近半年來，寧波大學食品與藥學學院青年教師在食品領域頂級期刊《Trends in Food Science and Technology》（1區，IF=11.077），《Critical Reviews in Food Science and Nutrition》（1區，IF=7.862），《Comprehensive Reviews in Food Science and Food Safety》（1區，IF=9.912）相繼發表了4篇高水平論文。
2020年12月，夏強博士作為第一作者、潘道東教授為通訊作者在《Trends in Food Science and Technology》發表了題為“Nonthermally driven volatilome evolution of food matrices: The case of high pressure processing”的文章，總結歸納了典型食品基質高壓處理過程中的揮發性風味組響應，全面解析了高壓非熱條件下揮發組響應規律與過程參數之間的定性定量關系及相關機理。
2021年1月，張鑫博士作為通訊作者、碩士研究生為第一作者在《Trends in Food Science and Technology》和《Critical Reviews in Food Science and Nutrition》發表了題為“Maintain host health under time-restricted eating and phytochemicals: A review based on gut microbiome and circadian rhythm.”，“The relationship between host circadian rhythms and intestinal microbiota: A new cue to improve health by tea polyphenols.”文章，探討腸道菌群的晝夜節律振蕩、晝夜節律的關鍵節律基因及其作用機制，提出了通過限制飲食和植物化學物質誘導腸道微生物結構發生變化，進而預防代謝疾病。
2021年6月，周昌瑜博士作為第一作者、潘道東和曹錦軒教授為通訊作者在《Comprehensive Reviews in Food Science and Food Safety》發表了題為“A comprehensive review on molecular mechanism of defective dry-cured ham with excessive pastiness, adhesiveness and bitterness by proteomics insights”的文章，系統地闡述了蛋白降解與干腌火腿感官和質地缺陷形成的關系，總結了蛋白質組學在分析干腌火腿感官和質地缺陷中的應用。
系列高水平論文的連續發表，反映了我院在人才隊伍建設、科研能力、學生培養水平等方面的不斷進步，不僅擴大了學科的影響力，也為我校農業科學進入ESI前1%做出了最主要貢獻。
文章鏈接：
1、Nonthermally driven volatilome evolution of food matrices: The case of high pressure processing
https://www.sciencedirect.com/science/article/pii/S092422442030649X
2、Maintain host health under time-restricted eating and phytochemicals: A review based on gut microbiome and circadian rhythm.
https://www.sciencedirect.com/science/article/pii/S0924224421000091
3、The relationship between host circadian rhythms and intestinal microbiota: A new cue to improve health by tea polyphenols.
https://www.tandfonline.com/doi/full/10.1080/10408398.2020.1719473
4、A comprehensive review on molecular mechanism of defective dry-cured ham with excessive pastiness, adhesiveness and bitterness by proteomics insights
https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.12779
日期：2021-06-25
2020年12月，夏強博士作為第一作者、潘道東教授為通訊作者在《Trends in Food Science and Technology》發表了題為“Nonthermally driven volatilome evolution of food matrices: The case of high pressure processing”的文章，總結歸納了典型食品基質高壓處理過程中的揮發性風味組響應，全面解析了高壓非熱條件下揮發組響應規律與過程參數之間的定性定量關系及相關機理。
2021年1月，張鑫博士作為通訊作者、碩士研究生為第一作者在《Trends in Food Science and Technology》和《Critical Reviews in Food Science and Nutrition》發表了題為“Maintain host health under time-restricted eating and phytochemicals: A review based on gut microbiome and circadian rhythm.”，“The relationship between host circadian rhythms and intestinal microbiota: A new cue to improve health by tea polyphenols.”文章，探討腸道菌群的晝夜節律振蕩、晝夜節律的關鍵節律基因及其作用機制，提出了通過限制飲食和植物化學物質誘導腸道微生物結構發生變化，進而預防代謝疾病。
2021年6月，周昌瑜博士作為第一作者、潘道東和曹錦軒教授為通訊作者在《Comprehensive Reviews in Food Science and Food Safety》發表了題為“A comprehensive review on molecular mechanism of defective dry-cured ham with excessive pastiness, adhesiveness and bitterness by proteomics insights”的文章，系統地闡述了蛋白降解與干腌火腿感官和質地缺陷形成的關系，總結了蛋白質組學在分析干腌火腿感官和質地缺陷中的應用。
系列高水平論文的連續發表，反映了我院在人才隊伍建設、科研能力、學生培養水平等方面的不斷進步，不僅擴大了學科的影響力，也為我校農業科學進入ESI前1%做出了最主要貢獻。
文章鏈接：
1、Nonthermally driven volatilome evolution of food matrices: The case of high pressure processing
https://www.sciencedirect.com/science/article/pii/S092422442030649X
2、Maintain host health under time-restricted eating and phytochemicals: A review based on gut microbiome and circadian rhythm.
https://www.sciencedirect.com/science/article/pii/S0924224421000091
3、The relationship between host circadian rhythms and intestinal microbiota: A new cue to improve health by tea polyphenols.
https://www.tandfonline.com/doi/full/10.1080/10408398.2020.1719473
4、A comprehensive review on molecular mechanism of defective dry-cured ham with excessive pastiness, adhesiveness and bitterness by proteomics insights
https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.12779
日期：2021-06-25
