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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: 王静,曹士锋,王雷,王晓莉,金鹏,郑永华.Effect of beta-Aminobutyric Acid on Disease Resistance Against Rhizopus Rot in Harvested Peaches,FRONTIERS IN MICROBIOLOGY,2018,9:-(Correspondence Author)

李园园,王莉,周梦洁,张瑜,金鹏,郑永华.2,4-表油菜素内酯对草莓果实贮藏品质及抗氧化活性的影响,食品科学,2018,39(1):279-284(Participating authors)

李美琳,李晓安,李静,季悦,韩聪,金鹏,郑永华.Responses of Fresh-Cut Strawberries to Ethanol Vapor Pretreatment: Improved Quality Maintenance and Associated Antioxidant Metabolism in Gene Expression and Enzyme Activity Levels,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2018,66(31):8382-8390(Correspondence Author)

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(Correspondence Author)

施丽愉,陈鑫,陈伟,郑永华,杨震峰.Comparative transcriptomic analysis of white and red Chinese bayberry (Myrica rubra) fruits reveals flavonoid biosynthesis regulation,SCIENTIA HORTICULTURAE,2018,235:9-20(Correspondence Author)

楚文靖,郜海燕,陈杭君,房祥军,郑永华.Effects of cuticular wax on the postharvest quality of blueberry fruit,FOOD CHEMISTRY,2018,239:68-74(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(Correspondence Author)

李静,季悦,李美琳,王雷,金鹏,郑永华.切割方式对鲜切莴苣品质及抗氧化活性的影响,食品科学,2018,39(3):268-273(Correspondence Author)

韩聪,金鹏,李美琳,王雷,郑永华.Physiological and Transcriptomic Analysis Validates Previous Findings of Changes in Primary Metabolism for the Production of Phenolic Antioxidants in Wounded Carrots,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2017,65(33):7159-7167(Correspondence Author)

李晓安,龙清红,高梵,韩聪,金鹏,郑永华.Effect of cutting styles on quality and antioxidant activity in fresh-cut pitaya fruit,POSTHARVEST BIOLOGY AND TECHNOLOGY,2017,124(0):1-7(Correspondence Author)

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