1.Utjecaj obrade 1-metilciklopropenom na zrenje i kakvoću ubrane šljive sapodilo

作　　者：Qiuping, Zhong ;Wenshui, Xia ;Jiang, Yueming

出　　处：Food Technology and Biotechnology. 2006 ;44(4):535-539.

出版社：Sveuciliste u Zagrebu - Faculty of Food

文章 ID：88397597

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2.Effects of 1-Methylcyclopropene Treatments on Ripening and Quality of Harvested Sapodilla Fruit

作　　者：Qiuping, Zhong ;Wenshui, Xia ;Jiang, Yueming

出　　处：Food Technology and Biotechnology. 2006 ;44(4):535-539.

出版社：Sveuciliste u Zagrebu - Faculty of Food

文章 ID：88397598

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3.Metabolomics Analysis of the Deterioration Mechanism and Storage Time Limit of Tender Coconut Water during Storage

作　　者：Yunwu Zhang ;Wenxue Chen ;Haiming Chen 等

出　　处：Foods. 2020 ;9(1):46-61.doi:10.3390/foods9010046

出版社：MDPI Publishing

文章 ID：257044864

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4.Characterization of Volatile Profiles and Marker Substances by HS-SPME/GC-MS during the Concentration of Coconut Jam

作　　者：Hao Zhang ;Haiming Chen ;Wenzhu Wang 等

出　　处：Foods. 2020 ;9(3):347-362.doi:10.3390/foods9030347

出版社：MDPI Publishing

文章 ID：257045088

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5.Antibacterial Mechanism of 3-Carene against the Meat Spoilage Bacterium Pseudomonas lundensis and Its Application in Pork during Refrigerated Storage

作　　者：Zhiling Tang ;Haiming Chen ;Ming Zhang 等

出　　处：Foods. 2022 ;11(1).doi:10.3390/foods11010092

出版社：MDPI Publishing

文章 ID：1036486269

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6.Optimization and Rheological Study of an Exopolysaccharide Obtained from Fermented Mature Coconut Water with Lipomyces starkeyi

作　　者：Yilin Guo ;Wentian Li ;Haiming Chen 等

出　　处：Foods. 2022 ;11(7).doi:10.3390/foods11070999

出版社：MDPI Publishing

文章 ID：1037270479

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7.Effects of Ultrasound Combined with Preheating Treatment to Improve the Thermal Stability of Coconut Milk by Modifying the Physicochemical Properties of Coconut Protein

作　　者：Yizhou Sun ;Haiming Chen ;Wenxue Chen 等

出　　处：Foods. 2022 ;11(7).doi:10.3390/foods11071042

出版社：MDPI Publishing

文章 ID：1037270550

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8.Preparation and Characterization of Beads of Sodium Alginate/Carboxymethyl Chitosan/Cellulose Nanofiber Containing Porous Starch Embedded with Gallic Acid: An In Vitro Simulation Delivery Study

作　　者：Wei Li ;Wenxue Chen ;Zhiyang Wang 等

出　　处：Foods. 2022 ;11(10).doi:10.3390/foods11101394

出版社：MDPI Publishing

文章 ID：1037727548

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