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韩雪源
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科研成果
Han, X., Shen, C., Wang, X., Ye, X., Zhou, J., Qian, B., ... & Yang, H. (2024). Influence of different baking temperatures of red kojic rice on the physicochemical properties, antioxidant capacity, and functional components of red starter wine. Journal of the Science of Food and Agriculture, 104(5), 3027-3038.
Han, X., Shen, C., He, F., Liu, Y., & Luo, Z. (2024). Potential regulator of ethylene and ABA in aroma recovery of kiwifruit after transferring from cold storage. Scientia Horticulturae, 335, 113343.
Xueyuan Han, Xiaoyu Wang, Chi Shen, Yiwei Mo, Rungang Tian, Linchun Mao, Zisheng Luo, Huanyi Yang.Exogenous ABA promotes aroma biosynthesis of postharvest kiwifruit after low-temperature storage, Planta, 2022-03-09.
Han X. Y.; Wei X. P.; Lu W. J.; Wu Q.; Mao L. C.; Luo Z.S., Transcriptional regulation of KCS gene by bZIP29 and MYB70 transcription factors during ABA-stimulated wound suberization of kiwifruit (Actinidia deliciosa). BMC Plant Biology 2022, 22, 1-11.
王晓雨,田润刚,杨国等.不同植物提取物对黄酒中有害成分的抑制[J].绍兴文理学院学报(自然科学),2022,42(03):49-54.DOI:10.16169/j.issn.1008-293x.k.2022.08.007.
高璐,何怡雯,韩雪源.不同糖源发酵青梅酒的理化特征和抗氧化性分析[J].绍兴文理学院学报(自然科学),2021,41(01):68-76.DOI:10.16169/j.issn.1008-293x.k.2021.02.011.
Wang X, Yang H, Tian R, et al. Effect of the joint fermentation of pyracantha powder and glutinous rice on the physicochemical characterization and functional evaluation of rice wine[J]. Food science & nutrition, 2021.
Wang X, Tian R, Yang H, et al. Effect of baking technique for rice wine production and the characteristics of baked rice wine[J]. Journal of the Science of Food and Agriculture, 2021.
Han X , Zhao Y , Hu B , et al. Influence of different yeast strains on the quality of fermented greengage (Prunus mume) alcoholic beverage and the optimization of fermentation conditions[J]. LWT- Food Science and Technology, 2020, 126:109292.
Han, X., Peng, Q., Yang, H., Hu, B., Shen, C., & Tian, R. (2020). Influence of different carbohydrate sources on physicochemical properties and metabolites of fermented greengage (Prunus mume) wines. Lwt - Food Science and Technology,.
Han, X., Lu, W., Wei, X., Li, L., Mao, L., and Zhao, Y. 2018. Proteomics analysis to understand the ABA stimulation of wound suberization in kiwifruit. Journal of Proteomics173:42-51.
Han, X. Y., Mao, L. C., Lu, W. J.,Wei, X. P.,Ying, T. J., and Luo, Z. S. 2019.Positive Regulation of the Transcription of AchnKCS by a bZIP Transcription Factor in Response to ABA-Stimulated Suberization of Kiwifruit.Journal of Agricultural and Food Chemistry.
HAN, X. Y., MAO, L. C., LU, W. J., TAO, X. Y., WEI, X. P., and LUO, Z. S. 2018. Abscisic acid induces differential expression of genes involved in wound-induced suberization in postharvest tomato fruit. Journal of Integrative Agriculture 17(12):2670-2682.
Han, X., Mao, L., Wei, X., and Lu, W. 2017. Stimulatory involvement of abscisic acid in wound suberization of postharvest kiwifruit. Scientia Horticulturae 224:244-250.

韩雪源,张延龙,牛立新.39个牡丹品种的形态学分类研究[J].西北农林科技大学学报(自然科学版),2014,42(09):128-136.
韩雪源,张延龙,牛立新,罗建让.不同产地‘凤丹’牡丹籽油主要脂肪酸成分分析[J].食品科学,2014,35(22):181-184.
张延龙,韩雪源,牛立新,张静,何丽霞.9种野生牡丹籽油主要脂肪酸成分分析[J].中国粮油学报,2015,30(04):72-75+79.
韩雪源, 茅林春. 2017. 木栓质组成成分, 组织化学特性及其生物合成研究进展. 植物学报 52 (3):358-374.
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