Zobrazeno 1 - 10
of 64
pro vyhledávání: '"Maorun, Fu"'
Autor:
Qianqian, Liu, Qingmin, Chen, Hu, Liu, Yamin, Du, Wenxiao, Jiao, Fei, Sun, Maorun, Fu, Subo, Tian, Xiaofei, Xin
Publikováno v:
In Postharvest Biology and Technology December 2024 218
Publikováno v:
In Postharvest Biology and Technology December 2024 218
Autor:
Zhangyao, Lin a, Hu, Liu b, Ran, Yan b, Qingmin, Chen b, ⁎, Maorun, Fu a, c, ⁎⁎, Xiaofei, Xin d
Publikováno v:
In Postharvest Biology and Technology April 2025 222
Influences of Drying Conditions on Quality Attributes, Taste and Volatile Compounds of Celery Leaves
Publikováno v:
Horticulturae, Vol 10, Iss 12, p 1316 (2024)
Celery leaves account for 5–10% of the celery weight and are rich in nutrients, but they are usually discarded as waste. To explore this resource, hot-air drying (HA), intermittent hot-air drying (IHA-A and B), vacuum hot-drying and freeze-drying (
Externí odkaz:
https://doaj.org/article/20051b335ade4a1e8aef6f581896f582
Autor:
Qianqian, Liu, Xin, Zhang, Cong, Han, Qingmin, Chen, Fei, Sun, Maorun, Fu, Handong, Zhao, Zhijian, Xiao, Zheng, Tang
Publikováno v:
In Postharvest Biology and Technology August 2024 214
Publikováno v:
Heliyon, Vol 10, Iss 8, Pp e29522- (2024)
Rhizopus stolonifer is one of the main pathogens in postharvest storage logistics of more than 100 kinds of fruit, such as strawberries, tomatoes and melons. In this paper, the research on the morphology and detection, pathogenicity and infection mec
Externí odkaz:
https://doaj.org/article/6b93fafd819046839e7b3361d93e3e9b
Publikováno v:
Horticulturae, Vol 10, Iss 3, p 286 (2024)
As a commercial potato sprout suppressant, ethylene (Eth) is usually used under a low temperature for long-term storage of potato tubers. However, in many cases, potato tubers are usually transferred from a refrigeration house and sold at room temper
Externí odkaz:
https://doaj.org/article/f4a83c35a34c46bf854b253e6e15cc8b
Publikováno v:
Horticulturae, Vol 10, Iss 4, p 337 (2024)
Chilling injury (CI) in peach fruit (Prunus persica cv. Yuhualu) is generally caused by long-time low temperature (5 °C or 0 °C) storage. However, peach fruit stored at near-freezing temperature (NFT in this research is −1 °C), defined as within
Externí odkaz:
https://doaj.org/article/8cfa7f34877b47498bb277a42a384bb1
Autor:
Yuhan ZHAO, Chang QIN, Fei SUN, Cong HAN, Qingmin CHEN, Fengli YUE, Bo CUI, Yamin DU, Maorun FU, Fangrui LI
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 18, Pp 21-28 (2022)
In order to improve the nutritional and functional value of the mixed congee products, and to improve its stability, the experiment was carried out to prepare mixed congee powders through pulverisation treatments including general (3000 r/min, 1600 W
Externí odkaz:
https://doaj.org/article/ade7b32b59d7498e935693d83a1c79e1
Publikováno v:
Food & Bioprocess Technology; Feb2025, Vol. 18 Issue 2, p1678-1691, 14p