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夏强

发布时间:2020/06/16 15:03 作者: 点击量:

姓名:夏强

工作单位:食品与药学学院

职称:助理研究员、硕导

通信地址:浙江宁波北仑区梅山保税港区七星南路169

联系方式:xiaqiang@nbu.edu.cn QQ 305385743





个人简介

中国民主同盟盟员,201812月获上海交通大学工学博士学位,英国女王大学联合培养博士;主持国家自然科学基金、中英联合研究创新基金、浙江省自然科学基金、国家重点实验室开放基金等国家级与省部级项目,参与国家自然基金、十三五十四五国家重点研发与国家科技支撑计划等多个项目;特邀担任Food Research InternationalIF6.475,中科院一区TOP期刊)、Frontiers in Nutrition IF 6.576,中科院一区TOP期刊)等SCI国际期刊编委;Frontiers in Nutrition 客座编辑;累计发表学术论文60余篇,在Ultrason. Sonochem.Trends Food Sci. & Technol.Food HydrocolloidsCurr. Opin Food Sci.Crit. Rev. Food Sci. Nutr.Food ChemFood ControlLWTFood Res. Int.J. Food Sci.Innov. Food Sci. Emerg. Technol.等主流期刊发表一作/通讯作者 SCI 论文25篇,1ESI 高被引论文,20Top 期刊论文。

参编Elsevier特邀英文学术专著2本,撰写英文章节4;申请国家发明专利6份;参加国际会议作口头报告并发表会议论文1篇;近5年作为Food Chem.Waste Biomass Valor.Food Res. Int.Innov. Food Sci. Emerg. Technol.Trends Food Sci. & Technol.LWTJ. Food Process Pres.Process Biochem.J. Funct. FoodsCereal Chem.MoleculesSCI期刊特邀审稿人,审稿100余篇,SCI杂志Process BiochemFood Res Int杰出审稿人奖


主要研究方向

1) 食品组分相互作用及其品质调控;

2) 畜产品副产物资源化利用技术开发;

3) 非热场代谢重编程与发酵性能挖掘


所属学科及招生专业

食品科学与工程;生物与医药;食品加工与安全


科研项目

主持国家自然科学基金、浙江省自然科学基金、国家重点实验室开放基金以及宁波市自然科学基金等,参与完成国家自然科学基金、“十二五”国家科技支撑和863重点研发项目以及企业横向等近10项。

代表性期刊论文(一作/通讯作者):

1. Xia, Q., Tao, H., Li, Y.*, Pan, D., Cao, J., Liu, L., Zhou, X., & Barba, F. J.* (2020). Characterizing physicochemical, nutritional and quality attributes of wholegrain Oryza sativa L. subjected to high intensity ultrasound-stimulated pre-germination. Food Control, 108, 106827. (SCI, IF 5.548)

2. Xia Q., Green B.D., Zhu Z.Z., Li Y.F. *, Gharibzahedi S.M.T., Roohinejad S.*, Barba F.J.. (2019). Innovative processing techniques for altering the physicochemical properties of wholegrain brown rice (Oryza sativa L.) - opportunities for enhancing food quality and health attributes. Crit. Rev. Food Sci. Nutri., 59, 20, 3349–3370. (SCI, IF=11.176)

3. Xia Q., & Li Y.F.*. (2018). Mild high hydrostatic pressure pretreatments applied before soaking process to modulate wholegrain brown rice germination: An examination on embryo growth and physicochemical properties. Food Res. Int., 106, 817-824. (SCI, IF=6.475)

4. Ruan, Y., Cai, Z., Deng, Y., Pan, D., Zhou, C., Cao, J., Chen, X., & Xia, Q. * (通讯作者) (2021). An untargeted metabolomic insight into the high-pressure stress effect on the germination of wholegrain Oryza sativa L. Food Res. Int., 140, 109984. (SCI, IF=6.475)

5. Xia, Q., & Li Y.F.*. (2018). Ultra-high pressure effects on color, volatile organic compounds and antioxidants of wholegrain brown rice (Oryza sativa L.) during storage: A comparative study with high-intensity ultrasound and germination pretreatments. Innov. Food Sci. & Emer. Technol., 45, 390-400. (SCI, IF=5.916)

6. Lu, Y., Pan, D. *, Xia, Q. * (通讯作者), Cao, J., Zhou, C., He, J., Sun, Y. and Xu, S., 2021. Impact of pH-dependent succinylation on the structural features and emulsifying properties of chicken liver protein. Food Chem., 358, 129868. (SCI, IF=7.514)

7. Xia Q., Wang L., & Li Y.F.*. (2018). Exploring high hydrostatic pressure-mediated germination to enhance functionality and quality attributes of wholegrain brown rice. Food Chem., 249, 104-110. (SCI, IF=7.514)

8. Xia, Q., Zhou, C., Wu, Z., Pan, D.*, & Cao, J*. Proposing processomics as the methodology of food quality monitoring: Re-conceptualization, opportunities, and challenges. Curr. Opin. Food Sci., 2022 (SCI, IF=6.031)

9. Xu, L., Xia, Q. * (通讯作者), Cao, J.*, He, J., Zhou, C., Guo, Y., & Pan, D. (2020). Ultrasonic effects on the headspace volatilome and protein isolate microstructure of duck liver, as well as their potential correlation mechanism. Ultrason. Sonochem., 71, 105358. (SCI, IF=6.862)

10. Xia, Q., Zheng, Y., Liu, Z., Cao, J., Chen, X., Liu, L., Yu, H., Barba, F.J.* & Pan, D.* (2020). Nonthermally driven volatilome evolution of food matrices: The case of high pressure processing. Trends Food Sci. Technol., 106, 365-381. (SCI, IF=12.563)




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