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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: 王莉,单体敏,谢兵,凌晨,邵霜,金鹏,郑永华.Glycine betaine reduces chilling injury in peach fruit by enhancing phenolic and sugar metabolisms,FOOD CHEMISTRY,2019,272:530-538(Correspondence Author)

李晓安,李美琳,季娜娜,金鹏,章建浩,郑永华,张新华,李富军.Cold plasma treatment induces phenolic accumulation and enhances antioxidant activity in fresh-cut pitaya (Hylocereus undatus) fruit,LWT-FOOD SCIENCE AND TECHNOLOGY,2019,115(-):-(Participating authors)

ATIGAN KOMLAN DOVENE,王莉,BOKHARY SYED UMAR FAROOQ,MADEBO MIILION PAULOS,郑永华,金鹏.Effect of Cutting Styles on Quality and Antioxidant Activity of Stored Fresh-Cut Sweet Potato (Ipomoea batatas L.) Cultivars,FOODS,2019,8(12):-(Correspondence Author)

凌晨,谢兵,洪羽婕,王莉,金鹏,郑永华.外源钙和钙调素拮抗剂对冷藏桃果实耐冷性的影响,食品科学,2019,40(1):240-248(Correspondence Author)

杨艺琳,张正敏,李美琳,赵立艳,金鹏,郑永华.2,4-表油菜素内酯对葡萄果实采后灰霉病的抑制作用机理,食品科学,2019,40(15):231-238(Participating authors)

朱惠文,汤静,金鹏,郑永华.贮藏温度对鲜切胡萝卜品质及总酚和gamma-氨基丁酸含量的影响,食品科学,2019,40(9):213-219(Participating authors)

张婷婷,姚文思,朱惠文,金鹏,许婷婷,郑永华.冷激处理减轻茄子冷害与活性氧代谢的关系,食品科学,2018,39(23):205-210(Participating authors)

季悦,李静,王雷,金鹏,郑永华.茉莉酸甲酯处理对鲜切菠萝品质及抗氧化活性的影响,食品科学,2018,39(1):258-263(Participating authors)

李晓安,李美琳,王静,王雷,韩聪,金鹏,郑永华.Methyl jasmonate enhances wound-induced phenolic accumulation in pitaya fruit by regulating sugar content and energy status,POSTHARVEST BIOLOGY AND TECHNOLOGY,2018,137:106-112(Participating authors)

景媛媛,马璇,金鹏,朱璇.Effects of Harvest Maturity on Chilling Injury and Storage Quality of Apricots,JOURNAL OF FOOD QUALITY,2018,:-(Participating authors)

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