Yanyan Feng

Effects of postharvest curing treatment on flesh colour and phenolic metabolism in fresh-cut potato products

Qingguo Wang, Yu Cao, Lili Zhou et al. · Food Chemistry · 2014 · 123 citations · Full text

Agriculture, Food Science, Horticultural Sciences +17

Aspartic Acid Can Effectively Prevent the Enzymatic Browning of Potato by Regulating the Generation and Transformation of Brown Product

Yanyan Feng, Qiqi Liu, Pei Liu et al. · Postharvest Biology and Technology · 2020 · 64 citations

Agriculture, Food Science, Plant Sciences +15

An Approach to Cryptography Based on Continuous-Variable Quantum Neural Network

Jinjing Shi, Shuhui Chen, Yuhu Lu et al. · Scientific Reports · 2020 · 60 citations · Full text

Computing, Computer Science, Physics +10

A novel anti-browning agent 3-mercapto-2-butanol for inhibition of fresh-cut potato browning

Xueyin Ru, Ning Tao, Yanyan Feng et al. · Postharvest Biology and Technology · 2020 · 58 citations

Agriculture, Food Science, Food Chemistry +9

A short-term carbon dioxide treatment inhibits the browning of fresh-cut burdock

Tiantian Dong, Jingying Shi, Cai‐Zhong Jiang et al. · Postharvest Biology and Technology · 2015 · 52 citations

Life Sciences, Marine Sciences, Physiological Ecology +6