|
Ziyuan Wang
Contact Details
Email: wangziyuan@btbu.edu.cn
Position
Lecturer
Education Background
2016 Ph.D., Food Science, University of Massachusetts, Amherst
2012 M.S., Microbiology, Beijing Forestry University
2009 B.S., Food Science and Engineering, Beijing Forestry University
Research Field/Interests
Food processing and preservation, Food nutrition and functional ingredient evaluation
Publications
1. Ziyuan Wang, Yating Jia, Min Zhang*. Effect of curcumin on the quality properties of millet fresh noodle and its inhibitory mechanism against the isolated spoilage bacteria. Food Science & Nutrition, 2020,00:1–10
2. Ziyuan Wang, Huimin Su, Xue Bi, Min Zhang*. Effect of fragmentation degree on sensory and texture attributes of cooked rice. Journal of Food Processing and Preservation, 2019, 43: e13920.
3. Ziyuan Wang, Yiming Hao, Yu Wang, Jie Liu, Xiaoping Yuan, Baoguo Sun, Jing Wang *. Wheat alkylresorcinols protect human retinal pigment epithelial cells against H2O2-induced oxidative damage through Akt-dependent Nrf2/HO-1 signaling. Food &Function, 2019,10, 2797-2804.
4. Ziyuan Wang, Danhui Wang, Amanda J. Kinchla, David A. Sela, Sam R. Nugen*. Rapid screening of E. coli O157:H7 in water by phage-mediated magnetic separation coupled with real-time PCR detection. Analytical and Bioanalytical Chemistry, 2016, 408(15),4169-4178.
5. Ziyuan Wang, Danhui Wang, Juhong Chen, David A. Sela, Sam R. Nugen*. Development of a novel bacteriophage based biomagnetic separation method as an aid for sensitive detection of viable Escherichia coli. Analyst, 2015, 141(3),1009-1016.
6. Ziyuan Wang #, Yi Jin #, Huijun Wu, Zhaofeng Tian, Yuying Wu, Xiangming Xie*. A novel alkali-tolerant thermostable xylanase from Saccharomonospora viridis: direct gene cloning expression and enzyme characterization. World Journal of Microbiology and Biotechnology, 2012, 28(8),2741-2748.
Teaching Interests
Introduction of Food Processing, Introduction of Food Science and Engineering, Nutraceutical and Nutritional Chemistry, Food Processing and Development, Agricultural product and food quality evaluation
|
