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Zan Meng
Zan Meng
Shandong Agricultural University
Geverifieerd e-mailadres voor sdau.edu.cn
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Enzymatic browning and polyphenol oxidase control strategies
X Sui, Z Meng, T Dong, X Fan, Q Wang
Current Opinion in Biotechnology 81, 102921, 2023
572023
Exogenous isoleucine can confer browning resistance on fresh-cut potato by suppressing polyphenol oxidase activity and improving the antioxidant capacity
Z Meng, T Wang, AU Malik, Q Wang
Postharvest Biology and Technology 184, 111772, 2022
382022
Harvest maturity affects the browning of fresh-cut potatoes by influencing contents of amino acids
Z Meng, T Dong, AU Malik, S Zhang, Q Wang
Postharvest Biology and Technology 173, 111404, 2021
302021
S-Ethyl thioacetate as a natural anti-browning agent can significantly inhibit the browning of fresh-cut potatoes by decreasing polyphenol oxidase activity
Y Feng, Y Sun, Z Meng, X Sui, D Zhang, H Yan, Q Wang
Scientia Horticulturae 305, 111427, 2022
142022
Maintaining the quality of postharvest broccoli by inhibiting ethylene accumulation using diacetyl
X Li, Z Meng, AU Malik, S Zhang, Q Wang
Frontiers in Nutrition 9, 1055651, 2022
142022
A novel anti-browning agent S-furfuryl thioacetate for fresh-cut potato screened from food-derived sulfur compounds
Y Feng, D Zhang, Y Sun, Z Meng, AU Malik, S Zhang, H Yan, Q Wang
Postharvest Biology and Technology 192, 112007, 2022
102022
Preharvest debagging alleviates external CO2 injury of ‘Fuji’apple during storage by improving antioxidant capacity and energy status
Y Chen, N Tao, Z Meng, J Shi, Q Li, Q Wang, X Zhang, S Xie, A Zhang, ...
Postharvest Biology and Technology 196, 112180, 2023
62023
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