Lvzhu Yang

Characterization of Volatile Component Changes in Jujube Fruits during Cold Storage by Using Headspace-Gas Chromatography-Ion Mobility Spectrometry

Lvzhu Yang, Jie Liu, Xinyu Wang et al. · Molecules · 2019 · 102 citations · Full text

Agriculture, Botany, Food Science +17

Changes in Cuticle Components and Morphology of ‘Satsuma’ Mandarin (Citrus unshiu) during Ambient Storage and Their Potential Role on Penicillium digitatum Infection

Shenghua Ding, Jing Zhang, Lvzhu Yang et al. · Molecules · 2020 · 40 citations · Full text

Agriculture, Botany, Plant Sciences +17

Effects of ultra‐high pressure on the morphological and physicochemical properties of lily starch

Dali Zhang, Haishan Xu, Bing Jiang et al. · Food Science & Nutrition · 2020 · 30 citations · Full text

Agriculture, Food Science, Carbohydrate Chemistry +14

Heat shock treatment maintains the quality attributes of postharvest jujube fruits and delays their senescence process during cold storage

Lvzhu Yang, Xinyu Wang, Shuang He et al. · Journal of Food Biochemistry · 2021 · 25 citations

Agriculture, Biochemistry, Horticultural Sciences +17

Effect of blanching and drying temperatures on the browning‐related enzymes and physicochemical properties of lily bulb flours

Jie Liu, Rongrong Wang, Xinyu Wang et al. · Journal of Food Processing and Preservation · 2019 · 22 citations

Agriculture, Biochemistry, Food Science +17