基本情况
全威,博士,讲师/校聘教授,硕士生导师,食品科学与工程系副主任。
获湖南农业大学神农学者III层次人才计划支持。
研究生招生:食品科学与工程(学硕)
邮箱:reus_quan@hunau.edu.cn
主要研究方向:
• 食品加工过程中有害产物的生成机制、调控策略及其对人体健康的影响;
• 基于代谢组学评价食品加工过程中有害产物的生物毒性;
• 膳食生物活性成分的生物利用度与健康功能评价;
• 食品蛋白质与其它食品组分的相互作用,在加工中的变化及其对食品品质的影响;
教育经历:
2011/09-2015/06 湖南农业大学食品科学技术学院 食品科学与工程 学士
2015/09-2022/06 江南大学食品科学与技术国家重点实验室 食品科学与工程 博士
教学科研经历:
2021/07至今 湖南农业大学 食品科学技术学院 讲师/校聘教授
讲授课程:
《食品工艺学》、《畜产品加工》、《食品科学导论》
主持的代表性科研项目:
1. 长沙市自然科学基金项目,酰胺类化合物同步减控热加工肉制品中多种有害物形成的构效关系及对其风味品质的影响研究,2022.1-2024.12,主持。
2. 国家自然科学面上项目,基于共有醛类中间体阻断及环外游离氨基加合终产物消除的的食源性杂环胺双效减控途径研究, 2019.1-2023.12,参与。
3. 食品科学与技术国家重点实验室创新探索项目, 熏炸烤食品及其美拉德反应伴生有害产物的摄入对代谢综合征发生和发展的影响, 2019.1-2022.12,参与。
代表性论文:
1. Quan, W., Li, M., Jiao, Y., Zeng, M., He, Z., Shen, Q., & Chen, J. (2022). Effect of Dietary Exposure to Acrylamide on Diabetes-Associated Cognitive Dysfunction from the Perspectives of Oxidative Damage, Neuroinflammation, and Metabolic Disorders. Journal of Agricultural and Food Chemistry, 70(14), 4445-4456.
2. Quan, W., Jiao, Y., Xue, C., Li, Y., Wang, Z., Zeng, M., ... & Chen, J. (2022). Processed potatoes intake and risk of type 2 diabetes: a systematic review and meta-analysis of nine prospective cohort studies. Critical Reviews in Food Science and Nutrition, 62(5), 1417-1425.
3. Quan, W., Lin, Y., Xue, C., Cheng, Y., Luo, J., Lou, A., ... & Chen, J. (2022). Metabolic perturbations and health impact from exposure to a combination of multiple harmful Maillard reaction products on Sprague-Dawley rats. Food & Function.
4. Chen, C., Jiao, Y., Zeng, M., He, Z., Shen, Q., Chen, J., & Quan, W. (2022). The Simultaneous Formation of Acrylamide, β-carbolines, and Advanced Glycation End Products in a Chemical Model System: Effect of Multiple Precursor Amino Acids. Frontiers in nutrition, 9.
5. Quan, W., Zeng, M., Jiao, Y., Li, Y., Xue, C., Liu, G., ... & Chen, J. (2021). Western dietary patterns, foods, and risk of gestational diabetes mellitus: a systematic review and meta-analysis of prospective cohort studies. Advances in Nutrition, 12(4), 1353-1364.
6. Quan, W., Jiao, Y., Li, Y., Xue, C., Liu, G., Wang, Z., ... & Chen, J. (2021). Metabolic changes from exposure to harmful Maillard reaction products and high-fat diet on Sprague-Dawley rats. Food Research International, 141, 110129.
7. Quan, W., Wu, Z., Jiao, Y., Liu, G., Wang, Z., He, Z., ... & Chen, J. (2021). Exploring the relationship between potato components and Maillard reaction derivative harmful products using multivariate statistical analysis. Food Chemistry, 339, 127853.
8. Quan, W., Jiao, Y., Xue, C., Li, Y., Liu, G., He, Z., ... & Chen, J. (2021). The effect of exogenous free N ε-(carboxymethyl) lysine on diabetic-model Goto-Kakizaki rats: Metabolomics analysis in serum and urine. Journal of Agricultural and Food Chemistry, 69(2), 783-793.
9. Quan, W., Li, Y., Jiao, Y., Xue, C., Liu, G., Wang, Z., ... & Chen, J. (2020). Simultaneous generation of acrylamide, β-carboline heterocyclic amines and advanced glycation ends products in an aqueous Maillard reaction model system. Food Chemistry, 332, 127387.
10. Quan, W., He, W., Qie, X., Chen, Y., Zeng, M., Qin, F., ... & He, Z. (2020). Effects of β-cyclodextrin, whey protein, and soy protein on the thermal and storage stability of anthocyanins obtained from purple-fleshed sweet potatoes. Food Chemistry, 320, 126655.
11. Quan, W., Qie, X., Chen, Y., Zeng, M., Qin, F., Chen, J., & He, Z. (2020). Effect of milk addition and processing on the antioxidant capacity and phenolic bioaccessibility of coffee by using an in vitro gastrointestinal digestion model. Food Chemistry, 308, 125598.
学术兼职:
