1. Classic myrosinase‐dependent degradation of indole glucosinolate attenuates fumonisin B1‐induced programmed cell death in Arabidopsis. (March 2015) Authors: Zhao, Yanting; Wang, Jiansheng; Liu, Yuanyuan; Miao, Huiying; Cai, Congxi; Shao, Zhiyong; Guo, Rongfang; Sun, Bo; Jia, Chengguo; Zhang, Liping; Gigolashvili, Tamara; Wang, Qiaomei Journal: Plant journal Issue: Volume 81:Number 6(2015:Mar.) Page Start: 920 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Combined treatment of epi-brassinolide and NaCl enhances the main phytochemicals in Chinese kale sprouts. (15th June 2020) Authors: Wang, Mengyu; Cai, Congxi; Lin, Jiayao; Tao, Han; Zeng, Wei; Zhang, Fen; Miao, Huiying; Sun, Bo; Wang, Qiaomei Journal: Food chemistry Issue: Volume 315(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effect of melatonin treatment on visual quality and health-promoting properties of broccoli florets under room temperature. (30th July 2020) Authors: Miao, Huiying; Zeng, Wei; Zhao, Meng; Wang, Jiansheng; Wang, Qiaomei Journal: Food chemistry Issue: Volume 319(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Effects of industrial pre-freezing processing and freezing handling on glucosinolates and antioxidant attributes in broccoli florets. (1st November 2016) Authors: Cai, Congxi; Miao, Huiying; Qian, Hongmei; Yao, Leishuan; Wang, Bingliang; Wang, Qiaomei Journal: Food chemistry Issue: Volume 210(2016) Page Start: 451 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Effects of light quality on main health-promoting compounds and antioxidant capacity of Chinese kale sprouts. (1st April 2016) Authors: Qian, Hongmei; Liu, Tianyu; Deng, Mingdan; Miao, Huiying; Cai, Congxi; Shen, Wangshu; Wang, Qiaomei Journal: Food chemistry Issue: Volume 196(2016) Page Start: 1232 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Effects of light quality on main health-promoting compounds and antioxidant capacity of Chinese kale sprouts. (1st April 2016) Authors: Qian, Hongmei; Liu, Tianyu; Deng, Mingdan; Miao, Huiying; Cai, Congxi; Shen, Wangshu; Wang, Qiaomei Journal: Food chemistry Issue: Volume 196(2016) Page Start: 1232 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Effects of postharvest methyl jasmonate treatment on main health-promoting components and volatile organic compounds in cherry tomato fruits. (15th October 2018) Authors: Liu, Haoran; Meng, Fanliang; Miao, Huiying; Chen, Shanshan; Yin, Tingting; Hu, Songshen; Shao, Zhiyong; Liu, Yuanyuan; Gao, Liuxiao; Zhu, Changqing; Zhang, Bo; Wang, Qiaomei Journal: Food chemistry Issue: Volume 263(2018) Page Start: 194 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Influence of pre-harvest red light irradiation on main phytochemicals and antioxidant activity of Chinese kale sprouts. (1st May 2017) Authors: Deng, Mingdan; Qian, Hongmei; Chen, Lili; Sun, Bo; Chang, Jiaqi; Miao, Huiying; Cai, Congxi; Wang, Qiaomei Journal: Food chemistry Issue: Volume 222(2017) Page Start: 1 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. The flavor of Chinese kale sprouts is affected by genotypic variation of glucosinolates and their breakdown products. (15th October 2021) Authors: Zeng, Wei; Tao, Han; Li, Yubo; Wang, Jiansheng; Xia, Chuchu; Li, Songwen; Wang, Mengyu; Wang, Qiaomei; Miao, Huiying Journal: Food chemistry Issue: Volume 359(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Variation of glucosinolates and quinone reductase activity among different varieties of Chinese kale and improvement of glucoraphanin by metabolic engineering. (1st February 2015) Authors: Qian, Hongmei; Sun, Bo; Miao, Huiying; Cai, Congxi; Xu, Chaojiong; Wang, Qiaomei Journal: Food chemistry Issue: Volume 168(2015) Page Start: 321 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗