姓名： 陈秀敏

性别： 女

学历： 博士

职称： 教授

工作单位： 江苏大学

教育情况：

1993.09-1997.07  北京化工大学，生物化工系，学士

1999.09-2002.07  中科院过程工程所，生化工程国家重点实验室，硕士

2004.09-2011.02  加拿大温哥华，不列颠哥伦比亚大学，食品、营养与健康系，硕博连读

工作经历：

2002.08-2003.04 中科院过程工程所，生化工程国家重点实验室，研究助理

2003.05-2003.11 北京大学医学部，肿瘤研究中心，研究助理

2011.03-2016.08 加拿大不列颠哥伦比亚大学，食品、营养与健康系，博士后

2014.10-2016.04 加拿大不列颠哥伦比亚大学，食品、营养与健康系，讲师

2016.09-2017.08 加拿大不列颠哥伦比亚大学，食品、营养与健康系，副研究员

2017.09-至今    江苏大学，食品与生物工程学院，教授

所受奖项：

江苏省特聘教授人才项目19TPJS-002

主要研究方向：

农产品高值加工，食品热加工过程的化学和功能变化机制，天然活性成分的功能评价以及生物利用度研究

代表性著作：

Ji, D, Wang, Q., Lu, T., Ma, H., Chen, X*. The effects of ultrasonication on the phytochemicals, antioxidant, and polyphenol oxidase and peroxidase activities in coffee leaves. Food Chem, 2022, 373: 131480.

Mei, S., Perumal, M., Battion, M., Kitts, D.D.,Xiao, J., Ma, H., Chen, X*. Mangiferin: A review on dietary sources, absorption, metabolism, and bioavailability. Crit, Rev, Food Sci, Nutr, 2021.10.4.

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.

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.

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.

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. 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 a-dicarbonyl compounds produced in different sugar-amino acid Maillard reaction model systems. Food Res Int 44 (9): 2775-2782