毕秀芳
近期热点
资料介绍
个人简历
个人简介女,汉族,1990年1月生,籍贯安徽省太湖县,2015年6月获中国农业大学农产品加工及贮藏工程专业工学博士学位,并获得“北京市优秀毕业生”荣誉称号。2015年7月进入西华大学食品与生物工程学院任教。主要从事果蔬非热加工理论研究。已在国内外期刊发表论文SCI论文20余篇,以第一或通讯作者发表SCI11篇;申请发明专利4项,已获得授权1项。工作经历2015年7月-至今西华大学食品与生物工程学院讲师教育经历2014年1月-2015年1月,新西兰奥克兰大学,食品工程系,联合培养博士(国家公派)2010年9月-2015年9月,中国农业大学,食品科学与营养工程学院农产品加工及贮藏工程系,博士(硕博连读)2006年9月-2010年6月,中国农业大学,食品科学与营养工程学院食品科学与工程系,学士学术成果(1)科研项目国家自然科学青年基金高场强超声波对草莓浆流变特性的酶促调控机制(31601480)主持四川省教育厅重点项目基于超高压技术的川菜熟食非热杀菌动力学及贮藏稳定性研究(17ZA0356)主持农业部农产品质量安全重点实验室开放课题基于纳米金的卤鸡中沙门氏菌污染可视化检测方法研究(2016-KF13)主持四川省高校重点实验室开放课题高场强超声波对草莓汁关键品质影响与分子机制(szjj2016-018)教学工作主要承担食品科学与工程、食品质量与安全专业《食品科技英语》、《食品新资源开发》课程的教学工作,并指导本科生完成毕业论文(设计)。研究领域
研究方向果蔬非热加工理论研究;果蔬废弃物(柚皮、桃渣等)的利用与高值化;肉类熟食的安全性评价近期论文
代表性学术论文XiufangBi,YongtaoWang,XiaosongHu,XiaojunLiao.DecreasedresistanceofsublethallyinjuredEscherichiacoliO157:H7tosalt,mildheat,nisinandacidsinducedbyhighpressurecarbondioxide.InternationalJournalofFoodMicrobiology,2018,269:137-143.(SCI,IF3.451)LiyiChen,XiufangBi*,XiaminCao,LeiLiu,ZhenmingChe.Effectsofhigh-powerultrasoundonmicroflora,enzymesandsomequalityattributesofastrawberrydrink.JournaloftheScienceofFood&Agriculture,2018,DOI:10.1002/jsfa.9079.(SCI,IF2.379)ZuwenWang,XiufangBi*,RuiXiang,LiyiChen,XiaopingFeng,MinZhou,ZhenmingChe.InactivationofEscherichiacolibyultrasoundcombinedwithnisin.JournalofFoodProtection,2018,81(6):993-1000.(SCI,IF1.510)XiufangBi,LiyiChen,HonghuaPan,ZhenmingChe.Inactivationofnaturallyoccurringmicroorganismsincarrotjuicebyultrasoundcombinedwithnisin.JournalofChineseInstituteofFoodScienceandTechnology,2018,18(01):211-216.(EI)XiufangBi,YongtaoWang,XiaosongHu,XiaojunLiao.iTRAQ-basedproteomicanalysisofsublethallyinjuredEscherichiacoliO157:H7cellsinducedbyhighpressurecarbondioxide.FrontiersinMicrobiology,2017,8:2544.(SCI,IF4.019).XiufangBi,YacineHemar,MuratBalaban,XiaojunLiao.Theeffectofultrasoundonparticlesize,color,viscosityandpolyphenoloxidaseactivityofavocadopureedilution.UltrasonicsSonochemistry,2015,27:567–575.(SCI,IF4.556)XiufangBi,YongtaoWang,FengZhao,ZhijianSun,XiaosongHu,XiaojunLiao.SublethalinjuryandrecoveryofEscherichiacoliO157:H7byhighpressurecarbondioxide.FoodControl,2015,50:705-713.(SCI,IF3.388)XiufangBi,YongtaoWang,FengZhao,YanZhang,LeiRao,XiaojunLiao,XiaosongHu,ZhijianSun.InactivationofEscherichiacoliO157:H7byhighpressurecarbondioxidecombinedwithnisininphysiologicalsaline,phosphatebufferedsalineandcarrotjuice.FoodControl,2014,41:139-146.(SCI,IF2.819)XiufangBi,FengxiaLiu,LeiRao,JingLi,BingjingLiu,XiaojunLiao,JihongWu.Effectsofelectricfieldstrengthandpulserisetimeonphysicochemicalandsensorypropertiesofapplejuicebypulsedelectricfield.InnovativeFoodScienceandEmergingTechnologies,2013,17:85-92.(SCI,IF2.248)XiufangBi,JihongWu,YanZhang,ZenghuiXu,XiaojunLiao.Highpressurecarbondioxidetreatmentforfresh-cutcarrotslices.InnovativeFoodScienceandEmergingTechnologies,2011,12:298-304.(SCI,IF3.03)LinyanZhou,XiufangBi,ZenghuiXu,YingjieYang,XiaojunLiao.EffectsofhighpressureCO2processingonflavor,textureandcoloroffoods.CriticalReviewsinFoodScienceandNutrition,2015,55:750-768.(SCI,IF5.492)LeiRao,XiufangBi,FengZhao,JihongWu,XiaosongHu,XiaojunLiao.Effectofhigh-pressureCO2processingonbacterialspores.CriticalReviewsinFoodScienceandNutrition,2016,56:1808-1825.(SCI,IF5.492)FengZhao,XiufangBi,YanlingHao,XiaojunLiao.InductionofviablebutnonculturableEscherichiacoliO157:H7byhighpressureCO2anditscharacteristics.PLOSONE,2013,8(4):e62388.(SCI,IF3.534)WenshuHuang,XiufangBi,XiaoZhang,XiaosongHu,XiaojunLiao.Comparativestudyofenzymes,phenolics,carotenoids,antioxidantcapacityandcolorofapricotnectarstreatedbyhighhydrostaticpressureandhightemperatureshorttime.InnovativeFoodScienceandEmergingTechnologies,2013,18:74-82.(SCI,IF2.248)XiaminCao,XiufangBi,WenshuHuang,JihongWu,XiaosongHu,XiaojunLiao.Changesofqualityofhighhydrostaticpressureprocessedcloudyandclearstrawberryjuicesduringstorage.InnovativeFoodScienceandEmergingTechnologies,2012,16:181-190.(SCI,IF2.526) 相关热点
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