人物经历
教育经历
1991.9-1995.6北京农业大学,蔬菜科学专业,获学士学位;
1995.9-1998.6中国农业大学,农产品贮藏与加工专业,获硕士学位;
2000.9-2003.6中国农业大学,农产品加工及贮藏工程,获博士学位。
工作经历
1998.7-2000.8北京市蜂产品公司,助理工程师;
2003.7-至今中国农业大学食品科学与营养工程学院教师;
2007.10-2008.6美国俄亥俄州立大学访问学者;
2016.8-2017.3美国克莱姆森大学访问学者。
主要成就
科研成就
Daotong Li,Pengpu Wang,Yinghua Luo,Mengyao Zhao,Fang Chen*. Health benefits of anthocyanins and molecular mechanisms: update from recent decade. Critical Reviews in Food Science and Nutrition. 2017, 57:1729-1741. (IF:5.492)
Mengyao Zhao, Fu Sheng Lewis Wang, Xiaosong Hu, Fang Chen*, Hing Man Chan*. Acrylamide-induced neurotoxicity in primary astrocytes and microglia: Roles of the Nrf2-ARE and NF-kB pathways. Food and Chemical Toxicology. 2017, 106, 25-35. (IF:3.778)
Daotong Li,Pan Wang,Pengpu Wang,Xiaosong Hu,Fang Chen*. The gut microbiota: A treasure for human health. Biotechnology Advances. 2016, 34:1210-1224. (IF:9.848)
Yuchen Zhu,Yinghua Luo,Pengpu Wang,Mengyao Zhao,Lei Li,Xiaosong Hu,Fang Chen*. Simultaneous determination of free amino acids in Pu-erh tea and their changes during fermentation. Food Chemistry. 2016, 194:643-649. (IF:4.052)
Mengyao Zhao,Pengpu Wang,Yuchen Zhu,Xin Liu,Xiaosong Hu,Fang Chen*. Blueberry anthocyanins extract inhibits acrylamide-induced diverse toxicity in mice by preventing oxidative stress and cytochrome P450 2E1 activation,Journal of Functional Foods. 2015, 14:95-101. (IF:3.973)
Yanbing Liu,Pengpu Wang,Fang Chen*,Yuan Yuan*,Yuchen Zhu,Haiyang Yan,Xiaosong Hu. Role of plant polyphenols in acrylamide formation and elimination. Food Chemistry. 2015, 186: 46-53. (IF:4.052)
Jie Liu,Yong Man,Yuchen Zhu,Xiaosong Hu,Fang Chen*. Simultaneous analysis of acrylamide and its key precursors, intermediates, and products in model systems by liquid chromatography-triple quadrupole mass spectrometr. Analytical Chemistry. 2013, 85: 9262-9271. (IF:5.886)
Mengyao Zhao,Yinghua Luo,Yuan Li,Xin Liu,Jihong Wu,Xiaojun Liao,Fang Chen*. The identification of degradation products and degradation pathway of malvidin-3-glucoside and malvidin-3,5-diglucoside under microwave treatment. Food Chemistry. 2013, 141: 3260-3267. (IF:4.052)
Mengyao Zhao, Yinghua Luo, Yuan Li, Xin Liu, Jihong Wu, Xiaojun Liao, Fang Chen*. The identification of degradation products and degradation pathway of malvidin-3-glucoside and malvidin-3,5-diglucoside under microwave treatment. Food Chemistry. 2013, 141: 3260-3267. (IF:4.052)
Jian Song,Mengyao Zhao,Xin Liu,Yuchen Zhu,Xiaosong Hu,Fang Chen*. Protection of cyanidin-3-glucoside against oxidative stress induced by acrylamide in human MDA-MB-231 cells. Food and Chemical Toxicology. 2013, 58: 306-310. (IF:3.584)
获奖情况
2016年,获中国食品科学技术学会技术进步一等奖(排名第1);
2014年,获福建省科学技术进步奖二等奖(排名第1)、获中国商业联合会全国商业科技进步奖一等奖(排名第1);
2013年,获国家科技进步奖二等奖(排名第4)、农业部中华农业科技奖一等奖(排名第5);
2008年,获教育部科学技术进步奖推广类二等奖(排名第4)、北京市科学技术奖二等奖(排名第4)。
社会任职
现任中国农业大学食品科学与营养工程学院教授,农业部果蔬加工重点实验室副主任,果蔬加工产业创新战略联盟秘书长,中国食品科学技术学会青年委员会副秘书长。