所属部门：

十大外围足彩网站

职务/职称：

副教授，硕士生导师

荣誉：

电子邮件：

ghong0811@nwu.edu.cn

个人简介

郭红，女，工学博士，副教授，主要从事食品质量安全控制方法与机制研究，包括：极端微生物的快速检测、抗性机制及控制研究；食用菌微量元素的功能评价及生物调控。2019年任陕西省特殊食品工艺审查专家。近年来在International Journal of Food Microbiology、Frontiers in Microbiology等国内外高水平期刊发表论文10余篇。近3年主持国家自然科学基金青年项目、国家重点研发计划子课题等科研项目。参与国际会议3nd International Symposium on Phytochemicals in Medicine and Food并做学术报告等。

研究成果

承担项目

1.国家青年自然基金，No.32001660，2021年1月-2023年12月，主持；

2.国家重点研发计划，秦巴山区食用菌中微量元素的功能评价及其生物调控，项目子课题，No.2019YFC1606704，2019年12月-2022年12月，子课题负责人；

3.足球外围最靠谱的平台博士科研启动基金，No.360051900001，2019年1月-2020年12月，主持；

4.中国工程院战略研究与咨询项目，2021-XY-10，参与；

5.横向课题——西凤酒特征香气形成机理及调控研究，参与；

6.陕西省餐饮服务食品安全风险分级管理，参与。

文章发表

[1] Hong Guo, Chen Niu, Liu Bin, JianPing Wei, HuXuan Wang, YaHong Yuan, Tianli Yue*. Protein abundance changes of Zygosaccharomyces rouxii in different sugar concentrations. International Journal of Food Microbiology, 2016, 233:44-51.

[2] Hong Guo, Yahong Yuan, Chen Niu, Zhouli Wang, Yue Qiu, Tianli Yue*. Wash-free colorimetric homogeneous immunoassay for Zygosaccharomyces rouxii. Rsc Advances, 2017, 7(55):34307-34314.

[3] Hong Guo, Yahong Yuan, Chen Niu, Yue Qiu, Jianping Wei, Tianli Yue*. Develop- ment of an Indirect Enzyme Linked Immunosorbent Assay for the detection of osmotolerant yeast Zygosaccharomyces rouxii in different food. Food and agriculture immunology, 2018, 29:976-988.

[4] Hong Guo, Yue Qiu, Jianping Wei, Chen Niu, Yuxiang Zhang, Yahong Yuan, Tianli Yue*. Genomic Insights into Sugar Adaptation in an Extremophile Yeast Zygosaccharomyces rouxii. Frontiers Microbiology, 2020, 10:3157. 

[5] 郭红, 邱月, 魏建平, 张宇翔, 袁亚宏, 岳田利*. 酿酒酵母细胞壁和细胞膜对高渗胁迫应答机制研究. 农业机械学报，2020,51(6):346~352.

[6] Qiu Yue, Guo Hong, Guo Chunfeng, Zheng Jianzi, Yue Tianli, Yuan Yahong*. One-step preparation of nano-Fe₃O₄ modified inactivated yeast for the adsorption of patulin[J]. Food Control, 2017, 86: 310-318.

[7] Chen Niu, Hong Guo, Wei Jianping, Marina Sajid, Yahong Yuan, Tianli Yue*. Fourier Transform Near-Infrared Spectroscopy and Chemometrics to Predict Zygosacchromyces rouxii in Apple and Kiwi Fruit Juices. Journal of Food Protection, 2018, 8: 1379-1385.

[8] Chen Niu, Yahong Yuan, Hong Guo, Xin Wang, Xuan Wang, Tianli Yue*, Recognition of osmotolerant yeast spoilage in kiwi juices by near-infrared spectroscopy coupled with chemometrics and wavelength selection. Rsc Advances, 2018, 1(1): 222-229.

[9] Wei Jianping, Zhang Yuxiang, Qiu Yue, Guo Hong, Ju Hongmei, Wang Yuwei, Yuan Yahong, Yue Tianli*. Chemical composition, sensorial properties, and aroma-active compounds of ciders fermented with Hanseniaspora osmophila and Torulaspora quercuum in co- and sequential fermentations[J]. Food Chemistry, 2020,306:125623.

[10] Jianping Wei^#, Yuxiang Zhang^#, Xiao Zhang, Hong Guo, Yahong Yuan, Tianli Yue*. Multi-omics discovery of aroma-active compound formation by Pichia kluyveri during cider production[J]. LWT-Food Science and Technology, 2022, 159:113233.

[11] Yuxiang Zhang, Jianping Wei*, Hong Guo, Chen Niu, Yahong Yuan, Tianli Yue*. Phenotypic and transcriptomic analyses reveal the cell membrane damage of Pseudomonas fragi induced by cinnamic acid[J]. Frontiers in Microbiology, 2022, 12: 796754.

获奖情况