Wanying Ge
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Explore the profile of Wanying Ge including associated specialties, affiliations and a list of published articles.
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Citations
104
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Recent Articles
1.
Chen G, Wang Y, Li Y, Zhang J, Huo Y, Ge W, et al.
Food Chem
. 2024 Apr;
450:139392.
PMID: 38640546
The combinational effects of kojic acid and lauroyl arginine ethyl ester hydrochloride (ELAH) on fresh-cut potatoes were investigated. Kojic acid of 0.6% (w/w) effectively inhibited the browning of fresh-cut potatoes...
2.
Wang H, Ge W, Zhu C, Sun Y, Wei S
BMC Psychol
. 2022 Oct;
10(1):234.
PMID: 36258232
Physical exercises can improve individuals' physical health and cognition, but the internal influence path is unclear. This study aims to examine the influence of pom cheerleading training on physical fitness...
3.
Sun Y, Luo M, Ge W, Zhou X, Zhou Q, Wei B, et al.
Plant Sci
. 2022 Jun;
322:111363.
PMID: 35750293
Cold-stored 'Nanguo' pears are susceptible to peel browning during subsequent shelf life. In this study, 'Nanguo' pears were cold-stored for different periods to elucidate the metabolism of phenylpropanoid accompanying browning....
4.
Ge W, Luo M, Sun H, Wei B, Zhou X, Zhou Q, et al.
Plant J
. 2022 Jun;
111(3):800-818.
PMID: 35653257
Bell pepper (Capsicum annuum L.) is a tradable and desirable crop; however, its perishable nature requires low-temperature handling. Paradoxically, cold causes chilling injury (CI) and post-harvest waste. Current knowledge about...
5.
Yao M, Ge W, Zhou Q, Zhou X, Luo M, Zhao Y, et al.
Food Chem
. 2021 Mar;
352:129458.
PMID: 33714166
We investigated the effect of exogenous glutathione (GSH) on chilling injury (CI) in postharvest bell pepper fruits stored at low temperature and explored the mechanism of this treatment from the...
6.
Luo M, Zhou X, Sun H, Zhou Q, Ge W, Sun Y, et al.
Food Chem
. 2020 Aug;
335:127665.
PMID: 32738530
'Nanguo' pear is particularly renowned for its fragrance. Esters are the main components of its aroma, which are synthesized primarily by the LOX pathway. We identified the main volatile esters...
7.
Ge W, Zhao Y, Kong X, Sun H, Luo M, Yao M, et al.
Food Chem
. 2020 May;
327:127057.
PMID: 32464461
Chilling injury (CI) restricts the quality and shelf life of bell pepper fruits; reducing these CI-induced detrimental effects is therefore of high economic and agricultural relevance. Here, we investigated the...
8.
Sun H, Luo M, Zhou X, Zhou Q, Sun Y, Ge W, et al.
Food Chem
. 2019 Oct;
306:125626.
PMID: 31627083
The effect of glycine betaine (GB) on chilling injury (CI)-induced pericarp browning in 'Nanguo' pears was investigated during shelf life at 20 °C after storage at 0 °C for 120 ...
9.
Lo C, Catalano M, Khosravi A, Ge W, Ji Y, Zemlyanov D, et al.
Adv Mater
. 2019 Jun;
31(30):e1902397.
PMID: 31183907
The interconnect half-pitch size will reach ≈20 nm in the coming sub-5 nm technology node. Meanwhile, the TaN/Ta (barrier/liner) bilayer stack has to be >4 nm to ensure acceptable liner...
10.
Ge W, Kong X, Zhao Y, Wei B, Zhou Q, Ji S
Food Chem
. 2019 Jun;
295:26-35.
PMID: 31174758
Bell peppers are susceptible to chilling injury (CI). To uncover the metabolism of membrane lipid fatty acids (FAs) accompanying CI, a gas chromatography-mass spectrometry (GC-MS)-based approach was used to quantitatively...