Inhibition of loquat enzymatic browning by sulfhydryl compounds = Inhibition du brunissement enzymatique la bibace par des composés sulfhydrylDING, Chang-Kui; CHACHIN, Kazuo; UEDA, Yoshinori et al.Food chemistry. 2002, Vol 76, Num 2, pp 213-218, issn 0308-8146Article

Reduction of chilling injury and transcript accumulation of heat shock proteins in tomato fruit by methyl jasmonate and methyl salicylateDING, Chang-Kui; CHIEN YI WANG; GROSS, Kenneth C et al.Plant science (Limerick). 2001, Vol 161, Num 6, pp 1153-1159, issn 0168-9452Article

Modified atmosphere packaging maintains postharvest quality of loquat fruitDING, Chang-Kui; CHACHIN, Kazuo; UEDA, Yoshinori et al.Postharvest biology and technology. 2002, Vol 24, Num 3, pp 341-348, issn 0925-5214Article

A novel small heat shock protein gene, vis1, contributes to pectin depolymerization and juice viscosity in tomato fruitRAMAKRISHNA, Wusirika; ZHIPING DENG; DING, Chang-Kui et al.Plant physiology (Bethesda). 2003, Vol 131, Num 2, pp 725-735, issn 0032-0889, 11 p.Article

Jasmonate and salicylate induce the expression of pathogenesis-related-protein genes and increase resistance to chilling injury in tomato fruitDING, Chang-Kui; CHIEN YI WANG; GROSS, Kenneth C et al.Planta. 2002, Vol 214, Num 6, pp 895-901, issn 0032-0935Article