姓名：赵靓
性别：女
学历：博士
职称：副教授
工作单位：中国农业大学 食品科学与营养工程学院
教育情况：
2012.09—2016.06，中国农业大学，农产品加工及贮藏工程专业，博士
2014.05—2015.05，澳大利亚联邦科学与工业研究组织，国家留学基金委公派博，联合培养
2010.09—2012.07，中国农业大学，食品工程领域专业，硕士
2005.09—2009.07，中国药科大学， 食品质量与安全专业，学士
工作经历：
2020.01至今，中国农业大学，食品科学与营养工程学院，副教授
2018.07—2019.12，中国农业大学，食品科学与营养工程学院，讲师
2016.07—2018.06，中国农业大学，食品营养与人类健康高精尖创新中心，博士后
所受奖项
2020高等学校科学研究优秀成果科学技术发明奖一等奖（排名第三）
2020中国轻工业联合会技术发明奖一等奖（排名第四）
2019神农中华农业科技奖优秀创新团队奖（排名第八）
2018中国产学研合作创新成果一等奖（排名第三）
2018长城食品安全科学技术奖特等奖（排名第二）
主要研究方向：
主要研究方向为果蔬加工，主要研究目标是利用新型食品加工技术对传统果蔬加工工艺进行升级和优化，探索杀菌及加工品质调控机制、创新果蔬加工新技术、创制新型果蔬加工产品、评价营养物质功能特性，提升果蔬加工制品质量品质、实现产品高值化，积极推进创新技术的产业化应用。重点关注超高压加工技术在NFC果蔬汁加工中的应用和推广；辣椒新产品开发及副产物综合利用；果蔬活性物质提取以及食品微生物杀菌机制。
代表性著作：
1. Fengzhang Wang, Yong Xue, Lin Fu, Yongtao Wang, Minxia He, Liang Zhao* & Xiaojun Liao*. Extraction, purification, bioactivity and pharmacological effects of capsaicin: a review. Critical Reviews in Food Science and Nutrition, 2021. (IF:11.176)
2. Kai Dong, Hanxu Pan, Dong Yang, Lei Rao, Liang Zhao*, Yongtao Wang * , Xiaojun Liao. Induction, Detection, Formation and Resuscitation of Viable but Non-culturable State Microorganisms. Comprehensive Reviews in Food Science and Food Safety. 2020. (IF: 9.912)
3. Lei Rao, Yongtao Wang, Fang Chen, Xiaosong Hu, Xiaojun Liao, Liang Zhao*. High pressure CO2 reduces the wet heat resistance of Bacillus subtilis spores by perturbing the inner membrane. Innovative Food Science and Emerging Technologies, 2020.(IF :5.916)
4. Fengzhang Wang, Yan Ma, Yongtao Wang, Liang Zhao , Xiaojun Liao . Physicochemical Properties of Seed Protein Isolates from Pepper Meals by Pressure-Assisted and Conventional-Solvent Defatting. Food & Function. 2021. (IF :5.396)
5. Jiayue Xu, Yilun Wang, Xinyue Zhang, Zhen Zhao, Yao Yang, Xin Yang, Yongtao Wang, Xiaojun Liao, Liang Zhao. A Novel Method of a High Pressure Processing Pre-Treatment on the Juice Yield and Quality of Persimmon. Foods. 2021. (IF:4.350)
6. Yan Ma, Xiaomeng Wu, Yongtao Wang, Liang Zhao*, Xiaojun Liao*. Comparison of the Compounds and Characteristics of Pepper Seed Oil by Pressure-assisted, Ultrasound-assisted and Conventional Solvent Extraction. Innovative Food Science and Emerging Technologies, 2019. (IF:4.085)
7. Liang Zhao, Xiao Qin, Yongtao Wang, Jiangang Ling, Weile Shi, Sicheng Pang, Xiaojun Liao. CO2-assisted high pressure processing on inactivation of Escherichia coli and Staphylococcus aureus. Journal of CO2 Utilization, 2017. (IF: 5.503)
8. Liang Zhao, Xiao Qin, Wenlai Han, Xiaomeng Wu, Yongtao Wang, Xiaosong Hu, Jiangang Ling, Xiaojun Liao. Novel application of CO2-assisted high pressure processing in cucumber juice and apple juice. LWT-Food Science and Technology, 2018. (IF:3.714)
9. Liang Zhao, Yongtao Wang, Xiaotong Hu, Zhijian Sun, Xiaojun Liao. Korla pear juice treated by ultrafiltration followed by high pressure processing or high temperature short time. LWT-Food Science and Technology, 2016. (IF: 2.329)
10. Liang Zhao, Yongtao Wang, Siyuan Wang, Hui Li, Xiaojun Liao. Inactivation of naturally occurring microbiota in cucumber juice by pressure treatment. International Journal of Food Microbiology, 2014. (IF: 3.082)
11. Liang Zhao, Yongtao Wang, DandanQiu, Xiaojun Liao. Effect of ultrafiltration combined with high-pressure processing on safety and quality features of fresh apple juice, Food and Bioprocess Technology. 2014. (IF: 2.691)
12. Liang Zhao, Siyuan Wang, Fengxia Liu, Peng Dong, Wenshu Huang, Ling Xiong, Xiaojun Liao. Comparing effects of high hydrostatic pressure and thermal pasteurization combined with nisin on the quality of cucumber juice drinks, Innovative Food Science and Emerging Technologies, 2013. (IF:2.528)
13. Hanxu Pan, Kai Dong, Lei Rao, Liang Zhao, Xiaomeng Wu, Yongtao Wang*, Xiaojun Liao*. Quantitative detection of viable but nonculturable state Escherichia coli O157:H7 by ddPCR combined with propidium monoazide.Food Control, 2020. (IF:4.258)
14. Zhiqiang Hou, Huanzhi Yang, Yang Zhao, Lei Xu, Liang Zhao, Yongtao Wang, Xiaojun Liao. Chemical characterization and comparison of two chestnut rose cultivars from different regions. Food Chemistry, 2020. (IF:6.306)
15. Zhiqiang Hou, Liang Zhao, Yongtao Wang, Xiaojun Liao. Effects of high pressure on activities and properties of superoxide dismutase from chestnut rose. Food Chemistry, 2019. (IF:5.399)
16. Zhiqiang Hou, Liang Zhao, Yongtao Wang, Xiaojun Liao. Purification and characterization of superoxide dismutases from sea buckthorn and chestnut rose. Journal of Food Science, 2019. (IF:2.081)
17. Lei Rao, Liang Zhao, Yongtao Wang, Fang Chen, Xiaosong Hu, Peter Setlow, Xiaojun Liao. Mechanism of inactivation of Bacillus subtilis spores by high pressure CO2 at high temperature. Food Microbiology, 2019. (IF:4.089)
18. Hui Zou, Zhenzhen Xu, Liang Zhao, Yongtao Wang, Xiaojun Liao. E?ects of high pressure processing on the interaction of α-lactalbumin and pelargonidin-3-glucoside. Food Chemistry, 2019. (IF:5.399)
19. Hanxu Pan, Kai Dong, Lei Rao, Liang Zhao, Yongtao Wang*, Xiaojun Liao*.The association of cell division regulated by DicC with the formation of viable but nonculturable Escherichia coli O157H7. Frontiers in Microbiology, 2019. （IF:4.259)
20. Zhiqiang Hou, Yan Zhang, Xiao Qin, Liang Zhao, Yongtao Wang, Xiaojun Liao. High pressure processing for sea buckthorn juice with higher superoxide dismutase activity. Journal of Food & Nutrition Research, 2018.(IF:0.602)
21. Fengxia Liu, Xiaoxi Zhang, Liang Zhao, Yongtao Wang, Xiaojun Liao. Potential of high-pressure processing and high-temperature/short-time thermal processing on microbial, physicochemical and sensory assurance of clear cucumber juice. Innovative Food Science and Emerging Technologies, 2016. (IF: 2.997)
22. Ge Gao, Liang Zhao, Yan Ma, Yongtao Wang, Zhijian Sun, Xiaojun Liao. Microorganisms and some quality of red grapefruit juice affected by high pressure and high temperature short time. Food and Bioprocess Technology, 2015. (IF:2.691)
23. Siyuan Wang, Tiantian Lin, Guowei Man, Hui Li, Liang Zhao, Jihong Wu, Xiaojun Liao. Effects of anti-browning combinations of ascorbic acid, citric acid, N2 and CO2 on the quality of banana smoothies, Food and Bioprocess Technology, 2013. (IF:4.115)
24. Hui Li, Liang Zhao, Jihong Wu, Yan Zhang, Xiaojun Liao. Inactivation of natural microorganisms in litchi juice by high-pressure carbon dioxide combined with mild heat and nisin, Food Microbiology, 2012. (IF:3.283)
25. 郑倩, 赵靓, 董鹏, 胡小松, 张燕, 廖小军. 超高压对菠菜浆储藏期间颜色变化的影响. 中国食物与营养, 2011.
26. 徐贞贞, 任鹏雁, 赵靓, 廖小军, 孙洁, 沈瑾. 我国香蕉标准体系建设现状分析. 农产品质量与安全, 2014.
27. 廖小军，赵靓. 超高压技术在罐头食品中的应用. 中国罐藏食品杂志, 2016.
28. 张隐, 赵靓, 王永涛, 廖小军. 超高压处理对泡椒凤爪微生物与品质的影响.食品科学,2015.
29. 徐贞贞, 孙洁, 赵靓, 沈瑾, 朱明, 廖小军. 香蕉产地初加工技术分类及集成. 农业工程学报, 2015 .
30. 曹悦,马燕,赵靓,崔俊良,廖小军.辣椒籽高值化利用研究进展[J/OL].食品工业科技.2018
31. 马燕，吴晓蒙，刘权尹，王永涛，赵靓*，廖小军. 超高压辅助提取辣椒红色素工艺优化研究.辣椒杂志, 2018.
32. 黄晓玲，王永涛，廖小军，赵靓*，超高压和高温短时杀菌对NFC橙汁品质的影响.食品工业科技, 2020.
33. 林佳璐，徐贞贞，廖小军，赵靓*，辣椒红色素提取、纯化方法研究进展.中国果菜, 2020.
34. 徐嘉悦，王永涛，饶雷，吴晓蒙，廖小军，赵靓*．促进植物内源性果胶甲酯酶催化作用的因素与机制及其在果蔬加工中的应用．食品科学. 2021.
35. 杨培青，王永涛，吴晓蒙，耿红叶，廖小军，赵靓*. 超高压和高温短时杀菌对沙棘汁品质的影响(英文).食品科学,2022.
