Jun Wang

Leaf Morphology, Photosynthetic Performance, Chlorophyll Fluorescence, Stomatal Development of Lettuce (Lactuca sativa L.) Exposed to Different Ratios of Red Light to Blue Light

Jun Wang, Wei Lu, Yuxin Tong et al. · Frontiers in Plant Science · 2016 · 413 citations · Full text

Light Response Curve, Engineering, Health Sciences +15

Red pepper (<i>Capsicum annuum</i> L.) drying: Effects of different drying methods on drying kinetics, physicochemical properties, antioxidant capacity, and microstructure

Lizhen Deng, Xuhai Yang, Arun S. Mujumdar et al. · Drying Technology · 2017 · 254 citations

Food Chemistry, Red Pepper, Pvd Drying +11

Far-infrared radiation heating assisted pulsed vacuum drying (FIR-PVD) of wolfberry ( Lycium barbarum L.): Effects on drying kinetics and quality attributes

Long Xie, Arun S. Mujumdar, Xiao-Ming Fang et al. · Food and Bioproducts Processing · 2017 · 174 citations

Desiccation, Health Sciences, Quality Attributes +6

Free and glycosidically bound aroma compounds in cherry (Prunus avium L.)

Ya-Qin Wen, Fei He, Baoqing Zhu et al. · Food Chemistry · 2013 · 159 citations

Food Chemistry, Botany, Bound Aroma Compounds +5

Continuous Light from Red, Blue, and Green Light-emitting Diodes Reduces Nitrate Content and Enhances Phytochemical Concentrations and Antioxidant Capacity in Lettuce

Zhonghua Bian, Ruifeng Cheng, Qichang Yang et al. · Journal of the American Society for Horticultural Science · 2016 · 141 citations · Full text

Engineering, Botany, Photobiology +16