蔡文超

发布者:beat365官方网站发布时间:2023-09-26浏览次数:942

学位:博士

研究中心果蔬加工技术研究中心

研究领域:新疆特色果蔬精深加工;传统发酵食品资源开发与利用;食品多组学研究

邮箱:wenchaocai@foxmail.com

办公电话:

通讯地址新疆beat365官方网站313b



个人简介

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蔡文超,男,汉族,湖北武汉人,民盟盟员,工学博士,beat365官方网站副教授。主要从事传统发酵食品资源开发与利用、新疆特色果蔬精深加工、食品多组学等方面的研究。近年来,主持/参与地厅级及以上科研项目7项,发表学术论文20余篇,参与编制省部级调研报告5份,授权国家发明专利1项。

 

社会兼职

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 受邀担任《Frontiers in Food Science and Technology》客座副主编与《Rising Stars in Food Process Design and Engineering》专刊编辑以及《Food Research International》、《Frontiers in Nutrition》、《Food Bioscience》等10余本SCI期刊审稿人。


科研学术工作经历与教育背景

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2022.12--至今   beat365官方网站,专任教师

2019.9--2022.8  beat365官方网站农业工程专业,博士学位

2018.6--2019.9  湖北省食品配料工程技术研究中心,科研人员

2016.9--2018.6  beat365官方网站食品加工与安全专业,硕士学位


科研项目

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学术论文

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代表性论文(10篇):

[1] Wenchao Cai. et al. (2020). Effects of pretreatment methods and leaching methods on jujube wine quality detected by electronic senses and HS-SPME–GC–MS. Food chemistry, 330, 127330.

[2] Wenchao Cai. et al. (2021). Bacterial diversity and flavor profile of Zha-Chili, a traditional fermented food in China. Food Research International, 141, 110112.ESI高被引论文

[3] Wenchao Cai. et al. (2021). Rice varieties affect bacterial diversity, flavor, and metabolites of zha-chili. Food Research International, 147, 110556.

[4] Wenchao Cai. et al. (2021). Diversity of microbiota, microbial functions, and flavor in different types of low-temperature Daqu. Food Research International, 150, 110734.

[5] Wenchao Cai. et al. (2022). Depth-depended quality comparison of light-flavor Baijiu from two fermentation rounds. Food Research International, 159, 111587.

[6] Wenchao Cai. et al. (2021). The fungal communities and flavor profiles in different types of high-temperature Daqu as revealed by high-throughput sequencing and electronic senses. Frontiers in Microbiology, 784651.

[7] Wenchao Cai. et al. (2021). The depth-depended fungal diversity and non-depth-depended aroma profiles of pit mud for strong-flavor Baijiu. Frontiers in Microbiology, 789845.

[8] Wenchao Cai. et al. (2021). PacBio sequencing combined with metagenomic shotgun sequencing provides insight into the microbial diversity of zha-chili. Food Bioscience, 40, 100884.

[9] Wenchao Cai. et al. (2020). Pretreatment methods affecting the color, flavor, bioactive compounds, and antioxidant activity of jujube wine. Food Science & Nutrition, 8(9), 4965-4975.

[10] Wenchao Cai. et al. (2022). Insights into the Aroma Profile in Sauce-flavor Baijiu by GC-IMS Combined with Multivariate Statistical Analysis. Journal of Analytical Methods in Chemistry, 2022, 4614330.


获奖

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1. 2022   宝钢优秀奖

2. 2022   beat365官方网站优秀博士学位论文


专利

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1. 2021.1  一种黑枸杞复合饮料及其制备方法   ZL 2017 1 0166776.4

 

承担教学

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公司产品

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