陳芳，中國農業大學食品科學與營養工程學院教授，博士，農業部果蔬加工重點實驗室副主任；果蔬加工產業創新戰略聯盟秘書長；中國食品科學技術學會青年委員會副秘書長。
基本介紹
- 中文名：陳芳
- 國籍：中國
- 民族：漢
- 出生地：內蒙包頭
- 出生日期：1972年2月
- 職業：中國農業大學教授
- 畢業院校：中國農業大學
- 主要成就：獲得國家科技進步二等獎1項、省部級科技進步二等獎2項、
- 代表作品：主編《食品安全與日常飲食》、《膜分離技術與食品加工》、副主編《食品加工與保藏
人物經歷,主講課程,研究方向,主要貢獻,科研項目,代表著作論文,授權專利,獲獎記錄,
人物經歷
學習工作經歷
1991.9-1995.6 北京農業大學園藝系攻讀本科。
1995.9-1998.6 中國農業大學食品學院攻讀碩士研究生。
1998.7-2000.8 北京市蜂產品公司從事產品開發工作。
2000.9-2003.6 中國農業大學食品學院攻讀博士研究生。
2003.7至今 中國農業大學食品學院教師。
2007.10-2008.10美國俄亥俄州立大學訪問學者。
社會兼職
中國食品科學技術學會青年委員會秘書長。
中國農業工程學會會員。
北京食品學會會員。
國家有機食品認證檢察員。
主講課程
開設本科生“食品安全科學導論”、“食品安全與日常飲食”兩門課程，研究生“食品加工過程安全研究進展”。
研究方向
食品質量與安全控制理論與技術；天然產物分離提取與功能食品；果蔬加工與貯藏技術。 具體研究：1、熱加工中化學危害物的形成機制、控制技術及毒性干預；2、非熱加工技術的基礎與套用研究；3、花青素等功能成分提取以及生物活性研究。
主要貢獻
科研項目
主持國家自然科學基金優秀青年基金以及自然基金面上課題共3項，科技部科技支撐計畫課題2項，教育部新世紀優秀人才支持計畫課題、教育部科學研究計畫課題和北京市科技新星計畫課題等；作為研究骨幹參加973、863計畫課題多項。
代表著作論文
主編《食品安全與日常飲食》、《膜分離技術與食品加工》、副主編《食品加工與保藏》、參編《中國農產品加工發展戰略研究》、《Vegetable Processing》等圖書五部，以第一作者或通訊作者在國內外學術期刊累計發表論文70多篇，其中SCI收錄論文30篇。
代表性論文：
Zhao M, Luo Y, Li Y, Liu X, Wu J, Liao X, Chen F*. The identification of degradation products and degradation pathway of malvidin-3-glucoside and malvidin-3,5-diglucoside under microwave treatment. Food Chemistry, 2013, 41: 3260–3267.
Zhao M, Li Y, Xu X, Wu J, Liao X, Chen F *. Degradation Kinetics of Malvidin-3-glucoside and Malvidin-3,5-diglucoside Exposed to Microwave Treatment. Agricultural and Food Chemistry, 2013, 61: 373-378.
Song J, Zhao M, Liu X, Zhu Y, Hu X, Chen F*. Protection of cyanidin-3-glucoside against oxidative stress inducedby acrylamide in human MDA-MB-231 cells. Food and Chemical Toxicology, 2013, 58: 306–310.
Liu J, Man Y, Zhu Y, Hu X, Chen F *. Simultaneous Analysis of Acrylamide and Its Key Precursors,Intermediates, and Products in Model Systems by Liquid Chromatography Triple Quadrupole Mass Spectrometry. Analytical Chemistry, 2013, 85 (19): 9262–9271。
Li Y, Han L, Ma R, Xu X, Zhao C, Wang Z*, Chen F*, Hu X. Effect of energy density and citric acid concentration on anthocyanins yield and solution temperature of grape peel in microwave-assisted extraction process. Journal of Food Engineering, 2012, 109: 274-280.
Zhang Y, Hou Y, Zhang Y, Chen J, Chen F *, Liao X, Hu X. Reduction of diazinon and dimethoate in apple juice by pulsed electric field treatment. Journal of Agricultural and Food Chemistry, 2012 92, (4): 743-750.
Zhang Y, Zhang Z, Chen F*, Zhang H, Hu X. Effect of sonication on eliminating of phorate in apple juice. Ultrasonics Sonochemistry, 2012, 19: 43-48.
Li Y, Xu X, Wang J, Wang Z, Chen F*. Kinetics and thermodynamics characteristics of microwaveassisted extraction of anthocyanins from grape peel. Transactions of the Chinese Society of Agricultural Engineering, 2012, 28(1): 326-332.
Zhang F, Dong P, Feng L, Chen F *, Wu J, Liao X, Hu X. Textural changes of yellow peach in pouches processed by high hydrostatic pressure and thermal processing during storage. Food Bioprocess Technology, 2012, 5: 3170-3180.
Zhang L, Liu S, Cui X, Pan C, Zhang A, Chen F A review of Sample preparation methods for the pesticide residue analysis in foods. Central European Journal of Chemistry, 2012, 10(3): 900-925.
Liu J, Chen F*, Man Y, Dong J, Hu X. The pathways for the removal of acrylamide in model systems using glycine based on the identification of reaction products. Food Chemistry, 2011, 128: 442-449.
Zhang L, Liu J, Zhang P, Yan S, He X, Chen F*. Ionic Liquid-Based Ultrasound-Assisted Extraction of Chlorogenic Acid from Lonicera japonica Thunb. Chromatographia, 2011, 73: 129–133.
Zhang Y, Hou Y, Chen F*, Xiao Z, Zhang J, Hu X*. The degradation of chlorpyrifos and diazinon in aqueous solution by ultrasonic irradiation: Effect of parameters and degradation pathway. Chemosphere, 2011, 82: 1109-1115.
Zhang Y, Xiao Z, Chen F*, Ge Y, Wu J, Hu X. Degradation behavior and products of malathion and chlorpyrifos spikedin apple juice by ultrasonic treatment. Ultrasonics Sonochemistry, 2010, 17: 72–77.
Zhang Y, Zhang W, Liao X, Zhang J, Hou Y, Xiao Z, Chen F*, Hu X. Degradation of diazinon in apple juice by ultrasonic treatment. Ultrasonics Sonochemistry, 2010, 17: 662–668.
Chen F, Zeng L, Zhang Y, Liao X, Ge Y, Hu X, Jiang L. Degradation behaviour of methamidophos and chlorpyrifos in apple juice treated with pulsed electric fields. Food Chemistry, 2009, 112: 956–961.
Liu J, Zhao G, Yuan Y, Chen F.*, Hu X.. Quantitative analysis of acrylamide in tea by liquid chromatography coupled with electrospray ionization tandem mass spectrometry. Food Chemistry, 2008, 108 (2): 760-767.
Yuan Y, Zhao G, Chen F*, Hu X. Correlation of methylglyoxal with acrylamide formation in fructose/asparagine Maillard reaction model system. Food Chemistry, 2008, 108 (3): 885-890.
Yuan Y, Zhao G, Hu X*, Wu J, Liu J, Chen F*. High correlation of methylglyoxal with acrylamide formation in glucose/asparagines Maillard reaction model. European Food Research and Technology, 2008, 226 (6): 1301-1307.
Chen F, Sun Y, Zhao G, Liao X, Hu X, Wu J, Wang Z. Optimization of ultrasound-assisted extraction of anthocyanins in red raspberries and identification of anthocyanins in extract using high-performance liquid chromatography–mass spectrometry. Ultrasonics Sonochemistry, 2007, 14 (6): 767-778.
Chen F, Wang Z, Zhao G, Cai T, Liao X, Guo L, Hu X. Purification process of octacosanol extracts from rice bran wax by molecular distillation. Journal of Food Engineering, 2007, 79 (1): 63-68.
Sun Y, Liao X, Wang Z, Hu X, Chen F*. Optimization of microwave-assisted extraction of anthocyanins in red raspberries and identification of anthocyanin of extracts using high-performance liquid chromatography-mass spectrometry. European Food Research and Technology, 2006, 255 (3-4): 511-523.
Chen F, Cai T, Zhao G, Liao X, Guo L, Hu X. Optimizing conditions for the purification of crude octacosanol extract from rice bran wax by molecular distillation analyzed using response surface methodology. Journal of Food Engineering, 2005, 70 (1): 47-53.
