郑永华

教授博士生导师

个人信息

所在单位：食品科技学院
学历：博士研究生毕业
学位：博士学位

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研究方向

农产品保鲜加工和品质控制

科研论文

当前位置: 中文主页 - 科学研究 - 科研论文

Shen Xinyan,Liu Yu,Zeng Yuan,Zhao Yaqin,Bao Yinqiu,Shao Xingfeng,Wu Zhengguo,Zheng Yonghua,Jin Peng.Hydrogen sulfide attenuates chilling injury in loquat fruit by alleviating oxidative stress and maintaining cell membrane integrity,FOOD CHEMISTRY,2025,463(参与作者)
Ru Xueyin,You Wanli,Zhang Jinglin,Xu Feng,Wu Zhengguo,Jin Peng,Zheng Yonghua,Cao Shifeng.γ-aminobutyric acid treatment inhibits browning and promotes storage quality by regulating reactive oxygen species and membrane lipid metabolism in fresh-cut stem lettuce,FOOD CHEMISTRY,2024,459(共同通讯作者)
You Wanli, Wang Chunfei, Zhang Jinglin, Ru Xueyin, Xu Feng, Wu Zhengguo, Jin Peng, Zheng Yonghua, Cao Shifeng.Exogenous chlorogenic acid inhibits quality deterioration in fresh-cut potato slices.,Food chemistry,2024,446:138866-138866(共同通讯作者)
Zhang Jinglin, Zhao Jing, Zuo Xiaoxia, You Wanli, Ru Xueyin, Xu Feng, Jin Peng, Zheng Yonghua, Cao Shifeng.Glutamate application maintains quality and antioxidant capacity of fresh-cut carrots by modulating GABA shunt, phenylpropanoid and ROS metabolism,FOOD CHEMISTRY,2024,443:-(共同通讯作者)
Huang Yanan, Wang Xiaotong, Luo Bodan, Jin Peng, Zheng Yonghua, Xu Changliang, Wu Zhengguo.MXene-NH2/chitosan hemostatic sponges for rapid wound healing.,International journal of biological macromolecules,2024,260(Pt 1):129489-129489(参与作者)
Zhao Yaqin, Zhu Di, Zhao Liangyi, Luo Yutao, Li Jiatong, Xie Bing, Liu Yu, Bao Yinqiu, Wu Zhengguo, Zheng Yonghua, Jin Peng.Hydrogen sulfide retards fruit softening and prevents flesh browning in cold-stored peaches by regulating cell wall-modifying enzymes, phenolic, and proline metabolism,POSTHARVEST BIOLOGY AND TECHNOLOGY,2024,207:-(参与作者)
Zeng Yuan,Bao Yinqiu,Shen Xinyan,Liu Yu,Yi Binghan,Ren Hongyi,Wang Kaituo,Zheng Yonghua,Jin Peng.Phytosulfokine-α treatment maintains fruit quality and alleviates chilling injury of peach fruit by regulating relative oxygen species and cell wall metabolisms,POSTHARVEST BIOLOGY AND TECHNOLOGY,2024,216(参与作者)
Wang Xiaotong, Guo Jing, Ren Hongyi, Jin Jing, He Hui, Jin Peng, Wu Zhengguo, Zheng Yonghua.Research progress of nanocellulose-based food packaging,TRENDS IN FOOD SCIENCE & TECHNOLOGY,2024,143:-(共同通讯作者)
Jin Jing, Luo Bodan, Xuan Simin, Shen Peng, Jin Peng, Wu Zhengguo, Zheng Yonghua.Degradable chitosan-based bioplastic packaging: Design, preparation and applications.,International journal of biological macromolecules,2024,266(Pt 1):131253-131253(共同通讯作者)
Zhang Jinglin, Zuo Xiaoxia, Li Yanfei, Ru Xueyin, You Wanli, Xu Feng, Jin Peng, Zheng Yonghua, Cao Shifeng.Calcium chloride treatment maintains quality and enhances antioxidant capacity of fresh-cut carrots through modulating DcCMLs-DcCAMTA3-mediated phenylpropanoid pathway,POSTHARVEST BIOLOGY AND TECHNOLOGY,2024,209:-(共同通讯作者)

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