Name: YU Zhi-Fang
Gender: Male
Degree: PhD
Title: Professor
Organization: Nanjing agricultural college
Education Experience:
2002.9-2005.12: Ph.D studying, Food Science and technology;
1986.06-1988.10: Master degree studying, postharvest physiology and handling;
1978.03-1982.01: Bachelor degree studying, pomology
Work Experience:
1982.02-now: Nanjing agricultural college/university
Rewards:
2nd prize of scientific and technological achievements of the Ministry of Education, twice
Research Area:
Postharvest biology, Storage and processing of agricultural produce
Publication:
1. Adsorption isotherm, thermodynamics and kinetics studies of polyphenols separation from kiwifruit juice using adsorbent resin. Journal of Food Engineering
2. Chemical constituents and their in vitro acetylcholinesterase inhibitory activities from the fungus Amauroderma amoiensis. Journal of Food Biochemistry
3. Proteome changes of fresh-cut Zizania latifolia during refrigerated storage. European Food Research and Technology. Eur Food Res Technol.
4. Efficacy of Different Sanitizing Agents and Their Combination on Microbe Population and Quality of Fresh-cut Chinese Chives. Journal of Food Science
5. Post-harvest 1-MCP and exogenous ethylene treatments modify protein profiles of peach fruit during ripening. Food Research International
6. Changes of protein profile in fresh-cut lotus tuber before and after browning. Journal of Agricultural and Food Chemistry.
7. Quality Changes of Whole and Fresh-Cut Zizania latifolia During Refrigerated (1 °C) Storage. Food Bioprocess Technol.
8. Effect of post-harvest heat treatment on proteome change of peach fruit during ripening，JOURNAL OF PROTEOMICS
（plus nearly 100 other published research articles）
