Jinhua Du - Concepedia

Concepedia

Author

Jinhua Du

Shandong Agricultural University

Also Known As

Du, Jin-Hua, J. Du, J.-H. Du, Jin-Hua Du, Jinhua Du

61

Publications

1.9K

Citations

26

H-Index

62

Concepts

All Affiliations

Shandong Agricultural University Taishan University Shandong Academy of Sciences

JD

About

Jinhua Du is an author at Shandong Agricultural University specializing in food chemistry, health sciences, and engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	13	15	688
2	Health Sciences	13	15	721
3	Medicine	9	9	244
4	Public Health	2	2	153
5	Natural Sciences	1	1	36

Jinhua Du

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43

Publications

1.9K

Citations

26

H-Index

	Year	Citations
Effects of aqueous chlorine dioxide treatment on enzymatic browning and shelf-life of fresh-cut asparagus lettuce (Lactuca sativa L.) Zhao Chen, Chuanhe Zhu, Yan Zhang, Postharvest Biology and Technology Food ChemistryEngineeringEnvironmental EngineeringAgricultural EconomicsEnzymatic Browning	2010	197
Effects of aqueous chlorine dioxide treatment on browning of fresh-cut lotus root Jinhua Du, Yucheng Fu, Niya Wang LWT EngineeringBotanyEnvironmental EngineeringFresh-cut Lotus RootWater Treatment	2008	124
Okra polysaccharide: Effect on the texture and microstructure of set yoghurt as a new natural stabilizer Kang Xu, Mengmeng Guo, Jinhua Du, International Journal of Biological Macromolecules Okra PolysaccharideNew Natural StabilizerFood StructureGlycobiologyPolysaccharide	2019	122
Inactivation by chlorine dioxide gas (ClO2) of Listeria monocytogenes spotted onto different apple surfaces Jinhua Du, Y. Han, R.H. Linton Food Microbiology Microbial ContaminationDifferent Apple SurfacesFoodborne IllnessFood MicrobiologyMicrobiology	2002	121
Efficacy of chlorine dioxide gas in reducing Escherichia coli O157:H7 on apple surfaces Jinhua Du, Y. Han, R.H. Linton Food Microbiology Apple SurfacesMicrobial ContaminationFoodborne PathogensFood MicrobiologyFood Preservation	2003	111
Properties of pectin extracted from fermented and steeped hawthorn wine pomace: A comparison Yang Jiang, Jinhua Du, Liguo Zhang, Carbohydrate Polymers Food ChemistryFood FermentationHawthorn Wine PomaceRipeningHealth Sciences	2018	92
Antioxidative pectin from hawthorn wine pomace stabilizes and protects Pickering emulsions via forming zein-pectin gel-like shell structure Yang Jiang, Yuzhu Zhu, Feng Li, International Journal of Biological Macromolecules Food ChemistryAntioxidative Pectin	2020	88
Pectic polysaccharides from hawthorn: Physicochemical and partial structural characterization Qingbin Guo, Jinhua Du, Yang Jiang, Food Hydrocolloids PolysaccharidePectic PolysaccharidesWood Component	2018	68
Effects of aqueous chlorine dioxide treatment on polyphenol oxidases from Golden Delicious apple Yucheng Fu, Kaili Zhang, Niya Wang, LWT Food ChemistryGolden Delicious AppleChemical EngineeringEngineeringEnvironmental Engineering	2006	65
Response surface optimization of fermentation conditions for producing xylanase by Aspergillus niger SL-05 Cheng Liu, Zhongtao Sun, Jinhua Du, Journal of Industrial Microbiology & Biotechnology	2008	53

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