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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: Hou Yuanyuan,Liu Yu,Zhao Liangyi,Zhao Yaqin,Wu Zhengguo,Zheng Yonghua,Jin Peng.EjCML19 and EjWRKY7 synergistically function in calcium chloride-alleviated chilling injury of loquat fruit,POSTHARVEST BIOLOGY AND TECHNOLOGY,2023,203(Correspondence Author)

Hu Shunqing,Xie Bing,Hou Yuanyuan,Zhao Liangyi,Zheng Yonghua,Jin Peng.Postharvest 24-epibrassinolide treatment improves chilling resistance of peach fruit via PpHDT1 modulating brassinosteroid metabolism,PLANT PHYSIOLOGY AND BIOCHEMISTRY,2023,204(Correspondence Author)

Li Yanfei,Zuo Xiaoxia,Ji Nana,Zhang Jinglin,Wang Kaituo,Jin Peng,Zheng Yonghua.PpMYB1 and PpNPR1 interact to enhance the resistance of peach fruit to Rhizopus stolonifer infection,PLANT PHYSIOLOGY AND BIOCHEMISTRY,2023,198(Participating authors)

丁娇,汤静,董小盼,金鹏,郑永华.超声处理对鲜切西兰花的保鲜效果,食品科学,2023,(Participating authors)

李夏,陈杭君,夏魏,郑永华,金鹏,牛犇,房祥军,吴伟杰,郜海燕.体外模拟消化对核桃主成分代谢及抗氧化特性的影响,中国食品学报,2023,23(2023年06期):29-40(Participating authors)

Zhao Liangyi,Zhao Yaqin,Wang Li,Hou Yuanyuan,Bao Yinqiu,Jia Zhenyu,Zheng Yonghua,Jin Peng.Hot water treatment improves peach fruit cold resistance through PpHSFA4c-mediated HSF-HSP and ROS pathways,POSTHARVEST BIOLOGY AND TECHNOLOGY,2023,199(Correspondence Author)

Jia Zhenyu,Bao Yinqiu,Zhao Yaqin,Liu Yu,Zheng Yonghua,Feng Zhiyang,Jin Peng.Cold shock treatment enhances cold tolerance in peach fruit through modulating PpbZIP9 and PpVIP1-mediated respiratory metabolism,POSTHARVEST BIOLOGY AND TECHNOLOGY,2023,204(Correspondence Author)

董小盼,汤静,丁娇,金鹏,郑永华.褪黑素处理对桃果实采后软腐病的影响及其机理,食品科学,2023,(Participating authors)

于蕊,杨慧珍,李大婧,肖亚冬,聂梅梅,刘春菊,杨润强,金鹏.真空冷冻干燥不同升温程序对蓝莓干燥特性及品质影响,核农学报,2023,38(2024年01期):84-92(Participating authors)

陈逸婷,汤静,孟宪伟,王春飞,金鹏,郑永华.腺苷三磷酸处理对鲜切黄瓜的保鲜作用,食品科学,2023,44(2023年21期):159-166(Participating authors)

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