Chenfang

Chen Fang, female, professor, doctoral supervisor, Deputy director of the Key Laboratory of Fruit and Vegetable Processing of the Ministry of Agriculture, special professor of Changjiang Scholars Award Program of the Ministry of Education, selected as the national 10,000 People Program, the National Natural Science Foundation Excellent Youth, the Ministry of Education New century Outstanding talents, Won the national March 8th Red Flag bearer, China Food Society Outstanding Youth Award, MAO Yisheng Beijing Youth Science and Technology Award. Presided over the National Natural Science Foundation key project Neurotoxicity and anthocyanin intervention mechanism of food processing hazards acrylamide, the 13th Five-Year national key research and development Plan project New fruit and vegetable juice processing key technology and equipment research and development and other 28 projects, won the national science and Technology Progress prize 2, provincial and ministerial level first prize 3, second prize 1. He has published 168 SCI papers with the highest impact factor of 17.681, authorized 20 national invention patents, and presided over or participated in the formulation of 8 standards. eFood is co-editor of Food Frontiers, Editor of Future Food, Editorial Board member of Journal of Nutritional Biochemistry and Nutrients. The research direction is food nutrition and safety. For a long time, it has carried out in-depth and systematic basic research, technology development and industrial application around natural product extraction, fruit and vegetable nutrition and safety. It has focused on exploring the new functions of plant food raw materials such as ginger, yam, platycodon, barley leaves, and elucidates the activity mechanism of whole foods and functional components. The formation, transformation and toxicity mechanism of alkaloids, acrylamide, mycotoxins and other risk factors of food origin were revealed, and toxicity intervention techniques with clear targets were established. Around the security of fruit and vegetable industry chain, fruit and vegetable function mechanism to carry out in-depth and systematic application of basic research, technology development, industrial application and science popularization.

The laboratory has long been committed to food processing safety research. In recent years, the focus has been on the activity of fruits and vegetables and the intervention of chronic diseases, as well as the research and development of nutritious and healthy fruits and vegetables. The laboratory has established good cooperative relations with Ohio State University, Clemson University, McGill University and University of Ottawa, Canada.

Professor Chen Fang's research direction is food nutrition and safety. With the goal of improving the safety of fruits and vegetables and exploring the functions of fruits and vegetables, she has carried out in-depth and systematic applied basic research, technology development, industrial application and science popularization around the security of the fruit and vegetable industry chain and the functional mechanism of fruits and vegetables.

1. Song X, Zhang X, Ma C, Hu X, Chen F*. Rediscovering the nutrition of whole foods: The emerging role of gut microbiota. Curr Opin Food Sci. 2022. (IF=9.800)

2. Zhang L, Yang L, Luo Y, Dong L, Chen F*. Acrylamide induced hepatotoxicity through oxidative stress: Mechanisms and interventions. Antioxid Redox Signal. 2022 Nov 2. doi: 10.1089/ars.2022.0055. (IF= 7.468)

3. Feng Y, Li D, Ma C, Tian M, Hu X, Chen F*. Barley Leaf Ameliorates Citrobacter rodentium-Induced Colitis through Preventive Effects. Nutrients. 2022 Sep 16;14(18):3833. doi: 10.3390/nu14183833. (IF= 6.706)

4. Zhang X, Song X, Hu X, Chen F, Ma C*. Health benefits of proanthocyanidins linking with gastrointestinal modulation: An updated review. Food Chem. 2022. (IF= 9.231)

5. Tian M, Pak S, Ma C, Ma L, Rengasamy KRR, Xiao J, Hu X, Li D, Chen F*. Chemical features and biological functions of water-insoluble dietary fiber in plant-based foods. Crit Rev Food Sci Nutr. 2022 Aug 25:1-15. doi: 10.1080/10408398.2022.2110565. (IF= 11.208)

6. Wang P, Sun G, Lu P, Zhu Y, Hu X, Chen F*. Acceleration effect of galacturonic acid on acrylamide generation: evidence in model reaction systems. J Sci Food Agric. 2022 Jul 27. doi: 10.1002/jsfa.12149. (IF= 4.125)

7. Zhang Z, Qin J, Wang Z, Chen F, Liao X, Hu X, Dong L. Sodium copper chlorophyll mediated photodynamic treatment inactivates Escherichia coli via oxidative damage. Food Res Int. 2022 Jul;157:111472. doi: 10.1016/j.foodres.2022.111472. (IF= 7.425)

8. Wang P, Sun G, Lu P, Liu Y, Zhu Y, Chen F*. Mitigation effects of high methoxyl pectin on acrylamide formation in the Maillard model system. Food Chem. 2022 Jun 1;378:132095. doi: 10.1016/j.foodchem.2022.132095. (IF= 9.231)

9. Fang Z, Luo Y, Ma C, Dong L, Chen F*. Blueberry Anthocyanins Extract Attenuates Acrylamide-Induced Oxidative Stress and Neuroinflammation in Rats. Oxid Med Cell Longev. 2022 May 23;2022:7340881. doi: 10.1155/2022/7340881. (IF= 7.310)

10. Sun G, Wang P, Chen W, Hu X, Chen F, Zhu Y*. Simultaneous quantitation of acrylamide, 5-hydroxymethylfurfural, and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine using UPLC-MS/MS. Food Chem. 2022 May 1;375:131726. doi: 10.1016/j.foodchem.2021.131726. (IF= 9.231)

11. Pang Y, Wu R, Cui T, Zhang Z, Dong L, Chen F, Hu X*. Proteomic Response of Bacillus subtilis Spores under High Pressure Combined with Moderate Temperature and Random Peptide Mixture LK Treatment. Foods. 2022 Apr 13;11(8):1123. doi: 10.3390/foods11081123. (IF= 5.561)

12. Zhu Y, Luo Y, Sun G, Wang P, Hu X, Chen F*. The simultaneous inhibition of histidine on 5-hydroxymethylfurfural and acrylamide in model systems and cookies. Food Chem. 2022 Feb 15;370:131271. doi: 10.1016/j.foodchem.2021.131271. (IF= 9.231)

13. Shi M, Yue Y, Ma C, Dong L, Chen F*. Pasteurized Akkermansia muciniphila Ameliorate the LPS-Induced Intestinal Barrier Dysfunction via Modulating AMPK and NF-κB through TLR2 in Caco-2 Cells. Nutrients. 2022 Feb 11;14(4):764. doi: 10.3390/nu14040764. (IF= 6.706)

14. Zhang L, Dong L, Yang L, Luo Y, Chen F*. MiR-27a-5p regulates acrylamide-induced mitochondrial dysfunction and intrinsic apoptosis via targeting Btf3 in rats. Food Chem. 2022 Jan 30;368:130816. doi: 10.1016/j.foodchem.2021.130816. (IF= 9.231)

15. Zhu Y, Xu R, Luo Y, Sun G, Lin M, Hu X, Chen F*. Influence of citral on acrylamide formation in model systems. Food Chem. 2022 Jun 1;378:132097. doi: 10.1016/j.foodchem.2022.132097. (IF= 9.231)

The software works Patent

1. In 2016, won the first prize of Technical Progress of China Society of Food Science and Technology (ranked 1st)

2. In 2014, won the second prize of Fujian Province Science and Technology Progress Award (ranked 1st) and the first prize of China Federation of Commerce National Business Science and Technology Progress Award (ranked 1st)

3. In 2013, won the second prize of the National Science and Technology Progress Award (ranked 4th) and the first prize of the China Agricultural Science and Technology Award of the Ministry of Agriculture (ranked 5th)

4. In 2008, won the second prize of the Promotion Category of Science and Technology Progress Award of the Ministry of Education (ranked 4th) and the second Prize of Beijing Science and Technology Award (ranked 4th)