朱保慶

研究方向

1、林果及其加工製品品質形成機理 2、果酒釀造技術 3、食品感官分析 4、風味化學

工作經歷

2002-2006 北京林業大學生物科學與技術與學院本科

2006-2008 北京理工大學生命科學與技術學院碩士研究生

2008-2012 中國農業大學食品科學與營養工程學院博士研究生

2012-今北京林業大學生物科學與技術學院工作

發表作品

1. Liu, Y.-R., Wang, S.-Y., Ren, J., Yuan, G., Li, Q.-Y., Zhang, B.-L., & Zhu*, B.-Q. (2018). Characterization of free and bound volatile compounds in six Ribes nigrum L. blackcurrant cultivars. Food Research International, 103, 301-315.通訊作者2. Wang, S.-Y., Li, S.-Y., Zhao, H.-F., Gu, P., Chen, Y.-Q., Zhang, B.-L., & Zhu*, B.-Q. (2018). Acetaldehyde released by Lactobacillus plantarum enhances accumulation of pyrannoanthocyanins in wine during malolactic fermentation. Food Research International, 108, 254-263.通訊作者3. Wang, S.-Y., Li, Y.-Q., Ren, J., Gu, P., Li, T., Wu, Y.-W., Zhang, B.-L., & Zhu*, B.-Q. (2018). Comparison on evolution of volatile compounds and aroma attributes in different pH-adjusted fermented bog bilberry syrup wines during bottle-aging period. Food Bioscience, 22, 121-128. 通訊作者4. Liu, S.-X., Liu, E.-C., Zhu, B.-Q., Chai, B.-W., Liu, R.-J., Gao, Q., & Zhang*, B.-L. (2018). Impact of maceration time on colour-related phenolics, sensory characteristics and volatile composition of mulberry wine. Journal of the Institute of Brewing, 124(1), 45-56.5. Qian, X., Sun, L., Xu, X.-J., Zhu*, B.-Q., & Xu*, H.-Y. (2017). Differential Expression of VvLOXA Diversifies C6 Volatile Profiles in Some Vitis vinifera Table Grape Cultivars. International Journal of Molecular Sciences, 18(12), 2705.並列通訊作者6. Li, Y.-C., Gu, P., Wang, L.-W., Wang, S.-Y., Yang, H.-Y., Zhang, B.-l., Zhu*, B.-Q., & Ma*, C. (2017). Comparison of amino acid profile in the juice of six pomegranate cultivars from two cultivation regions in China. Journal of Food Processing and Preservation, 41(5), e13197.並列通訊作者7. Ren, J., Wang, S.-Y., Ning, Y., Wang, M.-Z., Wang, l.-Y., Zhang, B.-L., & Zhu*, B.-Q. (2017). The impact of over‐maturation on the sensory and nutritional quality of Gouqi (Chinese wolfberry) wine. Journal of the Institute of Brewing, 124(1), 57-67. 通訊作者8. Wang, S.-Y., Li, Y.-Q., Li, T., Yang, H.-Y., Ren, J., Zhang, B.-L., & Zhu*, B.-Q. (2017). Dibasic Ammonium Phosphate Application Enhances Aromatic Compound Concentration in Bog Bilberry Syrup Wine. Molecules, 22(1), 52. 通訊作者9. Ouyang, X.-Y., Yuan, G.-S., Ren, J., Wang, L.-Y., Wang, M.-Z., Li, Y.-H., Zhang, B.-L., & Zhu*, B.-Q. (2017). Aromatic compounds and organoleptic features of fermented wolfberry wine: Effects of maceration time. International Journal of Food Properties, 20(10), 2234-2248. 通訊作者10. Ouyang, X.-Y., Zhu, B.-Q., Liu, R.-J., Gao, Q., Lin, G., Wu, J.-B., Hu, Z.-Y., & Zhang*, B.-L. (2017). Comparison of volatile composition and color attributes of mulberry wine fermented by different commercial yeasts. Journal of Food Processing and Preservation, 42(2), e13432.11. Zhao, L.-L., Wei, J.-Y., Zhao, H.-F., Zhu, B.-Q., & Zhang*, B.-L. (2017). Detoxification of cancerogenic compounds by lactic acid bacteria strains. Critical Reviews in Food Science and Nutrition(5), 1-16.12. Liu, S.-X., Wang, S.-Y., Yuan, G.-S., Ouyang, X.-Y., Liu, Y.-R., Zhu*, B.-Q., & Zhang, B.-L. (2016). Effect of Oak Chips on Evolution of Phenolic Compounds and Color Attributes of Bog Bilberry Syrup Wine During Bottle‐Aging. Journal of Food Science, 81(11), C2697-C2707. 通訊作者13. Yuan, G.-S., Ren, J., Ouyang, X.-Y., Wang, L.-Y., Wang, M.-Z., Shen, X.-D., Zhang, B.-L., & Zhu*, B.-Q. (2016). Effect of Raw Material, Pressing and Glycosidase on the Volatile Compound Composition of Wine Made From Goji Berries. Molecules, 21(10), 1324. 通訊作者14. Zhu, W.-Q., Zhu, B.-Q., Yao-Li, Zhang, Y.-Y., Zhang, B.-L., & Fan*, J.-F. (2016). Acidic electrolyzed water efficiently improves the flavour of persimmon (Diospyros kaki L. cv. Mopan) wine. Food Chem, 197, 141-149. 並列第一作者15. Liu, S.-X., Yang, H.-Y., Li, S.-Y., Zhang, J.-Y., Li, T., Zhu*, B.-Q., & Zhang*, B.-L. (2015). Polyphenolic Compositions and Chromatic Characteristics of Bog Bilberry Syrup Wines. Moleculars, 20(11), 19865-19877. 並列通訊作者16. Niu, J., Zhu, B.-Q., Cai, J., Li, P.-X., Wang, L.-B., Dai, H.-T., Qiu, L., Yu, H.-Y., Ha, D.-L., Zhao, H.-Y., Zhang, Z.-X., & Lin*, S.-Z. (2014). Selection of Reference Genes for Gene Expression Studies in Siberian Apricot (Prunus sibirica L.) Germplasm Using Quantitative Real-Time PCR. Plos One, 9(8), e103900.並列第一作者17. Zhu, B.-Q., Wu, Y.-W., Xu, X.-Q., Pan, Q.-H., & Duan*, C.-Q. (2012). Changes of 3-Alkyl-2-methoxypyrazines in Developing Cabernet Sauvignon (Vitis vinifera) and Zuoshanyi (Vitis amurensis Rupr.) Grapes from North China. South African Journal of Enology and Viticulture, 33(1), 132-136. 第一作者18. Zhu, B.-Q., Xu, X.-Q., Wu, Y.-W., Duan, C.-Q., & Pan*, Q.-H. (2012). Isolation and characterization of two hydroperoxide lyase genes from grape berries HPL isogenes in Vitis vinifera grapes. Molecular Biology Reports, 39(7), 7443-7455.第一作者19. Zhu, B.-Q., Cai, J., Wang, Z.-Q., Xu, X.-Q., Duan, C.-Q., & Pan*, Q.-H. (2014). Identification of a Plastid-Localized Bifunctional Nerolidol_Linalool Synthase in Relation to Linalool Biosynthesis in Young Grape Berries. International Journal of Molecular Sciences, 15(12), 21992-22010.第一作者20. Cai, J., Zhu, B.-Q., Wang, Y.-H., Lu, L., Lan, Y.-B., Reeves, M. J., & Duan*, C.-Q. (2014). Influence of pre-fermentation cold maceration treatment on aroma compounds of Cabernet Sauvignon wines fermented in different industrial scale fermenters. Food Chem, 154, 217-229.21. Lan, Y.-B., Qian, X., Yang, Z.-J., Xiang, X.-F., Yang, W.-X., Liu, T., Zhu, B.-Q., Pan, Q.-H., & Duan*, C.-Q. (2016). Striking changes in volatile profiles at sub-zero temperatures during over-ripening of ‘Beibinghong’ grapes in Northeastern China. Food Chem, 212, 172-182.22. Li, Q., He, F., Zhu, B.-Q., Liu, B., Sun, R.-Z., Duan, C.-Q., Reeves, M. J., & Wang*, J. (2014). Comparison of distinct transcriptional expression patterns of flavonoid biosynthesis in Cabernet Sauvignon grapes from east and west China. Plant Physiology and Biochemistry, 84, 45-56.23. Li, S.-Y., He, F., Zhu, B.-Q., Wang, J., & Duan*, C.-Q. (2017). Comparison of phenolic and chromatic characteristics of dry red wines made from native Chinese grape species and vitis vinifera. International Journal of Food Properties, 20(9), 2134-2146.第三作者24. Li, S.-Y., He, F., Zhu, B.-Q., Xing, R.-R., Reeves, M. J., & Duan*, C.-Q. (2016). A systematic analysis strategy for accurate detection of anthocyanin pigments in red wines. Rapid Commun Mass Spectrom, 30(13), 1619-1626.25. Li, S.-Y., Zhu, B.-Q., Li, L.-J., & Duan*, C.-Q. (2018). Extensive and objective wine color classification with chromatic database and mathematical models. International Journal of Food Properties(2), 1-13.26. Li, S.-Y., Zhu, B.-Q., Reeves, M. J., & Duan*, C.-Q. (2017). Phenolic Analysis and Theoretic Design for Chinese Commercial Wines' Authentication. Journal of Food Science, 83(26), 30-38.27. Liang, N.-N., Zhu, B.-Q., Han, S., Wang, J.-H., Pan, Q.-H., Reeves, M. J., Duan, C.-Q., & He*, F. (2014). Regional characteristics of anthocyanin and flavonol compounds from grapes of four Vitis vinifera varieties in five wine regions of China. Food Research International, 64, 264-274.28. Liu, B., Xu, X.-Q., Cai, J., Lan, Y.-B., Zhu, B.-Q., & Wang*, J. (2015). The free and enzyme-released volatile compounds of distinctive Vitis amurensis var. Zuoshanyi grapes in China. European Food Research and Technology, 240(5), 985-997.29. Qian, X., Xu, X.-Q., Yu, K.-J., Zhu, B.-Q., Lan, Y.-B., Duan, C.-Q., & Pan*, Q.-H. (2016). Varietal Dependence of GLVs Accumulation and LOX-HPL Pathway Gene Expression in Four Vitis vinifera Wine Grapes. International Journal of Molecular Sciences, 17(11), 1924.30. Wang, D., Cai, J., Zhu, B.-Q., Wu, G.-F., Duan, C.-Q., Chen, G., & Shi*, Y. (2015). Study of free and glycosidically bound volatile compounds in air-dried raisins from three seedless grape varieties using HS-SPME with GC-MS. Food Chem, 177, 346-353.31. Wang, D., Duan, C.-Q., Shi, Y., Zhu, B.-Q., Javed, H. U., & Wang*, J. (2017). Free and glycosidically bound volatile compounds in sun-dried raisins made from different fragrance intensities grape varieties using a validated HS-SPME with GC-MS method. Food Chem, 228, 125-135.32. Wang, Y.-Q., Ye, D.-Q., Zhu, B.-Q., Wu*, G.-F., & Duan, C.-Q. (2014). Rapid HPLC analysis of amino acids and biogenic amines in wines during fermentation and evaluation of matrix effect. Food Chem, 163, 6-15.33. Xu, X.-Q., Liu, B., Zhu, B.-Q., Lan, Y.-B., Gao, Y., Wang, D., Reeves, M. J., & Duan*, C.-Q. (2015). Differences in volatile profiles of Cabernet Sauvignon grapes grown in two distinct regions of China and their responses to weather conditions. Plant Physiology and Biochemistry, 85, 123-133.34. Zhang, X.-K., Lan, Y.-B., Zhu, B.-Q., Xiang, X.-F., Duan, C.-Q., & Shi*, Y. (2018). Changes in monosaccharides, organic acids and amino acids during Cabernet Sauvignon wine ageing based on a simultaneous analysis using gas chromatography-mass spectrometry. J Sci Food Agric, 98(1), 104-112.

朱保慶

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研究方向

工作經歷

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