近半年來，寧波大學(xué)食品與藥學(xué)學(xué)院青年教師在食品領(lǐng)域頂級期刊《Trends in Food Science and Technology》（1區(qū)，IF=11.077），《Critical Reviews in Food Science and Nutrition》（1區(qū)，IF=7.862），《Comprehensive Reviews in Food Science and Food Safety》（1區(qū)，IF=9.912）相繼發(fā)表了4篇高水平論文。

 

　　2020年12月，夏強(qiáng)博士作為第一作者、潘道東教授為通訊作者在《Trends in Food Science and Technology》發(fā)表了題為“Nonthermally driven volatilome evolution of food matrices: The case of high pressure processing”的文章，總結(jié)歸納了典型食品基質(zhì)高壓處理過程中的揮發(fā)性風(fēng)味組響應(yīng)，全面解析了高壓非熱條件下?lián)]發(fā)組響應(yīng)規(guī)律與過程參數(shù)之間的定性定量關(guān)系及相關(guān)機(jī)理。

 

　　2021年1月，張鑫博士作為通訊作者、碩士研究生為第一作者在《Trends in Food Science and Technology》和《Critical Reviews in Food Science and Nutrition》發(fā)表了題為“Maintain host health under time-restricted eating and phytochemicals: A review based on gut microbiome and circadian rhythm.”，“The relationship between host circadian rhythms and intestinal microbiota: A new cue to improve health by tea polyphenols.”文章，探討腸道菌群的晝夜節(jié)律振蕩、晝夜節(jié)律的關(guān)鍵節(jié)律基因及其作用機(jī)制，提出了通過限制飲食和植物化學(xué)物質(zhì)誘導(dǎo)腸道微生物結(jié)構(gòu)發(fā)生變化，進(jìn)而預(yù)防代謝疾病。

 

　　2021年6月，周昌瑜博士作為第一作者、潘道東和曹錦軒教授為通訊作者在《Comprehensive Reviews in Food Science and Food Safety》發(fā)表了題為“A comprehensive review on molecular mechanism of defective dry-cured ham with excessive pastiness, adhesiveness and bitterness by proteomics insights”的文章，系統(tǒng)地闡述了蛋白降解與干腌火腿感官和質(zhì)地缺陷形成的關(guān)系，總結(jié)了蛋白質(zhì)組學(xué)在分析干腌火腿感官和質(zhì)地缺陷中的應(yīng)用。

 

　　系列高水平論文的連續(xù)發(fā)表，反映了我院在人才隊(duì)伍建設(shè)、科研能力、學(xué)生培養(yǎng)水平等方面的不斷進(jìn)步，不僅擴(kuò)大了學(xué)科的影響力，也為我校農(nóng)業(yè)科學(xué)進(jìn)入ESI前1%做出了最主要貢獻(xiàn)。

 

　　文章鏈接：

 

　　1、Nonthermally driven volatilome evolution of food matrices: The case of high pressure processing

 

　　https://www.sciencedirect.com/science/article/pii/S092422442030649X

 

　　2、Maintain host health under time-restricted eating and phytochemicals: A review based on gut microbiome and circadian rhythm.

 

　　https://www.sciencedirect.com/science/article/pii/S0924224421000091

 

　　3、The relationship between host circadian rhythms and intestinal microbiota: A new cue to improve health by tea polyphenols.

 

　　https://www.tandfonline.com/doi/full/10.1080/10408398.2020.1719473

 

　　4、A comprehensive review on molecular mechanism of defective dry-cured ham with excessive pastiness, adhesiveness and bitterness by proteomics insights

 

　　https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.12779