龙芳羽

　　 　　

龙芳羽，博士，副教授，博士生导师。科普中国专家，国家有机食品认证高级检查员，国际食物营养与安全协会会员，中国苹果产业协会会员，中国食品科学技术学会非热加工技术分会理事，陕西省科技特派员，国家自然科学基金函评专家，教育部学位中心论文评审专家。兼任Food Frontiers副主编，Foods、Frontiers in Nutrition客座编辑，中国果菜青年编委。

一、学习工作经历

2016.01-至今西北农林科技大学，副教授

2012.06-2015.12 西北农林科技大学，讲师

2010.07-2012.05中国农业大学，博士后

2007.09-2010.06中国农业大学，博士

二、主要研究方向

食品非热加工、食物过敏与安全控制、新型食品研发与健康调控。

三、开设课程

主讲本科生食品营养与卫生学，食品环境学和研究生食品工程新技术等课程。

四、主要研究成果

1. 主持和参与科研项目

国家自然科学基金、国家“十二五”科技支撑计划子课题、国家科技基础性工作专项子课题、国家“十三五”重点研发计划子课题、农业农村部政府采购项目、陕西省重点研发计划项目、陕西省农业攻关项目、陕西省自然科学基金等科研项目20余项。

2.学术论文/专利

(1) Ma, J., Wang, Y., Zhao, M. Y., Tong, P. Y., Lv, L.Q., Gao, Z. P., Liu, J., Long, F. Y.*. High Hydrostatic Pressure Treatments Improved Properties of Fermentation of Apple Juice Accompanied by Higher Reserved Lactobacillus plantarum. Foods. 2023, 12, 441.

(2) Bai Q.^#, Feng X. X.^#, Wang Y., Wu C. Y., Liu Y., Sun J., Yue T. L.*, Long F. Y.* Adenosine cyclic phosphate with ultrasonic-assisted pectinase extraction alleviated allergic reactions in RBL-2H3 through inhibiting the influx of intracellular Ca²⁺.Food Science and Human Wellness.2023,12(03):832-841.

(3) Ren H.^#, Zhu X. F.^#, Zhai S. Y., Feng X. P., Yan Z. M., Sun J., Liu Y., Gao Z. P., Long F. Y. *. Seabuckthorn juice alleviates allergic symptoms in Shrimp-induced food allergy mice. Food Science and Human Wellness.2023,12(03):783-788.

(4) Sang C. W^#, Bai Q.^#, Feng X. P., Wu C. Y., Liu Y., Gao Z. P., Long F. Y.* Optimized Extraction of cAMP From Jujube by Ultra-High Pressure Technology and the Anti-allergic Effect for Peanut Allergy Mouse. Frontiers in Nutrition, 2022.9:862900.

(5) Ma, J.; Yang, H.K.; Chen, Y.J.; Feng, X.P.; Wu, C.Y.; Long, F.Y*. Purified Saponins in Momordicacharantia Treated with High Hydrostatic Pressure and Ionic Liquid−Based Aqueous Biphasic Systems. Foods. 2022, 11, 1930.

(6) Ma J.^#, Tong P. Y.^#, Chen Y. J., Wang Y., Ren H., Gao Z. P., Yue T. L.*, Long F. Y.* The inhibition of pectin oligosaccharides on degranulation of RBL-2H3 cells from apple pectin with high hydrostatic pressure assisted enzyme treatment. Food Chemistry. 2021, 371, (1), 131097.

(7) Chen Y. J., Feng X. P., Ren H., Yang H. K, Liu Y., Gao Z. P., Long F. Y. * Changes in Physicochemical Properties and Volatilesof Kiwifruit Pulp Beverage Treated with High Hydrostatic Pressure, Foods, 2020, 9(4), 485.

(8) Yang X., Liang S. S., Guo F. S., Ren Z. Z., Yang X. J*., and LongF. Y.*. Gut microbiota mediates the protective role of Lactobacillus plantarum in ameliorating deoxynivalenol-induced apoptosis and intestinal inflammation of broiler chickens, Poultry Science, 2020, 99(5): 2395-2406.

(9) Li M. H., Guo X. D., Chen Y. H., Zhang K., Bai Q., Gao Z. P., LongF. Y.*. The degradation of forchlorfenuron in the model kiwifruit juice by ultrasonic treatment. Journal of Food Processing and Preservation 2020: 1-11.

(10) Yang X., Guo X. D., Bai Q., Zhu X. F., Ren H., Chen Q. W., Yue T. L.*, Long F. Y*. Antiallergic activity of Lactobacillus plantarum against peanut allergy in a Balb/c mouse model, Food and Agricultural Immunology, 2019, 30(1), 762-773.

(11) Wang H.^#, Liang S. S.^#, Li X. Y., Yang X. J., Long F. Y.*, Yang X.*. Effects of encapsulated essential oils and organic acids on laying performance, egg quality, intestinal morphology, barrier function, and microflora count of hens during the early laying period. Poultry Science. 2019, 98(12):6751-6760.

(12) Yang X., Sun J., Tao J. M., Ma Y. S., Wei J. P., Long F. Y*. The allergenic potential of walnuts treatedwith high pressure and heat in a mouse model of allergy, Innovative Food Science and Emerging Technologies, 2017, 39: 165-170.

(13) Long F. Y., Yang X, Zhong Q. Y. Wei J. P., Qu P., Yue T. L*. Effects of combined high pressure and thermal treatment on the allergenic potential of peanut in a mouse model of allergy, Innovative Food Science and Emerging Technologies, 2016, 35: 133-138.

(14) Long F. Y., Yang X, Liu D, Guo Y. M.*, and Wang Z. Involvement of the PKC-NF-кB signaling pathway in the regulation of T lymphocytes proliferation of chickens by conjugated linoleic acids, Food and Agricultural Immunology, 2016, 27(1): 1-12.

(15) Long F. Y., Yang X., Wang R. R., Hu X. S., and F. Chen*. Effects of combined high pressure and thermal treatment on the allergenic potential of shrimp (Litopenaeusvannamei) tropomyosin in a mouse model of allergy, Innovative Food Science and Emerging Technologies, 2015, 29:119-124.

(16) Long F. Y., Yang X., Guo Y. M.*, Yuan J. M., Zhang B. K. and Liu D. Conjugated linoleic acids alleviated the immunosuppression of peripheral blood T lymphocytes in broiler chickens exposed to cyclosporin A, Poultry Science, 2012, 91(10): 2431-2437.

(17) Long F. Y., Guo Y. M.*, Wang Z., Liu D., Zhang B. K., and Yang X. Conjugated linoleic acids alleviated viral infectivity in a chicken model of infectious bursal disease virus induced immunosuppression, Poultry Science, 2011, 90(9): 1926-1933.

(18) Long F. Y., Wang Z., Guo Y. M.*, Liu D., Yang X., and Jiao P. Conjugated linoleic acids alleviated immunosuppression in broiler chickens exposed to cyclosporin A, Food and Agricultural Immunology, 2010, 21(4): 295-305.

(19) 龙芳羽;马晶;宋佳;杨红凯;吴晓涵;吴春钰;王钰. 超高压辅助法制备苦瓜总皂苷及其纯化方法. 中国专利：CN 113332325, 2022-06-10.

(20) 陈芳; 龙芳羽; 胡小松; 廖小军; 吴继红.一种降低或脱除虾中过敏原的方法. 中国专利：CN102940019A,2016-5-18.

(21) 杨欣;龙芳羽;杨小军;孙青竹;任周正;王晗;王方圆. 一种植物乳杆菌及其应用. 中国专利：CN 109504619 A,2019-03-22.

3. 其他

参编国家“十三五”规划教材《果蔬加工学》，参编国家“十四五”规划教材《食品毒理学实验》；译著DK图书《烘焙--面包、蛋糕、饼干的烘焙方法》、《素食：营养鲜美的素食食谱》。

指导本科生荣获CIFST第十一届盼盼食品杯烘焙食品创意大赛优秀奖。

荣获校级十大“我最喜爱的老师”荣誉称号。

五、联系方式

通讯地址：陕西省杨凌示范区西农路22号西北农林科技大学北校区食品学院

邮编：712100

邮箱：fangyu315@126.com