20 results on '"Cao, Shifeng"'
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2. Active-passive hybrid feed rate control systems in CNC machining: Mitigating force fluctuations and enhancing tool life
3. γ-aminobutyric acid treatment inhibits browning and promotes storage quality by regulating reactive oxygen species and membrane lipid metabolism in fresh-cut stem lettuce
4. Effects of dielectric barrier discharge cold plasma treatment on quality maintenance, energy and γ-aminobutyric acid accumulation of fresh-cut carrots
5. Exogenous chlorogenic acid inhibits quality deterioration in fresh-cut potato slices
6. Glutamate application maintains quality and antioxidant capacity of fresh-cut carrots by modulating GABA shunt, phenylpropanoid and ROS metabolism
7. Melatonin treatment delays postharvest senescence of broccoli with regulation of carotenoid metabolism
8. γ-Aminobutyric acid treatment induced chilling tolerance in postharvest kiwifruit (Actinidia chinensis cv. Hongyang) via regulating ascorbic acid metabolism
9. Hydrogen-rich water delays fruit softening and prolongs shelf life of postharvest okras
10. Near-saturated relative humidity alleviates chilling injury in zucchini fruit through its regulation of antioxidant response and energy metabolism
11. Composition and morphology of cuticular wax in blueberry (Vaccinium spp.) fruits
12. Accumulation of carotenoids and expression of carotenogenic genes in peach fruit
13. Effect of gibberellic acid on cell wall degradation and softening in postharvest okras
14. Sugar metabolism in relation to chilling tolerance of loquat fruit
15. The effects of host defence elicitors on betacyanin accumulation in Amaranthus mangostanus seedlings
16. MeJA induces chilling tolerance in loquat fruit by regulating proline and γ-aminobutyric acid contents
17. γ-Aminobutyric acid treatment reduces chilling injury and activates the defence response of peach fruit
18. Fatty acid composition and antioxidant system in relation to susceptibility of loquat fruit to chilling injury
19. Effect of MeJA treatment on polyamine, energy status and anthracnose rot of loquat fruit
20. Corrigendum to “Composition and morphology of cuticular wax in blueberry (Vaccinium spp.) fruits” [Food Chemistry 219 (2017) 436–442]
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