刘芳

基本信息

刘芳，女，博士，硕士研究生导师。

工作经历

2015.07－至今西北农林科技大学食品科学与工程学院讲师；

2012.09–2015.06 中国农业大学农产品加工及贮藏工程专业博士；

2009.10–2011.01  中国农业大学畜产平台科研助理；

2007.09–2009.06 中国农业大学农产品加工及贮藏工程专业硕士；

科学研究

1、研究领域或方向

研究方向：果蔬营养、果蔬保鲜及加工。

研究领域：非生物胁迫对果蔬营养品质的影响、果蔬贮藏及加工新技术应用及对果蔬营养的影响机制、果蔬成分的营养功能特性研究等。

2、主持研究课题

（1）陕西省重点研发项目，主持，2021.01-2023.12.

（2）国家青年自然基金，主持，2019.01-2021.12.

（3）农业农村部果蔬加工重点实验室开放基金，主持，2020.10-2021.10.

（4）中央高校基本科研业务费，主持，2016.12-2019.12.

（5）西北农林科技大学博士科研启动项目，主持，2015.12-2018.12.

3、发表论文情况

Yu, C., Wang, M., Liu, F.*, Wang, M.* Nutrient compositions and functional constituents of twelve crabapple cultivars ( Malus Mill . species): aptitudes for fresh consumption and processing. Journal of Food Processing and Preservation , 2021, 45(4), 1–9.

Han, Q., Liu, F., Wen, X., Ni, Y.* Kinetic, spectroscopic, and molecular docking studies on the inhibition of membrane-bound polyphenol oxidase from Granny Smith apples ( Malus domestica Borkh.).  Food Chemistry , 2021, 338, 127928.

Meng, X., Liu, F., Xiao, Y., Cao, J., Wang, M.* Xuchang Duan⁎. Alterations in physicochemical and functional properties of buckwheat straw insoluble dietary fiber by alkaline hydrogen peroxide treatment.  Food Chemistry , 2019, 3, 100029.

Ji, X., Liu, F., Peng, Q., Wang, M.* Purification, structural characterization, and hypolipidemic effects of a neutral polysaccharide from Ziziphus Jujuba cv. Muzao,  Food Chemistry , 2018, 245, 1124–1130.(共同一作)

Ji, X., Liu, F., Ullah, N., Wang, M.* Isolation, purification, and antioxidant activities

of polysaccharides from  Ziziphus Jujuba cv. Muzao ,  International Journal of Food Properties , 2018,21(1), 1-11.(共同一作)

Liu, F., Wang, M., Wang, M*. Phenolic Compounds and Antioxidant Activities of Flowers, Leaves and Fruits of Five Crabapple Cultivars ( Malus Mill . species).  Scientia Horticulturae , 2018, 235, 460–467.

Liu F., He, C., Wang, L., Wang, M.* Effect of milling methods on the chemical composition and antioxidant capacity of Tartary buckwheat flour.  International Journal of Food Science and Technology , 2018, 53, 2457–2464.

Liu, F., Han, Q., Ni, Y.* Comparison of biochemical properties and thermal inactivation of membrane-bound polyphenol oxidase from three apple cultivars ( Malus domestica Borkh).  International Journal of Food Science and Technology , 2017, 53(4), 67–71.

Liu, F., Han, S., Ni, Y.* Isolation and purification of four flavanones from peel of Citrus changshanensis.  Journal of Food Processing and Preservation , 2017, 41(6), 13278.

Liu, F., Jin, Z., Zhi, G., Ni, Y.* Comparison of Membrane-Bound and Soluble Polyphenol Oxidase in Fuji Apple ( Malus domestica Borkh. cv. Red Fuji).  Food Chemistry , 2015, 173, 86–91.

Liu, F., Jin, Z., Xin, W., Ni, Y.* Purification and structural analysis of membrane-bound polyphenol oxidase from Fuji apple.  Food Chemistry , 2015, 183, 72–77.

Liu, F., Xu, Q., Dai R., Ni, Y.* Effects of natural antioxidants on color stability, lipid oxidation and metmyoglobin reducing activity in raw beef patties.  Acta Scientiarum Polonorum, Technologia Alimentaria , 2015, 14(1), 37–44.

Liu, F., Meng, L., Gao, X., Li, X., Luo, H., Dai, R.* Effect of end point temperature on cooking losses, shear force, color, protein solubility and microstructure of goat meat.  Journal of Food Processing and Preservation , 2013, 37(3), 275–283.

Liu, F., Dai, R.*, Zhu, J., Li, X. Optimizing color and lipid stability of beef patties with a mixture design.  Journal of Food Engineering , 2010, 98(2), 170–177.

胡月恒, 刘芳*. 砀山酥梨膜结合态与可溶态多酚氧化酶性质比较. 食品工业科技, 2020.

刘芳, 韩倩云, 倪元颖*.膜结合态多酚氧化酶生物学信息分析. 中国食品学报, 2019, 19(09): 237-244.

刘芳, 甘芝霖, 赵金红, 温馨, 倪元颖*. 富士苹果中膜结合态多酚氧化酶分离纯化方法. 农业机械学报, 2015, 46, 193–197.

联系方式

通讯地址：陕西省杨凌示范区西农路22号西北农林科技大学食品科学与工程学院A203 (邮编：712100)

联系方式：liuafang_84@126.com