- Optimization of enzymatic clarification of green asparagus juice using response surface methodologyXuehong Chen
College of Food Science and Technology, Nanjing Agricultural Univ, Nanjing 210095, PR China
J Food Sci 77:C665-70. 2012..These results indicated that enzymatic treatment could be a useful technique for producing green asparagus juice with high clarity and high-antioxidant activity...
- Effect of 1-methylcyclopropene on chilling injury and quality of peach fruit during cold storagePeng Jin
College of Food Sci and Technol, Nanjing Agricultural Univ, Nanjing, 210095, P R China
J Food Sci 76:S485-91. 2011..In addition, 1-MCP could enhance antioxidant enzyme activities and alleviate oxidative damage. Thus, 1-MCP has the potential for application in the Asiatic peach industry...
- Effect of exogenous γ-aminobutyric acid treatment on proline accumulation and chilling injury in peach fruit after long-term cold storageHaitao Shang
College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, Jiangsu, People s Republic of China
J Agric Food Chem 59:1264-8. 2011..These data are the first evidence that exogenous GABA induced chilling tolerance in postharvest horticultural products...