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杨润强

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: 杨润强,王冕,冯晓云,顾振新,王沛.AMADH inhibitor optimization and its effects on GABA accumulation in soybean sprouts under NaCl-CaCl2 treatment,3 BIOTECH,2019,9(5):-(First Author)

张明凯,王沛,邹敏,杨润强,田梦琦,顾振新.Microbial transglutaminase-modified protein network and its importance in enhancing the quality of high-fiber tofu with okara,FOOD CHEMISTRY,2019,289:169-176(Participating authors)

杨润强,惠倩汝,蒋谦,刘尚喜,张华,巫建东,Francis Lin,O Karmin,阳陈博.Effect of Manitoba-Grown Red-Osier Dogwood Extracts on Recovering Caco-2 Cells from H2O2-Induced Oxidative Damage,ANTIOXIDANTS,2019,8(8):-(First Author)

马燕,王沛,陈志杰,顾振新,杨润强.NaCl stress on physio-biochemical metabolism and antioxidant capacity in germinated hulless barley (Hordeum vulgare L.),JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,2019,99(4):1755-1764(Correspondence Author)

杨润强,惠倩汝,冯晓云,冯莉,顾振新,王沛.The mechanism of freeze-thawing induced accumulation of gamma-aminobutyric acid in germinated soybean,JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,2019,100(3):1099-1105(First Author)

向进乐,阳陈博,Tust Beta,Shangxi Liu,杨润强.Phenolic Profile and Antioxidant Activity of the Edible Tree Peony Flower and Underlying Mechanisms of Preventive Effect on H2O2-Induced Oxidative Damage in Caco-2 Cells,FOODS,2019,8(10):-(Correspondence Author)

马燕,王沛,王冕,孙毛毛,顾振新,杨润强.GABA mediates phenolic compounds accumulation and the antioxidant system enhancement in germinated hulless barley under NaCl stress,FOOD CHEMISTRY,2019,270:593-601(Correspondence Author)

王沛,刘可欣,杨润强,顾振新,周琴,姜东.Comparative Study on the Bread Making Quality of Normoxia- and Hypoxia-Germinated Wheat: Evolution of gamma-Aminobutyric Acid, Starch Gelatinization, and Gluten Polymerization during Steamed Bread Making,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2019,67(12):3480-3490(Participating authors)

任文芳,王沛,常建伟,张钰漩,杨润强,顾振新.苯丙氨酸和谷氨酸联合处理对大豆芽菜中5-甲基四氢叶酸富集的影响,南京农业大学学报,2019,42(4):759-766(Participating authors)

NaCl联合CaCl_2处理发芽大豆富集GABA的工艺优化,核农学报,2018,32(9):1757-1765(Participating authors)

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