未登录

舒

舒小丽｜Xiaoli Shu

zhejiang university

H指数:27

被引数:3,375

浏览量:0

个人简介

教授，博士生导师。2006年毕业于浙江大学生物物理学专业，获理学博士学位。2006年7月至11月在德国慕尼黑工业大学进行合作研究，2011至2012年在丹麦哥本哈根大学从事合作研究。近年来主要开展水稻淀粉品质尤其是水稻抗性淀粉方面的研究工作，相关成果在Frontiers in Plant Science、Food Chemistry、Journal of Agricultural and Food Chemistry、Journal of Cereal Science等杂志发表。今后将继续围绕水稻淀粉代谢开展研究工作，包括水稻淀粉合成相关酶的互作及其对抗性淀粉形成的代谢调控，以及淀粉-非淀粉多糖及淀粉-脂肪互作对抗性淀粉合成及淀粉代谢的调控。

教育背景

暂无内容

工作经历

暂无内容

荣誉奖项

暂无内容

Influences of Milling Degree on Zinc Bioavailability in Rice Grains Varied in Zinc and Phytic Acid Levels

不同锌和植酸水平下的大米研磨度对锌生物利用度的影响

IF6.1

2025-10-300

OAAI

Physiological and metabolomic insights into molecular mechanisms of root sensitivity to zinc toxicity in rice (Oryza sativa L.)

生理和代谢组学对水稻 (Oryza sativa L.) 根系对锌毒敏感性的分子机制的认识

JOURNAL OF HAZARDOUS MATERIALS

IF11.3

2025-07-011

PRE

Physicochemical Properties of Potatoes After Microwave Heating With Different Drying Treatments

不同干燥处理下微波加热后马铃薯的物理化学性质

IF2.7

2025-05-160

PRE

Modifying the Resistant Starch Content and the Retrogradation Characteristics of Potato Starch Through High-Dose Gamma Irradiation

IF5.3

2024-11-240

OAAI

Structural and functional properties of polysaccharides extracted from three Dioscorea species

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2024-11-012

PRE

Structure and physicochemical properties of starches from six accessions of the genus Pueraria in China

中国6种葛根属植物淀粉的结构和理化性质

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2024-11-010

PRE

The functional and nutritional properties of a novel Monascus fermented rice rich in resistant starch

JOURNAL OF CEREAL SCIENCE

IF3.7

2024-09-010

PRE

OsJRL negatively regulates rice cold tolerance via interfering phenylalanine metabolism and flavonoid biosynthesis

OsJRL通过干扰苯丙氨酸代谢和类黄酮生物合成负调控水稻耐寒性

PLANT CELL AND ENVIRONMENT

IF6.3

2024-06-178

PRE

Discrepancies in resistant starch and starch physicochemical properties between rice mutants similar in high amylose content

FRONTIERS IN PLANT SCIENCE

IF4.8

2023-11-030

OAAI

Lipid complexation reduces rice starch digestibility and boosts short-chain fatty acid production via gut microbiota

脂质复合降低了大米淀粉的消化率，并通过肠道微生物促进了短链脂肪酸的产生

NPJ SCIENCE OF FOOD

IF7.8

2023-10-1810

OAAI

Inactivation of SSIIIa enhances the RS content through altering starch structure and accumulating C18:2 in japonica rice

CARBOHYDRATE POLYMERS

IF12.5

2023-10-015

PRE

Comparative studies on physicochemical properties of three potato varieties different in RS2 and RS3 contents

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2023-07-261

PRE

Physicochemical characterizations of five Dioscorea alata L. starches from China

中国五种薯蓣淀粉的理化性质

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2023-05-019

PRE

Loss of function of SSIIIa and SSIIIb coordinately confers high RS content in cooked rice

PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

IF9.1

2023-05-0114

OAAI

High temperature boosts resistant starch content by altering starch structure and lipid content in rice ssIIIa mutants

FRONTIERS IN PLANT SCIENCE

IF4.8

2022-11-184

OAAI

Alarming antibiotics resistance of Helicobacter pylori from children in Southeast China over 6 years

SCIENTIFIC REPORTS

IF3.9

2022-10-2222

OAAI

Pre-soaking treatment can improve cooking quality of high-amylose rice while maintaining its low digestibility

FOOD & FUNCTION

IF5.4

2022-01-017

PRE

The physiochemical and nutritional properties of high endosperm lipids rice mutants under artificially accelerated ageing

人工加速老化下高胚乳脂质水稻突变体的理化和营养特性

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-01-0114

OAAI

Retaining a large amount of resistant starch in cooked potato through microwave heating after freeze-drying

CURRENT RESEARCH IN FOOD SCIENCE

IF7

2022-01-014

OAAI

Assessment of genetic diversity and variety identification based on developed retrotransposon-based insertion polymorphism (RBIP) markers in sweet potato (Ipomoea batatas (L.) Lam.)

SCIENTIFIC REPORTS

IF3.9

2021-08-248

OAAI