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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: 陈学红,许凤,秦卫东,马丽红,郑永华.Optimization of Enzymatic Clarification of Green Asparagus Juice Using Response Surface Methodology,JOURNAL OF FOOD SCIENCE,2012,77(6):C665-C670(Correspondence Author)

许凤,杨震峰,陈学红,金鹏,王晓莉,郑永华.6-Benzylaminopurine Delays Senescence and Enhances Health-Promoting Compounds of Harvested Broccoli,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2012,60(1):234-240(Correspondence Author)

陈京京,金鹏,李会会,蔡玉婷,赵颖颖,郑永华.低温贮藏对桃果实冷害和能量水平的影响,农业工程学报,2012,28(4):275-281(Correspondence Author)

陈学红,秦卫东,马利华,郑永华,卞中园.不同制汁工艺对绿芦笋汁理化成分和抗氧化活性的影响,食品工业科技,2012,33(13):224-227(Participating authors)

金鹏,吕慕雯,孙萃萃,郑永华,孙明.MeJA与低温预贮对枇杷冷害和活性氧代谢的影响,园艺学报,2012,39(3):461-468(Correspondence Author)

赵颖颖,陈京京,金鹏,袁若皙,李会会,郑永华.低温预贮对冷藏桃果实冷害及能量水平的影响,食品科学,2012,33(4):276-281(Correspondence Author)

张兰,郑永华.4-己基间苯二酚对蚕豆籽粒保鲜效果的研究,食品工业科技,2012,33(12):357-(Participating authors)

曹士锋,蔡玉婷,杨震峰,郑永华.MeJA induces chilling tolerance in loquat fruit by regulating proline and gamma-aminobutyric acid contents,FOOD CHEMISTRY,2012,133(4):1466-1470(Correspondence Author)

金鹏,吴新,许凤,王晓莉,王静,郑永华.Enhancing Antioxidant Capacity and Reducing Decay of Chinese Bayberries by Essential Oils,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2012,60(14):3769-3775(Correspondence Author)

杨震峰,曹士锋,蔡玉婷,郑永华.Combination of salicylic acid and ultrasound to control postharvest blue mold caused by Penicillium expansum in peach fruit,INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES,2011,12(3):310-314(Participating authors)

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