钱韻芳（副教授）

发布者：郝洁发布时间：2023-02-21浏览次数：6027

 钱韻芳，女，中共党员，博士，副教授，硕士生导师，国家留学基金委公派访问学者（芬兰赫尔辛基大学），“汉宝”优秀青年教师，中国微生物学会、上海食品学会、上海水产学会会员。2014年起任教于2023白菜网址官网大全，围绕食品科学与工程、水产品加工与贮藏专业开展相关教学科研工作，主要从事水产食品贮运保鲜方面相关研究。2021年9月至2022年10月受国家留学基金委选派资助赴芬兰赫尔辛基大学访学。相继主持国家自然科学基金青年基金、国家星火计划、“十三五”国家重点研发计划子课题等国家级项目，并作为主要参与人参与上海市教委、科委等科研项目10余项。近年，发表论文60余篇，其中以第一作者或通讯作者发表SCI论文20余篇，EI论文10余篇。担任《Journal of Nutrition, Food and Lipid Science》期刊编辑、《食品研究与开发》青年编委，并多次参与《Food Chemistry》、《Food Research International》、《Frontiers in Microbiology》、《Journal of Food Science》、《Food Packaging and Shelf Life》、《食品科学》、《食品与机械》等食品领域著名期刊的审稿工作。


联系电话：021-61900385；E-mail：yfqian@shou.edu.cn


主讲本科生课程：海洋生物资源与利用（“好课堂”）、水产食品学、食品理化检测技术等

主讲研究生课程：海藻化学


培养研究生情况

目前指导在读研究生4名

已毕业研究生3名（合作指导），其中2名同学分别获得“上海市优秀毕业生”和“校级优秀毕业生”荣誉称号。


主要研究方向：

1.水产品加工及贮藏工程

2.食品冷链物流关键技术

3.水产品腐败微生物研究


主要承担科研项目：

  1. 腐败希瓦氏菌适冷酶的低温应激表达与冷链流通中凡纳滨对虾腐败相关性研究，国家自然科学基金青年基金项目，执行时间：2016.01-2018.12，项目编号：31501551，项目经费：24万元，主持

  2. 蓄冷传热对水产品水分迁移规律和贮藏物流品质的耦合作用研究，国家重点研发计划项目子课题，项目编号：2016YFD0400106，执行时间：2016.01-2020.12，项目经费：150万元，主持

  3. 叶类蔬菜采后处理技术集成与产业化，国家星火计划，项目编号：2015GA680007，执行时间：2015.01-2017.12，项目经费：60万元，主持

  4. 凡纳滨对虾贮运过程中微生物菌群演替及生物胺累积规律研究，上海高校教师培养资助计划，2015.01-2016.12，项目经费：5万元，主持

  5. 虾类防黑变剂对冷藏南美白对虾特定腐败菌的抑制作用及机理研究，555050注册大白菜博士科研启动基金项目，2014.10.1-2016.9.30，项目经费：5万元，主持


主要承担教改项目：

  1. 《食品分析》全英语课程建设，555050注册大白菜外国留学生英语授课示范性课程建设项目，2019.1~2020.12，项目经费：10万元，主持

  2. “金课”理念下水产食品学课程教学模式改革研究，555050注册大白菜本科教改项目，2020.1~2020.12，项目经费：1万元，主持

  3. 培养国际化食品专业人才为目标的双语教学改革探究—以《食品理化检测技术》为例，555050注册大白菜本科教改项目，2019.1~2019.12，项目经费：0.5万元，主持


发表论文情况：

  1. Qian, Y.F., Zhang, J.J., Liu, C.C., et al. Effects of gaseous ozone treatment on the quality and microbial community of salmon (Salmo salar) during cold storage [J]. Food Control, 2022, 142: 109217. (SCI, JCR: Q1, IF2022: 6.652)

  2. Qian, Y.F., Cheng, Y., Ye, J.X., et al. Targeting shrimp spoiler Shewanella putrefaciens: Application of ε-polylysine and oregano essential oil in Pacific white shrimp preservation [J]. Food Control, 2021, 123: 107702. (SCI, JCR: Q1, IF2022: 6.652)

  3. Qian, Y.F., Lin, T., Liu, X., et al. In-vitro study on the antibacterial and antioxidant activity of four commercial essential oils and in-situ evaluation of their effect on quality deterioration of Pacific white shrimp (Litopenaeus vannamei) during cold storage [J]. Foods, 2022, 11: 2475. (SCI, JCR: Q1, IF2022: 5.561)

  4. Qian, Y.F., Liu,C.C., Zhang, J.J., et al. Effects of modified atmosphere packaging with varied CO2 and O2 concentrations on the texture, protein, and odor characteristics of salmon during cold storage. Foods, 2022, 11: 3560. (SCI, JCR: Q1, IF2022: 5.561)

  5. Qian, Y.F., Yu. J.Y., Yu, Y.J., et al. Effects of immersing treatment of curcumin and piperine combined with vacuum packaging on the quality of salmon (Salmo salar) during cold chain logistics. Frontiers in Nutrition, 2022, 9: 1021280. (SCI, JCR: Q1, IF2022: 6.69)

  6. Qian, Y.F., Cheng, Y., Xie, J.*, et al. Study on spoilage potential and its molecular basis of Shewanella putrefaciens in response to cold condition by Label-free quantitative proteomic analysis. World Journal of Microbiology and Biotechnology, 2023, 39: 40. (SCI, JCR: Q2, IF2022: 4.253)

  7. Yang, S.P.#, Xie, J.#, Cheng, Y., Zhangy, Z., Zhao, Y., Qian, Y.F. *. Response of Shewanella putrefaciens to low temperature regulated by membrane fluidity and fatty acid metabolism, LWT-Food Science and Technology, 2020, 117: 108638. (SCI, JCR: Q1, IF2022: 6.056)

  8. Yu, Y.J., Yang, S.P., Lin T., Qian, Y.F.*, Xie, J.*, Hu C. Effect of cold chain logistic interruptions on lipid oxidation and volatile organic compounds of salmon (Salmo salar) and their correlations with water dynamics. Frontiers in Nutrition, 2020, 7:155. (SCI, JCR: Q1, IF2022: 6.69)

  9. Xie, J., Wang, Z., Wang, S., & Qian, Y.F*. Textural and quality changes of hairtail fillets (Trichiurus haumela) related with water distribution during simulated cold chain logistics. Food Science and Technology International, 2020, 26(4), 291–299.

  10. Ye, J.X., Yang, S.P., Qian, Y.F. *; Xie, J.*. Effect of cell-free supernatant from Aeromonas sobria on the spoilage of Shewanella putrefaciens in Pacific white shrimp (Litopenaeus vannamei) with the influence of temperature fluctuation[J]. Applied Sciences, 2019, 9(3): 587. doi:10.3390/app9030587

  11. Qian, Y.F. #, Xiong, Q.#, Yang, SP, Xie, J.*Formula optimization for melanosis-inhibitors of Pacific white shrimp (Litopenaeus vannamei) by response surface methodology [J]. Food Science and Biotechnology, 2019, 28(6):1687–1692.

  12. Qian, Y.F. #, Ye J.-X. #, Yang, S.-P., Lin, Z.Q., Cao, W., Xie, J.*. Evaluation of the spoilage potential of Shewanella putrefaciens, Aeromonas hydrophila, and Aeromonas sobria isolated from spoiled Pacific white shrimp (Litopenaeus vannamei) during cold storage. [J]. Journal of Food Safety, 2018, 38(3): e12550.

  13. Wang, S, Wan, X., Fan, H., Xie, J.*, Qian, Y.F. *. Study on the mobility of water and its correlation with the spoilage process of salmon (Salmo solar) stored at 0 °C and 4 °C by Low-Field Nuclear Magnetic Resonance (LF NMR 1H). Journal of Food Science and Technology, 2018, 55(1): 173-182.

  14. Xie, J., Zhang, Z., Yang, S.-P., Cheng, Y., Qian, Y.F.*. Study on the spoilage potential of Pseudomonas fluorescens on Salmon stored at different temperatures. Journal of Food Science and Technology, 2018, 55(1):217-225.

  15. Wang, X., Geng, L., Xie J.*, Qian, Y.F.*. Relationship between water migration and quality changes of yellowfin tuna (Thunnus albacares) during storage at 0 °C and 4 °C by LF-NMR. Journal of Aquatic Food Product Technology, 2018, 27(1): 35-47.

  16. Xie, J., Tang Y, Yang, S.P., Qian, Y.F.*. Effects of whey protein films on the quality of thawed bigeye tuna (Thunnus obesus) chunks under modified atmosphere packaging and vacuum packaging conditions[J]. Food Science and Biotechnology, 2017,26(4): 937-945.

  17. Yang, S.-P.#, Xie, J.#, Qian, Y.F.*. Determination of spoilage microbiota of Pacific white shrimp during ambient and cold storage using next-generation sequencing and culture-dependent method[J]. Journal of Food Science, 2017, 82(5): 1178–11839.

  18. Qian, Y.F., Xie, J.*, Yang, S.P., Wu, W.H., Xiong, Q., Gao, Z.L. Effect of CO2 on chemical and microbial changes of Pacific white shrimp during modified atmosphere packaging [J]. Journal of Aquatic Food Product Technology, 2016, 25(5): 644-655.

  19. Qian, Y.F., Xie J.*, Yang, S.-P., Huang, S., Wu, W.-H., Li, L. Inhibitory effect of a quercetin-based soaking formulation and modified atmospheric packaging (MAP) on muscle degradation of Pacific white shrimp (Litopenaeus vannamei). LWT - Food Science and Technology, 2015, 63(2): 1339-1346.

  20. Qian, Y.F., Lin, T., Xie, J.*, Yang, S.P*. Effect of modified atmosphere packaging with different level of CO2 on the texture and muscle proteins of Pacific white shrimp (Litopenaeus vannamei) during cold storage. Food Science and Technology International,2023 (Online)

  21. Qian, Y.F., Xie, J.*, Yang, S.P., Wu, W.-H., Xiong, Q., Gao, Z.-L. In vivo study of spoilage bacteria on polyphenoloxidase activity and melanosis of modified atmosphere packaged Pacific white shrimp [J]. Food Chemistry, 2014, 155: 126-131.

  22. Qian, Y.F., Yang, S.P. Xie, J.*, Xiong, Q., Gao, Z.L. Impact of the O2-concentrations on bacterial communities and quality of modified atmosphere packaged Pacific white shrimp (Litopenaeus vannamei) [J]. Journal of Food Science, 2013, 78, M1878-M1884.

  23. Qian, Y.F., Xie, J.*, Yang, S.P., Wu, W.H. Study of the quality changes and myofibrillar proteins of white shrimp (Litopenaeus vannamei) under modified atmosphere packaging with varying CO2 levels [J]. European Food Research and Technology, 2013, 236(4): 629-635.

  24. 钱韻芳, 郁佳怡, 汪敏晨, 张璩, 王楚妍, 朱国平, 施文正, 杨胜平. 超声波辅助解冻对南极磷虾品质及其后续冷藏特性的影响. 食品科学, 2023, 44 (1): 63-69.

  25. 郁佳怡, 钱韻芳*. 非热杀菌技术在水产品保鲜中的应用研究进展[J]. 肉类研究, 2022, 36(9): 51-57.

  26. 林婷,杨胜平,郁佳怡,谢晶,钱韻芳*. 腐败希瓦氏菌对南美白对虾黑变及品质劣变的影响[J]. 食品与发酵工业, 2021, 47(20): 161-167.

  27. 俞滢洁,林婷,杨胜平,邱伟强,谢晶*,钱韻芳*. 姜黄素结合胡椒碱对冷链物流运输过程中三文鱼保鲜效果的影响[J]. 食品与发酵工业,2021,47(20):152-160.

  28. 杨胜平, 章缜, 程颖, 钱韻芳*, 谢晶*. 培养温度对腐败希瓦氏菌DSM6067生长动力学及细胞膜理化特性的影响[J].中国食品学报, 2020, 20(02): 228-236.

  29. 杨胜平, 章缜, 程颖, 钱韻芳*, 谢晶*. 牛至精油对荧光假单胞菌的抑制作用及其对冷藏三文鱼品质的影响[J].食品科学, 2020, 41(01): 215-222.

  30. 谢晶, 叶晶鑫, 杨胜平, 钱韻芳*. 不同细菌胞外产物对腐败希瓦氏菌低温下生长代谢的影响[J]. 食品与机械, 2019, 35(1):136-142

  31. 杨胜平, 谢晶, 钱韻芳*. 基于16S rRNA的高通量测序和DGGE法对比新鲜与4℃贮藏腐败的凡纳滨对虾微生物菌群变化, 中国食品学报, 2018, 18(9):280-287.

  32. 杨胜平, 钱韻芳*, 章缜, 程颖, 谢晶*. 不同培养温度下腐败希瓦氏菌模式菌株DSM6067差异蛋白质组分析[J]. 食品科学, 2018, 39(20): 119-125.

  33. 谢晶, 程颖, 杨胜平, 章缜, 钱韻芳*. 腐败希瓦氏菌对凡纳滨对虾氨基酸及生物胺含量的影响.中国食品学报, 2018, 18(1):169-175

  34. 谢晶, 叶晶鑫, 杨胜平, 程颖, 林祖权, 钱韻芳*. 腐败希瓦氏菌和荧光假单胞菌对冷藏凡纳滨对虾品质的影响[J]. 食品科学, 2018, 39(13): 1-6.

  35. 叶晶鑫, 杨胜平, 程颖, 钱韻芳*, 谢晶*. 食品中低温微生物的适冷机制研究进展[J]. 微生物学杂志, 2018, 38(4): 114-119.

  36. 钱韻芳, 杨胜平, 谢晶*. 4-己基间苯二酚对凡纳滨对虾三种腐败菌的抑菌活性及虾品质的影响[J]. 食品科学, 2017, 38(21): 21-29.

  37. 谢晶, 程颖, 杨胜平, 章缜, 钱韻芳*, 邓雪蕾. 高体积分数CO2气调包装对冷藏凡纳滨对虾品质的影响[J]. 食品科学, 2016, 37(18): 197-201.


申请获得授权专利情况：

[1] 一种南美白对虾保鲜自动涂膜机. 发明人：谢晶, 钱韻芳, 杨胜平, 王金锋, 缪晨, 赵丽珺, 熊青. 专利号：ZL 2012 2 0066201.8（实用新型专利，授权公告日： 2013.2.13）

[2] 一种苦荞麸皮膳食纤维的提取方法，发明人：周小理，钱韻芳，周一鸣，崔琳琳，黄琳。专利号：ZL 2010 1 0230577.3（发明专利，授权公告日：2012.10.24）

[3] 一种含有荞麦麸皮膳食纤维的蛋糕及其制作方法，发明人：周小理，钱韻芳，周一鸣，黄琳，李莉。专利号：ZL 201010230584.3（发明专利，授权公告日：2012.10.24）

[4] 一种气调保鲜荔枝的方法. 发明人：谢晶, 杨胜平, 王金锋, 钱韻芳.专利号：ZL 2011 1 0351360.2（发明专利，授权公告日：2013.5.15）