钱韻芳

发布者:刘源发布时间:2017-12-11浏览次数:2678

钱韻芳,女,博士,中共党员,中国微生物学会终身会员。2014年9月任教于上海海洋大学,2020年获国家留学基金委公派留学项目资助赴芬兰赫尔辛基大学进行访学交流围绕食品科学与工程、水产品加工与贮藏专业开展相关教学与科研工作,主要从事食品贮藏保鲜、水产品品质控制等方面研究。先后主持国家自然科学基金青年科学基金、国家星火计划、“十三五”国家重点研发计划课题等国家级项目,并作为主要参与人参与了国家自然科学基金委、国家科技部、上海市教委、科委等省部级以上科研项目10余项。近年,发表论文60余篇,其中以第一作者或通讯作者发表SCI论文18篇,EI论文10篇。担任《Journal of Nutrition, Food and Lipid Science》期刊编辑、《食品研究与开发》青年委员,《Food Chemistry》、《Food Research International》、《Frontiers in Microbiology》、《Journal of Food Science》、《食品科学》、《食品与机械》等国内外期刊审稿人

联系电话:021-61900385;E-mail:yfqian@shou.edu.cn

一、培养研究生情况

目前指导在读研究生4名(18级1名、19级1名、20级2名)

已毕业研究生3名(合作指导)(15级2名、16级1名),其中2名同学分别获得“上海市优秀毕业生”“校级优秀毕业生”荣誉称号。

二、主持科研项目情况:

[1] 十三五重点研发计划项目子课题(2016YFD0400106),蓄冷传热对水产品水分迁移规律和贮藏物流品质的耦合作用研究,2016-012020-12150万元,主持

[2] 国家自然科学基金青年科学基金项目(31501551),腐败希瓦氏菌适冷酶的低温应激表达与冷链流通中凡纳滨对虾腐败相关性研究,2016-012018-1224万元,主持

[3] 国家星火计划项目(2015GA680007),叶类蔬菜采后处理技术集成与产业化,2015-012017-1260万元,主持

[4] 上海高校青年教师培养资助计划(ZZZZHY15010),凡纳滨对虾贮运过程中微生物菌群演替及生物胺累积规律研究,2015-012016-125万,主持

三、以第一作者或通讯作者发表论文情况

[1] Yun-Fang Qian, Ying Cheng, Jing-Xin Ye, Yong Zhao, Jing Xie*, Sheng-Ping Yang*. Targeting shrimp spoiler Shewanella putrefaciens: Application of ε-polylysine and oregano essential oil in Pacific white shrimp preservation. Food Control, 2021, 123: 107702.

[2] Sheng-Ping Yang#, Jing Xie #, Ying Cheng, Zhen Zhang, Yong Zhao, Yun-Fang Qian. Response of Shewanella putrefaciens to low temperature regulated by membrane fluidity and fatty acid metabolism. LWT - Food Science and Technology, 2020, 155: 126-131.

[3] Yingjie Yu, Sheng-Ping Yang, Ting Lin, Yun-Fang Qian, Jing Xie*, Changli Hu. Effect of cold chain logistic interruptions on lipid oxidation and volatile organic compounds of salmon (Salmo salar) and their correlations with water dynamics. Frontiers in Nutrition, 2020, 7:155.

[4] Jing-Xin Ye, Sheng-Ping Yang, Yun-Fang Qian, Jing Xie*. Effect of cell-free supernatant from Aeromonas sobria on the spoilage of Shewanella putrefaciens in Pacific white shrimp (Litopenaeus vannamei) with the influence of temperature fluctuation. Applied Sciences, 2019, 9(2): 587.

[5] Jing Xie, Zun Wang, Shuo Wang, Yun-Fang Qian*. Textural and quality changes of hairtail fillets (Trichiurus haumela) related with water distribution during simulated cold chain logistics. Food Science and Technology International, 2020, 26(4), 291–299.

[6] Shuo Wang, Wan Xiang, Hanzhi Fan, Jing Xie*, Yun-Fang Qian*. Study on the mobility of water and its correlation with the spoilage process of salmon (Salmo solar) stored at 0 °C and 4 °C by Low-Field Nuclear Magnetic Resonance (LF NMR 1H). Journal of Food Science and Technology, 2018, 55(1): 173-182.

[7] Jing Xie, Zhen Zhang, Sheng-Ping Yang, Ying Cheng, Yun-Fang Qian*. Study on the spoilage potential of Pseudomonas fluorescens on Salmon stored at different temperatures. Journal of Food Science and Technology, 2018, 55(1):217-225.

[8] Yun-Fang Qian #, Jing-Xin Ye #, Sheng-Ping Yang, Zuquan Lin, Wei Cao, Jing Xie*. Evaluation of the spoilage potential of Shewanella putrefaciens, Aeromonas hydrophila, and Aeromonas sobria isolated from spoiled Pacific white shrimp (Litopenaeus vannamei) during cold storage. [J]. Journal of Food Safety, 2018, 38(3):e12550.

[9] Yun-Fang Qian #, Qing Xiong#, Sheng-Ping Yang, Jing Xie*. Formula optimization for melanosis-inhibitors of Pacific white shrimp (Litopenaeus vannamei) by response surface methodology [J]. Food Science and Biotechnology, 2019, 28(6):1687–1692.

[10] Xinyun Wang, Lijing Geng, Jing Xie *, Yun-Fang Qian*. Relationship between water migration and quality changes of yellowfin tuna (Thunnus albacares) during storage at 0 °C and 4 °C by LF-NMR. Journal of Aquatic Food Product Technology, 2018, 27(1): 35-47.

[11] Sheng-Ping Yang #, Jing Xie #, Yun-Fang Qian *. Determination of spoilage microbiota of pacific white shrimp during ambient and cold storage using next-generation sequencing and culture-dependent method[J]. Journal of Food Science, 2017, 82(5): 1178–11839

[12] Jing Xie, Tang Y, Sheng-Ping Yang, Yun-Fang Qian *. Effects of whey protein films on the quality of thawed bigeye tuna (Thunnus obesus) chunks under modified atmosphere packaging and vacuum packaging conditions[J]. Food Science and Biotechnology, 2017, 26(4):937-945.

[13] Yun-Fang Qian, Jing Xie*, Sheng-Ping Yang, Wenhui Wu, Xiong, Q., Qing Xiong, Zhili Gao. Effect of CO2 on chemical and microbial changes of Pacific white shrimp during modified atmosphere packaging [J]. Journal of Aquatic Food Product Technology, 2016, 25(5): 644-655.

[14] Yun-Fang Qian, Jing Xie *, Sheng-Ping Yang, Shuolin Huang, Wenhui Wu, Liu Li. Inhibitory effect of a quercetin-based soaking formulation and modified atmospheric packaging (MAP) on muscle degradation of Pacific white shrimp (Litopenaeus vannamei). LWT - Food Science and Technology, 2015, 63(2): 1339-1346.

[15] Yun-Fang Qian, Jing Xie*, Sheng-Ping Yang, Wenhui Wu, Qing Xiong, Zhili Gao. In vivo study of spoilage bacteria on polyphenoloxidase activity and melanosis of modified atmosphere packaged Pacific white shrimp [J]. Food Chemistry, 2014, 155: 126-131.

[16] Yun-Fang Qian, Sheng-Ping Yang, Jing Xie*, Qing Xiong, Zhili Gao. Impact of the O2-concentrations on bacterial communities and quality of modified atmosphere packaged Pacific white shrimp (Litopenaeus vannamei) [J]. Journal of Food Science, 2013, 78, M1878-M1884.

[17] Yun-Fang Qian, Jing Xie*, Sheng-Ping Yang, Wenhui Wu. Study of the quality changes and myofibrillar proteins of white shrimp (Litopenaeus vannamei) under modified atmosphere packaging with varying CO2 levels [J]. European Food Research and Technology, 2013, 236(4): 629-635.

[18] Yun-Fang Qian, Jing Xie*, Sheng-Ping Yang, Qing Xiong. Study of the microbiota in Pacific white shrimp (Litopenaeus vannamei) under varying O2 modified atmosphere packaging using PCR-DGGE [J]. Journal of Pure and Applied Microbiology, 2013, 7, 87-93.

[19] 杨胜平, 章缜, 程颖, 钱韻芳*, 谢晶*. 牛至精油对荧光假单胞菌的抑制作用及其对冷藏三文鱼品质的影响[J]. 食品科学, 2020, 41(01): 215-222.

[20] 杨胜平, 章缜, 程颖, 钱韻芳*, 谢晶*. 培养温度对腐败希瓦氏菌DSM6067生长动力学及细胞膜理化特性的影响[J]. 中国食品学报, 2020, 20(02): 228-236.

[21] 林婷, 杨胜平, 谢晶, 钱韻芳*. 虾类黑变形成机制及其抑制方法的研究进展. 江苏农业学报, 2020, 36(6): 1605-1611.

[22] 钱韻芳, 林婷. 水产品中微生物相互作用机制研究进展[J]. 生物加工过程, 2020, 18(2): 150-157.

[23] 谢晶, 叶晶鑫, 杨胜平, 钱韻芳*. 不同细菌胞外产物对腐败希瓦氏菌低温下生长代谢的影响[J]. 食品与机械, 2019, 35(1):136-142.

[24] 杨胜平, 钱韻芳*, 章缜, 程颖, 谢晶*. 不同培养温度下腐败希瓦氏菌模式菌株DSM6067差异蛋白质组分析[J]. 食品科学, 2018, 39(20): 119-125.

[25] 杨胜平, 谢晶, 钱韻芳*. 基于16S rRNA的高通量测序和DGGE法对比新鲜与4℃贮藏腐败的凡纳滨对虾微生物菌群变化. 中国食品学报, 2018, 18(9):280-287.

[26] 谢晶, 程颖, 杨胜平, 章缜, 钱韻芳*. 腐败希瓦氏菌对凡纳滨对虾氨基酸及生物胺含量的影响[J]. 中国食品学报, 2018, 18(1):169-175

[27] 谢晶, 叶晶鑫, 杨胜平, 程颖, 林祖权, 钱韻芳*. 腐败希瓦氏菌和荧光假单胞菌对冷藏凡纳滨对虾品质的影响[J]. 食品科学, 2018, 39(13): 1-6.

[28] 叶晶鑫,杨胜平,程颖,钱韻芳*,谢晶*. 食品中低温微生物的适冷机制研究进展[J]. 微生物学杂志, 2018, 38(4): 114-119.

[29] 钱韻芳, 杨胜平, 谢晶*, 吴文惠, 熊青, 高志立. 气调包装凡纳滨对虾特定腐败菌致腐败能力研究[J]. 中国食品学报, 2015, 15(1): 85-91.

[30] 钱韻芳, 谢晶*, 吴文惠. 虾类保藏过程中酚氧化酶酶促黑变作用机理及其抑制方法的研究进展[J]. 食品工业科技, 2012, 33(22): 400-405.