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| Variation of anthocyanins and flavonols in Vaccinium uliginosum berry in Lesser Khingan Mountains and its antioxidant activity 期刊论文
FOOD CHEMISTRY, 2014, 卷号: 160, 期号: -, 页码: 357-364
作者: Li-Jin Wang; Shang Su; Jie Wu; Hui Du; Shan-Shan Li; Jun-Wei Huo; Yue Zhang; Liang-Sheng Wang
 Adobe PDF(1027Kb) |  收藏 | 浏览/下载：140/0 | 提交时间：2018/12/05 |
| Sunlight exclusion from Muscat grape alters volatile profiles during berry development 期刊论文
FOOD CHEMISTRY, 2014, 卷号: 164, 期号: 23, 页码: 242–250
作者: Haohao Zhang; Peige Fan; Cuixia Liu; Benhong Wu; Shaohua Li; Zhenchang Liang
Adobe PDF(1906Kb) | 收藏 | 浏览/下载：145/0 | 提交时间：2018/12/07 |
| Resveratrols in Vitis berry skins and leaves: Their extraction and analysis by HPLC 期刊论文
FOOD CHEMISTRY, 2013, 卷号: 136, 期号: 2, 页码: 643–649
作者: Chunyan Liu; Lijun Wang; Junfang Wang; Benhong Wu; Wen Liu; Peige Fan; Zhenchang Liang; Shaohua Li
Adobe PDF(413Kb) | 收藏 | 浏览/下载：137/0 | 提交时间：2018/12/06 |
| Polyphenols and triterpenes from Chaenomeles fruits: Chemical analysis and antioxidant activities assessment 期刊论文
FOOD CHEMISTRY, 2013, 卷号: 141, 期号: 4, 页码: 4260-4268
作者: Hui Du; Jie Wu; Hui Li; Pei-Xing Zhong; Yan-Jun Xu; Chong-Hui Li; Kui-Xian Ji; Liang-Sheng Wang
Adobe PDF(1165Kb) | 收藏 | 浏览/下载：163/0 | 提交时间：2018/12/07 |
| Characterisation of genes encoding key enzymes involved in sugar metabolism of apple fruit in controlled atmosphere storage 期刊论文
FOOD CHEMISTRY, 2013, 卷号: 141, 期号: 4, 页码: 3323–3328
作者: Zhu Zhu; Ruiling Liu; Boqiang Li; Shiping Tian
Adobe PDF(802Kb) | 收藏 | 浏览/下载：123/0 | 提交时间：2018/12/05 |
| Volatiles of plums evaluated by HS-SPME with GC-MS at the germplasm level 期刊论文
FOOD CHEMISTRY, 2012, 卷号: 130, 期号: 1, 页码: 432-440
作者: Qianqian Chai; Benhong Wu; Weisheng Liu; Lijun Wang; Chunxiang Yang; Yiju Wang; Jinbao Fang; Youchun Liu; Shaohua Li
Adobe PDF(649Kb) | 收藏 | 浏览/下载：157/0 | 提交时间：2018/12/05 |
| Anthocyanins composition and antioxidant activity of wild Lycium ruthenicum Murr. from Qinghai-Tibet Plateau 期刊论文
FOOD CHEMISTRY, 2011, 卷号: 126, 期号: 3, 页码: 859-865
作者: Jie Zheng; Chenxu Ding; Liangsheng Wang; Guoliang Li; Junyou Shi; Hui Li; Honglun Wang; Yourui Suo
Adobe PDF(481Kb) | 收藏 | 浏览/下载：100/0 | 提交时间：2018/12/07 |
| Peach fruit acquired tolerance to low temperature stress by accumulation of linolenic acid and N-acylphosphatidylethanolamine in plasma membrane 期刊论文
FOOD CHEMISTRY, 2010, 卷号: 120, 期号: 3, 页码: 864–872
作者: Changfeng Zhang; Shiping Tian
Adobe PDF(563Kb) | 收藏 | 浏览/下载：122/0 | 提交时间：2018/12/06 |
| Volatile characteristics of 50 peaches and nectarines evaluated by HP–SPME with GC–MS 期刊论文
FOOD CHEMISTRY, 2009, 卷号: 116, 期号: 5, 页码: 356-364
作者: Yiju Wang; Chunxiang Yang; Shaohua Li; Liu Yang; Younian Wang; Jianbo Zhao; Quan Jiang
Adobe PDF(522Kb) | 收藏 | 浏览/下载：133/0 | 提交时间：2018/12/07 |
| Crucial contribution of membrane lipids’ unsaturation to acquisition of chilling-tolerance in peach fruit stored at 0℃ 期刊论文
FOOD CHEMISTRY, 2009, 卷号: 115, 期号: 2, 页码: 405-411
作者: Changfeng Zhang; Shiping Tian
Adobe PDF(425Kb) | 收藏 | 浏览/下载：108/0 | 提交时间：2018/12/05 |
