导航
个人简介
学习经历
工作经历
研究方向
主要论文
主要著作
承担课题,个人信息
姓名： 欧隽滢
部门： 理工学院
直属机构： 食品安全与营养研究院
性别： 女
职称： 讲师
学位： 博士
毕业院校： 香港大学
电子邮箱： toujy@jnu.edu.cn
办公地址： 第二理工楼462
邮编： 510632
联系方式
个人简介
欧隽滢，博士，硕士生导师。课题研究主要为热加工食品安全及功能性食品开发研究，重点关注酚类物质及氨基酸对热加工有害产物的抑制作用等。累计发表SCI论文20余篇，其中第一作者或者通讯作者SCI论文13篇，累计SCI引用次数超过600次，参与撰写英文著作2篇。现任Journal of Agricultural and Food Chemistry, Journal of Hazardous Materials, Journal of Functional Foods等知名期刊审稿人。
学习经历
2010.09～2014.06，华南农业大学生物科学专业，本科2014.09～2018.12，香港大学食品与营养专业，博士
工作经历
2019.10 入职暨南大学食品安全与营养研究院。
主要论文
[1]Jiaman Hu, Kaiyu Jiang, Caihuan Huang, Jie Zheng, Hua Zhou, Juanying Ou*, Shiyi Ou*. (2022). Glycine and serine markedly eliminate methylglyoxal in the presence of formaldehyde via the formation of imidazole salts, Food Chemistry, 369, 130952.[2] Kaiyu Jiang, Ping Zhou, Jie Zheng, Caihuan Huang, Jiaman Hu, Hongyang Guo, Juanying Ou*, Shiyi Ou*. (2021). Design of a naphthalimide-based probe for acrolein detection in foods and cells, Journal of Hazardous Materials, 128118.[3] Guoqiang Li, Peifang Chen,Yiting Zhao, Qiaohui Zeng, Shiyi Ou, Yinghui Zhang, Pengcheng Wang, Nenghua Chen*, Juanying Ou*. Isolation, structural characterization and anti-oxidant activity of a novel polysaccharide from garlic bolt, Carbohydrate Polymers, 2021, 267, 118194.[4] Zhao Yin, Kaiyu Jiang, Lei Shi, Jia Fei, Jie Zheng, Shiyi Ou, Juanying Ou*. Formation of di-cysteine acrolein adduct decreases cytotoxicity of acrolein by ROS alleviation and apoptosis intervention, Journal of Hazardous Materials, 2020, 387, 121686. [5] Juanying Ou, Jie Zheng, Junqing Huang, Chitang Ho*, Shiyi Ou*. Interaction of acrylamide, acrolein, and 5-hydroxymethylfurfural with amino acids and DNA, Journal of Agricultural and Food Chemistry, 2020, 68(18), 5039-5048.[6] Kaiyu Jiang, Zhao Yin, Ping Zhou, Hongyang Guo, Caihuan Huang, Guangwen Zhang, Wenzhong Hu, Juanying Ou*. The scavenging capacity of γ-aminobutyric acid for acrolein and the cytotoxicity of the formed adduct, Food & Function, 2020,11(9), 7736-7747.[7] Juanying Ou, Mingfu Wang, Jie Zheng, Shiyi Ou. Positive and negative effects of polyphenol incorporation in baked foods, Food Chemistry, 2019, 284, 90-99.[8] Juanying Ou, Jing Teng, Hani S.El-Nezami, Mingfu Wang*. Impact of resveratrol, epicatechin and rosmarinic acid on fluorescent AGEs and cytotoxicity of cookies, Journal of Functional Foods, 2018, 40, 44-50.[9] Juanying Ou, Junqing Huang, Danyue Zhao, Bin Du, Mingfu Wang*. Protective effect of rosmarinic acid and carnosic acid against streptozotocin-induced oxidation, glycation, inflammation and microbiota imbalance in diabetic rats, Food & Function, 2018, 9(2), 851-860.[10]Qianzhu Zhao,Juanying Ou, Caihuan Huang, Ruixia Qiu, Yong Wang, Fu Liu, Jie Zheng, Shiyi Ou*. Absorption of 1-dicysteinethioacetal-5-hydroxymethylfurfural in rats and its effect on oxidative stress and gut microbiota, Journal of Agricultural and Food Chemistry, 2018, 66(43), 11451-11458. [11]Juanying Ou, Junqing Huang, Mingfu Wang*, Shiyi Ou*. Effect of rosmarinic acid and carnosic acid on AGEs formation in vitro, Food Chemistry, 2017, 221, 1057-1061.[12]Juanying Ou, Junqing Huang, Yuan Song, Shengwen Yao, Xichun Peng, Mingfu Wang, Shiyi Ou*. Feruloylated oligosaccharides from maize bran modulated the gut microbiota in rats, Plant Foods for Human Nutrition, 2016, 71(2), 123-128.[13]Juanying Ou, Zheng Sun*. Feruloylated oligosaccharides: structure, metabolism and function, Journal of Functional Foods, 2014, 7, 90-100.
承担课题
主持国家自然科学基金项目，广东省“珠江人才计划”博士后人才项目，广东省自然科学基金项目等。 |
