Lingyun Pang

发表

Light exposure inhibiting tissue browning and improving antioxidant capacity of fresh-cut celery (Apium graveolens var. dulce).

Y. Li, L. Lim, Jinqiang Hu, 2013, Food chemistry.

Light irradiation affects the total antioxidant capacity, total phenolic compounds, phenolic acids, and related enzyme activities of minimally processed spinach ( Spinacia oleracea L.)

L. Zhan, Lingyun Pang, Jiayin Li, 2020 .

Antioxidants and Antioxidant Capacity in Leafy, Stem, and Fruit Vegetables Including 50 Species

Xian-Pei Huang, L. Zhan, Lingyun Pang, 2018 .

Thermal processing affecting phytochemical contents and total antioxidant capacity in broccoli (Brassica oleracea L.).

L. Zhan, Lingyun Pang, Yadan Ma, 2018 .

Browning inhibition and quality preservation of fresh-cut romaine lettuce exposed to high intensity light

Jinqiang Hu, L. Zhan, Lingyun Pang, 2012 .

Combination of light exposure and low temperature in preserving quality and extending shelf-life of fresh-cut broccoli (Brassica oleracea L.)

Jinqiang Hu, L. Zhan, Lingyun Pang, 2012 .

Light exposure during storage preserving soluble sugar and l-ascorbic acid content of minimally processed romaine lettuce (Lactuca sativa L.var. longifolia).

Y. Li, Jinqiang Hu, L. Zhan, 2013, Food chemistry.

Effects of light exposure on chlorophyll, sugars and vitamin C content of fresh‐cut celery (Apium graveolens var. dulce) petioles

Jinqiang Hu, L. Zhan, Lingyun Pang, 2014 .

Light exposure reduced browning enzyme activity and accumulated total phenols in cauliflower heads during cool storage

Jinqiang Hu, L. Zhan, Lingyun Pang, 2014 .