姓名：王嘉一
性别：男
学历：博士研究生
职称：副教授
工作单位：新疆大学生命科学与技术学院
教育情况：
2016年09月-2019年12月：沈阳农业大学，食品科学与工程专业，博士。
2013年09月-2016年06月：沈阳农业大学，食品科学专业，硕士。
2009年09月-2013年06月：辽宁科技大学，生物工程专业，学士。
工作经历：
2022年7月-至今：新疆大学，生命科学与技术学院，副教授；
2020年07月-2022年06月：邵阳学院，食品与化学工程学院，助理研究员。
所主持的项目及其进展：
1. 新疆维吾尔自治区重点研发专项，2023B02042-2，双低菜籽油及菜籽饼粕高值化利用关键技术研究，2024.01-2027.12，137.0万元，在研，主持；
2. 新疆维吾尔自治区天池英才项目，51052300569，非热物理方法对新疆特色水果轻加工和保鲜工艺研究，2023.01-2026.01，80.0万元，在研，主持；
3. 中粮糖业横向课题，微波-双螺杆挤压膨化技术在甜菜粕犬粮饲料中应用研究，2023.12-2025.12，33.0万元，在研，主持；
4. 新疆维吾尔自治区高校科研项目，XJEDU2022P007，超声辅助等离子体活化水雾化对新疆白葡萄保鲜效果分析，2022.11-2024.11，5.0万元，在研，主持；
5. 湖南省自然科学基金，2022JJ50208，介质阻挡低温等离子体对鲜切叶用莴苣品质及菌群结构干预作用解析，2022.01-2024.12，5.0万元，在研，主持；
6. 湖南省教育厅优秀青年项目，20B527，低浓度氯结合臭氧水栅栏技术的构建—以鲜切叶用莴苣为例，2021.01-2023.12，7.5万元，结题，主持；
7. 上海界泰横向课题，家用果蔬清洁消毒产品开发，2021.05-2022.05，20.0万元，结题，主持；
8. 邵阳学院紧缺博士科研启动经费项目，2020.07-2022.06，20.0万元，结题，主持；
主要研究方向：
1、食源性致病菌控制
2、食品非热加工技术
3、杀菌机理解析
4、农产品加工副产物综合利用
代表性著作：
以第一/通讯作者发表SCI收录论文18篇，其中一区（中科院大区）Top九篇，二区四篇。具体如下：
1. Wang, J.*；Cui, Y.; Zhang, M.; Wang, L.; Aihemaitijiang, A.; Ruxianguli, M., Pulsed-control plasma-activated water: An emerging technology to assist ultrasound for fresh-cut produce washing. Ultrasonics Sonochemistry 2024, 102, 106739. (IF=8.400, 一区)
2. Wang, J.*; Wang, L.; Ruxianguli, M.; Aihemaitijiang, A.; Ruxianguli, M., Comparison of plasma-activated water and free chlorine in disinfecting Escherichia coli O157:H7- and Salmonella Typhimurium-inoculated blueberry, cherry tomato, fresh-cut lettuce, and baby spinach. LWT-Food Science and Technology 2023, 187, 115384. (IF=6.056, 一区)
3. Wang, J.*；Wu, Z.，Minimal processing of produce using a combination of UV-C irradiation and ultrasound-assisted washing. LWT-Food Science and Technology 2023, 182, 114901. (IF=6.056, 一区)
4. Wang, J.*；Wu, Z.，Combined use of ultrasound-assisted washing with in-package atmospheric cold plasma processing as a novel non-thermal hurdle technology for ready-to-eat blueberry disinfection. Ultrasonics Sonochemistry 2022, 84, 105960. (IF=9.336, 一区)
5. Sun, Y.; Wu, Z.; Zhang, Y.; Wang, J.*, Use of aqueous ozone rinsing to improve the disinfection efficacy and shorten the processing time of ultrasound-assisted washing of fresh produce. Ultrasonics Sonochemistry 2022, 83, 105931. (IF=9.336, 一区)
6. Wang, J.*; Huang, K.; Wu, Z.; Yu, Y., Effects of ultrasound-assisted low-concentration chlorine washing on ready-to-eat winter jujube (Zizyphus jujuba Mill. cv. Dongzao): Cross-contamination prevention, decontamination efficacy, and fruit quality. Ultrasonics Sonochemistry 2022, 82, 105905. (IF=9.336, 一区)
7. Wang, J.*; Wu, Z., Combination of ultrasound-peracetic acid washing and ultrasound-assisted aerosolized ascorbic acid: a novel rinsing-free disinfection method that improve the antibacterial and antioxidant activities in cherry tomato. Ultrasonics Sonochemistry. 2022, 86, 106001. (IF=9.336，一区)
8. Wang, J.*; Zhang, Y.; Yu, Y.; Wu, Z.; Wang, H., Combination of ozone and ultrasonic-assisted aerosolization sanitizer as a sanitizing process to disinfect fresh-cut lettuce. Ultrasonics Sonochemistry 2021, 76, 105622. (IF=7.491, 一区)
9. Wang, J.*; Lei, Y.; Yu, Y.; Yin, L.; Zhang, Y., Use of acetic acid to partially replace lactic acid for decontamination against Escherichia coli O157:H7 in fresh produce and mechanism of action. Foods 2021, 10, 2406. (IF=4.35, 一区)
10. Aihemaitijiang, A.; Ruxianguli, M.; Wang, L.; Wang, J.*, Processing of fresh-cut potato using plasma-activated water prepared by decreasing discharge frequency. Foods 2023, 12, 2285. (IF=5.561, 二区)
11. Wang, J.; Cheng, Y.; Wu, R.; Jiang, D.; Bai, B.; Tan, D.; Yan, T.; Sun, X.; Zhang, Q.; Wu, Z.*, Antibacterial activity of juglone against Staphylococcus aureus: From apparent to proteomic. International Journal of Molecular Sciences 2016, 17 (6), 965. （IF=5.924，二区）
12. Wang, J.*; Yu, Y.; Dong, Y., Disinfection of ready-to-eat lettuce using polyhexamethylene guanidine hydrochloride. Microorganisms 2020, 8, 272. (IF=4.167, 二区)
13. Wang, J.; Sun, Y.; Tao, D.; Wang, S.; Li, C.; Zheng, F.; Wu, Z.*, Reduction of Escherichia coli O157: H7, Listeria monocytogenes, and naturally present microbe counts on lettuce using an acid mixture of acetic and lactic acid. Microorganisms 2019, 7 (10), 373. (IF=4.167, 二区)
14. Wang, J.*; Yu, Y.; Dong, Y., Combination of polyhexamethylene guanidine hydrochloride and potassium peroxymonosulfate to disinfect ready-to-eat lettuce. RSC Advances 2020, 10, 40316-40320. (IF=3.119, 三区)
15. Wang, J.; Wang, S.; Sun, Y.; Li, C.; Li, Y.; Zhang, Q.; Wu, Z.*, Reduction of Escherichia coli O157:H7 and naturally present microbes on fresh-cut lettuce using lactic acid and aqueous ozone. RSC Advances 2019, 9, 22636-22643. (IF=3.119, 三区)
16. Wang, J.; Tao, D.; Wang, S.; Li, C.; Li, Y.; Zheng, F.; Wu, Z.*, Disinfection of lettuce using organic acids: an ecological analysis using 16S rRNA sequencing. RSC Advances 2019, 9 (30), 17514-17520. (IF=3.119, 三区)
17. Wang, J.; Liu, D.; Sun, X.; Bai, B.; Jiang, D.; Wu, Z.*, Label-free quantitative proteomic analysis of the inhibitory activities of juglone against translation and energy metabolism in Escherichia coli. Phytochemistry Letters 2016, 18, 55-58. （IF=1.353，四区）
18. Wang, J.; Wang, Z.; Wu, R.; Jiang, D.; Bai, B.; Tan, D.; Yan, T.; Sun, X.; Zhang, Q.; Wu, Z.*, Proteomic analysis of the antibacterial mechanism of action of juglone against Staphylococcus aureus. Natural Product Communications 2016, 11 (6), 825-827.（IF=0.884，四区）
