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沈昌

Senior Lab Master

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Study as Master's Candidates
Degree:Master's Degree in Engineering
Professional Title:Senior Lab Master
Alma Mater:南京农业大学

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Paper Publications Home >> Scientific Research >> Paper Publications: 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)

沈昌,印宏绯,顾振新,解春艳.猴头糙米发酵液制作保健饮料工艺研究,食品工业科技,2009,2009(6):215-217(First Author)

沈昌.酶解紫甘薯研发新型米酒,食品研究与开发,2009,30(169):82-85(First Author)

沈昌,印宏绯,顾振新,刘昆仑,张红.以糙米为主要原料的富硒酵母发酵动力学研究,食品工业科技,2009,(3):162-(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)

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