师资力量当前位置：首页>师资力量>杨润强姓名：杨润强学历：研究生职称：讲师职务：部门：食品科学与工程邮件：yangrq@njau.edu.cn办公电话：13813927131办公地址：食品院409研究方向：植物食品原料中功能成分富集及其深加工　|编辑|删除|上传照片|教学情况参与《农产原料学》、《农产加工工艺学》等本科专业课的讲授。科研情况[1]Yang,R.,Yin,Y.,Guo,Q.,GuZ.Purification,propertiesandcDNAcloningofglutamatedecarboxylaseingerminatedfababean(ViciafabaL.)[J].FoodChemistry,2012,138:1945-1951(IF:3.655).[2]Yang,R.,Guo,Q.,GuZ.GABAshuntandpolyaminedegradationpathwayonγ-aminobutyricacidaccumulationingerminatingfavabean(ViciafabaL.)underhypoxia[J].FoodChemistry,2013,136:152-159.(IF:3.655)[3]Yang,R.,ChenH.,GuZ.Factorsinfluencingdiamineoxidaseactivityandγ-aminobutyricacidcontentoffavabean(ViciafabaL.)duringgermination[J].JournalofAgriculturalandFoodChemistry,2011,59(21):11616-11620.(IF:2.823)[4]Yang,R.,ZouY.,YuN.,GuZ.AccumulationandIdentificationofAngiotensin-convertingenzymeinhibitorypeptidesfromwheatgerm[J].Journalofagriculturalandfoodchemistry,2011,59(8):3598-3605.(IF:2.823)[5]Yang,R.,SongJ.,GuZ.,LiC.Partialpurificationandcharacterisationofcysteineproteaseinwheatgerm[J].JournaloftheScienceofFoodandAgriculture,2011,912437-2442.(IF:1.436)[6]Yang,R.,ChenH.,HanY.,GuZ.Purificationofdiamineoxidaseanditspropertiesingerminatedfavabean(ViciafabaL.)[J].JournaloftheScienceofFoodandAgriculture,2012,921709-1715.(IF:1.436)[7]Yang,R.,Yin,Y.,Guo,L.,HanY.,GuZ.Sequenceanalysisofdiamineoxidasegenefromfavabeananditsexpressionrelatedtoγ-aminobutyricacidaccumulationinseedsgerminatingunderhypoxia-NaClstress[J].JournaloftheScienceofFoodandAgriculture,2013,acceptforpublication.(IF:1.759)[8]Yin,Y.,YangR.,ChenH.,SongY.,GuZ.Accumulationofγ-aminobutyricacidingerminatedsoybean(GlycinemaxL.)inrelationtoglutamatedecarboxylaseanddiamineoxidaseactivityinducedbyadditivesunderhypoxia[J].EuropeanFoodResearchandTechnology,2012,234679-687.(IF:1.566)[9]Bai,Q.,Yang,R.,Zhang,L.,GuZ.Saltstressinducesaccumulationofγ-aminobutyricacidingerminatedfoxtailmillet(SetariaitalicaL.).CrerealChemistry,2012,Accept.(SCI).(IF:1.452)[8]Guo,Y.,YangR.,ChenH.,SongY.,GuZ.Accumulationofγ-aminobutyricacidingerminatedsoybean(GlycinemaxL.)inrelationtoglutamatedecarboxylaseanddiamineoxidaseactivityinducedbyadditivesunderhypoxia[J].EuropeanFoodResearchandTechnology,2012,234679-687.(IF:1.566)[10]Elbaloula,MahaF.,YangR.,Guo,Q.,GuZ.Majornutrientcompositionsandfunctionalpropertiesofsorghumflourat0–3daysofgraingermination[J].InternationalJournalofFoodScienceandNutrition,2013,doi:10.3109/09637486.2013.836736(IF:1.257)[11]Guo,L.,YangR.,Wang,Z.,Guo,Q.,GuZ.EffectofNaClstressonhealth-promotingcompoundsandantioxidantactivityinthesproutsofthreebroccolicultivars[J].InternationalJournalofFoodScienceandNutrition,2013,acceptforpublication.(IF:1.257)[12]杨润强,陈惠,顾振新.低氧联合NaCl胁迫下蚕豆发芽富集γ-氨基丁酸的培养条件优化[J].食品与发酵工业,2012,38(5):77-80.[13]杨润强,龚小峰,顾振新,吴志坚.孵育法富集麦胚多肽工艺参数优化[J].食品科学,2010,(14):22-25.[14]余南静,杨润强,曹晓虹,韩永斌,顾振新.孵育液组分对麦胚蛋白酶活力与ACE抑制率的影响[J].中国粮油学报,2011,(12):11-15.[15]陈惠,杨润强,李岩,韩永斌,顾振新.氯化盐和激素对发芽蚕豆中γ-氨基丁酸富集的影响[J].南京农业大学学报,2012,35(01):119-124.[16]陈惠,杨润强,韩永斌,顾振新.发芽蚕豆富集γ-氨基丁酸的培养液组分优化[J].中国粮油学报,2011,26(11):27-31.[17]郭元新,杨润强,顾振新,韩永斌.采用生物转化技术富集大豆制品γ-氨基丁酸研究进展[J].食品与发酵工业,2011,(11):154-158.[18]郭元新,杨润强,陈惠,宋玉,顾振新.盐胁迫富集发芽大豆γ-氨基丁酸的工艺优化[J].食品科学,2012,(10):1-5.[19]宋娇娇,张红,杨润强,韩永斌,顾振新.富硒大豆芽不同部位与大分子中硒的分布[J].江南大学学报(自然科学版),2011,10(03):323-327.[20]郭元新,宋玉,杨润强,陈惠,顾振新.发芽过程中大豆生理活性和GABA等物质含量变化及相关性研究[J].食品与发酵工业,2011,(06):51-55.[21]樊翠,张红,杨润强,韩永斌,顾振新.大豆发芽期间硒富集能力[J].食品科学,2011,32(20):17-20.科研成果[1]专利：一种降血压肽挂面及其生产方法，公开号：CN102389082A.[2]专利：一种发芽糙米白米的制备方法，公开号：CN102489356A.[3]专利：一种糙米湿润发芽方法及其产品，公开号：CN102488146A.