Huang H - Search Results

1

Effect of pyrogallol on the physiology and biochemistry of litchi fruit during storage.

Jing G, Huang H, Yang B, Li J, Zheng X, Jiang Y. Jing G, et al. Among authors: huang h. Chem Cent J. 2013 Jan 30;7(1):19. doi: 10.1186/1752-153X-7-19. Chem Cent J. 2013. PMID: 23363809 Free PMC article.

2

Enzymatic browning and antioxidant activities in harvested litchi fruit as influenced by apple polyphenols.

Zhang Z, Huber DJ, Qu H, Yun Z, Wang H, Huang Z, Huang H, Jiang Y. Zhang Z, et al. Among authors: huang h, huang z. Food Chem. 2015 Mar 15;171:191-9. doi: 10.1016/j.foodchem.2014.09.001. Epub 2014 Sep 9. Food Chem. 2015. PMID: 25308659

3

Water loss from litchi (Litchi chinensis) and longan (Dimocarpus longan) fruits is biphasic and controlled by a complex pericarpal transpiration barrier.

Riederer M, Arand K, Burghardt M, Huang H, Riedel M, Schuster AC, Smirnova A, Jiang Y. Riederer M, et al. Among authors: huang h. Planta. 2015 Nov;242(5):1207-19. doi: 10.1007/s00425-015-2360-y. Epub 2015 Jul 10. Planta. 2015. PMID: 26159434

4

Chemical composition of the cuticular membrane in guava fruit (Psidium guajava L.) affects barrier property to transpiration.

Huang H, Lian Q, Wang L, Shan Y, Li F, Chang SK, Jiang Y. Huang H, et al. Plant Physiol Biochem. 2020 Oct;155:589-595. doi: 10.1016/j.plaphy.2020.08.023. Epub 2020 Aug 14. Plant Physiol Biochem. 2020. PMID: 32846394

5

Comparative profiles of the cuticular chemicals and transpiration barrier properties in various organs of Chinese flowering cabbage and Chinese kale.

Huang H, Hu Y, Wang L, Li F, Shan Y, Lian Q, Jiang Y. Huang H, et al. Physiol Plant. 2022 Mar;174(2):e13650. doi: 10.1111/ppl.13650. Physiol Plant. 2022. PMID: 35175634

6

Cuticular wax metabolism responses to atmospheric water stress on the exocarp surface of litchi fruit after harvest.

Huang H, Liu H, Wang L, Xiang X. Huang H, et al. Food Chem. 2023 Jul 15;414:135704. doi: 10.1016/j.foodchem.2023.135704. Epub 2023 Feb 15. Food Chem. 2023. PMID: 36808022

7

Combined Application of Malic Acid and Lycopene Maintains Content of Phenols, Antioxidant Activity, and Membrane Integrity to Delay the Pericarp Browning of Litchi Fruit During Storage.

Huang H, Wang L, Bi F, Xiang X. Huang H, et al. Front Nutr. 2022 Mar 17;9:849385. doi: 10.3389/fnut.2022.849385. eCollection 2022. Front Nutr. 2022. PMID: 35369102 Free PMC article.

8

Involvement of branched RG-I pectin with hemicellulose in cell-cell adhesion of tomato during fruit softening.

Liu D, Zhou W, Zhong Y, Xie X, Liu H, Huang H, Wang Q, Xiao G. Liu D, et al. Among authors: huang h. Food Chem. 2023 Jul 1;413:135574. doi: 10.1016/j.foodchem.2023.135574. Epub 2023 Jan 27. Food Chem. 2023. PMID: 36739644

9

Changes of Morphology, Chemical Compositions, and the Biosynthesis Regulations of Cuticle in Response to Chilling Injury of Banana Fruit During Storage.

Huang H, Wang L, Qiu D, Zhang N, Bi F. Huang H, et al. Front Plant Sci. 2021 Dec 10;12:792384. doi: 10.3389/fpls.2021.792384. eCollection 2021. Front Plant Sci. 2021. PMID: 34956291 Free PMC article.

10

Reveal the relationship between the quality and the cuticle composition of Satsuma mandarin (Citrus unshiu) by postharvest heat treatment.

Wu S, Li X, Jiang J, Huang H, Cheng X, Li G, Shan Y, Zhu X. Wu S, et al. Among authors: huang h. J Food Sci. 2023 Dec;88(12):4879-4891. doi: 10.1111/1750-3841.16803. Epub 2023 Oct 25. J Food Sci. 2023. PMID: 37876294

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