姓名：米思

性别：女

学历：博士研究生

职称：副教授

工作单位：河北农业大学

教育情况：

2005.09-2009.07就读于河北经贸大学食品质量与安全专业，获学士学位

2009.09-2012.07就读于西北农林科技大学食品科学专业，获硕士学位

2012.09-2016.11就读于加拿大阿尔伯塔大学食品技术专业，获博士学位

工作经历：

2016.11-2019.05 就职于中国农业科学院农产品加工研究所

2019.06-至今 就职于河北农业大学食品科技学院

主要研究方向：

食品加工贮藏过程中产生有毒有害物质的分析检测；食品污染物分析检测新方法、新技术开发与应用

代表性著作：

Mi, S., Li, T., Shi, Q., Zhu, W., & Wang, X. (2023). Cold shock precooling improves the firmness of chili pepper during postharvest storage and the molecular mechanisms related to pectin. Food Chemistry, 419, Article 136052.（JCR一区，IF 9.231）

Mi, S., Zhu, W., Zhang, X., Wang, Y., Li, T., & Wang, X. (2023). Enhanced hypoglycemic bioactivity via RAS/Raf-1/MEK/ ERK signaling pathway by combining capsaicin and quercetin from chili peppers. Molecular Nutrition & Food Research, Article e2200577.（JCR二区，IF 6.575）

Mi, S., Zhang, X., Wang, Y., Ma, Y., Sang, Y., & Wang, X. (2022). Effect of different fertilizers on the physicochemical properties, chemical element and volatile composition of cucumbers. Food Chemistry, 367, Article 130667.（JCR一区，IF 9.231）

Mi, S., Zhang, X., Wang, Y., Zheng, M., Zhao, J., Gong, H., & Wang, X. (2022). Effect of different genotypes on the fruit volatile profiles, flavonoid composition and antioxidant activities of chilli peppers. Food Chemistry, 374, Article 131751.（JCR一区，IF 9.231）

Mi, S., Wang, Y., Zhang, X., Sang, Y., & Wang, X. (2022). Authentication of the geographical origin of sesame seeds based on proximate composition, multi-element and volatile fingerprinting combined with chemometrics. Food Chemistry, 397, Article 133779.（JCR一区，IF 9.231）

Mi, S., Wang, Y., Zhang, X., Sang, Y., & Wang, X. (2022). Discrimination of black and white sesame seeds based on targeted and non-targeted platforms with chemometrics: from profiling towards identification of chemical markers. Foods, 11, 2042-2055.（JCR一区，IF 5.561）

Mi, S., Zhang, X., Wang, Y., Yan, F., Gong, H., Sang, Y., & Wang, X. (2021). Geographical discrimination and authentication of Chinese garlic based on multi-element, volatile and metabolomics profiling combined with chemometrics. Food Control, 130, Article 108328.（JCR一区，IF 6.652）

Mi, S., Yu, W., Li, J., Liu, M., Sang, Y., & Wang, X. (2020). Characterization and discrimination of chilli peppers based on multi-element and non-targeted metabolomics analysis. LWT - Food Science and Technology, 131, Article 109742. （JCR一区，IF 6.056）