Jingying Shi

机构：Shandong Agricultural University · ORCID：0000-0003-4899-529X

发表论文 77 篇 · 总被引 2135 次 · h-index 27

代表论文

• Effect of the added polysaccharide on the release of thyme essential oil and structure properties of chitosan based film (2020 · Food Packaging and Shelf Life · 被引 139)
• Effects of peanut shell and skin extracts on the antioxidant ability, physical and structure properties of starch-chitosan active packaging films (2020 · International Journal of Biological Macromolecules · 被引 102)
• Aspartic Acid Can Effectively Prevent the Enzymatic Browning of Potato by Regulating the Generation and Transformation of Brown Product (2020 · Postharvest Biology and Technology · 被引 67)
• Antifungal activity of 1-octen-3-ol against Monilinia fructicola and its ability in enhancing disease resistance of peach fruit (2022 · Food Control · 被引 65)
• Glutamic acid can prevent the browning of fresh-cut potatoes by inhibiting PPO activity and regulating amino acid metabolism (2023 · LWT · 被引 44)
• Exogenous Nitric Oxide Enhances Disease Resistance by Nitrosylation and Inhibition of S-Nitrosoglutathione Reductase in Peach Fruit (2020 · Frontiers in Plant Science · 被引 44)