Zisheng Luo

机构：ZheJiang Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Zhejiang University of Technology, Zhejiang University

发表论文 35 篇 · 总被引 767 次 · h-index 16

代表论文

• Deterioration of plant volatile organic compounds in food: Consequence, mechanism, detection, and control (2022 · Trends in Food Science & Technology · 被引 62)
• New insights into ultrasound-assisted noncovalent nanocomplexes of β-lactoglobulin and neochlorogenic acid/cryptochlorogenic acid and its potential application for curcumin loading (2024 · Food Research International · 被引 53)
• Azacytidine shows potential in controlling the chilling injury of banana peel during cold storage (2024 · Food Control · 被引 48)
• Elevated oxygen atmosphere maintains antioxidant capacity and inhibits cell wall metabolism in postharvest jujube (2023 · Postharvest Biology and Technology · 被引 40)
• Novel insight into the role of sulfur dioxide in fruits and vegetables: Chemical interactions, biological activity, metabolism, applications, and safety (2023 · Critical Reviews in Food Science and Nutrition · 被引 39)
• Sulfur dioxide maintains storage quality of table grape (Vitis vinifera cv ‘Kyoho’) by altering cuticular wax composition after simulated transportation (2022 · Food Chemistry · 被引 38)