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浏览/检索结果: 共4条，第1-4条 帮助 限定条件 专题：上海大学    第一署名单位    第一作者单位    通讯作者单位     已选(0)清除 条数/页：5101520253035404550556065707580859095100   排序方式：请选择作者升序作者降序题名升序题名降序发表日期升序发表日期降序提交时间升序提交时间降序 Research on Volatile Organic Compounds From Bacillus subtilis CF-3: Biocontrol Effects on Fruit Fungal Pathogens and Dynamic Changes During Fermentation 期刊论文 FRONTIERS IN MICROBIOLOGY, 2018, 卷号: 9, 页码: 456 作者:  Gao, Haiyan[1];  Li, Peizhong[2];  Xu, Xinxing[3];  Zeng, Qing[4];  Guan, Wenqiang[5] 收藏  |  浏览/下载：3/0  |  提交时间：2019/04/24 Bacillus subtilis  volatile organic compounds (VOCs)  biocontrol  fruit fungal pathogens  Monilinia fructicola  Colletotrichum gloeosporioides   Effect of exogenous gamma-aminobutyric acid treatment on the enzymatic browning of fresh-cut potato during storage 期刊论文 JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2018, 卷号: 55, 页码: 5035-5044 作者:  Gao, Haiyan[1];  Zeng, Qing[2];  Ren, Zhengnan[3];  Li, Peizhong[4];  Xu, Xinxing[5] 收藏  |  浏览/下载：4/0  |  提交时间：2019/04/22 -Aminobutyric acid  Fresh-cut  Potato  Enzymatic browning   Effects of exogenous gamma-aminobutyric acid treatment on browning and food-borne pathogens in fresh-cut apples 期刊论文 POSTHARVEST BIOLOGY AND TECHNOLOGY, 2018, 卷号: 146, 页码: 1-8 作者:  Gao, Haiyan[1];  Wu, Shiyuan[2];  Zeng, Qing[3];  Li, Peizhong[4];  Guan, Wenqiang[5] 收藏  |  浏览/下载：9/0  |  提交时间：2019/04/22 gamma-Aminobutyric acid  Fresh-cut apples  Browning  Food-borne pathogens   Optimization of Headspace Solid-phase Microextraction for GC-MS Analysis of Volatile Compounds Produced by Biocontrol Strain Bacillus subtilis CF-3 Using Response Surface Methodology 期刊论文 FOOD SCIENCE AND TECHNOLOGY RESEARCH, 2017, 卷号: 23, 页码: 583-593 作者:  Gao, Haiyan[1];  Xu, Xinxing[2];  Zeng, Qing[3];  Li, Peizhong[4] 收藏  |  浏览/下载：4/0  |  提交时间：2019/04/24 Bacillus subtilis  optimization  volatile compounds  HS-SPME  RSM