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教授

戰吉宬

發布日期:2012-05-17   瀏覽次數:

姓名 戰吉宬  
性別
出生日期 1972年1月
籍貫 山東省萊陽市
民族
學歷/學位 研究生/博士
職稱 教授

聯系方式

辦公電話:010-62737553

E-mail: jczhan@263.net

通信地址:北京市海淀區清華東路17號中國農業大學東校區301信箱

 

主要研究方向:

目前主要研究方向為葡萄栽培與葡萄酒釀造。葡萄栽培研究主要集中在葡萄抗逆機理研究和釀酒葡萄栽培技術體系的建立等方面。葡萄酒釀造研究主要集中在酵母篩選鑒定、葡萄酒檢測分析和葡萄酒釀造關鍵技術體系的建立等方面。另外,近幾年開始進行葡萄酒和桑葚等其他果酒中多酚類物質的營養與健康功能研究。上述各研究方向的研究成果已發表在《Food Chemistry》、《Innovative Food Science and Emerging Technologies》、《Food and Function》(封面文章)和《Journal of Functional Food》等國際知名期刊上。

 

現任職務(社會兼職等):

農業部果蔬加工重點開放實驗室副主任;

中國葡萄酒技術委員會委員;

《中國葡萄酒》雜志社主編

著作:

《釀酒葡萄品種學》,主編,2010.4,中國農業大學出版社。

《食品感官評價》,副主編。2009.7,中國林業出版社

 

近2年發表的論文(通訊作者):

 1. Sun, XY., Li, L., Ma, TT., Zhao, F., Yu, D., Huang, WD., Zhan, JC*. High hydrostatic pressure treatment: An artificial accelerating aging method which did not change the region and variety non-colored phenolic characteristic of red wine. Innovative Food Science and Emerging Technologies, 2016,33,123-134.

2. Sun, XY., Li, XY., Wang, PY., Ma, TT., Huang, WD., Han, S*., Zhan, JC*. Detection method optimization, content analysis and stability exploration of natamycin in wine. Food Chemistry, 2016, 194, 928-937.

3. Sun, XY., Liu, LL., Zhao, Y., Ma, TT., Zhao, F., Huang, WD., Zhan, JC*. Effect of copper stress on growth characteristics and fermentation properties of Saccharomyces cerevisiae and the pathway of copper adsorption during wine fermentation. Food Chemistry, 2016, 192, 43-52.

4. Sun, XY., Li, L., Ma, TT., Liu, XY., Huang, WD., Zhan, JC*. Profiles of phenolic acids and flavan-3-ols for select Chinese red wines: a comparison and differentiation according to geographic origin and grape variety. Journal of Food Science, 2015, 80, 2170-2179.

5. Sun, XY., Zhao, Y., Liu, LL., Jia, B., Zhao, F., Huang, WD., Zhan, JC*. Copper tolerance and biosorption of Saccharomyces cerevisiae during alcoholic fermentation. PLOS ONE, 2015, 10(6): e0128611.

6. You, YL., Yuan, XY., Lee, HJ., Huang, WD., Jin, WZ., Zhan, JC*. Mulberry and mulberry wine extract increase the number of mitochondria during brown adipogenesis. Food & Function, 2015, 6, 401-408.

7. Wang, LH., Sun, XY., Li, F., Yu, D., Liu, XY., Huang, WD*., Zhan, JC*. Dynamic changes in phenolic compounds, colour and antioxidant activity of mulberry wine during alcoholic fermentation. Journal of Functional Foods, 2015, 18, 254–265.

8. Liu, XY., Jia, B., Sun, XY., Ai, JY., Wang, LH., Wang, C., Zhao, F., Zhan, JC*., Huang, WD*. Effect of initial pH on growth characteristics and fermentation properties of Saccharomyces cerevisiae. Journal of Food Science, 2015, 80, 800–807.

9. Xu, A., Zhan, JC*., Huang, WD*. Effects of ultraviolet C, methyl jasmonate and salicylic acid, alone or in combination, on stilbene biosynthesis in cell suspension cultures of Vitis vinifera L. cv. Cabernet Sauvignon. Plant cell tissue and organ culture, 2015, 122, 197-211.

10. Xu, A., Zhan, JC*., Huang, WD*. Oligochitosan and sodium alginate enhance stilbene production and induce defense responses in Vitis vinifera cell suspension cultures. Acta Physiologiae Plantarum, 2015, 37, 1-13.

 

目前承擔的主要科研項目:

2015-2017 主持科技部國家星火計劃項目:優質高效酵母菌中試開發與示范推廣;

2016-2019 主持國家自然科學基金項目:銅對葡萄果實發育期多酚代謝及果實發酵影響的機制研究(31471835);

 

教學工作:

《釀酒葡萄品種學》、《葡萄病蟲害防治》等。

 



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