常俊丽 - 华中科技大学 - 生命科学与技术学院

个人简介

教育经历 1992.9-1996.6：湖北大学化学系，获学士学位 1996.9-1999.6：湖北大学化学系，获硕士学位 2003.9-2007.12：华中科技大学，获博士学位工作经历 1999.9-至今：华中科技大学生命科学与技术学院，讲师、副研究员 2010/11-2011/12 美国华盛顿大学（西雅图），访问学者

研究领域

主要从事植物生物技术及生物技术知识产权保护研究。

近期论文

查看导师最新文章（温馨提示：请注意重名现象，建议点开原文通过作者单位确认）

[1] Fusheng Sun, Jiannan Liu, Xiyan Liu, Yuesheng Wang, Kexiu Li, Junli Chang*, Guangxiao Yang*, Guangyuan He*. Effect of the phytate and hydrogen peroxide chemical modifications on the physicochemical and functional properties of wheat starch. Food Research International, 2017, 100:180-192. [2] Yuan He, Yang Zhang, Lihong Chen, Chunlai Wu, Qingchen Luo, Fan Zhang, Qiuhui Wei, Kexiu Li, Junli Chang*,Guangxiao Yang*,Guangyuan He*, A Member of the 14-3-3 Gene Family in Brachypodium distachyon, BdGF14d, Confers Salt Tolerance in Transgenic Tobacco Plants, Frontiers in Plant Science, 2017, 8: 340. [3] Qiuhui Wei, Qingchen Luo, Ruibin Wang, Fan Zhang, Yuan He, Yang Zhang, Ding Qiu, Kexiu Li, Junli Chang*, Guangxiao Yang*,Guangyuan He*, A wheat R2R3-type MYB transcription factor TaODORANT1 positively regulates drought and salt stress responses in transgenic tobacco plants, Frontiers in Plant Science, 2017, 8:1374. [4] Qiong Wang, Yin Li, Fusheng Sun, Xiaoyan Li, Pandi Wang, Jiutong Sun, Jian Zeng, Cheng Wang, Wei Hu, Junli Chang, Mingjie Chen, Yuesheng Wang, Kexiu Li, Guangxiao Yang*, Guangyuan He*, Tannins improve dough mixing properties through affecting physicochemical and structural properties of wheat gluten proteins, Food Research International, 2015, 69: 64-71. [5] Cheng Wang, Jian Zeng, Yin Li, Wei Hu, Ling Chen, Yingjie Miao, Pengyi Deng, Cuihong Yuan, Cheng Ma, Xi Chen, Mingli Zang, Qiong Wang, Kexiu Li, Junli Chang, Yuesheng Wang, Guangxiao Yang*, Guangyuan He*, Enrichment of provitamin a content in wheat (Triticum aestivum L.) by introduction of the bacterial carotenoid biosynthetic genes CrtB and CrtI. Journal of Experimental Botany, 2014, 65(9):2545-2556.