梁如｜安康学院｜学者主页

2024

基于OBE理念的食品专业创新创业教学体系构建

朱新鹏，梁如，陈芳，周琼

《农业工程》

2024

OBE理念下新工科创新创业能力培养的特质和能力要求

朱新鹏，梁如，杨湘涛

《食品与发酵科技》

2023

南五味子嫩芽香辣酱的研制

付路静，王海洋，黄九林，梁如，梅皓

《食品工业》

2023

拐枣果汁超滤膜分级分离及抗氧化活性比较

柴怡洋，梁如，寇文婷，杨霞，马柳燕，刘景健，朱新鹏

《中南农业科技》

2022

乡村振兴战略下新建地方本科高校涉农专业群建设——以安康学院为例

朱新鹏，梁如，王健，杨芳

《中南农业科技》

2020

腊肉的食用安全性及其有害物质控制

朱新鹏，梁如，张伟艺，贾玮，徐曦，白增宝

《食品安全质量检测学报》

DOI

2020

低盐保温发酵对毛霉型豆豉品质的影响

梁如，朱新鹏，李宏梁，黄轩，崔荣荣，苏丹敏

《安康学院学报》

DOI

2019

Investigating the differences of flavor profiles between two types of soy sauce by heat-treatment

Ru Liang, Jun Huang, Xue-Ming Wu, Jun Fan, Yi Xu, Chong-De Wu, Yao Jin, Rong-Qing Zhou

International Journal of Food Properties

DOI

2019

Characterizing the effect of packaging material and storage temperature on the flavor profiles and quality of soy sauce

Ru Liang, Jun Huang, Xue-Ming Wu, Jun Fan, Yi Xu, Chong-De Wu, Yao Jin, Rong-Qing Zhou

Journal of food science and technology

DOI

2019

Effect of the raw material and starters on the metabolite constituents and microbial community diversity of fermented soy sauce.

Ru Liang, Jun Huang, Xue-Ming Wu, Jun Fan, Yi Xu, Chong-De Wu, Yao Jin, Rong-Qing Zhou

The Journal of the Science of Food and Agriculture

DOI

2019

Characterizing the metabolites and the microbial communities of the soy sauce mash affected by temperature and hydrostatic pressure.

Ru Liang, Jun Huang, Xue-Ming Wu, Yi Xu, Jun Fan, Chong-De Wu, Yao Jin, Rong-Qing Zhou

Food Research International

DOI

2016

毛霉型和曲霉型豆豉特征风味的研究

何桂强，梁如，黄钧，吴重德，周荣清

《食品科技》

2016

微生物强化对椒坯发酵群落多样性及性质的影响

梁如，黄钧，张立强，崔瑞迎，吴重德，廖昌明，李红，周荣清

《食品与发酵工业》

2016

Comparing the differences of characteristic flavour between natural maturation and starter culture for Mucor-type Douchi

Gui-Qiang He, Jun Huang, Ru Liang, Chong-De Wu, Rong-Qing Zhou

DOI

2015

Development of a Rapid Discrimination Tool for Luzhou-flavor Pit Mud Classification by the Kohonen Artificial Neural Network Model

Jia Zheng, Ru Liang, Chong-De Wu, Jun Huang, Rong-Qing Zhou, X. Liao

Food Analytical Methods

DOI

2014

Volatile Compounds of Raw Spirits from Different Distilling Stages of Luzhou-flavor Spirit

Jia Zheng, Ru Liang, Jun Huang, Rui-Ping Zhou, Zhe-Jun Chen, Chong-De Wu, Rong-Qing Zhou, X. Liao

DOI

2014

Study on key parameters affecting determination of ethyl carbamate in traditional fermented foods by SPE-GC/MS

Q. Xia, Li Tang, Ru Liang, Jia Zheng, Hua-Wei Yuan, Chong-De Wu, Jun Huang, Rong-Qing Zhou

2014

Discrimination of different kinds of Luzhou-flavor raw liquors based on their volatile features

Jia Zheng, Ru Liang, Chong-De Wu, Rong-Qing Zhou, X. Liao

DOI

2013

Characterization of microbial communities in strong aromatic liquor fermentation pit muds of different ages assessed by combined DGGE and PLFA analyses

Jia Zheng, Ru Liang, Li-Qiang Zhang, Chong-De Wu, Rong-Qing Zhou, X. Liao

DOI

梁如

精选作品

期刊论文

基于OBE理念的食品专业创新创业教学体系构建

OBE理念下新工科创新创业能力培养的特质和能力要求

南五味子嫩芽香辣酱的研制

拐枣果汁超滤膜分级分离及抗氧化活性比较

乡村振兴战略下新建地方本科高校涉农专业群建设——以安康学院为例

腊肉的食用安全性及其有害物质控制

低盐保温发酵对毛霉型豆豉品质的影响

Investigating the differences of flavor profiles between two types of soy sauce by heat-treatment

Characterizing the effect of packaging material and storage temperature on the flavor profiles and quality of soy sauce

Effect of the raw material and starters on the metabolite constituents and microbial community diversity of fermented soy sauce.

Characterizing the metabolites and the microbial communities of the soy sauce mash affected by temperature and hydrostatic pressure.

毛霉型和曲霉型豆豉特征风味的研究

微生物强化对椒坯发酵群落多样性及性质的影响

Comparing the differences of characteristic flavour between natural maturation and starter culture for Mucor-type Douchi

Development of a Rapid Discrimination Tool for Luzhou-flavor Pit Mud Classification by the Kohonen Artificial Neural Network Model

Volatile Compounds of Raw Spirits from Different Distilling Stages of Luzhou-flavor Spirit

Study on key parameters affecting determination of ethyl carbamate in traditional fermented foods by SPE-GC/MS

Discrimination of different kinds of Luzhou-flavor raw liquors based on their volatile features

Characterization of microbial communities in strong aromatic liquor fermentation pit muds of different ages assessed by combined DGGE and PLFA analyses

研究方向