姓 名：陈秀敏
性 别：女
职 称：教授，博士生导师
联系电话：
传 真：
E - mail： xmchen@ujs.edu.cn

简 历： 学习经历：
1993年9月-1997年7月，北京化工大学，生物化工专业，学士学位。
1999年9月-2002年7月，中国科学院过程工程研究所，生物化工专业，硕士学位。
2004年9月-2011年2月，加拿大不列颠哥伦比亚大学，食品科学专业，硕博连读。
教学及研究经历：
2017.09 -至今， 江苏大学食品与生物工程学院，金山****B类
2016.09 - 2017.08，加拿大不列颠哥伦比亚大学，食品、营养和健康系，研究员
2014.10 - 2016.04，加拿大不列颠哥伦比亚大学，食品、营养和健康系，讲师
2011.03 - 2016.08，加拿大不列颠哥伦比亚大学，食品、营养和健康系，博士后
2003.05 - 2003.11，北京，北京大学医学部肿瘤研究中心，研究助理
2002.08 - 2003.04，北京，中科院过程工程研究所生化工程国家重点实验室，研究助理


学术社会兼职及荣誉： 江苏省****
期刊审稿员: Food Chemistry, Food Hydrocolloids, Food Research International, Food and Chemical Toxicology，Journal of Food Biochemistry，Phytochemical Analysis，International Food Research Journal, International Journal of Chemical Kinetics, Journal of the Science of Food and Agriculture
编委会成员: International journal of food science, nutrition and dietetics
国际美拉德反应协会会员：IMARS (International Maillard Reaction Society)
加拿大食品科学和技术协会会员：CIFST (Canadian Institute of Food Science and Technology)
加拿大天然健康产品研究协会会员：NHP Research Society of Canada
亚洲植化协会会员： Phytochemical Society of Asia
美国食品科技学会会员： Institute of Food Technologists

主讲课程： 博士研究生：高级营养学、食品科学与技术专题（留学生）
硕士研究生：实验设计与统计分析（留学生和国内研究生）、高级营养学、高级食品化学（留学生）、现代食品化学（留学生）
本科生：食品营养学（留学生）、食品化学（留学生和国内本科生）

指导硕、博士生研究方向： 博士研究生：
低附加值食品原料和食品加工副产物的高附加值加工；纳米颗粒的绿色合成；食品加工过程中的有害化合物的生成机理和消减机制；食品加工过程中化学和功能变化；食品功能成分分离提取及活性评价。
硕士研究生：
低附加值食品原料和食品加工副产物的高附加值加工；纳米颗粒的绿色合成；食品加工过程中的有害化合物的生成机理和消减机制；食品加工过程中化学和功能变化；食品功能成分分离提取及活性评价。

研究领域： 食品化学、食品生物化学、食品物理加工

主要论著： - Manivel P and Chen X. 2020. Chlorogenic, Caffeic, and Ferulic Acids and Their Derivatives in Foods. In Handbook of Dietary Phytochemicals. Ed. by Xiao J, Sarker SD, Asakawa Y. Springer Nature Singapore Pte Ltd.
- Chen X, Singh A, Kitts DD. 2020. In-vitro bioaccessibility and bioavailability of heavy metals in mineral clay complex used in natural health products. Sci. Rep. 10, 8823. https://doi.org/10.1038/s41598-020-65449-4
- Chen X, Ding J, Ji D, He S, Ma H. 2020. Optimization of ultrasonic-assisted extraction conditions for bioactive components from coffee leaves using Taguchi design and response surface methodology. J Food Sci. https://doi.org/10.1111/1750-3841.15111.
- Chen X, Kitts DD, Ji D, Ding J.2019. Free radical scavenging capacities of phytochemical mixtures and aqueous methanolic extracts recovered from processed coffee leaves. Int. J. Food Sci Technol. 54: 2872–2879.
- Chen X. 2019. A Review on Coffee Leaves: Phytochemicals, Bioactivities and Applications. Crit. Rev. Food Sci. Nutr. 59(6): 1008-1025.
- Chen X, Mu K, Kitts DD. 2019. Characterization of phytochemical mixtures with inflammatory modulation potential from coffee leaves processed by green and black tea processing methods. Food Chem.271: 248-258 (高被引).
- Sangsawad P, Choowongkomon K, Kitts DD, Chen X., Li-Chan ECY, Yongsawatdigul J. 2018. Transepithelial transport and structural changes of chicken angiotensin Iconverting enzyme (ACE) inhibitory peptides through Caco-2 cell monolayers. J Funct Foods 45: 401-408.
- Chen X, Ma Z, Kitts DD. 2018. Effects of processing method and age of leaves on phytochemical profiles and bioactivities of coffee leaves. Food Chem 249:143-153.
- Sangsawad P, Roytrakul S, Choowongkomon K, Kitts DD, Chen X, Meng G, Li-Chan ECY, Yongsawatdigul J.2018. Transepithelial transport across Caco-2 cell monolayers of angiotensin converting enzyme (ACE) inhibitory peptides derived from simulated in vitro gastrointestinal digestion of cooked chicken muscles. Food Chem 251:77-85.
- Liang N, Chen X, Kitts DD (2018). Sugar Loss Attributed to Non-Enzymatic Browning Corresponds to Reduce Calories Recovered in Low-Molecular-Weight Fraction. J Nutr Food Sci 8: 674. doi: 10.4172/2155-9600.**.
- Chen X, Ma Z, Kitts and DD. 2017. Demonstrating the relationship between the phytochemical profile of different teas with relative antioxidant and anti-inflammatory capacities. Funct Foods Health Dis 7(6): 375-395.
- Chen X, Kitts DD. 2017. Flavonoid composition of orange peel extract ameliorates alcohol-induced tight junction dysfunction in Caco-2 monolayer. Food Chem Toxicol. 105:398-406.
- Lacroix IME, Chen X, Kitts DD, and Li-Chan E.C.Y. Li. 2017. Investigation into the bioavailability of milk protein-derived peptides with dipeptidyl-peptidase IV inhibitory activity using Caco-2 cell monolayers. Food Funct. (8):701-709.
- Chen X, Tait A, and Kitts DD. 2017. Flavonoid composition of orange peel and its association with antioxidant and anti-inflammatory activities. Food Chem 218:15-21 （高被引）.
- Chen X, Dai Y, Kitts DD.2016. Detection of Maillard Reaction Product ([5-(5,6-dihydro-4H-pyridin-3-ylidenemethyl)furan-2-yl]-methanol, F3-A) in Breads and Demonstration of Bioavailability in Caco-2 Intestinal Cells. J Agric Food Chem 64 (47), 9072–9077.
- Chen X and Kitts DD. 2015. Evidence for inhibition of nitric oxide and inducible nitric oxide synthase in Caco-2 and RAW 264.7 cells by a Maillard reaction product [5-(5,6-dihydro-4H-pyridin-3-ylidenemethyl)furan-2-yl]-methanol. Mol Cell Biochem 406 (1-2):205-215.
- Chen X, Chen G, Chen H, Zhang Y, and Kitts DD. 2015. Elucidation of the chemical structure and determination of the production conditions for a bioactive Maillard reaction product, [5-(5,6-dihydro-4 H -pyridin-3-ylidenemethyl)furan-2-yl]methanol, isolated from a glucose–lysine Heated Mixture. J Agric Food Chem 63 (6): 1739–1746.
- Chen X, Liang N and Kitts DD. 2015. Chemical properties and reactive oxygen and nitrogen species quenching activities of dry sugar-amino acid Maillard reaction mixtures exposed to baking temperatures. Food Res Int 76: 618-625.
- Chen X and Kitts DD. 2012. Characterization of antioxidant and anti-inflammatory activities of bioactive fractions recovered from a glucose-lysine Maillard reaction model system. Mol Cell Biochem 364 (1): 147-157.
- Kitts DD, Chen X, and Jing H. 2012. Demonstration of antioxidant and anti-inflammatory bioactivity from sugar-amino acid Maillard reaction products. J Agric Food Chem 60 (27): 6718–6727.
- Kitts DD, Chen X and Broda, P. 2012. Polyaromatic hydrocarbon content of smoked cured muscle foods prepared by Canadian Tl’azt’en and Llheidli t’ enneh first nation communities. J Toxicol Environ Health 75 (21):1249-52.
- Allen KJ, Chen X, Mesak, L. and Kitts, D.D. 2012. Antimicrobial activity of salmon extracts derived from traditional First Nation smoke processing. J Food Prot 75 (10):1878-82.
- Chen X and Kitts DD. 2011. Antioxidant and anti-inflammatory activities of Maillard reaction products isolated from sugar-amino acid model systems. J Agric Food Chem 59 (20):11294-11303.
- Chen X and Kitts DD. 2011. Identification and quantification of ＆#61537;-dicarbonyl compounds produced in different sugar-amino acid Maillard reaction model systems. Food Res Int 44 (9): 2775-2782.
- Chen X and Kitts DD. 2011. Correlating changes that occur in chemical properties with the generation of antioxidant capacity in different sugar-amino acid Maillard reaction models. J Food Sci 76 (6): C831–C837.
- Chen X, Hu C, Raghubeer E and Kitts DD. 2010. Effect of high pressure pasteurization on bacterial load and bioactivity of Echinacea Purpurea. J Food Sci 75 (6):C613-C618.
- Chen X, Elisia I and Kitts DD. 2010. Defining conditions for the co-culture of Caco-2 and HT29-MTX cells using Taguchi design. J Pharmacol Toxicol Methods 61 (3):334-342.

科研项目： 在研项目：
江苏大学高级人才引进启动基金 (No.；100万，低值农副产品的高值加工)。
江苏省****人才项目（100万）
结题项目：
以课题主要完成人的身份完成的项目：
1.Direct impacts of potential environmental contaminants on human health. (Health Canada/Tl’azt’en Nation Health Center, 2011-2012)
2.Residue analysis of First Nation Peoples smoke processed foods. (Health Canada, 2013)
3.Identify bioactive properties of Maillard reaction products. (NSERC-Discovery, 2010-2015)
4.Characterization and quantification of flavonoid-antioxidant activity of orange peel. (NSERC-Engage, 2014-2015)
5.Orange peel flavonoids and gap-junction morphology in intestinal cells. (NRC-BIAP, 2014-2015)
6.Quantifying the mangiferin and isomangiferin content of Coffea Arabica beans and leaf and assessing bioactive potential (Mitac-acclerate, 2016-2017)
7.Investigation of heavy metal bioavailability and bioaccesibility in SierraSil? mineral complex and its impacts on inflammation and bioavailability of other medications and natural health products (Mitacs-acclerate, 2017-2019)

科研成果及奖励: 科研获奖：
教学获奖：
江苏大学双语和全英语教学比赛食品学院二等奖

学生培养 【在读硕、博士人数】8
【已毕业硕、博士人数】
【指导本科生人数】10人
欢迎具有有机化学，分析化学，药物化学，食品化学以及细胞和分子生物学研究基础的硕士生，博士生和博士后加入本研究组

更新日期： 2020.6.8