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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: 韩永斌,刘桂玲,陈德明,吕莹爽,顾振新.光合细菌类胡萝卜素的稳定性研究,食品科学,2009,30(3):43-46(First Author)

范龚健,韩永斌,顾振新,陈德明.Optimizing conditions for anthocyanins extraction from purple sweet potato using response surface methodology (RSM),LWT-FOOD SCIENCE AND TECHNOLOGY,2008,41(1):155-160(Participating authors)

韩永斌,朱洪梅,顾振新,范龚健.紫甘薯花色苷色素的抑菌作用研究,微生物学通报,2008,35(6):913-917(First Author)

印宏绯,沈昌,顾振新,韩永斌.Box-behnken设计优化富硒酵母培养条件参数的研究,食品与发酵工业,2008,34(6):76-80(Participating authors)

杨振东,范龚健,顾振新,韩永斌,陈志刚.Optimization extraction of anthocyanins from purple corn (Zea mays L.) cob using tristimulus colorimetry,EUROPEAN FOOD RESEARCH AND TECHNOLOGY,2008,227(2):409-415(Participating authors)

顾振新,陈德明,韩永斌,陈志刚,顾飞荣.Optimization of carotenoids extraction from Rhodobacter sphaeroides,LWT-FOOD SCIENCE AND TECHNOLOGY,2008,41(6):1082-1088(Participating authors)

范龚健,韩永斌,顾振新,顾飞荣.Composition and colour stability of anthocyanins extracted from fermented purple sweet potato culture,LWT-FOOD SCIENCE AND TECHNOLOGY,2008,41(8):1412-1416(Participating authors)

韩永斌,李冰冰,刘桂玲,顾振新,陈志刚.发芽糙米淀粉糊化特性变化研究,中国粮油学报,2008,23(6):1-4(First Author)

韩永斌,朱洪梅,顾振新,范龚健,吕莹爽.紫甘薯花色苷色素抑制金黄色葡萄球菌作用初探,食品科学,2008,29(10):59-62(First Author)

陆小雪,陈志刚,顾振新,韩永斌.Isolation of gamma-aminobutyric acid-producing bacteria and optimization of fermentative medium,BIOCHEMICAL ENGINEERING JOURNAL,2008,41(1):48-52(Participating authors)

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