师资队伍
制浆造纸工程系 食品科学与工程系 博士生导师 硕士生导师 行政人员
师资详情
赵琦琰讲师
E-Mail:zhaoqiyan@njfu.edu.cn 地址: 电话: 职务:
个人简历:

一、教育经历

2012.09-2015.06，江南大学，食品科学与工程，工学学士

2015.09-2018.06，江南大学，食品科学与工程，工学硕士

2018.09-2022.06，江南大学，食品科学与工程，工学博士

二、工作经历

2022.12-至今，南京林业大学，轻工与食品学院，食品科学与工程系

主要研究方向:

米面食品风味研究，米面食品品质调控，以及食品加工过程中微量物质的分析检测工作

研究课题情况:

1. 国家自然自然科学基金（青年科学基金项目C类），主持，在研

2. 南京林业大学水杉英才启动基金，主持，在研

代表性成果:

  1. [1] Zhao Q, Xi J, Feng T, Xu X, Jin Y, Wu F, & Xu D*. A comparative study on the physicochemical properties, texture characteristics, mineral element profile, and volatile compounds of selected soft and non-soft Japonica rice varieties[J]. Journal of Food Composition and Analysis, 2025, 144: 107687.

  2. [2] Xu D, Xi J, Jin Y, Wu F, Xu X, & Zhao Q*. Rice starch properties affect the retention of 2-acetyl-1-pyrroline in raw rice during cooking and the release of 2-acetyl-1-pyrroline from cooked rice after cooking[J]. International Journal of Gastronomy and Food Science, 2024, 37: 101009.

  3. [3] Xu D, Gu M, Xi J, Chen L, Jin Y, Wu F, Xu X, & Zhao Q*. Effect of a commercial peptidase on volatile composition and sensory properties of wheat bread crumb and crust[J]. LWT-Food Science and Technology, 2023, 189: 115532.

  4. [4] Zhao Q, Xi J, Xu D, Jin Y, Wu F, Tong Q, & Xu X*. Effect of optimal-water boiling cooking on the volatile compounds in 26 Japonica rice varieties from China[J]. Food Research International, 2022, 155: 111078.

  5. [5] Zhao Q, Xi J, Xu D, Jin Y, Wu F, Tong Q, Yin Y*, & Xu X*. A comparative HS-SPME/GC-MS-based metabolomics approach for discriminating selected japonica rice varieties from different regions of China in raw and cooked form[J]. Food Chemistry, 2022, 385: 132701.

  6. [6] Zhao Q, Xi J, Xu X, Yin Y*, Xu D, Jin Y, Tong Q, Dong L, & Wu F*. Volatile fingerprints and biomarkers of Chinese fragrant and non-fragrant japonica rice before and after cooking obtained by untargeted GC/MS-based metabolomics[J]. Food Bioscience, 2022, 47:101764.

  7. [7] Zhao Q, Li P, Wang M, Zhang W, Zhao W, & Yang R*. Fate of phospholipids during aqueous extraction processing of peanut and effect of demulsification treatments on oil-phosphorus-content[J]. Food Chemistry, 2020, 331:127367.

  8. [8] Zhao Q, Wang M, Zhang W, Zhao W, & Yang R*. Impact of phosphatidylcholine and phosphatidylethanolamine on the oxidative stability of stripped peanut oil and bulk peanut oil[J]. Food Chemistry, 2020, 311:125962.