Guitian Gao

Nutritional properties and biological activities of kiwifruit (Actinidia) and kiwifruit products under simulated gastrointestinal in vitro digestion

Tingting Ma, Xiangyu Sun, Yanlun Ju, 2019, Food & nutrition research.

Effects of cold plasma treatment on cherry quality during storage

Qing‐An Zhang, Guitian Gao, Wuqi Zhao, 2020, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

Effect of cold plasma treatment on sterilizing rate and quality of kiwi turbid juice

Guitian Gao, Yonghong Meng, Wuqi Zhao, 2021 .

Nutrient compositions and antioxidant capacity of kiwifruit (Actinidia) and their relationship with flesh color and commercial value.

Tingting Ma, Yushan Lei, Xiangyu Sun, 2017, Food chemistry.

Correlation analysis between chemical or texture attributes and stress relaxation properties of ‘Fuji’ apple

Yuan Fang, Qing‐An Zhang, Guitian Gao, 2017 .

Phenolic characterisation and antioxidant capacity of young wines made from different grape varieties grown in Helanshan Donglu wine zone (China)

Tingting Ma, Xiangyu Sun, Guitian Gao, 2016 .

Effect of Processing in Superheated Steam on Surface Microbes and Enzyme Activity of Naked Oats

Xinzhong Hu, Zhen Ma, Xiaoping Li, 2015 .

Optimization of cold plasma processing conditions for fresh-cut kiwifruit slices by using response surface methodology.

Guitian Gao, Yuan Tian, Wuqi Zhao, 2024, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.