侯芹 博士，讲师

联系方式：

地址：江苏省扬州市华阳西路196号

邮编：225127

电话：18994093006

邮箱：qinhou94@163.com

教育背景：

博士学位（硕博连读），2016.09-2022.06，南京农业大学，食品科学与工程专业

学士学位 ，2012.09-2016.06，鲁东大学，食品科学与工程专业

海外留学经历：

博士联合培养，2021.03-2022.03，哥本哈根大学(丹麦) ，食品科学专业

主要研究方向：

肉品加工与质量安全控制

蛋白质翻译后修饰与鲜肉品质调控研究

科研项目：

1.蛋白质亚硝基化对宰后牛肉成熟过程中细胞凋亡酶的调控，江苏省研究生科研与实践创新计划项目，2020.04-2021.04，1.5万，主持

2.蛋白质亚硝基化对牛肉成熟嫩化过程中细胞凋亡的调控机理研究，国家自然科学基金面上项目，2019.01-2022.12，75万，作为主要完成人参与

3.畜禽水产类方便即食食品制造关键技术开发研究及新产品创制，“十三五”国家重点研发计划课题，2016.07 -2020.12，500万，参与

4.蛋白质亚硝基化对猪肉持水力的作用机制研究，国家自然科学基金面上项目，2016.01-2019.12，75万，参与

5.猪肉成熟过程中的蛋白质亚硝基化及作用机理，国家自然科学基金面上项目，2013.1-2016.12，75万，参与

6.民族特色工业化食品加工关键技术与装备开发，“十三五”国家重点研发计划子课题，2018.07-2020.12，68万，参与

7.方便即食肉制品加工关键技术研究，江苏省农业科技自主创新项目，2019.07-2021.06，130万，参与

发表论文：

1.Hou, Q., Zhu, Q. N., Lu, W. W., & Zhang, W. G. * (2022). Protein S-nitrosylation regulates postmortem beef apoptosis through the intrinsic mitochondrial pathway. Journal of Agricultural and Food Chemistry, 70, 1252-1260.

2.Hou, Q., Liu, R., Tian, X. N., Zhang, W. G. *, & Zhou, G. H. (2020). Involvement of protein S-nitrosylation in regulating beef apoptosis during postmortem aging. Food Chemistry, 326, 126975.

3.Hou, Q., Liu, R., Zhang, W. G. *, & Zhou, G. H. (2019). Nitric oxide synthase in beef semimembranosus muscle during postmortem aging. Food Chemistry, 288, 187-192.

4.Hou, Q., Zhang, C. Y., Zhang, W. G.*, Liu, R., Tang, H. Q., & Zhou, G. H. (2019). Role of protein S-nitrosylation in regulating beef tenderness. Food Chemistry, 306, 125616.

5.Hou, Q., Cheng, Y. P., Kang, D. C., Zhang, W. G. *, & Zhou, G. H. (2019). Quality changes of pork during frozen storage: comparison of immersion solution freezing and air blast freezing. International journal of food science and technology, 55, 109-118.

6.侯芹, 李书文, 王艳, 赵尹毓, 周光宏, & 张万刚*. 花椒提取物对调理猪肉饼冷藏期间品质的影响研究[J]. 食品工业科技, 2018, (10): 285-291, 297.

7.Zhao, Y. Y., Hou, Q., Cao, S. M., Wang, Y., Zhou, G. H. *, & Zhang, W. G.* (2019). Effect of regenerated cellulose fiber on the properties and microstructure of emulsion model system from meat batters. Food Hydrocolloids, 87, 83-89.

8.Zhao, Y. Y, Hou, Q., Zhuang, X. B., Wang, Y., Zhou, G. H., & Zhang, W. G.* (2018). Effect of regenerated cellulose fiber on the physicochemical properties and sensory characteristics of fat-reduced emulsified sausage. LWT-Food Science and Technology, 97, 157-163.

9.Wang, Y. Y., Liu, R., Hou, Q., Tian, X. N., Fan, X. Q., Zhang, W. G., & Zhou, G. H. (2020). Comparison of activity, expression and S-nitrosylation of glycolytic enzymes between pale, soft and exudative and red, firm and non-exudative pork during post-mortem aging. Food Chemistry, 314, 126203.

10.Zhu, Q. N., Xing, L. J. Hou, Q., Liu, R., & Zhang, W. G. (2021). Proteomics identification of differential S-nitrosylated proteins between the beef with intermediate and high ultimate pH using isobaric iodoTMT switch assay. Meat Science, 172, 108321.

11.Huang, J. C., Guo, Y. C., Hou, Q., Huang, M., Zhou, X. H. (2020). Dynamic changes of the bacterial communities in roast chicken stored under normal and modified atmosphere packaging. Journal of Food Science, 85 (4), 1231-1239.

12.Guo, Y. C., Huang, J. C., Chen, Y. R., Hou, Q., Huang, M. (2020). Effect of grape seed extract combined with modified atmosphere packaging on the quality of roast chicken. Poultry Science, 99 (3), 1598-1605.

13.Fan, X. Q., Xing, L. J., Ge, P. W., Cong, L. X., Hou, Q., Ge, Q. F., Liu, R., Zhang, W. G.* & Zhou, G. H. (2020). Electrochemical sensor using gold nanoparticles and plasma pretreated graphene based on the complexes of calcium and Troponin C to detect Ca2+ in meat. Food Chemistry, 307, 125645.

14.Tian, X. N., Wang, Y. Y., Fan, X. Q., Shi, Y. W., Zhang, W. G. *, Hou, Q., Liu, R., & Zhou, G. H. (2019). Expression of pork plectin during postmortem aging. Journal of Agricultural and Food Chemistry, 67, 42, 11718-11727.

15.Wang, Y. Y., Liu, R., Tian, X. N., Fan, X. Q., Shi, Y. W., Zhang, W. G.*, Hou, Q., & Zhou, G. H. (2019). Comparison of activity, expression and S-nitrosylation of calcium transfer proteins between pale, soft and exudative and red, firm and non-exudative pork during post-mortem aging. Journal of Agricultural and Food Chemistry, 67, 3242-3248.

16.Ge, Q. F., Pei, H. J., Liu, R., Chen, L., Gao, X. Q., Gu, Y. B., Hou, Q., Yin, Y. Q., Yu, H., Wu, M. G., Zhang, W. G.*, & Zhou, G. H. (2019). Effects of Lactobacillus plantarum NJAU-01 on the protein oxidation of fermented sausage. Food Chemistry, 295, 361-367.

17.Ge, Q. F., Pei, H. J., Liu, R., Chen, L., Gao, X. Q., Gu, Y. B., Hou, Q., Yin, Y. Q., Yu, H., Wu, M. G., Zhang, W. G.*, & Zhou, G. H. (2019). Effects of Lactobacillus plantarum NJAU-01 from Jinhua ham on the quality of dry-cured fermented sausage. LWT-Food Science and Technology, 101, 513-518.

18.李君珂*, 彭增起., 侯芹, 李奕听, & 于淑娜. 芋头与卡拉胶复配体系对猪肉饼品质的影响[J]. 食品工业科技, 2017, 38(11): 76-81.

国内外会议交流：

大会口头汇报：

1.侯芹 & 张万刚* (2020). 蛋白质亚硝基化对宰后牛肉成熟过程中肌细胞凋亡的影响研究. 第十八届中国肉类科技大会, 合肥, 中国.

2.侯芹, 张万刚*, & 周光宏 (2019). 正常肉与PSE猪肉中RyR1和SERCA1蛋白质亚硝基化程度的比较. 第65届国际肉类科技大会, 波茨坦, 德国.

3.侯芹, 张万刚*, & 周光宏 (2018). 宰后牛肉半膜肌成熟过程中一氧化氮合成酶的变化规律研究. 第十六届中国肉类科技大会, 沈阳, 中国.

大会墙报展示：

1.侯芹, 张万刚*, & 周光宏 (2019). 宰后牛肉中一氧化氮合成酶的变化. 第65届国际肉类科技大会, 波茨坦, 德国.

2.侯芹, 张万刚*, & 周光宏(2019). 牛肉成熟过程中一氧化氮合成酶的活性与表达. 2019亚太肉类科技大会, 南京, 中国.