Substrates and Loaded Iron Ions Relative Position Influence the Catalytic Characteristics of the Metalloenzymes Angelica archangelica Flavone Synthase I and Camellia sinensis Flavo... by Zhen Wang, Zhen Wang, An Liu, Juan Liu, Juan Liu, Xu Huang, Xu Huang, Feiyao Xiao, Feiyao Xiao, Miaomiao Tian, Miaomiao Tian, Shenghua Ding, Shenghua Ding, Shenghua Ding, Si Qin, Yang Shan, Yang Shan, Yang Shan

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Changes in cuticle compositions and crystal structure of ‘Bingtang’ sweet orange fruits (Citrus sinensis) during storage by Shenghua Ding, Jing Zhang, Rongrong Wang, Shiyi Ou, Yang Shan

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Characteristic Volatile Fingerprints and Odor Activity Values in Different Citrus-Tea by HS-GC-IMS and HS-SPME-GC-MS by Heting Qi, Shenghua Ding, Zhaoping Pan, Xiang Li, Fuhua Fu

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Application of L-Cysteine Hydrochloride Delays the Ripening of Harvested Tomato Fruit by Yunbo Song, Hanzhi Liang, Jiechun Peng, Shenghua Ding, Xuewu Duan, Yang Shan

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Morphological, structural, and physicochemical properties of starch isolated from different lily cultivars grown in China by Huan Li, Rongrong Wang, Qun Zhang, Gaoyang Li, Yang Shan, Shenghua Ding

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Quality attributes and related enzyme activities in peppers during storage: effect of hydrothermal and calcium chloride treatment by Haishan Xu, Shenghua Ding, Hui Zhou, Youjin Yi, Fangming Deng, Rongrong Wang

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Effects of Different Postharvest Treatments on Cuticle Microstructure and Components of 'Nanfeng' Mandarins (Citrus reticulata Blanco cv. Kinokuni) During Cold Storage by Sheng CHEN, Shuai GE, Yaohua LUO, Lüzhu YANG, Shuang HE, Rongrong WANG, Shenghua DING

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Effects of High-Pressure Homogenization on the Structural, Physical, and Rheological Properties of Lily Pulp by Jie Liu, Rongrong Wang, Xinyu Wang, Lvzhu Yang, Yang Shan, Qun Zhang, Shenghua Ding

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Nobiletin, a hexamethoxyflavonoid from citrus pomace, attenuates G1 cell cycle arrest and apoptosis in hypoxia-induced human trophoblast cells of JEG-3 and BeWo via regulating the... by Mengling Zhang, Jian Liu, Rui Zhang, Zengenni Liang, Shenghua Ding, Huanling Yu, Yang Shan

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Changes in the Volatile Components of Candied Kumquats in Different Processing Methodologies with Headspace–Gas Chromatography–Ion Mobility Spectrometry by Xiao Hu, Rongrong Wang, Jiajing Guo, Keda Ge, Gaoyang Li, Fuhua Fu, Shenghua Ding, Yang Shan

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Grafting chlorogenic acid enhanced the antioxidant activity of curdlan oligosaccharides and modulated gut microbiota by Huan Li, Wenjiang He, Saiqing Xu, Rongrong Wang, Shuai Ge, Haishan Xu, Yang Shan, Shenghua Ding

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Characterization of Volatile Component Changes in Jujube Fruits during Cold Storage by Using Headspace-Gas Chromatography-Ion Mobility Spectrometry by Lvzhu Yang, Jie Liu, Xinyu Wang, Rongrong Wang, Fang Ren, Qun Zhang, Yang Shan, Shenghua Ding

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Changes in Cuticle Components and Morphology of ‘Satsuma’ Mandarin (<i>Citrus unshiu</i>) during Ambient Storage and Their Potential Role on <i>Penicillium digitatum</i> Infection... by Shenghua Ding, Jing Zhang, Lvzhu Yang, Xinyu Wang, Fuhua Fu, Rongrong Wang, Qun Zhang, Yang Shan

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A Rapid and Nondestructive Approach for the Classification of Different-Age Citri Reticulatae Pericarpium Using Portable Near Infrared Spectroscopy by Pao Li, Xinxin Zhang, Shangke Li, Guorong Du, Liwen Jiang, Xia Liu, Shenghua Ding, Yang Shan

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Fabrication and Characterization of Eco-Friendly Polyelectrolyte Bilayer Films Based on Chitosan and Different Types of Edible Citrus Pectin by Xincheng Fu, Xia Chang, Zemin Ding, Haishan Xu, Hui Kong, Fei Chen, Rongrong Wang, Yang Shan, Shenghua Ding

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