刘晓芳 博士、讲师、硕士生导师

联系方式

地址：扬州市华扬西路196号扬州大学旅游烹饪（食品科学与工程）学院

邮编：225127

E-mail: liuxf@yzu.edu.cn

个人主要经历

2020.04-至今，扬州大学旅游烹饪（食品科学与工程）学院，讲师

2017.04-2020.03，日本秋田县立大学，生物资源科学，博士

2013.09-2016.07，湖南科技大学，应用化学，硕士

主要研究方向

1.食用油在热处理过程中的劣化特性及品质评价

2.脂质营养、安全与检测

科研项目

1.主持：国家自然科学基金青年项目“食用油中PAHs在热处理过程中的产生规律及致毒机理研究”（32101899，2022-2024），在研。

2.主持：扬州大学高层次人才科研启动基金项目，在研

发表论文

[1]Xiaofang Liu, Shuo Wang, Eitaro Masui, Shigeru Tamogami, JieYu Chen & Han Zhang. Real-time model for carbonyl value as a function of total polar compounds in oil during frying.Analytical Letters,54(18):2813-2825, 2021.

[2]Xiaofang Liu, Shuo Wang, Shigeru Tamogami, JieYu Chen & Han Zhang.Volatile profile and flavor characteristics of ten edible oils.Analytical Letters,54(9):1423-1438, 2021.

[3]Xiaofang Liu, Shuo Wang, Eitaro Masui, Shigeru Tamogami, JieYu Chen & Han Zhang. Model for prediction of the carbonyl value of frying oil from the initial composition.LWT-Food Science and Technology, 117: 108660, 2020.

[4]Xiaofang Liu, Shuo Wang, Eitaro Masui, Shigeru Tamogami, JieYu Chen & Han Zhang. Decomposition of tocopherols homologues and their effects on the decomposition of unsaturated fatty acids in 10 commercial oils during deep frying.Analytical Letters, 53(12):1982-1991,2020.

[5]Xiaofang Liu, Shuo Wang, Eitaro Masui, Shigeru Tamogami, JieYu Chen & Han Zhang. Analysis of the dynamic decomposition of unsaturated fatty acids and tocopherols in commercial oils during deep frying.Analytical Letters, 52(12): 1991-2005, 2019.

[6]Xiaofang Liu, Nozomi Hoshino, Shuo Wang, Eitaro Masui, JieYu Chen & Han Zhang. A novel evaluation index for predicting the degradation rate of frying oils based on their fatty acid composition.European Journal of Lipid Science and Technology, 120(7): 1700528, 2018.

[7]Shuo Wang,Xiaofang Liu, Takehiro Tamura, Nobuyuki Kyouno, Han Zhang & Jie Yu Chen. Rapid detection of the quality of Miso (Japanese fermented soybean paste) using visible/near-infrared spectroscopy.Analytical Letters,54(14):2304-2314, 2021.

[8]Shuo Wang, Beiyi Liu, Takehiro Tamura, Nobuyuki Kyouno,Xiaofang Liu, Han Zhang, Yoshinobu Akiyama & JieYu Chen. Application of Compressed Sensing for selecting relevant variables for a model to predict the quality of Japanese fermented soy sauce.Innovative Food Science & Emerging Technologies, 59: 102241, 2020.

[9]Shuo Wang, Takehiro Tamura, Nobuyuki Kyouno,Xiaofang Liu, Han Zhang, Yoshinobu Akiyama & JieYu Chen. Rapid detection of the quality of Japanese fermented soy sauce using Near-Infrared Spectroscopy.Analytical methods, 12(18): 2347-2354, 2020.

[10]Shuo Wang, Takehiro Tamura, Nobuyuki Kyouno,Xiaofang Liu, Han Zhang, Yoshinobu Akiyama & JieYu Chen. Effect of volatile compounds on the quality of Japanese fermented soy sauce.LWT-Food Science and Technology, 111: 594-601, 2019.

[11]Shuo Wang, Takehiro Tamura, Nobuyuki Kyouno,Xiaofang Liu, Han Zhang, Yoshinobu Akiyama & JieYu Chen. Effect of the Chemical Composition of Miso (Japanese Fermented Soybean Paste) Upon the Sensory Evaluation,Analytical Letters,52(11): 1813-1827, 2019.

[12]Shuo Wang, Han Zhang,Xiaofang Liu, Takehiro Tamura, Nobuyuki Kyouno & JieYu Chen. Relationship between Chemical Characteristics and Sensory Evaluation of Koikuchi Soy Sauce,Analytical Letters, 51(14): 2192-2204, 2018.