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涓昏浠庝簨姘翠駭鍝佺幇浠ｅ寲鍙戦叺鍙?qiáng)鍗卞疀_洜瀛愬井鐢熺墿鎺у埗鐨勫熀紜�鐞嗚涓庡簲鐢ㄧ爺絀訛紝鍖呮嫭鍙戦叺姘翠駭鍝佷腑鍏抽敭椋庡懗鍜屽搧璐ㄥ艦鎴愭満鍒惰В鏋愬強(qiáng)鏀瑰杽鎶�鏈爺鍙戙�佸彂閰墊按浜у搧涓柊鍨嬬敓鐗╂椿鎬ц偨絳涢�夊強(qiáng)浜х敓鍜屾椿鎬ф満鍒惰В鏋愩�佸彂閰墊按浜у搧涓柊鍨嬪姛鑳藉井鐢熺墿瀹氬悜絳涢�夊強(qiáng)鍔熻兘鏀歸�犮�佸鑰愭�ч鍝佸井鐢熺墿鐨勪氦浜掍繚鎶ゆ敼鍠勬満鍒惰В鏋愩�佹按浜у搧涓湁瀹崇墿璐ㄧ殑寰敓鐗╄劚闄?闄嶈В鏈哄埗瑙ｆ瀽鍙?qiáng)鐩稿呄x(chóng)妧鏈爺鍙戠瓑銆備富鎸佸寘鎷浗瀹惰嚜鐒剁瀛﹀熀閲戯紙闈掑勾鍜岄潰涓婏級(jí)銆佸浗瀹墮噸鐐圭爺鍙戣鍒掑瓙璇鵑銆佸箍涓滅渷鑷劧縐戝鍩洪噾錛堝崥澹惎鍔ㄥ拰闈笂錛夌瓑綰靛悜縐戠爺欏圭洰15欏逛互鍙?qiáng)浼佷笟妯悜绉戠爺椤圭?欏廣�備互絎竴/閫氳浣滆�呭湪銆奐ournal of Hazardous Materials銆嬨�併�夿ioresource Technology銆嬨�併�奆ood Chemistry銆嬬瓑鏈熷垔涓婂彂琛⊿CI/EI鏀跺綍璁烘枃40浣欑瘒錛屽叾涓腑縐戦櫌1鍖鴻鏂?6綃囥�丒SI楂樿寮曡鏂?綃囷紝H-index=26錛涘嚭鐗堜笓钁?閮ㄣ�傛巿鏉冨浗瀹跺彂鏄庝笓鍒?0浣欎歡錛屽叾涓涓�鍙戞槑浜?浠躲�備綔涓轟富瑕佽搗鑽変漢鍒跺畾鍥藉鍜屽箍涓滅渷鍦版柟鏍囧噯5欏癸紝鍏朵腑絎簩瀹屾垚浜?欏廣�傝幏鈥滃浗瀹舵搗媧嬬瀛︽妧鏈鈥濅簩絳夊銆佲�滃箍涓滅渷鍐滀笟鎶�鏈帹騫垮鈥濅簩絳夊銆佲�滃北涓滅渷嫻鋒磱涓庢笖涓氱瀛︽妧鏈鈥濅竴絳夊絳夌鐮斿鍔?欏廣�?/p>
鏁欒偛緇忓巻錛?/span>
2010.9~2015.6 涓浗嫻鋒磱澶у 椋熷搧縐戝涓庡伐紼嬪闄?椋熷搧縐戝 宸ュ鍗氬＋
2006.9~2010.6 涓浗嫻鋒磱澶у 椋熷搧縐戝涓庡伐紼嬪闄?鐢熺墿宸ョ▼ 宸ュ瀛﹀＋
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2024.10~浠? 涓浗姘翠駭縐戝鐮旂┒闄㈠崡嫻鋒按浜х爺絀舵墍 鐮旂┒鍛?/p>
2020.1~2024.10 涓浗姘翠駭縐戝鐮旂┒闄㈠崡嫻鋒按浜х爺絀舵墍 鍓爺絀跺憳
2015.7~2019.12 涓浗姘翠駭縐戝鐮旂┒闄㈠崡嫻鋒按浜х爺絀舵墍 鍔╃悊鐮旂┒鍛?/p>
浠ｈ〃鎬х鐮旈」鐩細(xì)
1. 鍥藉鑷劧縐戝鍩洪噾闈笂欏圭洰, 32272348, 2023/01-2026/12, 70.2涓囧厓, 涓繪寔
2. 鍥藉鑷劧縐戝鍩洪噾闈掑勾縐戝鍩洪噾欏圭洰, 31801520, 2019/01-2021/12, 31.2涓囧厓, 涓繪寔
3. 鍥藉閲嶇偣鐮斿彂璁″垝鈥滆摑鑹茬伯浠撶鎶�鍒涙柊鈥濋噸鐐逛笓欏瑰瓙璇鵑, 2019YFD0901903, 2019/11-2022/12, 179涓囧厓, 涓繪寔
4. 騫夸笢鐪佽嚜鐒剁瀛﹀熀閲戦潰涓婇」鐩? 2021A1515010872, 2021/01-2023/12, 10涓囧厓, 涓繪寔
5. 騫夸笢鐪佽嚜鐒剁瀛﹀熀閲戝崥澹惎鍔ㄩ」鐩? 2018A030310686, 2018/05-2021/04, 10涓囧厓, 涓繪寔
6. 騫夸笢鐪佺瀛︽妧鏈崗浼?xì)闈掤q寸鎶�浜烘墠鍩硅偛璁″垝欏圭洰, 2022QNRC10, 2022/04-2023/03, 3涓囧厓,涓繪寔
7. 騫垮窞甯?jìng)绉戞妧璁″垝欏圭洰, 201707010300, 2017/05-2020/04, 20涓囧厓, 涓繪寔
榪戜簲騫翠唬琛ㄦ�ц鏂囷細(xì)
1. Chunsheng Li*, Qiaoyan Cui, Laihao Li, Hui Huang, Shengjun Chen, Yongqiang Zhao, Yueqi Wang. Formation and improvement mechanism of physical property and volatile flavor of fermented tilapia surimi by newly isolated lactic acid bacteria based on two dimensional correlation networks. Food Chemistry, 2024, 440: 138260錛圫CI 鏀跺綍錛屼腑縐戦櫌1鍖猴級(jí)
2. Chunsheng Li*, Shengjun Chen, Hui Huang, Jun Li, Yongqiang Zhao. Improvement mechanism of volatile flavor in fermented tilapia surimi by cooperative fermentation of Pediococcus acidilactici and Latilactobacillus sakei: Quantization of microbial contribution through influence of genus. Food Chemistry, 2024, 449: 139239錛圫CI 鏀跺綍錛屼腑縐戦櫌1鍖猴級(jí)
3. Tianyu Chen, Chunsheng Li*, Hui Huang, Yongqiang Zhao, Huan Xiang, Di Wang, Yang Feng, Shaoling Yang, Shengjun Chen*. Identification of key physicochemical properties and volatile flavor compounds for the sensory formation of roasted tilapia. Food Chemistry, 2024, 460: 140636錛圫CI鏀跺綍錛屼腑縐戦櫌1鍖猴級(jí)
4. Daqiao Yang, Chunsheng Li*, Laihao Li*, Shengjun Chen, Xiao Hu, Huan Xiang. Taste mechanism of umami peptides from Chinese traditional fermented fish (Chouguiyu) based on molecular docking using umami receptor T1R1/T1R3. Food Chemistry, 2022, 389: 133019錛圫CI 鏀跺綍錛屼腑縐戦櫌1鍖猴紝ESI楂樿寮曪級(jí)
5. Chunsheng Li*, Wenjing Li, Laihao Li, Shengjun Chen, Yanyan Wu, Bo Qi. Microbial community changes induced by a newly isolated salt-tolerant Tetragenococcus muriaticus improve the volatile flavor formation in low-salt fish sauce. Food Research International, 2022, 156: 111153錛圫CI 鏀跺綍錛屼腑縐戦櫌1鍖猴級(jí)
6. Chunsheng Li, Yue Zhao, Yueqi Wang, Laihao Li*, Xianqing Yang, Shengjun Chen, Yongqiang Zhao, Wenguo Zhou*. Microbial community changes induced by Pediococcus pentosaceus improve the physicochemical properties and safety in fermented tilapia sausage. Food Research International, 2021, 147: 110476錛圫CI 鏀跺綍錛屼腑縐戦櫌1鍖猴級(jí)
7. Yue Zhao#, Yueqi Wang#, Chunsheng Li*, Laihao Li, Xianqing Yang, Yanyan Wu, Shengjun Chen, Yongqiang Zhao. Novel insight into physicochemical and flavor formation in naturally fermented tilapia sausage based on microbial metabolic network. Food Research International, 2021, 141: 110122錛圫CI 鏀跺綍錛屼腑縐戦櫌1鍖猴紝ESI楂樿寮曪級(jí)
8. Yueqi Wang, Chunsheng Li*, Yongqiang Zhao*, Laihao Li, Xianqing Yang, Yanyan Wu, Shengjun Chen, Jianwei Cen, Shaoling Yang, Daqiao Yang. Novel insight into the formation mechanism of volatile flavor in Chinese fish sauce (Yu-lu) based on molecular sensory and metagenomics analyses. Food Chemistry, 2020, 323: 126839錛圫CI 鏀跺綍錛屼腑縐戦櫌1鍖猴紝ESI楂樿寮曪級(jí)
9. Chunsheng Li, Ying Xu*, Laihao Li, Xianqing Yang*, Yueqi Wang. Acid stress induces cross-protection for cadmium tolerance of multi-stress-tolerant Pichia kudriavzevii by regulating cadmium transport and antioxidant defense system. Journal of Hazardous Materials, 2019, 366: 151-159錛圫CI 鏀跺綍錛屼腑縐戦櫌1鍖猴級(jí)
10. Yueqi Wang, Chunsheng Li*, Laihao Li*, Xianqing Yang, Shengjun Chen, Yanyan Wu, Yongqiang Zhao, Jinxu Wang, Ya Wei, Daqiao Yang. Application of UHPLC-Q/TOF-MS-based metabolomics in the evaluation of metabolites and taste quality of Chinese fish sauce (Yu-lu) during fermentation. Food Chemistry, 2019, 296: 132-141錛圫CI 鏀跺綍錛屼腑縐戦櫌1鍖猴級(jí)
絎竴鍙戞槑浜哄浗瀹跺彂鏄庝笓鍒╋細(xì)
1. 娓呴厭騫垮竷涔蟲(chóng)潌鑿孒30-5銆佸彂閰佃弻鍓傚強(qiáng)鍏跺湪鏀瑰杽鍙戦叺楸肩硿鍝佽川涓殑搴旂敤, 鍥藉鍙戞槑涓撳埄, ZL202410342777.X
2. 涓�縐嶅埄鐢ㄦ鐗╀鉤妞嶆潌鑿屾敼鍠勭綏闈為奔鍙戦叺楸肩硿鍝佽川鐨勬柟娉? 鍥藉鍙戞槑涓撳埄, ZL202310915732.2
3. 鏉ユ簮浜庤嚟槌滈奔鐨勯矞鍛寵偨, 鍥藉鍙戞槑涓撳埄, ZL202310228846.X
4. 鍏鋒湁DPP-IV 鎶戝埗浣滅敤鐨勮嚟槌滈奔婧愭椿鎬ц偨, 鍥藉鍙戞槑涓撳埄, ZL202211000709.2
5. 涓�縐嶅埄鐢ㄦ灟鑽夎娊瀛㈡潌鑿屾敼鍠勫揩閫熷彂閰甸奔闇插搧璐ㄧ殑鏂規(guī)硶, 鍥藉鍙戞槑涓撳埄, ZL202211602867.5
6. 涓�縐嶅埄鐢ㄧ洂娓嶅洓鐢熺悆鑿屾敼鍠勪綆鐩愬彂閰甸奔闇查鍛崇殑鏂規(guī)硶, 鍥藉鍙戞槑涓撳埄, ZL202210007634.4
7. 涓�縐嶅埄鐢ㄥ彂閰電洂鍘屾哀鑿屾敼鍠勯奔闇插彂閰靛搧璐ㄧ殑鏂規(guī)硶, 鍥藉鍙戞槑涓撳埄, ZL202110955495.3
8. 涓�縐嶆彁楂樺簱寰鋒瘯璧ら叺姣嶉珮娓╄�愭�х殑鏂規(guī)硶, 鍥藉鍙戞槑涓撳埄, ZL201610249731.9
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1. 鎷呬換EI鏀跺綍鏈熷垔銆婇鍝佸伐涓氱鎶�銆嬮潚騫寸紪濮?/p>
2. 鎷呬換ESCI鏀跺綍鏈熷垔銆奐ournal of Future Foods銆嬮潚騫寸紪濮?/p>
3. 鎷呬換鍥介檯鏈熷垔銆奆ood Science of Animal Products銆嬮潚騫寸紪濮?/p>
4. 鎷呬換SCI鏀跺綍鏈熷垔銆奆oods銆嬨�併�奙olecules銆嬨�併�奆rontiers in Marine Science銆嬬壒鍒婄殑瀹㈠駭緙栬緫
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6. 鎷呬換銆奣rends in Food Science & Technology銆嬨�併�奆ood Chemistry銆嬨�併�奆ood Research International銆嬨�併�婇鍝佺瀛︺�嬨�併�婇鍝佸伐涓氱鎶�銆嬬瓑30浣欎釜鍥藉唴澶栨湡鍒婄殑瀹＄ǹ涓撳錛岃幏寰椻�溿�婇鍝佺瀛︺�嬫潅蹇?022騫村害浼樼瀹＄ǹ涓撳鈥濊崳瑾夌О鍙?/p>
浜烘墠璁″垝涓庤崳瑾夛細(xì)
1. 鍏ラ�変腑鍥芥按浜х瀛︾爺絀墮櫌鈥滄按縐戣嫳鎵?鎷斿皷浜烘墠鈥濓紙2024騫達(dá)級(jí)
2. 鍏ラ�夐灞婂箍涓滅渷縐戝鎶�鏈崗浼?xì)鈥滈潚騫寸鎶�浜烘墠鈥濓紙2022騫達(dá)級(jí)
3. 鍏ラ�変腑鍥芥按浜х瀛︾爺絀墮櫌鈥滅櫨鍚嶇鎶�鑻辨墠鈥濓紙2018騫達(dá)級(jí)
4. 鑾峰箍涓滄按浜у浼?xì)鈥滅鎶�闈掑勾鍏堥攱鈥濓紙2022騫達(dá)級(jí)
5. 鑾蜂腑鍥芥按浜х瀛︾爺絀墮櫌鍗楁搗姘翠駭鐮旂┒鎵�鈥滃厛榪涘伐浣滆�呪�濓紙2018騫淬�?022騫淬�?023騫達(dá)級(jí)
鑱旂郴鏂瑰紡錛?/strong>
閫氳鍦板潃錛氬箍宸炲競(jìng)嫻風(fēng)彔鍖烘柊娓タ璺?31鍙峰崡嫻鋒按浜х爺絀舵墍
閭斂緙栫爜錛?10300
鑱旂郴鐢?shù)璇濆Q?20-89020911
E-mail錛歭ichunsheng@scsfri.ac.cn
寰俊鎵竴鎵?br>鍒嗕韓鍒版湅鍙嬪湀
鏉庢槬鐢燂紝鐢鳳紝1988騫?/span>2鏈堢敓錛屽伐瀛﹀崥澹紝涓浗姘翠駭縐戝鐮旂┒闄㈠崡嫻鋒按浜х爺絀舵墍鐮旂┒鍛橈紝鎷呬換涓浗姘翠駭縐戝鐮旂┒闄⑩�滄搗姘翠駭鍝佸搧璐ㄨ瘎浠蜂笌璋冩帶鍒涙柊鍥㈤槦鈥濆壇棣栧腑縐戝瀹躲�佸浗瀹惰嚜鐒剁瀛﹀熀閲戝嚱璇勪笓瀹訛紝鍏ラ�夐灞婂箍涓滅渷縐戝鎶�鏈崗浼?xì)鈥滈潚騫寸鎶�浜烘墠鈥濄�佷腑鍥芥按浜х瀛︾爺絀墮櫌鈥滄按縐戣嫳鎵?/span>-鎷斿皷浜烘墠鈥濄�佷腑鍥芥按浜х瀛︾爺絀墮櫌鈥滅櫨鍚嶇鎶�鑻辨墠鈥濓紝鐜頒負(fù)紱忓緩鍐滄灄澶у銆侀潚宀涘ぇ瀛︺�佸箍涓滄搗媧嬪ぇ瀛︺�佹睙鑻忔搗媧嬪ぇ瀛︺�佸ぉ媧ュ啘瀛﹂櫌絳夐珮鏍＄澹爺絀剁敓瀵煎笀銆?/span>
涓昏浠庝簨姘翠駭鍝佺幇浠ｅ寲鍙戦叺鍙?qiáng)鍗卞疀_洜瀛愬井鐢熺墿鎺у埗鐨勫熀紜�鐞嗚涓庡簲鐢ㄧ爺絀訛紝鍖呮嫭鍙戦叺姘翠駭鍝佷腑鍏抽敭椋庡懗鍜屽搧璐ㄥ艦鎴愭満鍒惰В鏋愬強(qiáng)鏀瑰杽鎶�鏈爺鍙戙�佸彂閰墊按浜у搧涓柊鍨嬬敓鐗╂椿鎬ц偨絳涢�夊強(qiáng)浜х敓鍜屾椿鎬ф満鍒惰В鏋愩�佸彂閰墊按浜у搧涓柊鍨嬪姛鑳藉井鐢熺墿瀹氬悜絳涢�夊強(qiáng)鍔熻兘鏀歸�犮�佸鑰愭�ч鍝佸井鐢熺墿鐨勪氦浜掍繚鎶ゆ敼鍠勬満鍒惰В鏋愩�佹按浜у搧涓湁瀹崇墿璐ㄧ殑寰敓鐗╄劚闄?闄嶈В鏈哄埗瑙ｆ瀽鍙?qiáng)鐩稿呄x(chóng)妧鏈爺鍙戠瓑銆備富鎸佸寘鎷浗瀹惰嚜鐒剁瀛﹀熀閲戯紙闈掑勾鍜岄潰涓婏級(jí)銆佸浗瀹墮噸鐐圭爺鍙戣鍒掑瓙璇鵑銆佸箍涓滅渷鑷劧縐戝鍩洪噾錛堝崥澹惎鍔ㄥ拰闈笂錛夌瓑綰靛悜縐戠爺欏圭洰15欏逛互鍙?qiáng)浼佷笟妯悜绉戠爺椤圭?欏廣�備互絎竴/閫氳浣滆�呭湪銆奐ournal of Hazardous Materials銆嬨�併�夿ioresource Technology銆嬨�併�奆ood Chemistry銆嬬瓑鏈熷垔涓婂彂琛⊿CI/EI鏀跺綍璁烘枃40浣欑瘒錛屽叾涓腑縐戦櫌1鍖鴻鏂?6綃囥�丒SI楂樿寮曡鏂?綃囷紝H-index=26錛涘嚭鐗堜笓钁?閮ㄣ�傛巿鏉冨浗瀹跺彂鏄庝笓鍒?0浣欎歡錛屽叾涓涓�鍙戞槑浜?浠躲�備綔涓轟富瑕佽搗鑽変漢鍒跺畾鍥藉鍜屽箍涓滅渷鍦版柟鏍囧噯5欏癸紝鍏朵腑絎簩瀹屾垚浜?欏廣�傝幏鈥滃浗瀹舵搗媧嬬瀛︽妧鏈鈥濅簩絳夊銆佲�滃箍涓滅渷鍐滀笟鎶�鏈帹騫垮鈥濅簩絳夊銆佲�滃北涓滅渷嫻鋒磱涓庢笖涓氱瀛︽妧鏈鈥濅竴絳夊絳夌鐮斿鍔?欏廣�?/p>
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2010.9~2015.6 涓浗嫻鋒磱澶у 椋熷搧縐戝涓庡伐紼嬪闄?椋熷搧縐戝 宸ュ鍗氬＋
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2024.10~浠? 涓浗姘翠駭縐戝鐮旂┒闄㈠崡嫻鋒按浜х爺絀舵墍 鐮旂┒鍛?/p>
2020.1~2024.10 涓浗姘翠駭縐戝鐮旂┒闄㈠崡嫻鋒按浜х爺絀舵墍 鍓爺絀跺憳
2015.7~2019.12 涓浗姘翠駭縐戝鐮旂┒闄㈠崡嫻鋒按浜х爺絀舵墍 鍔╃悊鐮旂┒鍛?/p>
浠ｈ〃鎬х鐮旈」鐩細(xì)
1. 鍥藉鑷劧縐戝鍩洪噾闈笂欏圭洰, 32272348, 2023/01-2026/12, 70.2涓囧厓, 涓繪寔
2. 鍥藉鑷劧縐戝鍩洪噾闈掑勾縐戝鍩洪噾欏圭洰, 31801520, 2019/01-2021/12, 31.2涓囧厓, 涓繪寔
3. 鍥藉閲嶇偣鐮斿彂璁″垝鈥滆摑鑹茬伯浠撶鎶�鍒涙柊鈥濋噸鐐逛笓欏瑰瓙璇鵑, 2019YFD0901903, 2019/11-2022/12, 179涓囧厓, 涓繪寔
4. 騫夸笢鐪佽嚜鐒剁瀛﹀熀閲戦潰涓婇」鐩? 2021A1515010872, 2021/01-2023/12, 10涓囧厓, 涓繪寔
5. 騫夸笢鐪佽嚜鐒剁瀛﹀熀閲戝崥澹惎鍔ㄩ」鐩? 2018A030310686, 2018/05-2021/04, 10涓囧厓, 涓繪寔
6. 騫夸笢鐪佺瀛︽妧鏈崗浼?xì)闈掤q寸鎶�浜烘墠鍩硅偛璁″垝欏圭洰, 2022QNRC10, 2022/04-2023/03, 3涓囧厓,涓繪寔
7. 騫垮窞甯?jìng)绉戞妧璁″垝欏圭洰, 201707010300, 2017/05-2020/04, 20涓囧厓, 涓繪寔
榪戜簲騫翠唬琛ㄦ�ц鏂囷細(xì)
1. Chunsheng Li*, Qiaoyan Cui, Laihao Li, Hui Huang, Shengjun Chen, Yongqiang Zhao, Yueqi Wang. Formation and improvement mechanism of physical property and volatile flavor of fermented tilapia surimi by newly isolated lactic acid bacteria based on two dimensional correlation networks. Food Chemistry, 2024, 440: 138260錛圫CI 鏀跺綍錛屼腑縐戦櫌1鍖猴級(jí)
2. Chunsheng Li*, Shengjun Chen, Hui Huang, Jun Li, Yongqiang Zhao. Improvement mechanism of volatile flavor in fermented tilapia surimi by cooperative fermentation of Pediococcus acidilactici and Latilactobacillus sakei: Quantization of microbial contribution through influence of genus. Food Chemistry, 2024, 449: 139239錛圫CI 鏀跺綍錛屼腑縐戦櫌1鍖猴級(jí)
3. Tianyu Chen, Chunsheng Li*, Hui Huang, Yongqiang Zhao, Huan Xiang, Di Wang, Yang Feng, Shaoling Yang, Shengjun Chen*. Identification of key physicochemical properties and volatile flavor compounds for the sensory formation of roasted tilapia. Food Chemistry, 2024, 460: 140636錛圫CI鏀跺綍錛屼腑縐戦櫌1鍖猴級(jí)
4. Daqiao Yang, Chunsheng Li*, Laihao Li*, Shengjun Chen, Xiao Hu, Huan Xiang. Taste mechanism of umami peptides from Chinese traditional fermented fish (Chouguiyu) based on molecular docking using umami receptor T1R1/T1R3. Food Chemistry, 2022, 389: 133019錛圫CI 鏀跺綍錛屼腑縐戦櫌1鍖猴紝ESI楂樿寮曪級(jí)
5. Chunsheng Li*, Wenjing Li, Laihao Li, Shengjun Chen, Yanyan Wu, Bo Qi. Microbial community changes induced by a newly isolated salt-tolerant Tetragenococcus muriaticus improve the volatile flavor formation in low-salt fish sauce. Food Research International, 2022, 156: 111153錛圫CI 鏀跺綍錛屼腑縐戦櫌1鍖猴級(jí)
6. Chunsheng Li, Yue Zhao, Yueqi Wang, Laihao Li*, Xianqing Yang, Shengjun Chen, Yongqiang Zhao, Wenguo Zhou*. Microbial community changes induced by Pediococcus pentosaceus improve the physicochemical properties and safety in fermented tilapia sausage. Food Research International, 2021, 147: 110476錛圫CI 鏀跺綍錛屼腑縐戦櫌1鍖猴級(jí)
7. Yue Zhao#, Yueqi Wang#, Chunsheng Li*, Laihao Li, Xianqing Yang, Yanyan Wu, Shengjun Chen, Yongqiang Zhao. Novel insight into physicochemical and flavor formation in naturally fermented tilapia sausage based on microbial metabolic network. Food Research International, 2021, 141: 110122錛圫CI 鏀跺綍錛屼腑縐戦櫌1鍖猴紝ESI楂樿寮曪級(jí)
8. Yueqi Wang, Chunsheng Li*, Yongqiang Zhao*, Laihao Li, Xianqing Yang, Yanyan Wu, Shengjun Chen, Jianwei Cen, Shaoling Yang, Daqiao Yang. Novel insight into the formation mechanism of volatile flavor in Chinese fish sauce (Yu-lu) based on molecular sensory and metagenomics analyses. Food Chemistry, 2020, 323: 126839錛圫CI 鏀跺綍錛屼腑縐戦櫌1鍖猴紝ESI楂樿寮曪級(jí)
9. Chunsheng Li, Ying Xu*, Laihao Li, Xianqing Yang*, Yueqi Wang. Acid stress induces cross-protection for cadmium tolerance of multi-stress-tolerant Pichia kudriavzevii by regulating cadmium transport and antioxidant defense system. Journal of Hazardous Materials, 2019, 366: 151-159錛圫CI 鏀跺綍錛屼腑縐戦櫌1鍖猴級(jí)
10. Yueqi Wang, Chunsheng Li*, Laihao Li*, Xianqing Yang, Shengjun Chen, Yanyan Wu, Yongqiang Zhao, Jinxu Wang, Ya Wei, Daqiao Yang. Application of UHPLC-Q/TOF-MS-based metabolomics in the evaluation of metabolites and taste quality of Chinese fish sauce (Yu-lu) during fermentation. Food Chemistry, 2019, 296: 132-141錛圫CI 鏀跺綍錛屼腑縐戦櫌1鍖猴級(jí)
絎竴鍙戞槑浜哄浗瀹跺彂鏄庝笓鍒╋細(xì)
1. 娓呴厭騫垮竷涔蟲(chóng)潌鑿孒30-5銆佸彂閰佃弻鍓傚強(qiáng)鍏跺湪鏀瑰杽鍙戦叺楸肩硿鍝佽川涓殑搴旂敤, 鍥藉鍙戞槑涓撳埄, ZL202410342777.X
2. 涓�縐嶅埄鐢ㄦ鐗╀鉤妞嶆潌鑿屾敼鍠勭綏闈為奔鍙戦叺楸肩硿鍝佽川鐨勬柟娉? 鍥藉鍙戞槑涓撳埄, ZL202310915732.2
3. 鏉ユ簮浜庤嚟槌滈奔鐨勯矞鍛寵偨, 鍥藉鍙戞槑涓撳埄, ZL202310228846.X
4. 鍏鋒湁DPP-IV 鎶戝埗浣滅敤鐨勮嚟槌滈奔婧愭椿鎬ц偨, 鍥藉鍙戞槑涓撳埄, ZL202211000709.2
5. 涓�縐嶅埄鐢ㄦ灟鑽夎娊瀛㈡潌鑿屾敼鍠勫揩閫熷彂閰甸奔闇插搧璐ㄧ殑鏂規(guī)硶, 鍥藉鍙戞槑涓撳埄, ZL202211602867.5
6. 涓�縐嶅埄鐢ㄧ洂娓嶅洓鐢熺悆鑿屾敼鍠勪綆鐩愬彂閰甸奔闇查鍛崇殑鏂規(guī)硶, 鍥藉鍙戞槑涓撳埄, ZL202210007634.4
7. 涓�縐嶅埄鐢ㄥ彂閰電洂鍘屾哀鑿屾敼鍠勯奔闇插彂閰靛搧璐ㄧ殑鏂規(guī)硶, 鍥藉鍙戞槑涓撳埄, ZL202110955495.3
8. 涓�縐嶆彁楂樺簱寰鋒瘯璧ら叺姣嶉珮娓╄�愭�х殑鏂規(guī)硶, 鍥藉鍙戞槑涓撳埄, ZL201610249731.9
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1. 鎷呬換EI鏀跺綍鏈熷垔銆婇鍝佸伐涓氱鎶�銆嬮潚騫寸紪濮?/p>
2. 鎷呬換ESCI鏀跺綍鏈熷垔銆奐ournal of Future Foods銆嬮潚騫寸紪濮?/p>
3. 鎷呬換鍥介檯鏈熷垔銆奆ood Science of Animal Products銆嬮潚騫寸紪濮?/p>
4. 鎷呬換SCI鏀跺綍鏈熷垔銆奆oods銆嬨�併�奙olecules銆嬨�併�奆rontiers in Marine Science銆嬬壒鍒婄殑瀹㈠駭緙栬緫
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6. 鎷呬換銆奣rends in Food Science & Technology銆嬨�併�奆ood Chemistry銆嬨�併�奆ood Research International銆嬨�併�婇鍝佺瀛︺�嬨�併�婇鍝佸伐涓氱鎶�銆嬬瓑30浣欎釜鍥藉唴澶栨湡鍒婄殑瀹＄ǹ涓撳錛岃幏寰椻�溿�婇鍝佺瀛︺�嬫潅蹇?022騫村害浼樼瀹＄ǹ涓撳鈥濊崳瑾夌О鍙?/p>
浜烘墠璁″垝涓庤崳瑾夛細(xì)
1. 鍏ラ�変腑鍥芥按浜х瀛︾爺絀墮櫌鈥滄按縐戣嫳鎵?鎷斿皷浜烘墠鈥濓紙2024騫達(dá)級(jí)
2. 鍏ラ�夐灞婂箍涓滅渷縐戝鎶�鏈崗浼?xì)鈥滈潚騫寸鎶�浜烘墠鈥濓紙2022騫達(dá)級(jí)
3. 鍏ラ�変腑鍥芥按浜х瀛︾爺絀墮櫌鈥滅櫨鍚嶇鎶�鑻辨墠鈥濓紙2018騫達(dá)級(jí)
4. 鑾峰箍涓滄按浜у浼?xì)鈥滅鎶�闈掑勾鍏堥攱鈥濓紙2022騫達(dá)級(jí)
5. 鑾蜂腑鍥芥按浜х瀛︾爺絀墮櫌鍗楁搗姘翠駭鐮旂┒鎵�鈥滃厛榪涘伐浣滆�呪�濓紙2018騫淬�?022騫淬�?023騫達(dá)級(jí)
鑱旂郴鏂瑰紡錛?/strong>
閫氳鍦板潃錛氬箍宸炲競(jìng)嫻風(fēng)彔鍖烘柊娓タ璺?31鍙峰崡嫻鋒按浜х爺絀舵墍
閭斂緙栫爜錛?10300
鑱旂郴鐢?shù)璇濆Q?20-89020911
E-mail錛歭ichunsheng@scsfri.ac.cn
綺ゅ叕緗戝畨澶?4010502001742鍙?/a>