Shuhan Feng

机构：University of Helsinki, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences · ORCID：0009-0008-5053-2001

发表论文 24 篇 · 总被引 694 次 · h-index 13

代表论文

• Systematic Review of Phenolic Compounds in Apple Fruits: Compositions, Distribution, Absorption, Metabolism, and Processing Stability (2021 · Journal of Agricultural and Food Chemistry · 被引 155)
• The role of amide groups in the mechanism of acid-induced pectin gelation: A potential pH-sensitive hydrogel based on hydrogen bond interactions (2023 · Food Hydrocolloids · 被引 86)
• Freeze-Drying of Fruits and Vegetables in Food Industry: Effects on Phytochemicals and Bioactive Properties Attributes - A Comprehensive Review (2022 · Food Reviews International · 被引 85)
• Cell wall polysaccharides and mono-/disaccharides as chemical determinants for the texture and hygroscopicity of freeze-dried fruit and vegetable cubes (2022 · Food Chemistry · 被引 57)
• Biocontrol of Postharvest Anthracnose of Mango Fruit with Debaryomyces Nepalensis and Effects on Storage Quality and Postharvest Physiology (2015 · Journal of Food Science · 被引 55)
• Texture of freeze-dried intact and restructured fruits: Formation mechanisms and control technologies (2023 · Trends in Food Science & Technology · 被引 42)