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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:127/0  |  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:137/0  |  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:130/0  |  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:153/0  |  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:113/0  |  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:87/0  |  提交时间:2018/12/07 |
| Effect of grape genotype and tissue type on callus growth and production of resveratrols and their piceids after UV-C irradiation 期刊论文 FOOD CHEMISTRY, 2010, 卷号: 122, 期号: 3, 页码: 475–481 作者: Wen Liu; Chunyan Liu; Chunxiang Yang; Lijun Wanga; Shaohua Li Adobe PDF(311Kb)  |  收藏  |  浏览/下载:125/0  |  提交时间:2018/12/07 |
| 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:125/0  |  提交时间:2018/12/07 |
| Volatiles of grape berries evaluated at the germplasm level by headspace-SPME with GC–MS 期刊论文 FOOD CHEMISTRY, 2009, 卷号: 114, 期号: 2, 页码: 1106-1114 作者: Chunxiang Yang; Yiju Wang; Zhenchang Liang; Peige Fan; Benhong Wu; Liu Yang; Younian Wang; Shaohua Li Adobe PDF(628Kb)  |  收藏  |  浏览/下载:142/0  |  提交时间:2018/12/07 |
| Changes in physiology and quality of peach fruits treated by methyl jasmonate under low temperature stress. 期刊论文 FOOD CHEMISTRY, 2009, 卷号: 114, 期号: 3, 页码: 1028-1035 作者: Xianghong Meng; Jin Han; Qing Wang; Shiping Tian Adobe PDF(525Kb)  |  收藏  |  浏览/下载:121/0  |  提交时间:2018/12/07 |