近年来所主持的科研项目：
1．蔬菜汁加工关键技术研究，北京市科委1998.1-2000.12；
2．番茄红素的综合开发，科技部农业成果转化资金 2000.1-2002.12；
3．加工过程中西瓜风味物质变化机理的研究，北京市科技新星
2004.1-2007.12；
4．马铃薯花色苷结构鉴定与提取技术的研究，农科院青年基 2006.1 -2008. 1 2；
5．花青素及萝卜硫素资源评价及提取关键技术研究，北京市科委2006.1-2008.12；
6．富含花青素的资源挖掘与利用，北京市科委 2008.1-2010.12；
7．紫玉米花色苷对禽白血病病毒介导鸡细胞核转录因子kB活性的影响，
国家自然科学基金 2010.1-2012.12。
8. 加工过程对花青素结构和功能的影响极其机理的研究 北京市自然基金
重点项目 2011-2012
9.国家大宗蔬菜产业技术体系项目--蔬菜加工技术研发 2011-2015
制表时间：2012年11月
Chinese name：赵晓燕 Pinyin：Zhao Xiaoyan
Professor PhD
Contact Information
Englishname: Zhao Xiaoyan
Nickname:
Office: Shhuguanghuayuan middle road 9
Haidian District,Beijing 100097
China
Email: zhaoxiaoyan@nercv.org
Office Phone: 0086 10 51503053
Office Fax: 0086 10 51503989
Recruitment Status: accepting graduate students
Websites: http://www.Bvrc.com.cn
Education & Experience:
From 1th Sep. 2004 to 1th Nov. 2009, Study in Chinese Agriculture University for Ph.D thesis in Food Sciences. Ph.D. DISSERTATION: Composition and Functional properties of Anthocyanins from Purple Corn (Zea mays L.).
From 1th Sep. 1987 to 6 Jul. 1994 Food sciences Department, Shenyang Agricultural University, Bachelor and master degree in Food sciendes.
Research Interests:
1) health benefits of antioxidants/ phytochemicals in fruits, vegetables and grains; 2) Vegetable juice processing, fresh cut vegetable developing; and 3) vegetable dehydration. 4) Edible film developing.
Primary Teaching Area:
Positions & Employment: Professor
Honors:
She has owned Beijing Municipal Science and Technology Progress Awards in 2003 and in 2006 respectively.
Profile:(Only 500 Words)
Since July1994, Zhao worked in Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences. Now Xiaoyan Zhao is a Researcher. She is also an Honored Professor of Tianjin University of Science and Technology. Dr. Zhao was elected as a Fellow of the Chinese Academy of Fruit and Vegetable Processing, and Director of National R&D Center for Vegetable Processing of Chinese Agriculture Ministry. Dr. Zhao’s research program focuses on vegetable storage and processing, the effects of functional foods/ nutraceuticals, and edible film developing. Specific interests include: 1) health benefits of antioxidants/ phytochemicals in fruits, vegetables and grains; 2) Vegetable juice processing, fresh cut vegetable developing; 3) vegetable dehydration，and 4) Edible film developing.
Selected Publications:
Dr. Zhao has published more than 50 original scientific papers in peer-reviewed journals. Here are some examples.
Xiaoyan Zhao, Margarita Corrales, Chao Zhang, Xiaosong Hu, Yue Ma and Bernhard Tauscher. Composition and Thermal Stability of Anthocyanins from Chinese Purple Corn (Zea mays L.). Journal of Agricultural and Food Chemistry 2008, 56 (22), 10761-10766.
Xiaoyan Zhao, Chao Zhang, Claudia Guigas, Margarita Corrales, Xiaosong Hu, Yue Ma, and Bernhard Tauscher. Composition, antimicrobial activity, and antiproliferative capacity of anthocyanin extracts of purple corn ( Zea mays L.) from China. European Food Research and Technology, 2009, 228(5), 759-765.
Zhao, X., Guo, K., Zhang, C., Ma, Y. and Li, X. Effect of 11S/7S ratios on mechanical and barrier properties of edible films based on soybean protein isolate [J]. Advanced Materials Research, 2011, 335-336: 312-319.
Wang, D., Li, X., Zhao, X. and Zhao, G. Effect of garlic greening and thermal stability of 1-(2'-hydroxybenzene-1'carboxy-ethyl) pyrrole[J]. European Food Research and Technology, 2011, 232: 389-395.
Zhang, C., Trierweiler, B., Li, W., Butz, P., Xu, Y., Rüfer, E.C., Ma, Y. and Zhao, X. Comparison of thermal, ultraviolet-c, and high pressure treatments on quality parameters of watermelon juice[J]. Food Chemistry, 2011, 126(1): 254-260.
