betvictor中文

一、主要研究方向

农产品营养功能评价、农产品营养成分累积与调控规律、农产品安全风险评估研究。

二、研究生招生专业

食品科学与工程/食品与营养

三、科研情况

主持国家级项目2项，其中国家重点研发项目课题1项，国家自然科学基金1项；省部级项目10项，其中省自然科学基金1项，省农业自主创新资金项目3项，省亚夫科技服务项目1项。以第一作者和通讯作者在《Food Chemistry》《Food Research International》等主流期刊发表学术论文60余篇，其中SCI 25篇。授权发明专利14项。获全国农牧渔业丰收奖二等奖1项。

四、代表性论文

[1] W Y Li, M H Lin, Y H Li, Y Liang*, Z Y Zhang*. Comparative analysis of nutrition quality and volatile compounds in mature European and Asian red pears. Food Chemistry, 2025, 495: 146448.

[2] L Shi, W L He, M H Lin, X H Fu, Y H Li, Y Liang*, Z Y Zhang*. Comprehensive analysis of volatile flavor components in pear fruit spanning the entire development stages. Food Chemistry, 2025, 485: 144493.

[3] W Y Li, M H Lin, W Jiang, X X Wu, M M Wang, Y Liang*, Z Y Zhang*. Flavonoid-mediated metabolic underpinning quality variation in red bud-sport pear mutants. Food Chemistry, 2025, 489: 144492.

[4] M H Lin, Y H Li, Q C Gao, L Shi, W L He, W Y Li, YLiang*, Z Y Zhang*. Dynamic changes in physicochemical and transcriptional expression profiles of mulberry (Morus alba L.) fruit during ripening. Food Bioscience, 2024, 57: 103606.

[5] Q C Gao, Y X Wang, Y H Li, J B Hou, Y Liang*, Z Y Zhang*. Investigation of the formation of furfural compounds in apple products treated with pasteurization and high pressure processing. Food Research International. 2024, 190: 114546.