فرهنگ رضوی

صفحه نخست /فرهنگ رضوی
فرهنگ رضوی
نام و نام خانوادگی فرهنگ رضوی
شغل عضو هیئت علمی سایر دانشگاههای داخل کشور
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وبسایت
پست الکترونیک
 عنوانمجله
1 Chitosan–putrescine nanoparticle coating attenuates postharvest decay and maintains ROS scavenging system activity of strawberry cv. 'Camarosa' during cold storage Folia Horticulturae
2 Enhancing Postharvest Quality and Shelf Life of Strawberries through Advanced Coating Technologies: A Comprehensive Investigation of Chitosan and Glycine Betaine Nanoparticle Treatments Plants-Basel
3 تأثیر تیمار ال- سیستئین بر ویژگیهای کیفی و آنتیاکسیدانی میوه خرمالو طی انبار سرد پژوهش هاي ميوه كاري
4 Postharvest chitosan-arginine nanoparticles application ameliorates chilling injury in plum fruit during cold storage by enhancing ROS scavenging system activity BMC PLANT BIOLOGY
5 Attenuation of Chilling Injury and Improving Antioxidant Capacity of Persimmon Fruit by Arginine Application Foods
6 Evaluation of Proline-Coated Chitosan Nanoparticles on Decay Control and Quality Preservation of Strawberry Fruit (cv. Camarosa) during Cold Storage Horticulturae
7 تأثیر کاربرد پس از برداشت اسید آسکوربیک بر عمر انبارمانی و کیفیت میوه ی خرمالو علوم باغباني
8 Carboxymethyl cellulose coating regulates cell wall polysaccharides disassembly and delays ripening of harvested banana fruit POSTHARVEST BIOLOGY AND TECHNOLOGY
9 Application of Glycine betaine coated chitosan nanoparticles alleviate chilling injury and maintain quality of plum (Prunus domestica L.) fruit INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
10 Exogenous Application of Proline and L-Cysteine Alleviates Internal Browning and Maintains Eating Quality of Cold Stored Flat ‘Maleki’ Peach Fruits Horticulturae
11 Chitosan-Phenylalanine Nanoparticles (Cs-Phe Nps) Extend the Postharvest Life of Persimmon (Diospyros kaki) Fruits under Chilling Stress Coatings
12 Phenylalanine Alleviates Postharvest Chilling Injury of Plum Fruit by Modulating Antioxidant System and Enhancing the Accumulation of Phenolic Compounds FOOD TECHNOLOGY AND BIOTECHNOLOGY
13 Postharvest application of L-cysteine to prevent enzymatic browning of “Stanley” plum fruit during cold storage JOURNAL OF FOOD PROCESSING AND PRESERVATION