Rongrong Wang

发表

Stability of chlorophyll–protein complex (photosystem II) in processed spinach: Effect of high hydrostatic pressure

Xiaosong Hu, Shenghua Ding, Yan Zhang, 2017 .

Changes in water state, distribution, and physico‐chemical properties of preserved kumquats during different processing methods

Shenghua Ding, Yang Shan, Gao-yang Li, 2021 .

Effects of high hydrostatic pressure on color of spinach purée and related properties.

Xiaosong Hu, X. Liao, Yan Zhang, 2012, Journal of the science of food and agriculture.

Changes in Cuticle Components and Morphology of ‘Satsuma’ Mandarin (Citrus unshiu) during Ambient Storage and Their Potential Role on Penicillium digitatum Infection

Shenghua Ding, Yang Shan, Fuhua Fu, 2020, Molecules.

Post-effects of high hydrostatic pressure on chlorophylls and chlorophyll–protein complexes in spinach during storage

Kejing An, Shenghua Ding, S. Ou, 2018, Journal of Food Measurement and Characterization.

Effects of high hydrostatic pressure on chlorophylls and chlorophyll–protein complexes in spinach

Xiaosong Hu, X. Liao, Shenghua Ding, 2016, European Food Research and Technology.

Characterization of Volatile Component Changes in Jujube Fruits during Cold Storage by Using Headspace-Gas Chromatography-Ion Mobility Spectrometry

Shenghua Ding, Yang Shan, Rongrong Wang, 2019, Molecules.

Gas Chromatography-Mass Spectrometry Metabolite Analysis Combined with Transcriptomic and Proteomic Provide New Insights into Revealing Cuticle Formation during Pepper Development.

Shenghua Ding, Liwen Jiang, Rongrong Wang, 2022, Journal of agricultural and food chemistry.

Changes in pectin characteristics of jujube fruits cv "Dongzao" and "Jinsixiaozao" during cold storage.

Shenghua Ding, Rongrong Wang, Xincheng Fu, 2021, Journal of food science.

Changes in volatile compounds of fermented minced pepper during natural and inoculated fermentation process based on headspace–gas chromatography–ion mobility spectrometry

Shenghua Ding, F. Deng, Rongrong Wang, 2020, Food science & nutrition.

Effect of dehydration methods on antioxidant activities, phenolic contents, cyclic nucleotides, and volatiles of jujube fruits

Xiaosong Hu, Jihong Wu, Zhengfu Wang, 2016, Food Science and Biotechnology.

Review for "Changes in texture qualities and pectin characteristics of fermented minced pepper during natural and inoculated fermentation process"

Shenghua Ding, F. Deng, Liwen Jiang, 2021, International Journal of Food Science & Technology.

Changes in volatile flavor compounds of peppers during hot air drying process based on headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS).

Shenghua Ding, F. Deng, Liwen Jiang, 2020, Journal of the science of food and agriculture.

Ultrasonication significantly enhances grafting efficiency of chitosan-ferulic acid conjugate and improves its film properties under Fenton system.

Shenghua Ding, Zemin Ding, Yang Shan, 2022, Food research international.

Texture improvement of fermented minced pepper under vacuum impregnation with pectin methylesterase and CaCl 2 during fermentation

Shenghua Ding, Liwen Jiang, Rongrong Wang, 2022, International Journal of Food Science & Technology.

Changes in the Volatile Components of Candied Kumquats in Different Processing Methodologies with Headspace–Gas Chromatography–Ion Mobility Spectrometry

Shenghua Ding, Yang Shan, Gao-yang Li, 2019, Molecules.

The ester derivatives of ferulic acid exhibit strong inhibitory effect on the growth of Alternaria alternata in vitro and in vivo

Shenghua Ding, Zemin Ding, Yang Shan, 2023, Postharvest Biology and Technology.

Study on the potential contribution of bacterial community on the volatile flavor of Yongfeng chili paste

Pao Li, Liwen Jiang, Rongrong Wang, 2022, International Journal of Food Science & Technology.

Effect of hydrothermal-calcium chloride treatment on pectin characteristics and related quality in green peppers during storage

Shenghua Ding, Liwen Jiang, Rongrong Wang, 2020, Journal of Food Science and Technology.

Heat shock treatment maintains the quality attributes of postharvest jujube fruits and delays their senescence process during cold storage.

Shenghua Ding, Ya Luo, Yang Shan, 2021, Journal of food biochemistry.

High pressure processing improves the texture quality of fermented minced pepper by maintaining pectin characteristics during storage.

Shenghua Ding, Liwen Jiang, Rongrong Wang, 2022, Journal of food science.

Quality attributes and related enzyme activities in peppers during storage: effect of hydrothermal and calcium chloride treatment

Shenghua Ding, F. Deng, Rongrong Wang, 2019, International Journal of Food Properties.

Changes in pectin characteristics during the ripening of jujube fruit.

Shenghua Ding, S. Ou, Yang Shan, 2017, Journal of the science of food and agriculture.

Transcriptomics and gas chromatography-mass spectrometry metabolomics reveal the mechanism of heat shock combined with 1-methylcyclopropene to regulate the cuticle wax of jujube fruit during storage.

Shenghua Ding, Yang Shan, Rongrong Wang, 2022, Food Chemistry.

Changes in cuticle compositions and crystal structure of ‘Bingtang’ sweet orange fruits (Citrus sinensis) during storage

Shenghua Ding, S. Ou, Yang Shan, 2018 .

Changes in free amino acids of fermented minced peppers during natural and inoculated fermentation process based on HPLC-MS/MS.

Shenghua Ding, Liwen Jiang, Rongrong Wang, 2020, Journal of food science.

Effect of blanching and drying temperatures on the browning‐related enzymes and physicochemical properties of lily bulb flours

Shenghua Ding, Yang Shan, Rongrong Wang, 2019, Journal of Food Processing and Preservation.

Post-effects of high hydrostatic pressure on green color retention and related properties of spinach puree during storage

Xiaosong Hu, Jihong Wu, X. Liao, 2013 .

Comparison of the biochemical properties and thermal inactivation of polyphenol oxidase from three lily bulb cultivars.

Shenghua Ding, Yang Shan, Rongrong Wang, 2020, Journal of food biochemistry.

Morphological, structural, and physicochemical properties of starch isolated from different lily cultivars grown in China

Shenghua Ding, Yang Shan, Gao-yang Li, 2019, International Journal of Food Properties.

SPME/GC-MS characterization of volatile compounds of Chinese traditional-chopped pepper during fermentation

Q. Xiao, F. Deng, Rongrong Wang, 2019, International Journal of Food Properties.

Inactivation of Staphylococcus aureus by high hydrostatic pressure in saline solution and meat slurry with different initial inoculum levels

Xiaosong Hu, X. Liao, B. Zhou, 2015 .

Effect of drying temperature on the sugars, organic acids, limonoids, phenolics, and antioxidant capacities of lemon slices

Shenghua Ding, S. Ou, Yang Shan, 2017, Food Science and Biotechnology.

Effects of heat-moisture and acid treatments on the structural, physicochemical, and in vitro digestibility properties of lily starch.

Shenghua Ding, Yang Shan, Gao-yang Li, 2020, International journal of biological macromolecules.

Integrated transcriptomic, proteomic, and metabolomic approaches reveal the antifungal mechanism of methyl ferulate against Alternaria alternate

Shenghua Ding, Rongrong Wang, Xincheng Fu, 2024, Postharvest Biology and Technology.

Visible light-responsive TiO2-based hybrid nanofiller reinforced multifunctional chitosan film for effective fruit preservation

Shenghua Ding, Rongrong Wang, Shuai Ge, 2024, Food Chemistry.