刘晓芳
博士，讲师
地址：扬州市华扬西路196号扬州大学旅游烹饪（食品科学与工程）学院
邮编：225127
E-mail: xiaofangliu218@163.com
个人主要经历
2020.04-至今，扬州大学旅游烹饪（食品科学与工程）学院，讲师
2017.04-2020.03，日本秋田县立大学，食品科学与工程，博士
2016.10-2017.03，日本秋田县立大学，食品科学与工程，研究生
2013.09-2016.07，湖南科技大学，应用化学，硕士
主要研究方向
1. 食用油的基本特性
2. 食用油在油炸过程中的劣化特性及品质评价
3. 食品安全、质量控制及感官评价
研究论文
[1] Xiaofang Liu, Shuo Wang, Eitaro Masui, Shigeru Tamogami, JieYu Chen & Han Zhang. Model for prediction of the carbonyl value of frying oil from the initial composition. LWT-Food Science and Technology. 117:108660, 2020. DOI: 10.1016/j.lwt.2019.108660
[2] Xiaofang Liu, Shuo Wang, Eitaro Masui, Shigeru Tamogami, JieYu Chen & Han Zhang. Decomposition of tocopherols homologues and their effects on the decomposition of unsaturated fatty acids in 10 commercial oils during deep frying. Analytical Letters, 53(12), 1982-1991, 2020. DOI: 10.1080/**.2020.**
[3] Xiaofang Liu, Shuo Wang, Eitaro Masui, Shigeru Tamogami, JieYu Chen & Han Zhang. Analysis of the dynamic decomposition of unsaturated fatty acids and tocopherols in commercial oils during deep frying. Analytical Letters, 52(12): 1991-2005, 2019. DOI: **.2019.**
[4] Xiaofang Liu, Nozomi Hoshino, Shuo Wang, Eitaro Masui, JieYu Chen & Han Zhang. A novel evaluation index for predicting the degradation rate of frying oils based on their fatty acid composition. European Journal of Lipid Science and Technology, 120(7):**, 2018. DOI: 10.1002/ejlt.
[5] Shuo Wang, Beiyi Liu, Takehiro Tamura, Nobuyuki Kyouno, Xiaofang Liu, Han Zhang, Yoshinobu Akiyama & JieYu Chen. Application of Compressed Sensing for selecting relevant variables for a model to predict the quality of Japanese fermented soy sauce. Innovative Food Science & Emerging Technologies, 59: 102241, 2020. DOI: 10.1016/j.ifset.2019.102241
[6] Shuo Wang, Takehiro Tamura, Nobuyuki Kyouno, Xiaofang Liu, Han Zhang, Yoshinobu Akiyama & JieYu Chen. Rapid detection of the quality of Japanese fermented soy sauce using Near-Infrared Spectroscopy. Analytical methods, 12(18): 2347-2354, 2020. DOI: 10.1039/D0AY00521E
[7] Shuo Wang, Takehiro Tamura, Nobuyuki Kyouno, Xiaofang Liu, Han Zhang, Yoshinobu Akiyama & JieYu Chen. Effect of volatile compounds on the quality of Japanese fermented soy sauce. LWT-Food Science and Technology, 111:594-601, 2019. DOI: 10.1016/j.lwt.2019.05.050
[8] Shuo Wang, Takehiro Tamura, Nobuyuki Kyouno, Xiaofang Liu, Han Zhang, Yoshinobu Akiyama & JieYu Chen. Effect of the Chemical Composition of Miso (Japanese Fermented Soybean Paste) Upon the Sensory Evaluation, Analytical Letters, 1-15, 2019. DOI: 10.1080/**.2019.**
[9] Shuo Wang, Han Zhang, Xiaofang Liu, Takehiro Tamura, Nobuyuki Kyouno & JieYu Chen. Relationship between Chemical Characteristics and Sensory Evaluation of Koikuchi Soy Sauce, Analytical Letters, 51(14): 2192-2204, 2018. DOI: 10.1080/**.2017.**
[10] Han Zhang, Yuya Waizumi, Shuo Wang, Xiaofang Liu, Takayuki Watanabe, Takehiro Tamura, Nobuyuki Kyouno, Yelian Miao, JieYu Chen. Relationships between visible/Near Infrared Spectra and Sensory Evaluations of Soy Sauce. The 5th Asian Near-Infrared Symposium. The Hotel Shiroyama, Kagoshima, Japan. November 30-December 3, 2016.
[11] JieYu Chen, Yuya Waizumi, Shuo Wang, Xiaofang Liu, Han Zhang, Takayuki Watanabe, Takehiro Tamura, Nobuyuki Kyouno, Yelian Miao. Correlating Visible/Near Infrared Spectra with Sensory Evaluation Values of Miso Paste. The 5th Asian Near-Infrared Symposium. The Hotel Shiroyama, Kagoshima, Japan. November 30-December 3, 2016.