錢韻芳，上海海洋大學食品學院教師。
人物簡介,科研項目,發表論文,
人物簡介
錢韻芳，女，博士，中共黨員，中國微生物學會終身會員。2014年9月任教於上海海洋大學，2020年獲國家留學基金委公派留學項目資助赴芬蘭赫爾辛基大學進行訪學交流。圍繞食品科學與工程、水產品加工與貯藏專業開展相關教學與科研工作，主要從事食品貯藏保鮮、水產品品質控制等方面研究。先後主持國家自然科學基金青年科學基金、國家星火計畫、“十三五”國家重點研發計畫課題等國家級項目，並作為主要參與人參與了國家自然科學基金委、國家科技部、上海市教委、科委等省部級以上科研項目10餘項。近年，發表論文60餘篇，其中以第一作者或通訊作者發表SCI論文18篇，EI論文10篇。擔任《Journal of Nutrition, Food and Lipid Science》期刊編輯、《食品研究與開發》青年委員，《Food Chemistry》、《Food Research International》、《Frontiers in Microbiology》、《Journal of Food Science》、《食品科學》、《食品與機械》等國內外期刊審稿人。
科研項目
[1] 十三五重點研發計畫項目子課題（2016YFD0400106），蓄冷傳熱對水產品水分遷移規律和貯藏物流品質的耦合作用研究，2016-01至2020-12，150萬元，主持
[2] 國家自然科學基金青年科學基金項目（31501551），腐敗希瓦氏菌適冷酶的低溫應激表達與冷鏈流通中凡納濱對蝦腐敗相關性研究，2016-01至2018-12，24萬元，主持
[3] 國家星火計畫項目（2015GA680007），葉類蔬菜采後處理技術集成與產業化，2015-01至2017-12，60萬元，主持
[4] 上海高校青年教師培養資助計畫（ZZZZHY15010），凡納濱對蝦貯運過程中微生物菌群演替及生物胺累積規律研究，2015-01至2016-12，5萬，主持
發表論文
[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] 楊勝平, 章縝, 程穎, 錢韻芳*, 謝晶*. 牛至精油對螢光假單胞菌的抑制作用及其對冷藏三文魚品質的影響[J]. 食品科學, 2020, 41(01): 215-222.
[20] 楊勝平, 章縝, 程穎, 錢韻芳*, 謝晶*. 培養溫度對腐敗希瓦氏菌DSM6067生長動力學及細胞膜理化特性的影響[J]. 中國食品學報, 2020, 20(02): 228-236.
[21] 林婷, 楊勝平, 謝晶, 錢韻芳*. 蝦類黑變形成機制及其抑制方法的研究進展. 江蘇農業學報, 2020, 36(6): 1605-1611.
[22] 錢韻芳, 林婷. 水產品中微生物相互作用機制研究進展[J]. 生物加工過程, 2020, 18(2): 150-157.
[23] 謝晶, 葉晶鑫, 楊勝平, 錢韻芳*. 不同細菌胞外產物對腐敗希瓦氏菌低溫下生長代謝的影響[J]. 食品與機械, 2019, 35(1):136-142.
[24] 楊勝平, 錢韻芳*, 章縝, 程穎, 謝晶*. 不同培養溫度下腐敗希瓦氏菌模式菌株DSM6067差異蛋白質組分析[J]. 食品科學, 2018, 39(20): 119-125.
[25] 楊勝平, 謝晶, 錢韻芳*. 基於16S rRNA的高通量測序和DGGE法對比新鮮與4℃貯藏腐敗的凡納濱對蝦微生物菌群變化. 中國食品學報, 2018, 18(9):280-287.
[26] 謝晶, 程穎, 楊勝平, 章縝, 錢韻芳*. 腐敗希瓦氏菌對凡納濱對蝦胺基酸及生物胺含量的影響[J]. 中國食品學報, 2018, 18(1):169-175
[27] 謝晶, 葉晶鑫, 楊勝平, 程穎, 林祖權, 錢韻芳*. 腐敗希瓦氏菌和螢光假單胞菌對冷藏凡納濱對蝦品質的影響[J]. 食品科學, 2018, 39(13): 1-6.
[28] 葉晶鑫，楊勝平，程穎，錢韻芳*，謝晶*. 食品中低溫微生物的適冷機制研究進展[J]. 微生物學雜誌, 2018, 38(4): 114-119.
[29] 錢韻芳, 楊勝平, 謝晶*, 吳文惠, 熊青, 高志立. 氣調包裝凡納濱對蝦特定腐敗菌致腐敗能力研究[J]. 中國食品學報, 2015, 15(1): 85-91.
[30] 錢韻芳, 謝晶*, 吳文惠. 蝦類保藏過程中酚氧化酶酶促黑變作用機理及其抑制方法的研究進展[J]. 食品工業科技, 2012, 33(22): 400-405.
