硕士生导师

硕士生导师
当前位置: 首页   /   师资队伍   /   硕士生导师   /   正文

郭红

所属部门:

食品科学与工程学院

职务/职称:

副教授,硕士生导师

荣誉

 

电子邮件:

ghong0811@nwu.edu.cn

个人简介

郭红,女,工学博士,副教授,主要从事食品质量安全控制方法与机制研究,包括:极端微生物的快速检测、抗性机制及控制研究;食用菌微量元素的功能评价及生物调控。2019年任陕西省特殊食品工艺审查专家。近年来在International Journal of Food MicrobiologyFrontiers in Microbiology等国内外高水平期刊发表论文10余篇。近3年主持国家自然科学基金青年项目、国家重点研发计划子课题等科研项目。参与国际会议3nd International Symposium on Phytochemicals in Medicine and Food并做学术报告等。

研究成果

承担项目

1.国家青年自然基金,No.3200166020211-202312主持;

2.国家重点研发计划,秦巴山区食用菌中微量元素的功能评价及其生物调控,项目子课题,No.2019YFC1606704201912-202212月,子课题负责人

3.西北大学博士科研启动基金,No.36005190000120191-202012月,主持

4.中国工程院战略研究与咨询项目,2021-XY-10,参与

5.横向课题——西凤酒特征香气形成机理及调控研究,参与

6.陕西省餐饮服务食品安全风险分级管理,参与

文章发表

[1] Hong Guo, Chen Niu, Liu Bin, JianPing Wei, HuXuan Wang, YaHong Yuan, Tianli Yue*. Protein abundance changes of Zygosaccharomyces rouxii in different sugar concentrations. International Journal of Food Microbiology, 2016, 233:44-51.

[2] Hong Guo, Yahong Yuan, Chen Niu, Zhouli Wang, Yue Qiu, Tianli Yue*. Wash-free colorimetric homogeneous immunoassay for Zygosaccharomyces rouxii. Rsc Advances, 2017, 7(55):34307-34314.

[3] Hong Guo, Yahong Yuan, Chen Niu, Yue Qiu, Jianping Wei, Tianli Yue*. Develop- ment of an Indirect Enzyme Linked Immunosorbent Assay for the detection of osmotolerant yeast Zygosaccharomyces rouxii in different food. Food and agriculture immunology, 2018, 29:976-988.

[4] Hong Guo, Yue Qiu, Jianping Wei, Chen Niu, Yuxiang Zhang, Yahong Yuan, Tianli Yue*. Genomic Insights into Sugar Adaptation in an Extremophile Yeast Zygosaccharomyces rouxii. Frontiers Microbiology, 2020, 10:3157. 

[5] 郭红, 邱月, 魏建平, 张宇翔, 袁亚宏, 岳田利*. 酿酒酵母细胞壁和细胞膜对高渗胁迫应答机制研究. 农业机械学报,2020,51(6):346~352.

[6] Qiu Yue, Guo Hong, Guo Chunfeng, Zheng Jianzi, Yue Tianli, Yuan Yahong*. One-step preparation of nano-Fe3O4 modified inactivated yeast for the adsorption of patulin[J]. Food Control, 2017, 86: 310-318.

[7] Chen Niu, Hong Guo, Wei Jianping, Marina Sajid, Yahong Yuan, Tianli Yue*. Fourier Transform Near-Infrared Spectroscopy and Chemometrics to Predict Zygosacchromyces rouxii in Apple and Kiwi Fruit Juices. Journal of Food Protection, 2018, 8: 1379-1385.

[8] Chen Niu, Yahong Yuan, Hong Guo, Xin Wang, Xuan Wang, Tianli Yue*, Recognition of osmotolerant yeast spoilage in kiwi juices by near-infrared spectroscopy coupled with chemometrics and wavelength selection. Rsc Advances, 2018, 1(1): 222-229.

[9] Wei Jianping, Zhang Yuxiang, Qiu Yue, Guo Hong, Ju Hongmei, Wang Yuwei, Yuan Yahong, Yue Tianli*. Chemical composition, sensorial properties, and aroma-active compounds of ciders fermented with Hanseniaspora osmophila and Torulaspora quercuum in co- and sequential fermentations[J]. Food Chemistry, 2020,306:125623.

[10] Jianping Wei#, Yuxiang Zhang#, Xiao Zhang, Hong Guo, Yahong Yuan, Tianli Yue*. Multi-omics discovery of aroma-active compound formation by Pichia kluyveri during cider production[J]. LWT-Food Science and Technology, 2022, 159:113233.

[11] Yuxiang Zhang, Jianping Wei*, Hong Guo, Chen Niu, Yahong Yuan, Tianli Yue*. Phenotypic and transcriptomic analyses reveal the cell membrane damage of Pseudomonas fragi induced by cinnamic acid[J]. Frontiers in Microbiology, 2022, 12: 796754.

获奖情况

 

上一条:牛海力
下一条:张颖


打印 /    / 关闭 /