Education
B.S. (Food Science and Engineering), ZhengZhou University of Light Industry, Hehan, China
M.S. (Food Science), Northwest A&F University, Yangling , ShaanXi, China
Ph.D. (Crop Genetics and Breeding), Northwest A&F University, Yangling , ShaanXi, China
Senior Visiting Scholars（Food Safety）- Cornell University,New York,USA
Appointments
Jan 2007- present Dean Professor in College of Food Science & Engineering, Northwest A&F University, Yangling, ShaanXi, China
Sep 2000-Dec 2006 Associate Professor in College of Food Science & Engineering, Northwest A&F University, Yangling, ShaanXi, China
Aug 1994- Aug 1999, Lecturer in Department of Food Science, Northwest Agriculture University, Yangling, ShaanXi, China
July 1989-July 1994, Assistant lecture in Department of Food Science, Northwest Agriculture University, Yangling, ShaanXi, China
Research Area
Food nutrition research,
Food processing,
Food refreshing technology,
Courses Offered
For Undergraduate students
Food hygiene
Food additives
Food Nutrition and Hygiene
Professional Memberships and Honor Societies
Nutrition and Processing Team of Oat Buckwheat Industry System of Ministry of Agriculture,China
Small Grain Crop Processing System, Shaanxi ,China
Food Science and Technology Society Food Science and Technology Research Association, USA
Chinese Nutrition Society, China
Society of Agricultural Economics, Shaanxi ,China
Society of Physiological Sciences, Shaanxi ,China
Diet Nutrition Association ,Shaanxi ,China
Food Science and Technology Society, Shaanxi ,China
Pharmacological Society Chinese Medicine Pharmacology Committee, Shaanxi ,China
Editorial Boards
Journal of Food Science
Journal of Food and Nutrition Research
Food and Funciton
Journal of the Science of Food and Agriculture
Publications
Author and/or co author of more than 200 research papers in reviewed journals in the area of food science and technology, functional food processing, food nutrition and related fields. Selected relevant and recent publications are listed as follows（2012-2017）:
Han L, Fang C, Zhu RX, Peng Q, Li D, Wang M*. Inhibitory effect of phloretin on alpha-glucosidase: Kinetics, interaction mechanism and molecular docking. International Journal of Biological Macromolecules. 2017,95:520-7.（SCI）
Ji Xiaolong, Peng Qiang, Yuan Yuepeng, Shen Jing, Xie Xueying, Min Wang*. Isolation, structures and bioactivities of the polysaccharides from jujube fruit (Ziziphus Jujuba Mill.): A review. Food Chemistry. 2017,227:349-357.（SCI）
Zhang Bobo, Guo X, Li Y, Min Wang*. D-Chiro inositol ameliorates endothelial dysfunction via inhibition of oxidative stress and mitochondrial fission[J]. Molecular Nutrition & Food Research, 2017:1600710.(SCI)
Ji Xiaolong, Peng Qiang, Huanyu Li ,Fang Liu, Min Wang. Chemical Characterization and Anti-inflammatory Activity of Polysaccharides from Zizyphus jujube cv. Muzao[J]. International Journal of Food Engineering, 2017.(SCI)
Xiao Yao，Liu, Hang ，Wei, Ting，Shen, Jing ，Wang, Min，Differences in physicochemical properties and in vitro digestibility between tartary buckwheat flour and starch modified by heat-moisture treatment[J]. Lyt-Food Science and Technology,2017.08.001(SCI)
6．Hang Liu, Xudan Guo, Wuxia Li, Xiaofang Wang, Manman lv, Qiang Peng,Min Wang. Changes in physicochemical properties and in vitro digestibility of common buckwheat starch by heat-moisture treatment and annealing[J]. Carbohydrate Polymers 132 (2015) 237-244. (SCI)
7．Hang Liu, Manman Lv, Qiang Peng, Fang Shan, Min Wang. Physicochemical and textural properties of tartary buckwheat starch after heat-moisture treatment at different moisture levels[J]. Starch-Starke,2015,67:276-284. (SCI)
8．Hanying Tian, Wenjun Zhao, Xudan Guo, Baolin Liu, Min Wang. Tartary buckwheat extracts regulate insulin sensitivity through IKKβ/IR/IRS-1/Akt pathway under inflammation condition in mice[J]. Journal of Food and Nutrition Research, 2014, 2, 321-329. (SCI)
9．Xu Fang-Yi, Gao Qing-Han, Ma Yu-Jie, Wang Min.Comparison of tarary buckwheat flour and sprouts steamed bread in quality and antioxidant property[J].Journal of Food Quality. 2014, 37(5):318-328. (SCI)
10．Xu-Dan Guo, Dong-Yan Zhang, Xue-Jiao Gao, John Parry, Kang Liu, Bao-Lin Liu and Min Wang*. Quercetin and quercetin-3-O-glucuronide are equally effective in ameliorating endothelial insulin resistance through inhibition of reactive oxygen speciesassociated in flammation[J]. Molecular Nutrition&Food Research. 2013, 57(6):1037-1045. (SCI)
11．Ma, Yu Jie, Guo, Xu dan., Liu, Hang, Xu, Bian na,Wang, Min*. Cooking, Textural, Sensorial, and Antioxidant Properties of Common and Tartary Buckwheat Noodles[J]. Food Science and Biotechnology. 2013, 22(1):153-159. (SCI)
12．Xu-Dan Guo, Chun-Sen Wu, Yu-Jie Ma, Parry, John，Yuan-Yuan Xu， Hang Liu, Min Wang*. Comparison of milling fractions of tartary buckwheat for their phenolics and antioxidant properties[J]. Food Research International. 2012, 49(1):53-59. (SCI)
13．Xu-Dan Guo, Min Wang*, Jin-Ming Gao, Xin-Wei Shi. Bioguided fraction of antioxidant activity of ethanol extract from tartary buckwheat bran[J]. Cereal Chemistry. 2012,89(6):311-315. (SCI)
14．Guo, Xu dan; Ma, Yu-Jie; Parry, John; Gao, Jin-Ming; Yu, Liang-Li; Wang Min*. Phenolics Content and Antioxidant Activity of Tartary Buckwheat from Different Locations[J].Molecules. 2011,16(12):9850-9867. (SCI)
15．Min Wang, Jia-Ren Liu, Jin-Ming Gao, John W. Parry, Yi-Min Wei. Antixidant activity of tartary buckwheat bran extract and its effect on the lipid profile of hyperlipidemic rats[J]. Journal of Agricultural and Food Chemistry. 2009,57:5106-5112. (SCI)
16 Du Li-juan, Gao Qing-Han, Ji Xiao-long, Ma Yu-jie, Xu Fang-yi, Min Wang*. Comparison of Flavonoids,Phenolic acids and Antioxidant Activity of Explosion-puffed and Sun-dried jujubes (Ziziphus jujuba Mill.)[J]. Journal of Agricultural and Food Chemistry.2013, 61(48):11840-11847. (SCI)
17．Qing-Han Gao, Min Wang*.Response to comment on effect of drying of jujubes (Ziziphus jujube Mill.) on the contents of sugars, organic acids, α-tocopherol, β-carotene,and phenolic compounds[J].Journal of Agricultural and Food Chemistry.2013, 61(19):4663-4664. (SCI)
18．Qing-Han Gao, Chun-Sen Wu, Min Wang*. The Jujube (Ziziphus Jujuba Mill.) fruit:A review of current knowledge of fruit composition and health benefits[J].Journal of Agricultural and Food Chemistry. 2013, 61(14):3351-3363. (SCI)
19．Qing-Han Gao, Chun-Sen Wu, Min Wang*, Bian-Na Xu, Li-Juan Du .Effect of drying of jujubes (Ziziphus jujuba Mill.) on the contents of sugars,organic acids, alphatocopherol,betacarotene and phenolic compounds[J]. Journal of Agricultural and Food Chemistry. 2012, 60(38):9642-9648. (SCI)
20．Qing-Han Gao, Chun-Sen Wu, Jin-Gang Yu,, Min Wang*, Yu-Jie Ma, Cui-Li Li. Textural Characteristic, Antioxidant Activity, Sugar, Organic Acid and Phenolic Profiles of Ten Promising Jujube (Ziziphus Jujuba Mill.)[J]. Journal of Food Science. 2012, 77(11):C1218-C1225. (SCI)
21．Gao Qing-han, Wu Pu-Te, Liu Jia-Ren, Wu Chun-Sen, Parry John W, Wang Min. Physicochemical properties and antioxidant capacity of different jujube (Ziziphus jujuba Mill.) cultivars grown in loess plateau of China[J]. Scientia Horticulturae. 2011,130(1):67-72. (SCI)
22．Wu Chun-sen, Gao Qing-Han, Guo Xu-Dan, Yu Jin-Gang, Wang Min. Effect of ripening stage on physicochemical properties and antioxidant profiles of a promising table fruit 'pear-jujube' (Zizyphus jujuba Mill.)[J]. Scientia Horticulturae. 2012,148:177-184. (SCI)
Recent Grant Support
Research on the health mechanism of quinoa and its key technologies for food processing and utilization, financed by National Modern Agricultural Industrial Technology System,China
Study on Processing Quality of Physical Modified Powder and Ultrafine Powder for Sweet and Sorghum Sorghum Extrusion financed by science and technology department, Shaanxi, China
Study on Development and Processing Technology of Jujube Vinegar Tea, financed by science and technology department, Shaanxi, China (2006-2008)
Key Technology Research and Demonstration of High-Efficiency Water Use for Economic Crops in Ecologically Vulnerable Areas, financed by Chinese ministry of science and technology, China
Water Saving Type Dry Crop Jujube Pruning Technology Integration and Demonstration financed by science and technology department, Shaanxi, China
Jujube Industry Promotion Key Technology Research and Demonstration financed by science and technology department, Shaanxi, China
Plant Plant Nutrient Solution Management and Vegetable Quality Control Technology, supported by Chinese the ministry of science and technology, China
Study on Key Technologies of Processing Fresh Jujube Juice Concentrate, financed by science and technology department, Shaanxi, China
Shaanxi small grain industry system, supported by science and technology department, Shaanxi, China
Key technologies and equipment R&D and demonstration of jujube deep processing supported by science and technology department, Shaanxi, China
Key Technology Research and Demonstration of High-Efficiency Water Use for Economic Crops in Ecologically Vulnerable Areas supported by the Chinese ministry of science and technology, China .
CONTACTS
Address: Xinong Rd 28, College of Food Science & Engineering, Northwest A&F University, Yangling, Shaanxi, PR China.712100
Tel: 13032938796
E-mail: wangmin20050606@163.com
