Jiang Ying

Changes in microorganism, enzyme, aroma of hami melon (Cucumis melo L.) juice treated with dense phase carbon dioxide and stored at 4 °C

Ji luan Chen, Jing Zhang, Lijun Song et al. · Innovative Food Science & Emerging Technologies · 2010 · 67 citations

Hami Melon, Food Fermentation, Biochemical Engineering +9

Dynamic high pressure microfluidization-assisted extraction and antioxidant activities of lentinan

Xiaoqin Huang, Zongcai Tu, Jiang Ying et al. · International Journal of Biological Macromolecules · 2012 · 65 citations

Food Chemistry, Engineering, Biotechnology +3

Comparative analysis of total wax content, chemical composition and crystal morphology of cuticular wax in Korla pear under different relative humidity of storage

Yue Wang, Huijuan Mao, Yunhao Lv et al. · Food Chemistry · 2020 · 61 citations

Chemical Composition, Ripening, Comparative Analysis +2

Relationship between γ-Glutamyl Transpeptidase Activity and Garlic Greening, As Controlled by Temperature

Lei Li, Dan Hu, Jiang Ying et al. · Journal of Agricultural and Food Chemistry · 2008 · 38 citations

Food Chemistry, Phytoalexin, Agricultural Chemistry +10

Transcriptome and metabolome profiling to elucidate mechanisms underlying the blue discoloration of radish roots during storage

Yaqian Zhang, Xiaoyan Zhao, Yue Ma et al. · Food Chemistry · 2021 · 29 citations

Biology, Plant Biology, Botany +10