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副教授

马玲君

发布日期:2019-11-12   浏览次数:18802

一、基本情况                                       

姓名:马玲君

职称:副教授

学科方向:果蔬营养与安全

邮箱:lingjun.ma@cau.edu.cn

人才称号:入选第七届中国科协青年人才托举工程,校级优秀人才

学术兼职:国际食物营养与安全协会副秘书长;果蔬加工产业技术创新战略联盟秘书;中国绿色食品发展专家,Wiley 中国开放科学高贡献作者,Food Frontiere-Food、《中国食品学报》等杂志青年编委, Food Chemistry-XFrontiers in Immunology客座主编。

二、教育经历                                       

20099-20137月:中国农业大学食品科学与营养工程学院,本科

20139-201712月:加州大学戴维斯分校,博士 (导师:Prof. Andrew Waterhouse)

三、工作经历                                       

20181-20198月:耶鲁大学医学院,博士后(导师:Prof. Richard Kibbey

201911-至今:中国农业大学食品科学与营养工程学院,副教授

四、研究领域及方向                                 

1.酚醌反应与果蔬品质和安全;

2.酚醌与代谢疾病(如肥胖、糖尿病);

3.代谢流分析平台(靶向、非靶向)。

五、代表性学术成果                                 

第一或()通讯作者论文:

1.       Geng, Y. Q.; Liu, X. Y.; Yu, Y. R… Ma, L. J.*, From polyphenol to o-quinone: Occurrence, significance, and intervention strategies in foods and health implications. Comprehensive Reviews in Food Science and Food Safety 2023, 22 (4), 3254-3291. (IF=15.687)

2.       Geng, Y. Q.; Xie, Y. F.; Li, W… Ma, L. J.*, Toward the bioactive potential of myricitrin in food production: state-of-the-art green extraction and trends in biosynthesis. Critical Reviews in Food Science and Nutrition 2023, 1-27. (IF=11.176)

3.       Liu, X. Y.; Su, J. J.; Geng, Y. Q… Ma, L. J.*, A method on acrylamide elimination: Comparing and tracing reaction pathways of acrylamide and catechin (catechin quinone) using UHPLC-Q-exactive orbitrap mass spectrometry. Food Chemistry 2023, 410. (IF=9.231)

4.       Yu, Y. R.; Chen, D. D.; Li, W… Ma, L. J.*, Quinone reactivity: investigation of their contribution to nonenzymatic browning. Food Frontiers 2023, 4 (2), 945-954. (IF=9.9)

5.       Geng, Y. Q.; Xu, Z. J.; Yu, Y. R… Ma, L. J.*, Investigation of the Quinone-quinone and Quinone-catechol products using 13C labeling, UPLC-Q-TOF/MS and UPLC-Q-Exactive Orbitrap/MS. Food Research International 2023, 164. (IF=8.1)

6.       Zhou, X. L.; Pak, S. J.; Li, D. T… Ma, L. J.*, Bamboo Shoots Modulate Gut Microbiota, Eliminate Obesity in High-Fat-Diet-Fed Mice and Improve Lipid Metabolism. Foods 2023, 12 (7). (IF=5.561)

7.       Geng, Y. Q.; Mou, Y.; Xie, Y. F… Ma, L. J.*, Dietary Advanced Glycation End Products: An Emerging Concern for Processed Foods. Food Reviews International 2023, 1-17. (IF=6.478)

8.       Geng, Y. Q.; Xie, Y. F.; Li, W… Ma, L. J.*, Heterocyclic Amines in Meat and Meat Products: Occurrence, Formation, Mitigation, Health Risks and Intervention. Food Reviews International 2023, 1-17. (IF=6.478)

9.       Xie, Y. F.; Geng, Y, Q.; Liu, X. Y… Ma, L. J.* Insights into potential mitigation strategies for polycyclic aromatic hydrocarbons in foods. Food Reviews International 2023. (IF=6.478)

10.     Xie, Y. F.; Geng, Y, Q.; Yao, J, B… Ma, L. J.*, N-nitrosamines in processed meats: Exposure, formation and mitigation strategies. Journal of Agriculture and Food Research 2023, 13, 100645.

11.     Xu, Z. J.; Yang, Z, H.; Ji, J. F … Ma, L. J.*, Polyphenol Mediated Non-enzymatic Browning and its Inhibition in Apple Juice. Food Chemistry 2022, 404. (IF=9.231)

12.     Su, J. J.; Geng, Y. Q.; Yao, J. B… Ma, L. J.*, Quinone-mediated non-enzymatic browning in model systems during long-term storage. Food Chemistry-X 2022, 16. (IF=6.443)

13.     Liu, X. Y.; Chen, D. D.; Yang, Z, H… Ma, L. J.*, Non-enzymatic browning induced by chlorogenic acid quinone mediated catechin oxidation. Food Research International 2022, 156, 111297. (IF=8.1)

14.     Ji, J. F.; Liu, X. Y.; Hu, X. S… Ma, L. J.*, A novel method combining stable isotopic labeling and high-resolution mass spectrometry to trace the quinone reaction products in wines. Food Chemistry 2022, 383. (IF=9.231)

15.     Li, X. H.; Li, W.; Chen, F… Ma, L. J.*, Guideline for measurement of condensed tannin. Food Frontier 2022, 00, 1-9. (IF=9.9)

16.     Peng, S. Y.; Zhao, J. J.; Wang, Y. R… Ma, L. J.*… Combination of α-lactalbumin and gum arabic for microencapsulation of L-menthol: The effects on flavor release during storage and rehydration. Food Research International 2023, 167. (IF=8.1)

17.     Liao, M. J.; Chen, F.; Hu, X. S… Ma, L. J.*… Controlled gastrointestinal digestion of micellar casein loaded anthocyanins: The chelating and complexing effect of dextran sulfate. Food Hydrocolloids 2022, 132. (IF=11.504)

18.     Yin, W. T.; Song, L, Q.; Huang, Y, A… Ma, L. J.*… Glycated α-lactalbumin based micelles for quercetin delivery: Physicochemical stability and fate of simulated digestion. Food chemistry: X 2022, 13. (IF=6.443)

19.     Liao, M. J.; Chen, F.; Hu, X. S.; Miao, S.; Ma, L. J.*… The in-vitro digestion behaviors of micellar casein acting as wall materials in spray-dried microparticles: the relationships between colloidal calcium phosphate and the release of loaded blueberry anthocyanins. Food Chemistry 2021, 375. (IF=9.231)

20.     Ji, J. F.; Henschen, C. W.; Nguyen, T. H.; Ma, L. J.*… Yeasts Induce Acetaldehyde Production in Wine Micro-oxygenation Treatments. Journal of Agricultural and Food Chemistry 2020, 68, 15216-15227. (IF=6.1)

21.     Ma, L. J.*, A preface for the special issue: Oxidation in food. Food chemistry: X 2023, 18, 100729-100729. (IF=6.443)

22.     Ma, L. J. *, 5th International Symposium on Phytochemicals in Medicine and Food (5-ISPMF) was successfully held. e-Food 2021, 2(4), 162-163.

23.     Ma, L. J.; Bueschl, C.; Schuhmacher, R.; Waterhouse, A. L., Tracing oxidation reaction pathways in wine using C-13 isotopolog patterns and a putative compound database. Analytica Chimica Acta 2019, 1054, 74-83. (IF=6.558)

24.     Ma, L. J.; Waterhouse, A. L., Flavanols react preferentially with quinones through an electron transfer reaction, stimulating rather than preventing wine browning. Analytica Chimica Acta 2018, 1039, 162-171. (IF=6.558)

25.     Ma, L. J.; Watrelot, A. A.; Addison, B.; Waterhouse, A. L., Condensed Tannin Reacts with SO2 during Wine Aging, Yielding Flavan-3-ol Sulfonates. Journal of Agricultural and Food Chemistry 2018, 66, 9259-9268. (IF=6.1)

26.     杨子涵,陈丹丹,季俊夫,陈 芳,廖小军,吴继红,马玲君*,胡小松,果蔬汁中多酚介导的非酶褐变研究进展,《食品工业科技》202142(24):367−375.

27.     马玲君,李乐,赵芳,游义琳,战吉宬,超高压处理对干红葡萄酒中11种酚酸的影响,《酿酒科技》201302

28.     Abulizi, A., Cardone, R. L., Stark, R., Lewandowski, S. L., Zhao, X. J., Hillion, J., Ma, L. J., Sehgal, R., Alves, T. C., Thomas, C., Kung, C., Wang, B., Siebel, S., Andrews, Z. B., Mason, G. F., Rinehart, J., Merrins, M. J. and Kibbey, R. G.*, Multi-Tissue Acceleration of the Mitochondrial Phosphoenolpyruvate Cycle Improves Whole-Body Metabolic Health. Cell Metabolism 2020, 32, 751-766. e11. (IF=31.373) (参与)

发明专利:

1.     马玲君等,一种基于同位素示踪技术结合高分辨质谱的精准代谢流分析TCA循环的方法,申请号CN202310024452.2

2.     马玲君等,一种降低槟榔生物碱亚硝化反应中特异性N-亚硝基化合物含量的方法,申请号202310501988.9

3.     马玲君等,一种检测槟榔中特异性N-亚硝基化合物的方法,申请号 202310403106.5

授权标准:

1.     廖小军,刘凤霞,赵靓,王永涛,劳菲,米璐,马玲君,张继明,黄瑞,非浓缩还原果蔬汁冷链物流技术规程,NY/T 3910-2021

六、教授课程                                       

1.       本科生课程:食品分析,食品营养与安全专业英语

2.       研究生课程:现代仪器分析、营养生理学(留学生)

七、项目                                           

1.     中国科协"青年人才托举工程"项目,2021-2024,主持

2.     国家自然科学基金青年基金:非酶褐变中绿原醌介导氧化的儿茶醌形成机制,主持;

3.     军民融合项目:快餐化食品关键技术研究,子课题主持;

4.     中国农业大学基本科研业务费专项资金项目,主持;

5.     十三五国家重点研发项目:低温预制食品减控关键技术安全性综合评价,参与;

6.     北京市科委科技计划课题:水果制品加工危害物形成规律与控制技术研究,参与;

八、学生培养                                       

1.       研究生培养:指导研究生获得2023届北京市级、校级优秀毕业生,2020-2021学年中国农业大学三好学生2020-2022年多次硕士一等、二等奖学金、金龙鱼奖学金;指导研究生发表多篇学术论文及专利;历届毕业学生分别前往中山大学、德国图宾根大学深造读博。热忱欢迎各位硕士、博士研究生进入我们实验室团队!

2.       本科生培养:指导18级本科生获得北京市优秀毕业生,院级优秀毕业论文;多次指导国创、北创、URP创新创业项目获得优秀,热忱欢迎本科生加入我们课题组进行科研素质训练!

九、实验室简介                                     

国家果蔬加工工程技术研究中心;农业部果蔬加工重点实验室;果蔬加工教育部工程研究中心;食品非热加工北京市重点实验室。

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