Zhen Feng
Shandong Agricultural University
8 Papers
15 Citations
Zhen Feng is an academic researcher from Shandong Agricultural University. The author has contributed to research in topics: Chemistry & Medicine. The author has an hindex of 2, co-authored 2 publications.
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Papers
Effects of Acetylsalicylic Acid and Calcium Chloride on Photosynthetic Apparatus and Reactive Oxygen-Scavenging Enzymes in Chrysanthemum Under Low Temperature Stress with Low Light
Zhen Feng,Fang Liang,Cheng-shu Zheng,Huai-rui Shu,Huai-rui Shu,Xian-zhi Sun,Xian-zhi Sun,Yong-kweon Yoo +7 more
TL;DR: In this paper, the effects of acetylsalicylic acid (ASA), CaCl2, and ASA+CaCl2 on the photosynthetic apparatus and antioxidant enzyme activities were investigated in chrysanthemum Jinba (a cut flower cultivar) under low temperature stress with low light (TL stress) (16/12°C, day/night, PFD 100 μmol m-2 s-1).
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Comparative Analysis of the Metabolome and Transcriptome between the Green and Yellow-Green Regions of Variegated Leaves in a Mutant Variety of the Tree Species Pteroceltis tatarinowii
Qian-Wen Qiao,Chong Wu,Tiantian Cheng,Yu Yan,Lin Zhang,Yingling Wan,Jia-Wei Wang,Qingzhong Liu,Zhen Feng,Yang Liu +9 more
TL;DR: In this paper , the authors explored the mechanism of variegated leaf formation in Pteroceltis tatarinowii, a mutant variety (Jinyuyuan) which was induced by ethylmethylsulfone, and its morphological structure, physiology, biochemistry, transcription and metabolism were analyzed.
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Acer triflorum as a new nervonic acid-containing oilseed resource for the future: Fruit-and-seed weight, oil content and fatty acid composition
Qian-Wen Qiao,Keren Hu,Chong Wu,Jiawei Wang,Qinghua Liu,Jihan Tao,Yang Liu,Yizeng Lu,Zhen Feng +8 more
TL;DR: In this article , the authors used 20 individual plants to determine the oil and fatty acid contents of their seeds, and the results showed that the average oil content ranged from 28.83%− 48.52%, with an average of 36.31%, indicating the plant is potential as a new species with high seed oil content.
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Insights into the effects of extractable phenolic compounds and Maillard reaction products on the antioxidant activity of roasted wheat flours with different maturities
Chao Zhang,Xiaoxue Guo,Ruijia Guo,Lin Zhu,Xin-guang Qiu,Xiaohan Yu,Jun Chai,Chunhe Gu,Zhen Feng +8 more
TL;DR: In this paper , the effect of roasting whole wheat flours at 80 °C, 100 °C and 120 °C for 30 min on four forms of phenolics, Maillard reaction products (MRPs), and the DPPH scavenging activity (DSA) at 15, 30 and 45 days after flowering was investigated.
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