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Dr. Chao Zhang is a faculty from Beijing Academy of Agriculture and Forestry Sciences & Beijing Key Laboratory of Fruits and Vegetable Storage and Processing. He had participated in more than 10 projects, such as the National Natural Science Foundation of China, Beijing Natural Science Foundation, China Agriculture Research System (CARS-26), and participated as an editorial board member for various reputed journals. In the past 10 years, he published more than 40 articles in international peer-reviewed Journals. The line of research in these manuscripts was to improve nutritional and sensory quality of fruits and vegetables, and hold bioactive compounds and antioxidant activity during maturation and after post-harvest storage.
Flavor and sensory properties of fruits and vegetables,bioactive compounds of fruits and vegetables,Metabolic pathway of maturation of fruits and vegetables, Application of non-thermal treatment in of fruits and vegetables.
|Chao Zhang and Shuang Wu|
|Short Communication: J Biores Commun 2017, 1:101|
|Zhiwen Wei, Jie Yu, Chao Zhang, Juan Jia, Jie Cao, Yujin Wang, Cairong Gao, Yingyuan Wang and Keming Yun|
|Research Article: J Forensic Res 2017, 8: 363|
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