Tiantian Dong

1-Methylcyclopropene (1-MCP), storage time, and shelf life and temperature affect phenolic compounds and antioxidant activity of ‘Jonagold’ apple

Yurong Ma, Qingfeng Ban, Jingying Shi et al. · Postharvest Biology and Technology · 2018 · 56 citations

Food Chemistry, Phenolic Compounds, Polyphenolics +7

A short-term carbon dioxide treatment inhibits the browning of fresh-cut burdock

Tiantian Dong, Jingying Shi, Cai‐Zhong Jiang et al. · Postharvest Biology and Technology · 2015 · 52 citations

Food Chemistry, Carbon Sequestration, Engineering +2

Cysteine Protease Inhibitors Reduce Enzymatic Browning of Potato by Lowering the Accumulation of Free Amino Acids

Tiantian Dong, Yu Cao, Cai‐Zhong Jiang et al. · Journal of Agricultural and Food Chemistry · 2020 · 48 citations

Harvest maturity affects the browning of fresh-cut potatoes by influencing contents of amino acids

Zan Meng, Tiantian Dong, Aman Ullah Malik et al. · Postharvest Biology and Technology · 2020 · 43 citations

Nutrition, Fresh-cut Potatoes, Amino Acids +9

Pre-cut NaCl solution treatment effectively inhibited the browning of fresh-cut potato by influencing polyphenol oxidase activity and several free amino acids contents

Yurong Ma, Hongying Wang, Han Yan et al. · Postharvest Biology and Technology · 2021 · 39 citations

Food Chemistry, Fresh-cut Potato, Polyphenolics +5