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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

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Paper Publications Home >> Scientific Research >> Paper Publications: 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(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(Correspondence Author)

汪开拓,吴冬子,薄赵颖,陈偲,王志荣,郑永华,方勇.Regulation of redox status contributes to priming defense against Botrytis cinerea in grape berries treated with beta-aminobutyric acid,SCIENTIA HORTICULTURAE,2019,244:352-364(Correspondence Author)

王莉,Syed Umar Farooq Bokhary,谢兵,胡顺卿,金鹏,郑永华.Biochemical and molecular effects of glycine betaine treatment on membrane fatty acid metabolism in cold stored peaches,POSTHARVEST BIOLOGY AND TECHNOLOGY,2019,154:58-69(Participating authors)

姚文思,许婷婷,BOKHARY SYED UMAR FAROOQ,金鹏,郑永华.Glycine betaine treatment alleviates chilling injury in zucchini fruit (cucurbita pepo L.) by modulating antioxidant enzymes and membrane fatty acid metabolism,POSTHARVEST BIOLOGY AND TECHNOLOGY,2018,144:20-28(Correspondence Author)

凌晨,许佳,邵霜,王莉,金鹏,郑永华.Effect of Ultrasonic Treatment Combined with Peracetic Acid Treatment Reduces Decay and Maintains Quality in Loquat Fruit,JOURNAL OF FOOD QUALITY,2018,:-(Participating authors)

姚文思,金鹏,许婷婷,朱惠文,张婷婷,郑永华.外源甘氨酸甜菜碱处理对西葫芦果实冷害和品质的影响,核农学报,2018,32(9):1781-1788(Correspondence Author)

李晓安,李美琳,王雷,韩聪,金鹏,郑永华.Methyl jasmonate primes defense responses against wounding stress and enhances phenolic accumulation in fresh-cut pitaya fruit,POSTHARVEST BIOLOGY AND TECHNOLOGY,2018,145:101-107(Correspondence Author)

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(Correspondence Author)

施丽愉,曹士锋,陈鑫,陈伟,郑永华,杨震峰.Proanthocyanidin Synthesis in Chinese Bayberry (Myrica rubra Sieb. et Zucc.) Fruits,FRONTIERS IN PLANT SCIENCE,2018,9:-(Correspondence Author)

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