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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: 汪开拓,郑永华,尚海涛,金鹏,芮怀瑾.茉莉酸甲酯提高膜醭毕赤酵母对杨梅果实采后绿霉病生防效力的研究,食品与发酵工业,2011,37(7):11-16(Correspondence Author)

曹士锋,Hu Zhizhao,郑永华,杨震峰,Lu Binhong.Effect of BTH on antioxidant enzymes, radical-scavenging activity and decay in strawberry fruit,FOOD CHEMISTRY,2011,125(1):145-149(Participating authors)

汪开拓,金鹏,唐双双,尚海涛,芮怀瑾,狄华涛,蔡琰,郑永华.Improved control of postharvest decay in Chinese bayberries by a combination treatment of ethanol vapor with hot air,FOOD CONTROL,2011,20(1):82-87(Correspondence Author)

曹士锋,郑永华,杨震峰.Effect of 1-MCP treatment on nutritive and functional properties of loquat fruit during cold storage,NEW ZEALAND JOURNAL OF CROP AND HORTICULTURAL SCIENCE,2011,39(1):61-70(Correspondence Author)

汪开拓,金鹏,曹士锋,芮怀瑾,郑永华.Biological Control of Green Mould Decay in Postharvest Chinese Bayberries by Pichia membranaefaciens,JOURNAL OF PHYTOPATHOLOGY,2011,159(6):417-423(Correspondence Author)

段杨峰,孔繁渊,赵静,申杰,吴新,金鹏,郑永华.热空气和茉莉酸甲酯复合处理保鲜枇杷的工艺优化,农业工程学报,2011,27(6):370-374(Correspondence Author)

曹士锋,杨震峰,蔡玉婷,郑永华.Fatty acid composition and antioxidant system in relation to susceptibility of loquat fruit to chilling injury,FOOD CHEMISTRY,2011,127(4):1777-1783(Correspondence Author)

赵静,段杨峰,孔繁渊,申杰,吴新,金文渊,郑永华.超声波辅助提取枇杷核苦杏仁苷工艺优化,食品科学,2011,32(8):37-42(Correspondence Author)

金鹏,Wang, Shiow Y,Wang, Chien Y,郑永华.Effect of cultural system and storage temperature on antioxidant capacity and phenolic compounds in strawberries,Food Chemistry,2011,124(1):262-270(Participating authors)

孔繁渊,段杨峰,吴新,赵静,申杰,金鹏,郑永华.草莓果实热空气和茉莉酸甲酯复合处理保鲜条件优化,食品科学,2011,32(18):323-328(Correspondence Author)

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