Chang Shu

The multi-layer film system improved the release and retention properties of cinnamon essential oil and its application as coating in inhibition to penicillium expansion of apple fruit

Wanli Zhang, Chang Shu, Qiuyi Chen et al. · Food Chemistry · 2019 · 204 citations

Food Chemistry, Cinnamon Essential Oil, Edible Film +5

Preparation of a chitosan-chlorogenic acid conjugate and its application as edible coating in postharvest preservation of peach fruit

Wenxiao Jiao, Chang Shu, Xiangxin Li et al. · Postharvest Biology and Technology · 2019 · 138 citations

Food Chemistry, Biomanufacturing, Edible Film +8

Near-freezing temperature storage enhances chilling tolerance in nectarine fruit through its regulation of soluble sugars and energy metabolism

Handong Zhao, Wenxiao Jiao, Kuanbo Cui et al. · Food Chemistry · 2019 · 129 citations

Energy Metabolism, Soluble Sugars, Nectarine Fruit +4

Regulation of apricot ripening and softening process during shelf life by post-storage treatments of exogenous ethylene and 1-methylcyclopropene

Xinguang Fan, Chang Shu, Zhao Ke et al. · Scientia Horticulturae · 2018 · 105 citations

Shelf Life, Food Packaging, Green Chemistry +6

Properties of Starch Separated From Ten Mung Bean Varieties and Seeds Processing Characteristics

Wenhao Li, Chang Shu, Zhang Pei-li et al. · Food and Bioprocess Technology · 2010 · 83 citations

Food Chemistry, Engineering, Seeds Processing Characteristics +9