Sui Kiat Chang
Chinese Academy of Sciences
Shelf lifePoint of deliveryHorticultureChemical compositionWaxTranspirationPostharvestChemistryCultivarCutinPhenolsPsidiumMaslinic acidUrsolic acidSenescenceBrowningPolyphenolCuticleBiology
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#1Sui Kiat Chang (CAS: Chinese Academy of Sciences)H-Index: 1
#2Yueming Jiang (CAS: Chinese Academy of Sciences)H-Index: 69
Last. Bao Yang (CAS: Chinese Academy of Sciences)H-Index: 52
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Abstract Background Prenylated phenolics, a type of important bioactive compounds, present with prenyl group on the phenolic skeleton. Prenylated flavonoids, stilbenoids, courmarins and xanthones are representive subclasses of prenylated phenolics with impressive bioactivities. These bioactive chemicals are presented in food sources and afford them great health benefits. Scope and approach This review updates the prenylated phenolics identified from food sources. The sensory characteristics of d...
1 CitationsSource
#1Ruifang Tang (CAS: Chinese Academy of Sciences)H-Index: 2
#2Yijie Zhou (CAS: Chinese Academy of Sciences)H-Index: 4
Last. Hua Huang (CAS: Chinese Academy of Sciences)H-Index: 10
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Abstract Pericarp browning is one of the most important factors limiting the shelf life of litchi fruit. The storage behavior of three cultivars of litchi with different shelf life were studied to comprehensively address the importance of phenolic content and energy status in delaying the development of browning in litchi fruit after harvest. Results revealed that slower changes of browning indices; higher content of EGC, EC, ECG, GCG, PA2, total phenols and anthocyanins; lower activities of ANT...
2 CitationsSource
#1Hua Huang (CAS: Chinese Academy of Sciences)H-Index: 10
#2Qiaoqiao Lian (CAS: Chinese Academy of Sciences)
Last. Yueming Jiang (CAS: Chinese Academy of Sciences)H-Index: 69
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