Lijuan Zhan

Browning inhibition and quality preservation of fresh-cut romaine lettuce exposed to high intensity light

Lijuan Zhan, Yu Li, Jinqiang Hu et al. · Innovative Food Science & Emerging Technologies · 2012 · 135 citations

Food Chemistry, Fresh-cut Romaine Lettuce, High Intensity Light +11

Combination of light exposure and low temperature in preserving quality and extending shelf-life of fresh-cut broccoli (Brassica oleracea L.)

Lijuan Zhan, Jinqiang Hu, Li Yu et al. · Postharvest Biology and Technology · 2012 · 97 citations

Shelf Life, Fresh-cut Broccoli, Health Sciences +9

Light exposure during storage preserving soluble sugar and l-ascorbic acid content of minimally processed romaine lettuce (Lactuca sativa L.var. longifolia)

Lijuan Zhan, Jinqiang Hu, Zhilu Ai et al. · Food Chemistry · 2012 · 80 citations

Food Chemistry, Engineering, Botany +10

Light exposure inhibiting tissue browning and improving antioxidant capacity of fresh-cut celery (Apium graveolens var. dulce)

Lijuan Zhan, Jinqiang Hu, Loong‐Tak Lim et al. · Food Chemistry · 2013 · 40 citations

Biology, Botany, Natural Sciences +10

Light exposure reduced browning enzyme activity and accumulated total phenols in cauliflower heads during cool storage

Lijuan Zhan, Jinqiang Hu, Lingyun Pang et al. · Postharvest Biology and Technology · 2013 · 40 citations

Botany, Biochemistry, Natural Sciences +7