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陆颖健

作者: 时间:2019-09-29 点击数:

陆颖健,男,南京财经大学食品科学与工程学院,教授,研究生导师。南京师范大学食品与制药工程学院兼职教授。2018年江苏特聘教授。目前担任SCI期刊Food Science & NutritionIF=1.75)副主编。

教育与工作经历:

2004/09 – 2008/08 南京工业大学,食品与轻工学院,学士

2008/09 – 2011/08 美国特拉华大学,食品科学系,硕士

2011/09 – 2014/08 美国马里兰大学帕克分校,营养与食品科学系,博士

2014/09 – 2015/12 美国马里兰大学/美国农业部人类营养健康中心,助理研究员

2016/01 – 2018/06 美国马里兰大学/美国农业部农业研究中心,副研究员

2018/07 – 2018/08 美国橡树岭国家实验室,副研究员

2018/09 – 至今 南京财经大学,食品科学与工程学院,教授

2018年作为海外高层次人才被引进到南京财经大学食品科学与工程学院,同年入选江苏特聘教授等多项人才计划。近年来,主持和参与了美国农业部、美国食品药品监督局、国家科技部以及江苏省教育厅等多个科研项目。目前已经在国际食品权威期刊上发表近50SCI论文,出版美国化学协 (ACS)英文专著1本。同时还担任SCI杂志《Food Science & Nutrition》(IF=1.75)副主编以及SCI杂志《Food Bioprocess and Technology(IF=3.03)执行编委。并受邀Nature CommunicationJournal of Biological Chemistry等多个国际顶级期刊担任特约审稿人。

研究方向

主要从事食品营养与功能因子的研究,结合基因编辑与多维组学技术,研究食品中尤其是谷物与果蔬中功能因子生物合成调控及其活性功能的系统评价。实验室同时也从事食品质量与安全的相关研究,在食品安全快速检测技术的开发与应用有深入的探讨。

近五年发表文章

[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.

联系方式:

邮箱: yingjianlu@nufe.edu.cn; yjlu@umd.edu

南京师范大学食品与制药工程学院 ,南京市栖霞区学林路2号 TEL/FAX:86-25-85898183