Jinhe Bai

Volatile response of four apple varieties with different coatings during marketing at room temperature.

Effect of liberibacter infection (huanglongbing disease) of citrus on orange fruit physiology and fruit/fruit juice quality: chemical and physical analyses.

Effect of 1-methylcyclopropene on tomato flavour components, shelf life and decay as influenced by harvest maturity and storage temperature.

Electronic noses and tongues: applications for the food and pharmaceutical industries.

Effect of extraction method on quality of orange juice: hand-squeezed, commercial-fresh squeezed and processed.

Effect of extraction, pasteurization and cold storage on flavonoids and other secondary metabolites in fresh orange juice.

Extraction of DNA from orange juice, and detection of bacterium Candidatus Liberibacter asiaticus by real-time PCR.

Effects of chitosan-essential oil coatings on safety and quality of fresh blueberries.

Identification of a strawberry flavor gene candidate using an integrated genetic-genomic-analytical chemistry approach.

Antimicrobial activity of controlled-release chlorine dioxide gas on fresh blueberries.

High incidence of preharvest colonization of huanglongbing-symptomatic citrus sinensis fruit by Lasiodiplodia theobromae (Diplodia natalensis) and exacerbation of postharvest fruit decay by that fungus.

Pharmacokinetics of flavanone glycosides after ingestion of single doses of fresh-squeezed orange juice versus commercially processed orange juice in healthy humans.

Development of delayed bitterness and effect of harvest date in stored juice from two complex citrus hybrids.

Proteomic and metabolomic analyses provide insight into production of volatile and non-volatile flavor components in mandarin hybrid fruit.

Electronic Tongue Response to Chemicals in Orange Juice that Change Concentration in Relation to Harvest Maturity and Citrus Greening or Huanglongbing (HLB) Disease.

Effects of thermal processing and pulp filtration on physical, chemical and sensory properties of winter melon juice.

Changes in Volatile and Non-Volatile Flavor Chemicals of "Valencia" Orange Juice over the Harvest Seasons.