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韩永斌

Professor Supervisor of Doctorate Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Engineering
Professional Title:Professor
Alma Mater:南京农业大学

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Paper Publications Home >> Scientific Research >> Paper Publications: 李丽倩,韩永斌.不同胁迫处理方法对西兰花茎中硫苷和异硫氰酸盐含量的影响,食品与发酵工业,2015,41(3):144-149(Correspondence Author)

尹永祺,杨润强,韩永斌,顾振新.Comparative proteomic and physiological analyses reveal the protective effect of exogenous calcium on the germinating soybean response to salt stress,JOURNAL OF PROTEOMICS,2015,113:110-126(Participating authors)

张雅君,张静林,张浩,赵黎平,韩永斌.花生(Arachis hypogaea L.)发芽过程中含氮物质的变化,食品科学,2014,35(19):28-33(Correspondence Author)

丁艳,李丽倩,曹蓉,唐根胜,顾振新,韩永斌.油菜籽饼粕中硫苷的酶解条件优化及降解产物分析,中国农业科学,2014,47(2):383-393(Correspondence Author)

陈志刚,张丹妮,朱泉,杨秋慧子,韩永斌.Purification, preliminary characterization and in vitro immunomodulatory activity of tiger lily polysaccharide,CARBOHYDRATE POLYMERS,2014,106:217-222(Participating authors)

张浩,张雅君,赵黎平,韩永斌.花生发芽过程中蛋白质功能特性变化的研究,南京农业大学学报,2014,37(4):155-162(Correspondence Author)

叶晓枫,赵黎平,曹蓉,唐根胜,韩永斌.冷冻非发酵面团冻藏过程中化学成分及物理特性的变化,食品科学,2014,35(6):219-223(Correspondence Author)

王明慧,闫佳,韩永斌,顾振新.糯米藕类黑精提取工艺及其体外的抗氧化活性,食品与发酵工业,2014,40(10):223-228(Correspondence Author)

姜雯翔,赵黎平,顾振新,李广胜,陈沁滨,胡秋辉,韩永斌.发芽糙米焙炒过程中品质变化研究,食品科学,2014,35(19):72-76(Correspondence Author)

7种十字花科种子中黑芥子酶降解油菜籽饼粕中硫苷的产物比较分析,食品科学,2014,35(13):1-7(Correspondence Author)

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