating authors)

杨震峰,曹士锋,金鹏,郑永华.Quality and physiological responses of Chinese bayberry fruit to storage temperature,JOURNAL OF HORTICULTURAL SCIENCE & BIOTECHNOLOGY,2010,85(4):271-276(Participating authors)

汪开拓,金鹏,尚海涛,郑永华.Effect of Methyl Jasmonate in Combination with Ethanol Treatment on Postharvest Decay and Antioxidant Capacity in Chinese Bayberries,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2010,58(17):9597-9604(Participating authors)

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