姓名：郭丽萍
性别：女
学历：研究生
职称：副教授
工作单位：青岛农业大学食品科学与工程学院
教育情况：
2012.09-2015.07 南京农业大学食品科技学院，博士
2003.09-2006.07 广西大学轻工与食品工程学院，硕士
1999.09-2003.07 莱阳农学院食品系，本科
工作经历：
2006.07-2008.12 青岛农业大学食品科学与工程学院，助教
2008.12-2016.12青岛农业大学食品科学与工程学院，讲师
2017.01-至今青岛农业大学食品科学与工程学院，副教授
所受奖项：
主要研究方向：
食品营养与检测
功能性成分富集技术与机理及功能食品开发
代表性著作：
1、Liping Guo, Yinglian Zhu, Fengwu Wang. Calcium sulfate treatment enhances bioactive compounds and antioxidant capacity in broccoli sprouts during growth and storage. Postharvest Biology and Technology, 2018, 139: 12-19
2、Liping Guo, Zhenxin Gu, Xiaolin Jin, Runqiang Yang*, iTRAQ-based proteomic and physiological analyses of broccoli sprouts in response to the stresses of heat, hypoxia and heat plus hypoxia. Plant and Soil, 2017, 414：355-377
3、Liping Guo, Pei Wang, Zhenxin Gu, Xiaolin Jin, Runqiang Yang. Proteomic analysis of broccoli sprouts by iTRAQ in response to jasmonic acid， Journal of Plant Physiology, 2017,218: 16-25
4、Liping Guo, Runqiang Yang, Zhenxin Gu. Cloning of genes related to aliphatic glucosinolate metabolism and the mechanism of sulforaphane accumulation in broccoli sprouts under jasmonic acid treatment. Journal of the science of food and agriculture, 2016, 96 (13):4329–4336
5、Liping Guo, Runqiang Yang, Yulin Zhou, Zhenxin Gu. Heat and hypoxia stresses enhance the accumulation of aliphatic glucosinolates and sulforaphane in broccoli sprouts. European Food Research and Technology. 2016, 242:107-116
6、Liping Guo, Runqiang Yang,Zhiying Wsng, Zhenxin Gu. Effect of freezing methods on sulforaphane formation in broccoli sprouts. RSC Advances, 2015,5, 32290–32297
7、Liping Guo, Runqiang Yang , Zhiying Wang, Qianghui Guo and Zhenxin Gu. Glucoraphanin, sulforaphane and myrosinase activity in germinating broccoli sprouts as affected by growth temperature and plant organs. Journal of functional foods, 2014, 9: 70–77
8、Liping Guo, Runqiang Yang, Zhiying Wang, Qianghui Guo, and Zhenxin Gu. Effect of NaCl stress on health-promoting compounds and antioxidant activity in the sprouts of three broccoli cultivars. International Journal of Food Sciences and Nutrition, 2014,65（4）：476-481
