Jiaxin Chai - Concepedia

Author

Jiaxin Chai

Northwest A&F University ORCID

Also Known As

Jiaxin Chai

Publications

214

Citations

H-Index

Concepts

All Affiliations

Northwest A&F University

About

Jiaxin Chai is an author at Northwest A&F University specializing in health sciences, food quality, and engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	4	4	123
2	Engineering	3	3	66
3	Biology	3	3	93
4	Public Health	1	1	54
5	Chemistry	1	1	36

Jiaxin Chai

Publications

204

Citations

H-Index

Page 1

	Year	Citations
1-MCP extends the shelf life of ready-to-eat ‘Hayward’ and ‘Qihong’ kiwifruit stored at room temperature Jiaxin Chai, Yutang Wang, Yanfei Liu, Scientia Horticulturae BiologyRoom TemperatureShelf LifeFood PackagingFood Spoilage	2021	54
Recent Progress on Bismuth-based Nanomaterials for Electrocatalytic Carbon Dioxide Reduction Chan Yang, Jiaxin Chai, Zhe Wang, Chemical Research in Chinese Universities Materials ScienceOxygen Reduction ReactionCatalytic ApplicationEngineeringRecent Progress	2020	36
Changes in taste and volatile compounds and ethylene production determined the eating window of ‘Xuxiang’ and ‘Cuixiang’ kiwifruit cultivars Jiaxin Chai, Biao Liao, Rui Li, Postharvest Biology and Technology Food ChemistryEthylene Production‘ Xuxiang ’Volatile CompoundsFlavoromics	2022	36
Differential changes in respiratory metabolism and energy status in the outer pericarp and core tissues affect the ripening of ‘Xuxiang’ kiwifruit Jiaxin Chai, Jingwen Li, Q.Y. Liu, Postharvest Biology and Technology BiologyEnergy MetabolismRespiratory MetabolismPhysiologyEnergy Status	2024	21
High O2/N2 controlled atmosphere accelerates postharvest ripening of ‘Hayward’ kiwifruit Jiaxin Chai, Yutang Wang, Yanfei Liu, Scientia Horticulturae BiologyBiogeochemistryHigh O2/n2EngineeringRipening	2022	18
The Effect of 1-MCP on the Expression of Carotenoid, Chlorophyll Degradation, and Ethylene Response Factors in ‘Qihong’ Kiwifruit Yanfei Liu, Guowen Lv, Jiaxin Chai, Foods	2021	16
1-MCP application in ‘Xuxiang’ kiwifruit at appropriate firmness avoids hard-core and prolongs the shelf life Jiaxin Chai, Jingwen Li, Lijia Li, Postharvest Biology and Technology Shelf LifeBiomanufacturingFood PackagingHealth SciencesEngineering	2023	12
Pollen donor affects the taste and aroma compounds in ‘Cuixiang’ and ‘Xuxiang’ kiwifruit Jiaxin Chai, Biao Liao, Jingwen Li, Scientia Horticulturae	2023	11

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