1985.08 来南京农业大学食品学院工作至今
南京农业大学 食品工程 Master's Degree in Engineering
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南农大食品院生物工程教学教学实验中心教辅
杨润强,惠倩汝,顾振新,周玉林,郭丽萍,沈昌,章文华.Effects of CaCl2 on the metabolism of glucosinolates and the formation of isothiocyanates as well as the antioxidant capacity of broccoli sprouts,JOURNAL OF FUNCTIONAL FOODS,2016,24:156-163(Participating authors)
王新坤,杨润强,靳晓琳,沈昌,周玉林,陈志杰,顾振新.Effect of supplemental Ca2+ on yield and quality characteristics of soybean sprouts,SCIENTIA HORTICULTURAE,2016,198:352-362(Participating authors)
惠倩汝,杨润强,沈昌,周玉林,顾振新.Mechanism of Calcium Lactate Facilitating Phytic Acid Degradation in Soybean during Germination,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2016,64(27):5564-5573(Participating authors)
田璐,杨润强,沈昌,顾振新.富含GABA的纳豆咀嚼片生产技术研究,食品工业科技,2015,36(23):162-(Participating authors)
杨润强,郭丽萍,沈昌,周玉林,顾振新.Calcium mitigates the stress caused by ZnSO4 as a sulphur fertilizer and enhances the sulforaphane formation of broccoli sprouts,RSC ADVANCES,2015,5(17):12563-12570(Participating authors)
杨润强,郭丽萍,靳晓琳,沈昌,周玉林,顾振新.Enhancement of glucosinolate and sulforaphane formation of broccoli sprouts by zinc sulphate via its stress effect,JOURNAL OF FUNCTIONAL FOODS,2015,13:345-349(Participating authors)
【Patent】顾振新,韩永斌,陈志杰(学),沈昌，一种灵芝发芽糙米果液的生产方法及其产品，2005100947，2007
【Patent】杨润强,田璐(学),顾振新,沈昌，一种功能性纳豆咀嚼片及其生产工艺，ZL201410532938.8，2017
【标准】顾振新,韩永斌,杨润强,沈昌，发芽糙米通用规范，DB32/T 2309-2013，2013
邹晓葵,,沈昌，发酵食品加工技术[Compile]金盾出版社，2008
