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徐

徐晓云 (Xu, Xiaoyun)

Huazhong Agricultural University

H指数:0

被引数:0

个人简介

"2007.1- 至今华中农业大学食品科技学院讲师、副教授； 2008.8-2009.8 University of Manitoba, 访问学者； 2001.9-2006.12 华中农业大学食品科技学院，工学博士学位； 1992.7-2001.8 多家食品企业任职，从事食品质量检测及研发工作。 1988.9-1992.6 湖北工业大学食品科学与工程系，工学学士。"

教育背景

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工作经历

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荣誉奖项

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Protective Effects of Capsaicinoid Glucoside from Fresh Hot Peppers Against Hydrogen peroxide-induced Oxidative Stress in HepG2 Cells Through-dependent Signaling Pathway

PLANT FOODS FOR HUMAN NUTRITION

IF3.6

2024-12-300

PRE

Effect of storage periods on flavonoid absorption and P-glycoprotein interaction in Pericarpium Citri Reticulatae 'Chachi' ' flavonoid extracts

JOURNAL OF FUNCTIONAL FOODS

IF4

2024-11-011

OAAI

Recent advances in the effects of food microstructure and matrix components on the bioaccessibility of carotenoids

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2024-01-018

PRE

Identification of key phenolic compounds for alleviating gouty inflammation in edible chrysanthemums based on spectrum-effect relationship analyses

FOOD CHEMISTRY-X

IF8.2

2023-12-015

OAAI

Vitexin and isovitexin delayed ageing and enhanced stress-resistance through the activation of the SKN-1/Nrf2 signaling pathway

牡荆素和异牡荆素通过激活SKN-1/Nrf2信号通路延缓衰老并增强抗逆性

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

IF3.3

2023-08-214

OA

Curcumin loading and colon release of pectin gel beads: Effect of different de-esterification method

IF9.8

2022-09-0144

PRE

Lactobacillus casei-fermented blueberry pomace ameliorates colonic barrier function in high fat diet mice through MAPK-NF-KB-MLCK signaling pathway

干酪乳杆菌发酵蓝莓渣通过mapk-nf-kb-mlck信号通路改善高脂饮食小鼠结肠屏障功能

JOURNAL OF FUNCTIONAL FOODS

IF4

2022-08-0112

OAAI

Apigenin glycosides from green pepper enhance longevity and stress resistance in Caenorhabditis elegans

NUTRITION RESEARCH

IF3.1

2022-06-0114

PRE

The effect of high pressure carbon dioxide on the inactivation kinetics and structural alteration of phenylalanine ammonia-lyase from Chinese water chestnut: An investigation using multi-spectroscopy and molecular docking methods

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2022-05-0111

PRE

High-pressure carbon dioxide treatment alleviates browning development by regulating membrane lipid metabolism in fresh-cut lettuce

IF6.3

2022-04-0127

PRE

Capsaicinoid-Glucosides of Fresh Hot Pepper Promotes Stress Resistance and Longevity in Caenorhabditis elegans

PLANT FOODS FOR HUMAN NUTRITION

IF3.6

2022-02-048

PRE

High pressure CO2 treatment alleviates lignification and browning of fresh-cut water-bamboo shoots (Zizania latifolia)

POSTHARVEST BIOLOGY AND TECHNOLOGY

IF6.8

2021-12-0122

PRE

Effect of high-pressure carbon dioxide treatment on browning inhibition of fresh-cut Chinese water chestnut (Eleocharis tuberosa): Based on the comparison of damaged tissue and non-damaged tissue

POSTHARVEST BIOLOGY AND TECHNOLOGY

IF6.8

2021-09-0133

PREAI

Effect of Lactobacillus plantarum-fermented mulberry pomace on antioxidant properties and fecal microbial community

植物乳杆菌发酵桑椹渣对其抗氧化特性及粪便微生物群落的影响

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2021-07-0133

PREAI

Insights from multispectral and molecular docking investigation on the xanthine oxidase inhibition by 1,4-dicaffeoylquinic acid

JOURNAL OF MOLECULAR STRUCTURE

IF4.7

2020-11-019

PRE

Cardamine hupingshanensisaqueous extract improves intestinal redox status and gut microbiota in Se-deficient rats

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2020-10-019

PREAI

Fermented blueberry pomace with antioxidant properties improves fecal microbiota community structure and short chain fatty acids production in an in vitro mode

具有抗氧化特性的发酵蓝莓果渣在体外模式下改善粪便微生物群落结构和短链脂肪酸的产生

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2020-05-0189

PREAI

Inactivation and structural changes of polyphenol oxidase in quince (Cydonia oblonga Miller) juice subjected to ultrasonic treatment

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2020-01-1732

PREAI

Lactobacillus casei-fermented blueberry pomace augments sIgA production in high-fat diet mice by improving intestinal microbiota

干酪乳杆菌发酵蓝莓果渣通过改善肠道菌群增加高脂饮食小鼠sIgA的产生

FOOD & FUNCTION

IF5.4

2020-01-0127

PREAI

Fermented blueberry pomace ameliorates intestinal barrier function through the NF-κB-MLCK signaling pathway in high-fat diet mice

发酵蓝莓渣通过nf-κb-mlck信号通路改善高脂饮食小鼠肠道屏障功能

FOOD & FUNCTION

IF5.4

2020-01-0141

PREAI