姓名：王晓宇

性别：男

学历：博士

职称：教授

工作单位：陕西师范大学

教育情况：

1998.9-2002.7     山西农业大学  园艺学院    果树学本科

2002.9-2005.7     山西农业大学  园艺学院    果树学硕士

2005.9-2008.12   西北农林科技大学 葡萄酒学院    葡萄与葡萄酒学博士

2016.4-2017.4     美国俄勒冈州立大学        访问学者

工作经历：

2009.3---至今     陕西师范大学食品工程与营养科学学院

所受奖项：

基于多酚体系重构的葡萄加工技术创新与产业化，陕西省高校科技进步一等奖，2022-03，王晓宇1/7

主要研究方向：

果品加工

代表性著作：

[1] Wang S.N., Zhang Q.T., Zhao P.T.*, Ma Z.Q., Zhang J.X., Ma W., Wang X.Y.*. Investigating the effect of three phenolic fractions on the volatility of floral, fruity, and aged aromas by HS-SPME-GC-MS and NMR in model wine. Food Chemistry: X, 2022, 13, 100281.

[2] Zhao P.T., Yang Y., Wang X.Y.*, Guo Y.R.*. Evolution of typical aromas and phenolic compounds of a red-fleshed apple throughout different fruit developmental periods in Xinjiang, China. Food Research International. 2021, 148-157.

[3] Wang S.N., Wang X.Y.*, Zhao P.T.*, Ma Z.Q., Zhao Q.H., Cao X.M., Cheng C.Y.Q., Liu H., Du G.R.. Mannoproteins interfering wine astringency by modulating the reaction between phenolic fractions and protein in a model wine system. LWT- Food Science and Technology, 2021, 152(18):112217.

[4] Zhang, S.Q., Hu, C.Y., Wang, X.Y., Meng, Y.H., Guo, Y.R. Polyphenols in fermented apple juice: Beneficial effects on human health. Journal of Functional Foods, 2021,76. 10.1016/j.jff.2020.104294

[5] Zhang Q.T., Chen T.G., Wang X.Y.*, Zhao P.T.*. Lei, X.Q., Liu, P., Yuan, H.H., Guo, Y.R.. Influence of simulated grape crushing process on phenolic compounds extraction, astringency and color of Cabernet Sauvignon model wine. LWT- Food Science and Technology, 2020, 128:109514.

[6] Ren M.M., Wang X.Y.*, Chen T.G.. Yuan, H.H., Wang, X.H., Zhu, Y.Y.. Separating grape pomace before fermentation and restructuring the skin‐to‐seed ratio: A new scientific approach[J]. Journal of Food Processing and Preservation, 2020,44:e14486.

[7] Lei X.Q., Zhu Y.Y., Wang X.Y.*, Zhao P.T.*, Liu, P., Zhang, Q.T., Chen, T.G., Yuan, H.H., Guo, Y.R.. Wine polysaccharides modulating astringency through the interference on interaction of ?avan-3-ols and BSA in model wine. International Journal of Biological Macromolecules. 2019,139(9)：896-903.

[8] Du G.R., Zhu Y.Y., Wang X.Y.*, Zhang J., Tian, C.R., Liu, L., Meng, Y.H., Guo, Y.R.. Phenolic composition of apple products and by-products based on cold pressing technology. Journal of Food Science Technology. 2019,56(3):1389-1397.

[9] Ren M.M., Wang X.Y.*, Tian C.R., Li X.J., Zhang, B.S., Song, X.Z., Zhang, J..  Characterization of organic acids and phenolic compounds of cereal vinegars and fruit vinegars in China. Journal of Food Processing and Preservation. 2017,41(3)：11-18.

王晓宇,王雪辉,任梦梦,张娟,朱艳云,朱丹烨,杨巧丽.一种可视化评价红葡萄酒涩感的方法.专利号ZL201610160500.0