宋焕禄
近期热点
资料介绍
个人简历
个人简历教育经历:1983年毕业于无锡轻工业学院食品工程系,获学士学位1987年毕业于无锡轻工业学院食品科学与工程研究生班2002年毕业于中国农业大学食品学院,获博士学位工作经历:1987年8月—1999年5月北京轻工业学院化工系助教、讲师、副教授1999年6月—至今北京工商大学食品学院副教授、教授主讲课程食品分析;食品风味化学与分析;Thetheoriesandtechnologyofflavorchemistry获得的授权专利(限5项):1、一种调味膏,国国家发明专利,ZL201610543574.12、一种天然调味剂及其制备的调味膏和调味,国家发明专利,ZL201610543774.83、一种金华火腿品质的快速判别方法,国家发明专利,ZL201410038921.7近期论文
(1)AliRaza,NabilaBegum,HuanluSong,KuLi,andPeiLi.OptimizationHS-SPMEparametersfortheanalysisofpyrazinesinYEviaGC-MStechnique.JournalofFoodScience,2019,84(8):2031-2041.(2)AygulAlim,ChaoYang,HuanluSong*,YeLiu,TingtingZou,YuZhang,SongpeiZhang.Thebehaviorofumamicomponentsinthermallytreatedyeastextract.FoodResearchInternational,2019,120:534-543.(3)SongHuanlu*;LiuJianbin,GC-O-MStechniqueanditsapplicationsinfoodflavoranalysis.FoodResearchInternational,2018.8.3,114:187~198.(4)LeKang;AygulAlim;HuanluSong*IdentificationandcharacterizationofflavorprecursorpeptidefrombeefenzymatichydrolysatebyMaillardreaction.JournalofChromatographyB,2018.10.24,1104:176~181(5)TingtingZou;JinabinLiu;YeLiu,HuanluSong*.DiscoveryofAmadoriTypeConjugatesinaPeptideMaillardReactionandTheirCorrespondingInfluenceontheFormationofPyrazines.JournalofFoodScience,2018,83(6):1588~1595.(6)AygulAlim,HuanluSong,*YeLiu,TingtingZou,YuZhang&SongpeiZhang.Flavour-activecompoundsinthermallytreatedyeastextracts.JournaloftheScienceofFoodandAgriculture,2018;98:3774–3783.(7)ZhangYa,LiPei,YaoJuan,XiongJian,SongHuanlu*.Determinationofpotentialoff-flavourinyeastextract,LWT-FoodScienceandTechnology,2017,82:184~191.(8)JianbinLiu;MengyaLiu;CongcongHe;FengChen,HuanluSong*.EffectofthermaltreatmentontheflavorgenerationfromMaillardreactionofxyloseandchickenpeptide.LWT-FoodScienceandTechnology,2015,64:316~325.(9)YangC.,SongH.L.*,ChenF.Responsesurfacemethodologyformeat-likeodorantsfromMaillardreactionwithglutathioneI:theoptimizationanalysisandthegeneralpathwayexploration.JournalofFoodScience,2012,77(9):C966-C974.(10)YangC.,WangR.,SongH.L.*ThemechanismofpeptidebondscleavageandvolatilecompoundsgeneratedfrompentapeptidetoheptapeptideviaMaillardreaction.FoodChemistry,2012,133(2):373-382. 相关热点