Yang Ding - Concepedia

Concepedia

Author

Yang Ding

Chinese Academy of Agricultural Sciences ORCID

Also Known As

Y. Ding, Yang Ding

41

Publications

1.2K

Citations

22

H-Index

78

Concepts

All Affiliations

Chinese Academy of Agricultural Sciences Institute of Agro-Products Processing Science and Technology Institute of Food Science and Technology China Agricultural University Renmin University of China

YD

About

Yang Ding is an author at Chinese Academy of Agricultural Sciences specializing in microbiology, plant physiology, and biology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	8	8	379
2	Engineering	7	7	378
3	Health Sciences	6	6	237
4	Natural Sciences	5	5	203
5	Public Health	1	1	21

Yang Ding

×

27

Publications

1.2K

Citations

22

H-Index

	Year	Citations
Physiological and Genetic Properties of Tomato Fruits from 2 Cultivars Differing in Chilling Tolerance at Cold Storage Dayong Zhao, Ling Shen, Ben Fan, Journal of Food Science EngineeringBotanyGeneticsPostharvest Tomato FruitsLecbf1 Analysis	2009	118
Effect of L-Arginine on Maintaining Storage Quality of the White Button Mushroom (Agaricus bisporus) Beibei Li, Yang Ding, Xiuli Tang, Food and Bioprocess Technology Agaricus BisporusWhite Button MushroomMedicineMaintaining Storage QualityFood Preservation	2019	111
The role of gibberellins in the mitigation of chilling injury in cherry tomato (Solanum lycopersicum L.) fruit Yang Ding, Jiping Sheng, Shuying Li, Postharvest Biology and Technology BiologyEngineeringPlant StressBotanyNatural Sciences	2014	106
Effects of Postharvest Brassinolide Treatment on the Metabolism of White Button Mushroom (Agaricus bisporus) in Relation to Development of Browning During Storage Yang Ding, Zhen Zhu, Jinhong Zhao, Food and Bioprocess Technology Agaricus BisporusWhite Button MushroomBotanyPost-harvest PhysiologyPhytotoxicity	2016	90
Effect of Peppermint Oil on the Storage Quality of White Button Mushrooms (Agaricus bisporus) Tongtong Qu, Beibei Li, Xiaofei Huang, Food and Bioprocess Technology Food ChemistryAgaricus BisporusPeppermint OilFood AnalysisFood Mycology	2020	74
The Synergistic Effects of Low-Concentration Acidic Electrolyzed Water and Ultrasound on the Storage Quality of Fresh-Sliced Button Mushrooms Shujuan Wu, Ying Nie, Jinhong Zhao, Food and Bioprocess Technology Fresh-sliced Button MushroomsFood EngineeringFood ProcessingSynergistic EffectsStorage Quality	2017	68
Salicylic-Acid-Induced Chilling- and Oxidative-Stress Tolerance in Relation to Gibberellin Homeostasis, C-Repeat/Dehydration-Responsive Element Binding Factor Pathway, and Antioxidant Enzyme Systems in Cold-Stored Tomato Fruit Yang Ding, Jinhong Zhao, Ying Nie, Journal of Agricultural and Food Chemistry	2016	59
Effects of Postharvest Gibberellic Acid Treatment on Chilling Tolerance in Cold-Stored Tomato (Solanum lycopersicum L.) Fruit Zhen Zhu, Yang Ding, Jinhong Zhao, Food and Bioprocess Technology EngineeringPlant StressBotanyPlant PathologyRipening	2016	57
Changes in the vitamin C content of mango with water state and ice crystals under state/phase transitions during frozen storage Yu Zhang, Jinhong Zhao, Yang Ding, Journal of Food Engineering Ice CrystalsVitamin C ContentPost-harvest PhysiologyFood StorageWater State	2017	47
Rapid determination of phospholipid content of vegetable oils by FTIR spectroscopy combined with partial least-square regression Xianghe Meng, Qiuyue Pan, Yang Ding, Food Chemistry Food ChemistryLipid AnalysisBiochemistryFtir SpectroscopyFood Analysis	2013	43

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