个人简历

教育工作经历：
2012-2017年，南京农业大学，食品科学与工程专业，博士学位
2008-2012年，南京农业大学，国家生命科学与技术基地专业，学士学位
2017年至今，南京财经大学，食品科学与工程学院，讲师
2018-2019年，美国马萨诸塞大学安姆斯特分校，食品科学系，访问学者

研究领域

"膳食功能成分的生物活性与机制，食源成分的毒性作用"

近期论文

(1) Xie M#, Zhang H#, Wang W, Sherman HL, Minter LM, Cai Z, Zhang G. Triclocarban exposure exaggerates spontaneous colonic inflammation in Il-10-/- mice. Toxicological Sciences, 2020. DOI: 10.1093/toxsci/kfz248.
(2) Xie M, Chen G, Wan P, Dai Z, Zeng X, Sun Y. Effects of dicaffeoylquinic acids from Ilex kudingcha on lipid metabolism and intestinal microbiota in high-fat-diet-fed mice. Journal of Agricultural and Food Chemistry, 2019, 67, 1, 171-183.
(3) Chen G#, Xie M#, Dai Z, Wan P, Ye H, Zeng X, Sun Y. Kudingcha and fuzhuan brick tea prevent obesity and modulate gut microbiota in high-fat diet fed mice. Molecular Nutrition and Food Research, 2018, 62(6):e1700485.
(4) Xie M, Chen G, Wan P, Dai Z, Hu B, Chen L, Ou S, Zeng X, Sun Y. Modulating effects of dicaffeoylquinic acids from Ilex kudingcha on intestinal microecology in vitro. Journal of Agricultural and Food Chemistry, 2017, 65(47): 10185-10196.
(5) Xie M, Hu B, Wang Y, Zeng X. Grafting of gallic acid onto chitosan enhances antioxidant activities and alters rheological properties of the copolymer. Journal of Agricultural and Food Chemistry, 2014, 62(37): 9128-9136.