南京农业大学教师个人主页 ZYH--Home--Paper Publications

中文

郑永华

Professor Supervisor of Doctorate Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Agriculture
Professional Title:Professor
Alma Mater:浙江大学

MORE

Paper Publications Home >> Scientific Research >> Paper Publications: 张苗,姜玉,汤静,金鹏,郑永华.冷激结合甜菜碱处理对西葫芦冷害及能量代谢的影响,食品科学,2020,41(7):184-190(Correspondence Author)

陈偲,汪立,夏明星,伍冬志,廖云霞,汪开拓,郑永华.beta-氨基丁酸处理对采后桃果实还原势的影响及抗病性的诱导作用,食品科学,2019,40(1):209-215(Correspondence Author)

李美琳,李晓安,韩聪,季娜娜,金鹏,郑永华.Physiological and Metabolomic Analysis of Cold Plasma Treated Fresh-Cut Strawberries,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2019,67(14):4043-4053(Correspondence Author)

邵霜,王莉,凌晨,王凯悦,金鹏,郑永华.不同纳米改性LDPE 膜对枇杷保鲜效果的影响,核农学报,2019,33(8):1527-1534(Participating authors)

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(-):-(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(Correspondence Author)

李美琳,李晓安,韩聪,季娜娜,金鹏,郑永华.UV-C treatment maintains quality and enhances antioxidant capacity of fresh-cut strawberries,POSTHARVEST BIOLOGY AND TECHNOLOGY,2019,156:-(Correspondence Author)

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(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):-(Participating authors)

张正敏,杨艺琳,李美琳,王静,季娜娜,郑永华.2,4-表油菜素内酯处理对桃果实软腐病及能量代谢的影响,食品科学,2019,40(5):207-213(Correspondence Author)

total343 16/35
first previous next last Page; GET MORE