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Publications by Hong-xun Wang

Effects of Vacuum Packaging on Enzymatic Browning and Ethylene Response Factor (ERF) Gene Expression of Fresh-Cut Lotus Root

Hortscience: A Publication of the American Society for Hortcultural Science

English

Related publications

Expression of Ethylene Response Factor Genes During Fresh-Cut Lotus Root Storage and Browning

Journal of the American Society for Horticultural Science

English

099 Browning Inhibition of Fresh-Cut `Anjou' and `Bartlett' Pears

Hortscience: A Publication of the American Society for Hortcultural Science

English

Effect of Modified Atmosphere Packaging (MAP) on Physicochemical of Fresh-Cut Bottle Gourd

Acta Horticulturae

English

Studies on the Epidermic Browning of Lotus Rhizome

Journal of the Japanese Society for Horticultural Science

English

Impact of Packaging Materials on Quality of Fresh Cut Pineapple Using Biopreservative to Ensure Safety

International Journal of Current Microbiology and Applied Sciences

English

Effects of Anti-Ethylene Treatments on Ethylene Production and Antioxidant Activities in Cut Spray Carnation

Journal of Fruit and Ornamental Plant Research

English

Ultrasound Treatment Inhibits Browning and Improves Antioxidant Capacity of Fresh-Cut Sweet Potato During Cold Storage

Chemical Engineering

English

Effects of Edible Coatings on Quality Maintenance of Fresh-Cut Nectarines

Emirates Journal of Food and Agriculture

Applied Microbiology

English

Characterization of Soy-Protein Based SO2-releasing Pads for Browning Prevention in Fresh-Cut Apples

CYTA - Journal of Food

Manufacturing Engineering

Chemical Engineering

English