ticipated 5 projects of the Ministry of Agriculture and the Beijing municipality. He has published 28 pa
pers. He has served as the chief editor or member of editing board for 8 books. He had the honor to
get the award for periodical outstanding dissertation in the fifth session of Chinese Science association
and the third prize of Beijing agricultural technology extension. As for the personnel training aspect, he
actively study the new pattern for the teaching cooperation with other countries. At present, 60 teacher
s and students had participated the sino-French “3+1” cooperation project and the sino-america coope
ration in short-term exchange project.
郭凯军：
郭凯军：
北京农学院副教授、意大利都灵大学农林食品科学博士，男，汉族。
1995年，毕业于西北农业大学获农学学士学位。
1998年，毕业于在西北农业大学获农学硕士学位。
1998年7月-2001年10月全国畜牧兽医总站
2000年3月-2001年8月 t意大利SPALLANZANI研究院和米兰大学进修意大利家畜营养、育种体系和繁殖技术。
2005年，毕业于意大利都灵大学获农林食品科学博士学位。
2004年-2008年，在意大利都灵大学承担两届博士后科研工作。
正在主持或参加北京市教委面上项目、意大利农业部子课题、北京市教委学术创新团队等多个项目。主要研究方向：1 植物提取物的提取工艺、生物学功能、作用机制及其开发利用研究；2 反刍动物营养与健康。
近五年发表文章（加粗为通讯作者或第一作者）：
1. 石恩慧，贾昌喜，郭凯军，刘凤华。板栗总苞多酚纯化工艺优化及其对细胞活力影响。食品学报。2012。（已接受）
2. 石恩慧，刘凤华，贾昌喜，郭凯军。响应面法优化超声提取板栗总苞多酚工艺条件。食品学报。2012。（已接受）
3. 石恩慧，李红，谷明灿，贾昌喜，郭凯军。板栗总苞多酚提取工艺优化及其抗氧化性研究。 动物营养学报。（已接受）
4. Shi Enhui, Li Hong，Liu Fenghua，Jia Changxi，Guo Kaijun. Extracting polyphenols from Castanea mollissima Blume by response Surface methodology. Food Chemistry. 2012. （待发表）。
5. Guo K. J., Xu S. F., P. Yin，Wang W., Song X. Z., Liu F. H., Xu J. Q., Zoccarato I.. Active components of common traditional Chinese medicine decoctions have antioxidant functions. Journal of Animal Science. 2011. 89:3107-3115. (SCI文章 IF 2.466)
6. K.J. Guo, W. Wang, F.H. Liu, Z.Y. Zhang, J.Q. Xu, I. Zoccarato， Study on the anti-oxidative function of effective components of some traditional Chinese medicines. 2011，2011Pharma-nutrition.
7. Xiaolin Hou, Kaijun Guo, Jie Bao, Yongnin Wu and Huanrong Li. Development of an enzyme-linked immunosorbent assay for detection of ofloxacin residue in environment matrix, Journal of Food, Agriculture & Environment. 2011. Vol.9 (3&4) : 779-783 . (SCI文章 IF 0.486)
8. Luca Rotolo, Kai Jun Guo, Ivo Zoccarato. Effect of dietary linoleic level and rearing season on fatty acids profile of heavy pigs. Italian Journal of Food Science. 2011. 3:310-317. (SCI文章 IF 0.386)
9. Guo K.J., LIU F.H., LU L., Biagini D. Lazzaroni C., Zoccarato I. Productive Performance of Double-Muscled Piemontese Culled Cows in Finishing Period. Agricultural Sciences in China. 2010. 9(5): 721-728. (SCIE文章)
10. Guo K.J., Gasco L., Zoccarato I., Palmegiano G.B., Sicuro B. Proposal of a dynamic model as a tool to simulate growth performance and nitrogen release in rainbow trout (Oncorhynchus mykiss) farming. International Aquatic Research. 2010. 2:18-22.
11.Yu J., Yin P., Liu F.H., Cheng G.L., Guo K.J., Zhu X.Y. , Luan W.L., Xu J.Q. Effect of heat stress on porcine small intestine: a morphological and gene expression study, Comparative Biochemistry and Physiology - Part A: Molecular & Integrative Physiology, 2010, 156(1): 119-128. (SCI文章 IF 1.745)
12.Yu J., Yin P., Liu F.H., Zhu X.Y. , Xu J.Q., Guo K.J. Effects of Heat Stress on Expression of Circadian Rhythm-related Genes in Rat Jejunum，International Journal of Hyperthermia. 2010, 26(6): 538-555. (SCI文章 IF 2.713)
13.Yu J.; Liu F.H., Yin, P., Zhu X.Y., Cheng G.L., Wang N., Lu A., Luan W.L., Zhang N., Li J., Guo, K.J.;, Xu J.Q. 2011. Integrating miRNA and mRNA Expression Profiles in Response to Heat Stress-Induced Injury in Rat Small Intestine. Functional & Integrative Genomics. (SCI文章 IF 4.66)
14.Liu H.W., Gai F., Gasco L., Brugiapaglia A., Lussiana C., Guo K.J., Tong J.M., Zoccarato I. Effects of chestnut tannins on carcass characteristics, meat quality, lipid oxidation and fatty acid composition of rabbits. Meat Science. 2009. 83(4): 678-683. (SCI 文章 IF 2.083)
15.Schiavone, A., Guo, K., Tassone, S., Gasco, L., Hernandez, E., Denti, R., Zoccarato, I. Effects of a Natural Extract of Chestnut Wood (SILVAFEED ENC) on Digestibility, Performance Traits and Nitrogen Balance of Broiler Chicks. Poultry science. 2008. 3：521-527. （通讯作者，SCI 文章 IF 1.656）
