个人简历

2019年毕业于上海交通大学生物医学工程专业，获工学博士学位；2019年01月-至今，讲师，宁波大学食品与药学学院 \r
主持/参与国家自然科学基金、十二五国家科技支撑、浙江省自然科学基金、宁波市自然科学基金以及企业横向等近10项；获得2017/2018年度中英联合研究创新基金；LWT、Food Chemistry、Trends in Food Science & Technology、Waste and Biomass Valorization、Food Research International、Innovative Food Science & Emerging Technologies、Process Biochemistry、Jounal of Chemistry等SCI期刊审稿人，审稿100余次；2017年度“Elsevier杰出审稿人”称号；国际期刊“International Journal of Clinical Nutrition & Dietetics”杂志编委

研究领域

"""""食品加工与生物技术"

近期论文

Xu, L., Xia, Q.* (通讯作者), Cao, J.**, He, J., Zhou, C., Guo, Y., & Pan, D. (2020). Ultrasonic effects on the headspace volatilome and protein isolate microstructure of duck liver, as well as their potential correlation mechanism. Ultrason. Sonochem., 71, 105358. (SCI, IF=6.862)\r
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Xia Q., Green B.D., Zhu Z.Z., Li Y.F. *, Gharibzahedi S.M.T., Roohinejad S.*, Barba F.J.. (2019). Innovative processing techniques for altering the physicochemical properties of wholegrain brown rice (Oryza sativa L.) – opportunities for enhancing food quality and health attributes. Crit. Rev. Food Sci. Nutri., 59, 20, 3349–3370. (SCI, IF=7.862)\r
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Xia Q., Wang L., & Li Y.F.*. (2018). Exploring high hydrostatic pressure-mediated germination to enhance functionality and quality attributes of wholegrain brown rice. Food Chemistry, 249, 104-110. (SCI, IF=6.306)\r
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Xia, Q., & Li Y.F.*. (2018). Ultra-high pressure effects on color, volatile organic compounds and antioxidants of wholegrain brown rice (Oryza sativa L.) during storage: A comparative study with high-intensity ultrasound and germination pretreatments. Innov. Food Sci. & Emer. Technol., 45, 390-400. (SCI, IF=4.477)\r
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Xia Q., Wang L., Xu C., Mei J., & Li Y.F.*. Effects of germination and high hydrostatic pressure processing on mineral elements, amino acids and antioxidants in vitro bioaccessibility, as well as starch digestibility in brown rice (Oryza sativa L.). Food Chemistry, 2017, 214: 533-542. (SCI, IF=6.306，高被引论文)\r