个人简历

尚晓敏，女，汉族，1988年12月出生，理学博士。研究方向为营养与功能食品，发表SCI论文5篇。
工作经历：
2018.09至今，吉林大学，食品科学与工程学院，食品科学与工程系，讲师
教育经历：
2014.09 - 2018.02，建国大学（韩国），生命资源食品工学，理学博士
2012.10 - 2014.09，弘前大学（日本），农学生命科学，农学硕士
2008.09 - 2012.07，延边大学，食品科学与工程，工学学士

研究领域

1）天然产物化学，包括天然产物中功能因子的分离、纯化及功能活性的研究；2）食源性生物活性肽功能活性和吸收代谢；3）蛋制品精深加工及产业化应用。""

近期论文

Shang, X., Muthu, M., Keum, Y.S., Chun, S., & Gopal, J. (2016). An agile, simplified and sonication medicated one-pot aqueous extraction and antibacterial assessment of predominant Korean mushrooms. RSC Advances[J], 6(15) , 12143-12157.
2.Shang, X., Enkhtaivan, G., Chun, S., Gopal, J., & Keum Y.S. (2016). Transubstantiating commercial mushroom market with ultrasonically ultrasized mushroom powders showcasing higher bioactivity. International Journal of Biological Macromolecules [J], 92, 1082-1094.
3.Kim, D., Shang, X., Assefa, A., Keum, Y.S., Saini, R.K. (2018). Metabolite profiling of green, green/red, and red lettuce cultivars: Variation in health beneficial compounds and antioxidant potential. Food Research International[J], 105, 361-370.
4.Saini, R.K., Shang X., Ko,E.Y., Choi, J.H., & Keum, Y.S. (2016). Stability of carotenoids and tocopherols in ready-to-eat baby-leaf lettuce and salad rocket during low temperature storage. International Journal of Food Sciences and Nutrition[J], 67(5), 489-495.
5.Saini, R. K., Shang, X., Ko, E.Y., Choi, J. H., Kim, D., & Keum, Y.S. (2016). Characterization of nutritionally important phytoconstituents in minimally processed ready-to-eat baby-leaf vegetables using HPLC-DAD and GC-MS. Journal of Food Measurement and Characterization [J], 10(2), 341-349.