个人简历

郭彩霞，博士，讲师，硕士研究生导师，主要从事食品安全与营养方面的研究。主持山西省基础研究计划项目（青年）1项，主持横向课题3项，参加国家自然基金项目2项。在《FoodControl》，《Journaloffoodprotection》，《Journaloffoodscience》等SCI期刊及国内食品权威期刊以第一作者及通讯作者发表论文14篇，并参与发表多篇。
教育经历（按时间倒排序）：
2010/9-2013/7，西北农林科技大学，食品科学，博士
2008/9-2010/7，西北农林科技大学，食品科学，硕士
2004/9-2008/7，西北农林科技大学，食品科学与工程，学士
工作经历：
2013/7-至今，山西大学，生命科学学院，讲师

近期论文

(1)CaixiaGuo,QiaoJingping,ZhangShenwan,RenXiaoting,LiMeiping.Puricationofpolyphenolsfromkiwifruitpeelextractsusingmacroporous,resinsandhigh-performanceliquidchromatographyanalysis.InternationalJournaloffoodscience&technology,2018,53(6):1486-1493.
(2)CaixiaGuo,GuoMeng,ZhangShenwan,QinDan,YangYingjuan,LiMeiping.Assessmentofpatulinadsorptionefficacyfromaqueoussolutionbywater-insolutioncornflour.Journaloffoodsafety,2017,38（1）:e12397.
(3)CaixiaGuo,TianliYue*,YahongYuan,ZhouliWang,YaodongGuo.BiosorptionofPatulinfromAppleJuicebyCausticTreatedWasteCiderYeastBiomass.Foodcontrol,2013,32(1):99-104.
(4)CaixiaGuo,TianliYue*,ShiamaaHatab,YahongYuan.AbilityofInactivatedYeastPowderToAdsorbPatulinfromAppleJuice.JournalofFoodProtection,2012,75(3):585-590.
(5)CaixiaGuo#,YahongYuan#,TianliYue*,ShiaamaHatab,ZhouliWang.Bindingmechanismofpatulintoheat-treatedyeastcell.Lettersinappliedmicrobiology,2012,55(6):453-459.
(6)TianliYue#*,CaixiaGuo#,YahongYuan,ZhouliWang;YingLuo,LingWang.AdsorptionremovalofpatulinfromapplejuiceusingCa-alginate-Activatedcarbonbeads.Journaloffoodscience,2013,78(10),T1629-T1635.
(7)GuoCaixia，GuoMeng，ZhangShengwan，QinDandan，YangYingjuan，LiMeiping.Assessmentofpatulinadsorptionefficacyfromaqueoussolutionbywater-insolublecornflour.Journaloffoodsafety,2017,e12397.https://doi.org/10.111/jfs.12397.
(8)郭彩霞,岳田利*,袁亚宏,王周利,王玲,蔡瑞.基于傅里叶变换红外光谱的灭活酿酒酵母菌对展青霉素的吸附机理分析.光谱学与光谱分析,2013,33(3):672-676.
(9)郭彩霞,张生万,李美萍.苹果及其制品中展青霉素生物防治研究进展.食品科学,2015,36(07),283-288.
(10)郭彩霞，任晓婷，张生万，李美萍，尉立刚.响应面法优化超声波辅助提取猕猴桃果皮多酚工艺研究.食品工业科技，2017,11:244-250.
(11)秦丹丹，张生万，郭萌，郭彩霞*，李美萍.干燥方式对无花果酚类物质及其抗氧化活性的影响.食品科学,2018,39（9）:102-109.（通讯作者）
(12)郝红梅，张生万，郭彩霞*，李美萍.顶空固相微萃取-气相色谱-质谱联用法分析.食品科学,2016,37(02):138-141.（通讯作者）
(13)杜杰，郭彩霞*.废啤酒酵母菌对苹果汁中展青霉素的吸附作用.食品科学,2016,37(05):56-61.（通讯作者）
(14)任晓婷，张生万，李美萍，郭彩霞*.不同品种猕猴桃总酚含量与清除自由基能力相关性研究.山西农业大学学报自然科学版,2016,36(5):341-344.（通讯作者）
(15)李争春,郭彩霞,白宝清,任英瑜,孟颖,王志娟,张生万*.苏木水提物化学组成分析及有效成分的纯化结构表征.中草药,2014,08:1063-1067.
(16)TianliYue*,QinfangDong,CaixiaGuo,RandyW.Worobo.Reducingpatulincontaminationinapplejuicebyusinginactiveyeast.Journaloffoodprotection.2011,74(1):149-153.
(17)ZhouliWang,TianliYue*,YahongYuan,RuiCai,ChenNiu,CaixiaGuo.PreparationofimmunomagneticnanoparticlesfortheseparationandenrichmentofAlicyclobacillusspp.inapplejuice.FoodResearchInternational,2013,1(54):302-310.
(18)ZhouliWang,TianliYue*,YahongYuan,RuiCai,ChenNiu,CaixiaGuo.Developmentandevaluationofanimmunomagneticseparation–ELISAforthedetectionofAlicyclobacillusspp.inapplejuice.InternationalJournalofFoodMicrobiology,2013,1(166):28-33.
(19)ZhouliWang,TianliYue*,YahongYuan,RuiCai,ChenNiu,CaixiaGuo.Kineticsofadsorptionofbovineserumalbuminonmagneticcarboxymethylchitosannanoparticles.InternationalJournalofBiologicalMacromolecules,2013,58:57-65.