赵靓 - 中国农业大学 - 食品科学与营养工程学院

个人简介

教育经历 2005-2009年，中国药科大学，药学院，食品质量与安全专业，学士学位 2010-2012年，中国农业大学，食品科学与营养工程学院，食品工程，硕士学位 2012-2016年，中国农业大学，食品科学与营养工程学院，农产品加工与贮藏工程，博士学位 2014-2015年，澳大利亚联邦科学与工业研究组织，博士联合培养工作经历 2016-2018年，中国农业大学，中国农业大学食品营养与人类健康高精尖创新中心，博士后 2018-2019年，中国农业大学，食品科学与营养工程学院，讲师 2019.12至今，中国农业大学，食品科学与营养工程学院，副教授获得奖励中国农业大学果蔬加工创新团队，神农中华农业科技奖优秀创新团队奖，2019 “NFC果蔬汁超高压加工关键技术与核心装备创新及应用”中国产学研合作创新成果一等奖，2018；长城食品安全科学技术奖特等奖，2018

研究领域

辣椒新产品开发、副产物综合利用及功能活性评价果蔬汁新型加工技术的开发和应用食品微生物杀菌机制

近期论文

查看导师新发文章（温馨提示：请注意重名现象，建议点开原文通过作者单位确认）

Lei Rao, Yongtao Wang, Fang Chen, Xiaosong Hu, Xiaojun Liao, Liang Zhao*. High pressure CO2 reduces the wet heat resistance of Bacillus subtilis spores by perturbing the inner membrane. Innovative Food Science and Emerging Technologies, 2020. https://doi.org/10.1016/j.ifset.2020.102291 Kai Dong, Hanxu Pan, Dong Yang, Lei Rao, Liang Zhao*, Yongtao Wang*, Xiaojun Liao.Induction, Detection, Formation and Resuscitation of Viable but Non-culturable State Microorganisms.Comprehensive Reviews in Food Science and Food Safety.2020,19(1):149-183. Yan Ma, Xiaomeng Wu, Yongtao Wang, Liang Zhao*, Xiaojun Liao*.Comparison of the Compounds and Characteristics of Pepper Seed Oil by Pressure-assisted, Ultrasound-assisted and Conventional Solvent Extraction. Innovative Food Science and Emerging Technologies, 2019, 54,78-86. Liang Zhao, Xiao Qin, Wenlai Han, Xiaomeng Wu, Yongtao Wang, Xiaosong Hu, Jiangang Ling, Xiaojun Liao. Novel application of CO2-assisted high pressure processing in cucumber juice and apple juice LWT. 2018, 96, 491-498. Liang Zhao, Xiao Qin, Yongtao Wang, Jiangang Ling, Weile Shi, Sicheng Pang, Xiaojun Liao. CO2-assisted high pressure processing on inactivation of Escherichia coli and Staphylococcus aureus. Journal of CO2 Utilization, 2017, 22, 53-62. Liang Zhao, Yongtao Wang, Xiaotong Hu, Zhijian Sun, Xiaojun Liao. Korla pear juice treated by ultrafiltration followed by high pressure processing or high temperature short time. LWT-Food Science and Technology, 2016, 65, 283-289. Liang Zhao,Yongtao Wang, Siyuan Wang, Hui Li, Xiaojun Liao. Inactivation of naturally occurring microbiota in cucumber juice by pressure treatment. International Journal of Food Microbiology, 2014, 174, 12-18. Liang Zhao, Yongtao Wang, DandanQiu, Xiaojun Liao. Effect of ultrafiltration combined with high-pressure processing on safety and quality features of fresh apple juice, Food and Bioprocess Technology. 2014, 7 (11), 3246-3258. Liang Zhao, Siyuan Wang, Fengxia Liu, Peng Dong, Wenshu Huang, Ling Xiong, Xiaojun Liao. Comparing effects of high hydrostatic pressure and thermal pasteurization combined with nisin on the quality of cucumber juice drinks, Innovative Food Science and Emerging Technologies, 2013, 17, 27-36. Hui Li, Liang Zhao, Jihong Wu, Yan Zhang, Xiaojun Liao. Inactivation of natural microorganisms in litchi juice by high-pressure carbon dioxide combined with mild heat and nisin, Food Microbiology, 2012, 30: 139-145. GeGao, Liang Zhao, Yan Ma, Yongtao Wang, Zhijian Sun, Xiaojun Liao. Microorganisms and some quality of red grapefruit juice affected by high pressure and high temperature short time.Food and Bioprocess Technology, 2015, 8(10), 2096-2108.