陸穎健

陸穎健，男，漢族，1985年11月出生，致公黨黨員，現任南京財經大學食品科學與工程學院教授、博士生導師。

基本介紹

• 中文名：陸穎健
• 學位/學歷：博士
• 職業：教師
• 專業方向：食品營養與功能因子
• 任職院校：南京師範大學

個人經歷

2018年江蘇特聘教授。目前擔任SCI期刊Food Science & Nutrition（IF=1.75）副主編。

教育與工作經歷：

2004/09 – 2008/08 南京工業大學，食品與輕工學院，學士

2008/09 – 2011/08 美國德拉瓦大學，食品科學系，碩士

2011/09 – 2014/08 美國馬里蘭大學帕克分校，營養與食品科學系，博士

2014/09 – 2015/12 美國馬里蘭大學/美國農業部人類營養健康中心，助理研究員

2016/01 – 2018/06 美國馬里蘭大學/美國農業部農業研究中心，副研究員

2018/07 – 2018/08 美國橡樹嶺國家實驗室，副研究員

2018/09 – 至今 南京財經大學，食品科學與工程學院，教授

2018年作為海外高層次人才被引進到南京財經大學食品科學與工程學院，同年入選江蘇特聘教授等多項人才計畫。近年來，主持和參與了美國農業部、美國食品藥品監督局、國家科技部以及江蘇省教育廳等多個科研項目。

研究方向

主要從事食品營養與功能因子的研究，結合基因編輯與多維組學技術，研究食品中尤其是穀物與果蔬中功能因子生物合成調控及其活性功能的系統評價。實驗室同時也從事食品質量與安全的相關研究，在食品安全快速檢測技術的開發與套用有深入的探討。

所獲榮譽

2023年4月，入選第18屆“江蘇青年五四獎章”入圍個人名單。

學術成果

目前已經在國際食品權威期刊上發表近50篇SCI論文，出版美國化學協會 (ACS)英文專著1本。同時還擔任SCI雜誌《Food Science & Nutrition》（IF=1.75）副主編以及SCI雜誌《Food Bioprocess and Technology》(IF=3.03)執行編委。並受邀Nature Communication，Journal of Biological Chemistry等多個國際頂級期刊擔任特約審稿人。

近五年發表文章：

[1] Chen, L., Alcazar, J., Yang, T., Lu, Z., Lu, Y.* (2018). Optimized cultural conditions of functional yogurt for γ-aminobutyric acid augmentation using response surface methodology. Journal of Dairy Science. 101, 10685-10693.

[2] Lu, Y., Dong, W., Alcazar, J., Yang, T., Luo, Y., Wang, Q., Chen, P. (2018). Effect of preharvest CaCl2 spray and postharvest UV-B radiation on storage quality of broccoli microgreens, a richer source of glucosinolates. Journal of Food Composition and Analysis. 67, 55-62.

[3] Lu, Y., Memon, A., Fuerst, P., Kizonas, A., Morris, C., Luthria, D. (2017). Changes in the phenolic acids composition during pancake preparation: Whole and refined grain flour and processed food classification by UV and NIR spectral fingerprinting method—Proof of concept. Journal of Food Composition and Analysis. 60, 10-16.

[4] Lu, Y., Huang, L., Yang, T., Lv, F., Lu, Z. (2017). Optimization of a cryoprotective medium to increase the viability of freeze-dried Streptococcus thermophilus by response surface methodology. LWT-Food Science and Technology. 80, 92-97.

[5] Lu, Y*., Luthria, D. (2016). Influence of gelatinization on the extraction of phenolic acids from wheat fractions. Food Chemistry. 194, 1138-1142.

[6] Lu, Y.; Fuerst, P.; Lv, J.; Morris, C. F.; Yu, L.; Fletcher, A.; Kiszonas, A.; Yu, L.; Luthria, D. (2015) Phytochemicals profile and antiproliferative activity of dough and bread fractions made from refined and whole wheat flours. Cereal Chemistry. 92, 271-277.

[7] Lu, Y., Chen, P. (2015) Differentiation of the two major species of Echinacea (E. angustifolia and E. purpurea) using a flow injection mass spectrometric (FIMS) fingerprinting method and chemometric analysis. The Natural Products Journal. 5, 246-251.

[8] Lu, Y.; Lv, J.; Hao, J.; Niu, Y.; Whent, M.; Costa, J.; Yu, L. (2015) Genotype, environment, and their interaction on the phytochemical composition and radical scavenging properties of soft winter wheat bran. LWT-Food Science and Technology. 60, 277-283.

[9] Lu, Y.; Luthria, D. (2014). Influence of postharvest storage, processing, and extraction methods on the analysis of phenolic phytochemicals (Chapter 1); in Jayprakasha et al. (ed.) Instrumental Methods for the Analysis and Identification of Bioactive Molecules. American Chemical Society (ACS), Washington, DC.

[10] Lu, Y.; Luthria, D; Fuerst, E. P.; Kiszonas, A. M.; Yu, L.; Morris, C. F. (2014) Effect of processing on phenolic composition of dough and bread fractions made from refined and whole wheat flour of three wheat varieties. Journal of Agricultural and Food Chemistry. 62, 10431-10436.

[11] Lu, Y.; Lv, J.; Yu, L., Bayard, A.; Costa, J.; Yu, L., Luthria, D. (2014) Phytochemical compositions and antiproliferative activities of bran fraction of ten Maryland-grown soft winter wheat cultivars: Comparison of different radical scavenging assays. Journal of Food Composition and Analysis. 36, 51-58.

[12] Lu, Y.; Gao, B.; Shi, H.; Yu, L. (2014) Differentiating the organic and conventional sweet basil leaves imported or domestically grown using chromatographic and flow-injection mass spectrometric (FIMS) fingerprints. Food Chemistry. 154, 262-268.

[13] Lu, Y.; Joerger, R.; Wu, C. (2013) Similar reduction of Salmonella enterica Typhimurium on grape tomatoes and its cross-contamination in wash water by washing with natural antimicrobials as compared with chlorine treatment. Food and Bioprocess Technology. 7, 661-670.

[14] Meng, X., Wang, W., Xie, Z., Li, P., Lu, Y., Yang, J., Tan, H., Chen, Y. (2017). Neomycin biosynthesis is regulated positively by AfsA-g and NeoR in Streptomyces fradiae CGMCC 4.7387. Science China Life Sciences. 60 (9), 980-991.

[15] He, Z., Zeng, W., Zhu, X., Zhao, H., Lu, Y., Lu, Z. (2017). Influence of surfactin on physical and oxidative stability of microemulsions with docosahexaenoic acid. Colloids and Surfaces B: Biointerfaces. 151, 232-239.

[16] Luthria, D., Lu, Y., Fuerst, E. P., Morris, C. F. (2016) Changes in the phytochemicals composition during bread and pancake preparations from whole and refined wheat flours. The FASEB Journal. 30, 1176.3.

[17] Chen, L., Zhao, H., Zhang, C., Lu, Y., Zhu, X. (2016). γ-Aminobutyric acid-rich yogurt fermented by Streptococcus salivarius subsp. thermophiles fmb5 apprars to have anti-diabetic effect on streptozotocin-induced diabetic mice. Journal of Functional Foods. 20, 267-275.

[18] Lv, F., Zhang, C., Guo, F., Lu, Y.; Bie, X.; Qian, H. (2015) Expression, purification, and characterization of a recombined fibrinolytic enzyme from endophytic Paenibacillus polymyxa EJS-3 in Escherichia coli. Food Science and Biotechnology. 24, 125-131.

[19] Luthria, D., Lu, Y*., John, M. (2015) Bioactive phytochemicals in wheat: Extraction, analysis, processing, and functional properties. Journal of Functional Foods. 18, 910-925.

[20] Zhang, D., Wang, Y., Lu, Y., Zhang, C. (2014) An efficient method for separation of surfactin from Bacillus amyloliquefaciens fmb50 broth by flocculation. Process Biochemistry. 49, 1182-1188.

[21] Wang, X., Lu, F., Zhang, C., Lu, Y., Bie, X., Ren, D., Lu, Z. (2014) Peroxidation radical formation and regiospecificity of recombinated Anabaena sp. lipoxygenase and its effect on modifying wheat proteins. Journal of Agricultural and Food Chemistry. 62,1713-1719.

[22] Zhang, Q.; Lu, Y.; Liu, X.; Bie, X.; Lv, F. (2014) Preservative effect of food-based fermentate from Lactobacillus acidophilus NX2-6 on chilled pork patties. Journal of Food Protection. 77, 459-465.

[23] Slavin, M.; Lu, Y.; Kaplan, N.; Yu, L. (2013) Effects of baking on cyaniding-3-glucoside content and antioxidant properties of black and yellow soybean crackers. Food Chemistry. 141, 1166-1174.

[24] Gao, B.; Lu, Y.; Sheng, Y.; Chen, P.; Yu, L. (2013) Differentiating organic and conventional sage by chromatographic and mass spectrometry flow injection fingerprints combined with principal component analysis. Journal of Agricultural and Food Chemistry. 61, 2957-2963.