Results 121 to 130 of about 2,966 (132)

Sodium para-aminosalicylate delays pericarp browning of litchi fruit by inhibiting ROS-mediated senescence during postharvest storage

Food Chemistry, 2019
Zhengke Zhang, Taotao Li, Yueming Jiang   +2 more
exaly  

Effect of pure oxygen atmosphere on antioxidant enzyme and antioxidant activity of harvested litchi fruit during storage

Food Research International, 2011
Xinguo Su, Yueming Jiang, Hetong Lin
exaly  

Phenolic Profiles and Antioxidant Activity of Litchi (Litchi Chinensis Sonn.) Fruit Pericarp from Different Commercially Available Cultivars

Molecules, 2012
Mingwei Zhang, Wu Li
exaly  

Degradation of anthocyanin from litchi fruit pericarp by H2O2 and hydroxyl radical

Food Chemistry, 2009
Feng Chen, Yueming Jiang, Bao Yang
exaly  

Enzymatic browning and antioxidant activities in harvested litchi fruit as influenced by apple polyphenols

Food Chemistry, 2015
Zhengke Zhang, Hua Huang, Yueming Jiang   +2 more
exaly  

Apple polyphenols delay senescence and maintain edible quality in litchi fruit during storage

Postharvest Biology and Technology, 2019
Meijiao Hu, Zhengke Zhang, Yueming Jiang   +2 more
exaly  

Changes in phenolic compounds in Litchi (Litchi chinensis Sonn.) fruit during postharvest storage

Postharvest Biology and Technology, 2000
exaly  

Role of pure oxygen treatment in browning of litchi fruit after harvest

Plant Science, 2004
Xinguo Su, Weibo Jiang, Yueming Jiang
exaly  

An Overview on Litchi Fruit Quality and Alternative Postharvest Treatments to Replace Sulfur Dioxide Fumigation

Food Reviews International, 2010
Leon Terry, Dharini Sivakumar, Lise Korsten   +2 more
exaly  

Effect of oxalic acid on control of postharvest browning of litchi fruit

Food Chemistry, 2006
Shiping Tian
exaly