姓名：全威
性别：男
学历：博士
职称：副教授
工作单位：湖南农业大学
教育情况：
2011.9-2015.6 湖南农业大学 食品科学与工程 本科
2018.9-2019.6 日本国立神户大学 医学部保健学科 访学交流
2015.9-2021.6 江南大学 食品科学与工程 博士
工作经历：
2021.9-2023.12 湖南农业大学食品科学技术学院 校聘教授
2024.1-至今 湖南农业大学食品科学技术学院 副教授/系副主任
2022.2-2022.8 国家自然科学基金委员会生命科学部农学与食品科学处 兼聘工作人员
所主持的项目及其进展：
国家自然科学基金（32302258）亲水胶体对姜黄素阻断肉制品热加工过程中杂环胺和晚期糖基化终产物形成的影响机制与调控途径研究（主持，30.0万元）
湖南省自然科学基金（2023JJ40317）柑橘多甲氧基黄酮对热加工肉制品中多元危害物的协同消减作用与构效关系研究（主持，5.0万元）
长沙市自然科学基金（kq2202223）酰胺类化合物同步减控热加工肉制品中多种有害物形成的构效关系及对其风味品质的影响研究（主持，5.0万元）
主要研究方向：
• 肉制品加工过程中有害产物的生成机制、调控策略及其对人体健康的影响；
• 传统肉制品特征风味品质的形成机制与绿色工业化改造；
• 肉制品精准保鲜抑菌活性包装材料开发。
代表性著作：
• Quan, W (通讯作者). The effect of exogenous free Nε?(Carboxymethyl) Lysine on diabetes-associated cognitive dysfunction: neuroinflammation, and metabolic disorders. Food Science and Human Wellness, 2023 (online). (JCR一区).
• Quan, W (通讯作者). Health effects of exposure to β-carboline heterocyclic amines: Insight into metabolic perturbations and biochemical analysis. Food & Function, 2023, 14(9), 4006-4016. (JCR一区).
• Quan, W (通讯作者). Can habitual tea drinking be an effective approach against age-related neurodegenerative cognitive disorders: A systematic review and meta-analysis of epidemiological evidence. Critical Reviews in Food Science and Nutrition, 2023, 1-17. (JCR一区).
• Quan, W (通讯作者). Metabolic perturbations and health impact from exposure to a combination of multiple harmful Maillard reaction products on Sprague-Dawley rats. Food & Function, 2022, 13(10), 5515-5527. (JCR一区).
• Quan, W (通讯作者). Effect of Dietary Exposure to Acrylamide on Diabetes-Associated Cognitive Dysfunction from the Perspectives of Oxidative Damage, Neuroinflammation, and Metabolic Disorders. Journal of Agricultural and Food Chemistry, 2022, 70 (14), 4445-4456. (JCR一区).
• Quan (第一作者). Western dietary patterns, foods, and risk of gestational diabetes mellitus: a systematic review and meta-analysis of prospective cohort studies. Advances in Nutrition, 2021. (JCR一区).
• Quan (第一作者). The Effect of Exogenous Free Nε?(Carboxymethyl)Lysine on Diabetic-Model Goto-Kakizaki Rats: Metabolomics Analysis in Serum and Urine. Journal of Agricultural and Food Chemistry, 2021, 69, 2, 783-793. (JCR一区).
• Quan (第一作者). Metabolic changes from exposure to harmful Maillard reaction products and high-fat diet on Sprague-Dawley rats. Food Research International, 2021, 141, 110129. (JCR一区).
• Quan (第一作者). Processed potatoes intake and risk of type 2 diabetes: a systematic review and meta-analysis of 9 prosepective cohort studies. Critical Reviews in Food Science and Nutrition, 2020 (JCR一区).
• Quan (第一作者). Exploring the relationship between potato components and Maillard reaction derivative harmful products using multivariate statistical analysis. Food Chemistry, 2020, 127853. (JCR一区).
• Quan (第一作者). Effects of β-cyclodextrin, whey protein, and soy protein on the thermal and storage stability of anthocyanins obtained from purple-fleshed sweet potatoes. Food Chemistry, 2020, 126655. (JCR一区).
• Quan (第一作者). Simultaneous generation of acrylamide, β-carboline heterocyclic amines and advanced glycation ends products in an aqueous Maillard reaction model system. Food Chemistry, 2020, 332, 127387. (JCR一区).
• Quan (第一作者). Effect of milk addition and processing on the antioxidant capacity and phenolic bioaccessibility of coffee by using an in vitro gastrointestinal digestion model. Food Chemistry, 2020, 308, 125598. (JCR一区).
