姓名： 詹丽娟

性别： 女

学历： 博士研究生

职称： 教授

工作单位： 河南农业大学

教育情况：

2007.1- 2010.2  都灵大学（意大利） 博士

2003.9- 2006.6  浙江大学  硕士

1999.9- 2003.6  河南农业大学 学士

工作经历：

2010年8月至今 河南农业大学 食品科学技术学院

所受奖项：

河南省教育厅科技成果一等奖

河南省第三届自然科学优秀学术论文二等奖

河南农业大学课堂教学创新大赛（教授组）一等奖

主要研究方向：

果蔬贮藏保鲜与加工

代表性著作：

Zhan L.J* Jingyao Li  Wen Huang  Conghui Song  Jiayin Li  Lingyun Pang  Yu Li. (2020). Light irradiation affects the total antioxidant capacity, total phenolic compounds, phenolic acids, and related enzyme activities of minimally processed spinach (Spinacia oleracea L.). Journal of Food processing and preservation, 44(10),e14825. https://doi.org/10.1111/jfpp.14825

Zhan, L.J *, Yadan Ma, Cuicui Zhang, Linjie Li, Lingyun Pang, Xianqing Huang. (2018). Antioxidants and Antioxidant Capacity in Leafy, Stem, and Fruit Vegetables Including 50 Species. Journal of Food Engineering and Technology，2018,7(1):8-15.

Zhan, L.J., Pang L.Y. et al. (2018). Thermal processing affecting phytochemical contents and total antioxidant capacity in broccoli (Brassica oleracea L.), Journal of Food processing and preservation, 42(3): e13548. March 2018

Hu, J.Q. Yang, L.Z. Zhan, L.J*. et al. (2014). Slicing increases antioxidant capacity of fresh-cut lotus root (Nelumbo nucifera G.) slices by accumulating total phenols. International Journal of Food Science & Technology, 49(11), 2418-2424. 2014.5

Zhan, L.J. Hu, J.Q. et al. (2014). Light exposure reduced browning enzymes activity while accumulated total phenols in cauliflower heads during cool storage. Postharvest Biology and Technology, 88(2), 17-20. 2014.2

Zhan, L.J. Hu, J.Q. et al. (2014). Effects of light exposure on chlorophyll, sugars and vitamin C content of fresh-cut celery (Apium graveolans var. dulce) petioles. International Journal of Food Science & Technology, 49(2):347-353. 2014.2

Zhan, L.J. Hu, J.Q. et al. (2013). Light exposure inhibiting tissue browning and improving antioxidant capacity of fresh-cut celery (Apium graveolens var. dulce). Food Chemistry, 141 (3), 2473-2478.

Zhan, L.J. Hu, J.Q. Ai, Z.L et al. (2013). Light exposure during storage preserving soluble sugar and L-ascorbic acid content of minimally processed romaine lettuce (Lactuca sativa L.var. longifolia), Food Chemistry, 136, 273-278.

Zhan, L.J., Li Y. Hu, J.Q. et al. (2012). Browning inhibition and quality preservation of fresh-cut romaine lettuce exposed to high intensity light. Innovative Food Science and Emerging Technologies, 14(2), 70-76.

Zhan, L.J., Hu, J.Q. Li Y. et al. (2012). Combination of light exposure and low temperature preserving quality and extending shelf-life of fresh-cut broccoli (Brassica oleracea L.). Postharvest Biology and Technology, 72, 76-81.