个人简历

1.1998.09-2002.07，中国农业大学食品科学与营养工程学院，获学士学位\r
2.2002.09-2007.07，中国农业大学食品科学与营养工程学院，获博士学位\r
3. 2007年07月-至今，中国农业大学任教

研究领域

""针对果蔬加工和功能食品学科和产业发展中的关键科学技术问题开展研究，进行产品创新开发和推广应用。""""

近期论文

1.Zhao, L.; Zhang, N.; Yang, D.; Yang, M.; Guo, X.; He, J.; Wu, W.; Ji, B.; Cheng, Q.; Zhou, F.*, Protective Effects of Five Structurally Diverse Flavonoid Subgroups against Chronic Alcohol-Induced Hepatic Damage in a Mouse Model. Nutrients 2018, 10, 1754.\r
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2.Rahman, E.; Momin, A.; Zhao, L.; Guo, X.; Xu, D.; Zhou, F.*; Ji, B., Bioactive, nutritional composition, heavy metal and pesticide residue of four Chinese jujube cultivars. Food Science and Biotechnology 2018, 27, 323-331.\r
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3.Jin, X.; Wang, C.; Wu, W.; Liu, T.; Ji, B.; Zhou, F.*, Cyanidin-3-glucoside Alleviates 4-Hydroxyhexenal-Induced NLRP3 Inflammasome Activation via JNK-c-Jun/AP-1 Pathway in Human Retinal Pigment Epithelial Cells. Journal of immunology research 2018, 2018, 5604610-5604610.\r
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4.Guo, X.; Wang, Y.; Wang, K.; Ji, B.; Zhou, F.*, Stability of a type 2 diabetes rat model induced by high-fat diet feeding with low-dose streptozotocin injection. Journal of Zhejiang University-SCIENCE B 2018, 19, 559-569.\r
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5.Guo, X.; Sha, X.; Rahman, E.; Wang, Y.; Ji, B.; Wu, W.; Zhou, F.*, Antioxidant capacity and amino acid profile of millet bran wine and the synergistic interaction between major polyphenols. Journal of Food Science and Technology 2018, 55, 1010-1020.\r
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6.Zhao, L.; Li, J.; Li, Y.; Wang, T.; Jin, X.; Wang, K.; Rahman, E.; Xing, Y.; Ji, B.; Zhou, F.*, Preparation of monoclonal antibody and development of an indirect competitive enzyme-linked immunosorbent assay for ornidazole detection. Food Chemistry 2017, 229, 439-444.\r
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7.Guo, X.; Liu, J.; Zhang, H.; Ji, B.; Zhou, F.*, Addition of mulberry leaf (Morus Alba L.) to a diet formula impeded its hypoglycemic effect and exacerbated dyslipidemia in high-fructose- and high-fat-induced CD-1 mice. Emirates Journal of Food & Agriculture (EJFA) 2017, 29, 532-538.\r
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8.Wang, Y.; Zhao, L.; Wang, C.; Hu, J.; Guo, X.; Zhang, D.; Wu, W.; Zhou, F.*; Ji, B., Protective effect of quercetin and chlorogenic acid, two polyphenols widely present in edible plant varieties, on visible light-induced retinal degeneration in vivo. Journal of Functional Foods 2017, 33, 103-111.\r
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9.Guo, X.; Wang, O.; Wang, Y.; Wang, K.; Ji, B.; Zhou, F.*, Phenolic acids alleviate high-fat and high-fructose diet-induced metabolic disorders in rats. Journal of Food Biochemistry 2017, 41, e12419.\r
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10.Zhao, L.; Wang, Y.; Liu, J.; Wang, K.; Guo, X.; Ji, B.; Wu, W.; Zhou, F.*, Protective Effects of Genistein and Puerarin against Chronic Alcohol-Induced Liver Injury in Mice via Antioxidant, Anti-inflammatory, and Anti-apoptotic Mechanisms. Journal of Agricultural and Food Chemistry 2016, 64, 7291-7297.\r
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11.Wang, Y.; Huo, Y.; Zhao, L.; Lu, F.; Wang, O.; Yang, X.; Ji, B.; Zhou, F.*, Cyanidin-3-glucoside and its phenolic acid metabolites attenuate visible light-induced retinal degeneration in vivo via activation of Nrf2/HO-1 pathway and NF-kappaB suppression. Molecular Nutrition & Food Research 2016, 60, 1564-77.\r
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12.Li, G.; Zhao, L.; Zhou, F.*; Li, J.; Xing, Y.; Wang, T.; Zhou, X.; Ji, B.; Ren, W., Monoclonal antibody production and indirect competitive enzyme-linked immunosorbent assay development of 3-methyl-quinoxaline-2-carboxylic acid based on novel haptens. Food Chemistry 2016, 209, 279-85.\r
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13.Zhang, H.; Zhou, F.*; Ji, B.; Li, B.; Luo, Y.; Yu, H.; Zhang, G., Effects of fructose and/or fat in the diet on developing the type 2 diabetic-like syndrome in CD-1 mice. Hormone and Metabolic Research 2009, 41, 40-5.\r
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14.Yang, Z.; Ji, B.; Zhou, F.*; Li, B.; Luo, Y.; Yang, L.; Li, T., Hypocholesterolaemic and antioxidant effects of kombucha tea in high-cholesterol fed mice. Journal of the Science of Food and Agriculture 2009, 89, 150-156.\r
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15.Pei, R.; Zhou, F.*; Ji, B.; Xu, J., Evaluation of combined antibacterial effects of eugenol, cinnamaldehyde, thymol, and carvacrol against E. coli with an improved method. Journal of Food Science 2009, 74, M379-83.\r
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16.Zhang, H.; Zhou, F.*; Ji, B.; Nout, R.; Fang, Q.; Yang, Z., Determination of organic acids evolution during apple cider fermentation using an improved HPLC analysis method. European Food Research and Technology 2008, 227, 1183-1190.\r
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17.Xu, J.; Zhou, F.*; Ji, B.; Pei, R.; Xu, N., The antibacterial mechanism of carvacrol and thymol against Escherichia coli. Letters in Applied Microbiology 2008, 47, 174-9.\r
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18.Zhou, F.; Ji, B.; Zhang, H.; Jiang, H.; Yang, Z.; Li, J.; Li, J.; Ren, Y.; Yan, W., Synergistic effect of thymol and carvacrol combined with chelators and organic acids against Salmonella Typhimurium. Journal of Food Protection 2007, 70, 1704-9.\r
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19.Zhou, F.; Ji, B.; Zhang, H.; Jiang, H.; Yang, Z.; Li, J.;Li, J.; Yan, W., Theantibacterialeffect of cinnamaldehyde, thymol, carvacrol and their combinations against the foodborne pathogen Salmonella Typhimurium.Journal of Food Safety 2007, 27, 124–133.