饶雷

饶雷，中国农业大学博士，耶路撒冷希伯来大学博士后，中国农业大学食品科学与营养工程学院副教授，硕士生导师，入选省部级人才项目，中国食品科学技术学会食品非热加工分会理事；Food Physics编委，《食品安全质量检测学报》、《包装工程》青年编委，《食品科学》特邀编辑；Trends in Food Science and Technology, Frontiers in Microbiology等期刊审稿人。研究方向为食品非热加工与微生物安全控制，在超高压和高压二氧化碳杀菌、细菌芽孢萌发机制等方面取得了显著进展。近五年来，主持国家自然科学基金项目2项、国家重点研发计划课题1项、省部级等其他项目4项，作为骨干参与国家和省部级科研项目10项。以第一或通讯作者在Comprehensive Reviews in Food Science and Food Safety、Critical Reviews in Food Science and Nutrition、Journal of Advanced Research、iScience、Food Microbiology等杂志发表论文20余篇，以第一发明人授权发明专利6件，撰写专著1部。

1. 中国食品科学技术学会食品非热加工分会理事

2. Food Physics编委，《食品安全质量检测学报》、《包装工程》青年编委

食品非热加工、食品微生物安全控制。围绕食品非热加工中的微生物安全问题，研究（1）超高压、高压二氧化碳等非热加工技术的杀菌效果及规律；（2）非热逆境下微生物抵抗逆境胁迫的机制，包括微生物营养体通过主动改变代谢途径提高抗性机制，及微生物休眠体如细菌芽孢等通过自身特殊结构产生抗性机制；（3）细菌休眠体芽孢萌发的分子机制，包括萌发调控因子筛选、萌发信号传导机制。

本科生课程：近十年课程数据
研究生课程：近十年课程数据

论文题目	刊物名称	收录类别	发表年月	第一作者或全部作者	第一作者单位	排名
Resuscitation of viable but nonculturable bacteria promoted by ATP-mediated NAD+ synthesis	Journal of Advanced Research	SCI	2023	Yang, D., Wang, W., Zhao, L., Rao, L.#, & Liao, X#.	中国农业大学	4/5
The underlying mechanism of bacterial spore germination: An update review	Comprehensive Reviews in Food Science and Food Safety	SCI	2023	Lyu, F., Zhang, T., Gui, M., Wang, Y., Wu, X., Zhao, L., Rao. L.# & Liao, X.	中国农业大学	7/8
Investigating the microbial inactivation effect of low temperature high pressure carbon dioxide and its application in frozen prawn (Penaeus vannamei).	Food Control	SCI	2023	Lian, Z., Yang, D., Wang, Y., Zhao, L., Rao, L. #, & Liao, X.	中国农业大学	5/6
Acid shock protein Asr induces protein aggregation to promote E. coli O157: H7 entering viable but non-culturable state under high pressure carbon dioxide stress	Food Microbiology	SCI	2023	4. Pan, H., Yang, D., Wang, Y., Rao, L. #, & Liao, X.	中国农业大学	4/5
Glutamate catabolism during sporulation determines the success of the future spore germination	iScience	SCI	2022	Rao, L., Zhou, B., Serruya, R., Moussaieff, A., Sinai, L., & Ben-Yehuda, S.	中国农业大学	1/6
Extracellular pH decline introduced by high pressure carbon dioxide is a main factor inducing bacteria to enter viable but non-culturable state	Food Research International	SCI	2022	Yang, D., Wang, Y., Zhao, L., Rao, L. #, & Liao, X. #	中国农业大学	4/5
Pressure-resistant acclimation of lactic acid bacteria from a natural fermentation product using high pressure	Innovative Food Science & Emerging Technologies	SCI	2021	Yang, D., Zhang, Y., Zhao, L., Wang, Y., Rao, L. #, & Liao, X. #	中国农业大学	5/6
High pressure processing combined with selected hurdles: Enhancement in the inactivation of vegetative microorganisms	Comprehensive Reviews in Food Science and Food Safety	SCI	2021	Yang, P. #, Rao, L. #, Zhao, L., Wu, X., Wang, Y., & Liao, X.	中国农业大学	2/6
High pressure CO2 reduces the wet heat resistance of Bacillus subtilis spores by perturbing the inner membrane	Innovative Food Science & Emerging Technologies	SCI	2020	Rao, L., Wang, Y., Chen, F., Hu, X., Liao, X., & Zhao, L.	中国农业大学	1/6
Mechanism of inactivation of Bacillus subtilis spores by high pressure CO2 at high temperature	Food Microbiology	SCI	2019	Rao, L., Zhao, L., Wang, Y., Chen, F., Hu, X., Setlow, P., Liao, X.	中国农业大学	1/7
Effects of lowering water activity by various humectants on germination of spores of Bacillus species with different germinants	Food Microbiology	SCI	2018	Rao, L., Feeherry, F. E., Ghosh, S., Liao, X., Lin, X., Zhang, P. F., Li, Y. Q., Doona, C. J., Setlow, P.	中国农业大学	1/9
Investigating the Inactivation Mechanism of Bacillus subtilis Spores by High Pressure CO2	Frontiers in Microbiology	SCI	2016	Rao, L., Zhao, F., Wang, Y., Chen, F., Hu, X., Liao, X.	中国农业大学	1/6
Effect of high-pressure CO2 processing on bacterial spores	Critical Reviews in Food Science and Nutrition	SCI	2016	Rao, L., Bi, X., Zhao, F., Wu, J., Hu, X., Liao, X.	中国农业大学	1/6
The synergistic effect of high pressure CO2 and nisin on inactivation of Bacillus subtilis spores in aqueous solutions	Frontiers in Microbiology	SCI	2016	Rao, L., Wang, Y., Chen, F., Liao, X.	中国农业大学	1/4
Inactivation of Bacillus subtilis spores by high pressure CO2 with high temperature	International Journal of Food Microbiology	SCI	2015	Rao, L., Xu, Z., Wang, Y., Zhao, F., Hu, X., Liao, X.	中国农业大学	1/6
Bacillus spore wet heat resistance and evidence for the role of an expanded osmoregulatory spore cortex	Letters in Applied Microbiology	SCI	2016	Rao, L., Liao, X., Setlow, P.	中国农业大学	1/3
细菌芽孢萌发分子机制研究进展	食品科学	EI	2023	张天宇, 吕风至, 桂萌, 吴晓蒙, 赵靓, 王永涛, 饶雷#, 廖小军.	中国农业大学	7/8
超高压杀菌效果及机制研究进展	食品安全质量检测学报	中文核心	2023	姜志东, 张君怡, 马嘉欣, 王永涛, 吴晓蒙, 赵靓, 饶雷#, 廖小军	中国农业大学	7/8

软件著作 专利