吴昊

    2017-09-27 17:28:03           浏览数:0

吴昊,女,198112月生,博士,副教授

所属学科:食品科学; 研究方向:农产品贮藏加工

 

教育经历

2019.03-2020.03,美国联邦政府农业部,访问学者;

2015.01-至今,万博体育app,副教授,硕士研究生导师;2011.07-2014.12,万博体育app,讲师;

2007.09-2011.06,中国海洋大学食品科学与工程学院,获工学博士学位;

2009.09-2010.09,加拿大联邦政府农业部Guelph食品研究中心,联合培养博士;

2004.09-2007.06,中国海洋大学食品学院,获工学硕士学位;

2000.09-2004.06,天津商业大学生物技术与食品科学学院,获工学学士学位。

 

近五年科研成果总结介绍:

主要从事果蔬采后生理、果蔬中营养成分提取及生物活性、果蔬加工副产物的高值化利用等方面的研究。主持国家自然基金1项,山东省教育厅科技发展计划1项,青岛市自然基金1项,山东省农业科学院农业科技创新工程子课题1项,横向课题1项。获青岛市科学技术奖一等奖1项,山东省研究生优秀科技创新成果奖三等奖1项。以第一或通讯作者在《Journal of Agricultural and Food Chemistry》、《Carbohydrate Polymers》、《LWT-Food Science and Technology》等国内外杂志发表文章20余篇,其中被SCI EI收录16篇。申请国家发明专利4项,授权3项。作为分章节第一作者于美国 CRC出版社出版英文著作《 Chinese Dates (Jujubes): A Traditional Functional Food 1部。

 

近五年代表成果列表:(限10项)

[1] Kangjing Li, Guilin Guan, Junxiang Zhu, Hao Wu*, Qingjie Sun. Antibacterial activity and mechanism of a laccase-catalyzed chitosan–gallic acid derivative against Escherichia coli and Staphylococcus aureus. Food Control, 2019, 96 : 234-243.

[2] Kangjing Li, Junxiang Zhu, Guilin Guan, Hao Wu*. Preparation of chitosan-sodium alginate films through layer-by-layer assembly and ferulic acid crosslinking: Film properties, characterization, and formation mechanism. International Journal of Biological Macromolecules, 2019,122: 485-492.

[3] Zhang Linan, Cui Cuiju, Li Yan, Wu Hao*, Li Xiaojie. A genome screen for the development of sex-specific DNA markers in Saccharina japonicaJournal of Applied Phycology, 2018, 30(2): 1239-1246.

[4] Xiao Zhang, Hao Wu*, Linan Zhang and Qingjie Sun. Horseradish peroxidase-mediated synthesis of an antioxidant gallic acid-g-chitosan derivative and its preservation application in cherry tomatoes. RSC Advances,2018, 8, 20363-20371. (Corresponding author)

[5] Wu, H., Zhu, J.X., Yang, L., Wang, R., Wang, C.R.* Ultrasonic-assisted Enzymatic Extraction of Phenolics from Broccoli (Brassica oleracea L. var. italica) Inflorescences and Evaluation of Antioxidant Activity In Vitro. Food Science and Technology International, 2015, 21(4) : 306-319.

[6] Wu, H., Zhu, J.X., Diao, W.C., Wang, C.R.*. Ultrasound-assisted enzymatic extraction and antioxidant activity of polysaccharides from pumpkin (Cucurbita moschata), Carbohydrate Polymers, 2014, 113: 314-324.

[7] Zhang, L.N., Peng, J., Li, X.J., Liu, Y.L., Cui, C.J., Wu, H.*, Wu, R.N., Tian, P.P., Li, Y. Development of 27 trinucleotide microsatellite markers for Saccharina japonica using next generation sequencing technology, Conservation Genetics Resource, 2014, 6: 341-344.

[8] Wu, H., Shi, J.*, Xue, S. Kakuda, Y., Wang, D.F., Jiang Y.M., Ye, X.Q., Li, Y.J., Subramanian, J. Essential oil extracted from peach (Prunus persica) kernel and its physicochemical and antioxidant properties, LWT-Food Science and Technology, 2011, 44: 2032-2039.

[9] Wu, H., Wang, D.F.*, Shi, J.**, Xue, S., Gao, M.L. Effect of complex of Zinc(II) and Cerium(IV) with Chitosan on preservation quality and degradation of organophosphorus pesticides in Chinese jujube (Zizyphus jujuba Mill. cv. Dongzao), Journal of Agricultural and Food Chemistry, 2010, 58: 5757-5762.

  1. Lin Jing, Yiying Wang, Ran Wang, Chengrong Wang, Dan Luo and Hao Wu*. Effects of Controlled Freezing-point Storage on Quality of Fresh-cut Broccoli. Advance Journal of Food Science and Technology, 2016 , 12(6): 317-325.

[11] Postharvest Treatments Affecting Storage Quality of Chinese Jujube, Chinese Dates (Jujubes): A Traditional Functional Food, 美国CRC 出版社, Taylor and Francis Group, 2016, 著作, 分章节第一作者.

 

近五年主持科研项目:(限5项)

[1] 国家自然基金青年基金项目:水溶性壳聚糖/没食子酸衍生物对鲜切果蔬活性氧自由基的清除及机理研究;项目编号:31401549;项目来源:国家自然基金委员会; 24万元;2015.01-2017.12 主持

[2] 山东省高等学校科技计划项目:壳聚糖/没食子酸衍生物对鲜切果蔬活性氧自由基的清除及机理研究;项目编号:14-2-4-71-jch;项目来源:山东省教育厅; 5万元;2014.01-2016.12 主持

[3] 青岛市应用基础研究计划项目青年专项:水溶性壳聚糖/没食子酸衍生物(CTS/GA)的制备及对鲜切果蔬活性氧自由基的清除作用及机理研究;项目编号:J14LE11;项目来源:青岛市科技局; 5万元;2014.09-2016.09 主持

[4] 山东省农业科学院农业科技创新工程子课题:耐盐蔬菜综合加工利用研究;项目编号:CXGC2016B10;项目来源:山东省农科院;6万元;2016.01-2020.12 主持

[5] 横向课题:生姜系列液体饮料的开发;10万元;2018.4.1-2020.4.1 主持

 

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