朱凤妹

作者: 时间:2021-03-21 点击数:

朱凤妹,女,1978年生,博士,教授,2008年毕业于沈阳农业大学食品科学专业。河北省食品科学技术学会理事,河北省人民政府学位委员会学科评议组成员,中国食品学会高级会员。获得河北省“三三三人才”工程第二层次人选荣誉称号。国际期刊《International Journal of Wine Research》编委会委员,《Food Chemistry》、《International Journal of Food Science and Technology》和《食品安全质量检测学报》等学术期刊的审稿人。

多年以来,一直从事食品生物技术、食品分析检测相关的教学与科研工作,承担国家自然科学基金项目1项、河北省自然科学基金项目1项、河北省科技厅农业关键共性技术攻关专项1项、河北省科技支撑计划1项,河北省教育厅重点项目和青年基金各1项,并取得10余项科研成果,先后获得河北省科技进步二等奖1项(第3名)、河北省科技进步三等奖1项(第2名)。在国内外学术刊物上发表学术论文50余篇,其中SCI索引11篇,EI收录论文3篇。出版学术著作2部、国家规划教材2部。

研究方向:食品生物技术、食品分析检测、食品中天然活性活性物质

代表性成果:

一、期刊论文

1.Fengmei Zhu, Bin Du & Baojun Xu.Anti-inflammatory effects of phytochemicals from fruits, vegetables, and food legumes: A review.Critical Reviews in Food Science and Nutrition,2018,58(8):1260-1270

2.Fengmei Zhu, Bin Du, Yange Ma, Jun Li*, The glycosidic aroma precursors in wine: occurrence, characterization and potential biological applications, Phytochem Rev,2017, 16:565-571

3.Fengmei Zhu, Bin Du, Baojun Xu*, A Critical Review on Production and Industrial Applications of Beta-Glucans, Food Hydrocolloids, 2016, 52: 275-288

4.Fengmei Zhu, Bin Du, Lihong Zheng, Jun Li*. Advance on the bioactivity and potential applications of dietary fibre from grape pomace. Food Chemistry. 2015, 186:207-212

5.Fengmei Zhu, Baojiang He, Xiyan Zhao, Bin Du, Shaojun Liu. Influence of ultrafine grinding treatment on the physicochemical and antioxidant properties of Chinese ginger (Zingiber officinale Roscoe) dietary fiber. Agro Food Industry Hi-Tech. 2015, 26(2): 42-45.

6.Fengmei Zhu, Bin Du, Zhaoxiang Bian, Baojun Xu*. Beta-glucans from edible and medicinal mushrooms: Characteristics, physicochemical and biological activities. Journal of Food Composition and Analysis. 2015, 41:165-173.

7.Fengmei Zhu, Baojiang He, Xiyan Zhao, Bin Du, Shaojun Liu. Influence of ultrafine grinding treatment on the physicochemical and antioxidant properties of Chinese ginger (Zingiber officinale Roscoe) dietary fiber. Agro Food Industry Hi-Tech. 2015, 26(2): 42-45.

8.Feng-Mei Zhu, Bin Du, Jun Li, Aroma enhancement and enzymolysis regulation of grape wine usingβ-glycosidase, Food Science & Nutrition, 2014, 2(2): 139-145

9.Feng-Mei Zhu, Bin Du,Jun Li, Effect of ultrafine grinding on physicochemical and antioxidant properties of dietary fiber from wine grape pomace. Food Science and Technology International, 2014, (2): 55-62

10.Feng-mei Zhu, Bin Du, Peng-bao Shi, Feng-ying Li, Phenolic Profile and Antioxidant Capacity of Ten Dry Red Wines from Two Major Wine-producing Regions in China, Advance Journal of Food Science and Technology, 2014, 6 (3): 344-349

11.Feng-Mei Zhu, Bin Du,and Jun Li,Improvement ofβ-GlucosidaseProductionbyProtoplast Fusant between Aspergillus oryzae3.481and Aspergillus niger.3.316using responseSurfaceMethodology, Biotechnology & Biotechnological Equipment, 2012, 6: 3378-3384

12.Feng-Mei Zhu, Bin Du, Feng-Ying Li, Jian-Cai Zhang & Jun Li, Measurement and analysis of mineral and heavy metal components in grape cultivars by inductively coupled plasma-optical emission spectrometer (ICP-OES), Journal of Consumer Protection and Food Safety,2012, 7 (2): 137-140

13.Feng-Mei Zhu, Bin Du, Hai-Sheng Gao, Chang-Jiang Jiu, Jun Li*, Purification and Characterization of an Intracellularβ-Glucosidase from the Protoplast Fusant of Aspergillus oryzae and Aspergillus niger, Applied Biochemistry and Microbiology, 2010, 46(6): 626-632

二、专著

(1)Fengmei Zhu,Bin Du, Jun Li, Grape and Wine Biotechnology (Aroma Compounds in Wine), InTech, 2016.

(2)Fengmei Zhu, Bin Du, Baojun Xu*, Polysaccharides (Preparation and Characterization of Polysaccharides from Mushrooms), Springer International Publishing, 2015

三、获得学术奖励

朱凤妹(3/7), 酿酒葡萄产业化技术体系研究, 河北省人民政府, 河北省科技进步二等奖, 2017

(李军, 许文涛,朱凤妹, 齐永顺, 张进杰, 崔宗岩, 刘锐萍)

朱凤妹(2/5), β-葡萄糖苷酶生产工艺技术及其在葡萄酒中的应用, 河北省人民政府, 河北省科技进步三等奖, 2013

(李军,朱凤妹, 杜彬, 侍朋宝, 刘素稳)

在研项目:

1.国家自然基金,黑曲霉高效表达异源耐热β-葡萄糖苷酶分子策略和代谢机制研究,项目号31470542

2.河北省科技厅农业关键共性技术攻关专项,生鲜即食根茎类蔬菜加工共性关键技术及产业化,项目号ZD2015052

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