南京农业大学教师个人主页 HYB--Home--Paper Publications

中文

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

MORE

Paper Publications Home >> Scientific Research >> Paper Publications: 杨润强,尹永祺,郭丽萍,韩永斌,顾振新.Sequence analysis of diamine oxidase gene from fava bean and its expression related to gamma-aminobutyric acid accumulation in seeds germinating under hypoxia-NaCl stress,JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,2014,94(8):1585-1591(Participating authors)

庄言,张婷,韩永斌,顾振新.冰水预冷及贮藏温度对水芹生理生化变化的影响,食品科学,2013,34(24):279-284(Participating authors)

尹永祺,张书玉,韩永斌,顾振新.紫甘薯醋酒精发酵阶段混菌发酵工艺条件优化,食品科学,2013,34(11):188-192(Participating authors)

韩永斌,姜雯翔,赵黎平,史晓媛,陈沁滨.HS-SPME-GC-MS分析发芽糙米储藏过程中挥发性成分的变化,中国粮油学报,2013,28(10):123-128(First and corresponding author)

韩永斌,叶晓枫,赵黎平,曹蓉,唐根胜.冻融循环下冷冻非发酵面团品质的变化及机理,农业工程学报,2013,29(21):271-278(First and corresponding author)

王顺民,胡志超,韩永斌,顾振新.Effects of Magnetron Arrangement and Power Combination of Microwave on Drying Uniformity of Carrot,DRYING TECHNOLOGY,2013,31(11):1206-1211(Participating authors)

何娜,韩永斌,叶晓枫,李丽倩,李广胜,陈沁滨.不同胁迫处理方法对结球甘蓝GABA含量的影响,南京农业大学学报,2013,36(6):111-116(First and corresponding author)

尹永祺,张书玉,韩永斌,顾振新.超声辅助提取紫甘薯醋酿造中花色苷的工艺优化,食品科学,2013,34(16):72-76(Participating authors)

邹宇,杨阳,曾波,顾振新,韩永斌.Comparison of Physicochemical Properties and Antioxidant Activities of Melanins from Fruit-Bodies and Fermentation Broths of Auricularia auricula,INTERNATIONAL JOURNAL OF FOOD PROPERTIES,2013,16(4):803-813(Participating authors)

张浩,韩永斌,张雅君,丁艳,李广胜,陈沁滨.花生发芽过程中主要生理指标及蛋白质代谢变化,食品科学,2013,34(19):311-316(First and corresponding author)

total198 13/20
first previous next last Page; GET MORE