个人简介

      骆艳娥，食品科学与工程学院教授、博导。长期致力于食品微生物与健康领域的研究，擅长微生物代谢调控、营养素功效挖掘及微生态健康研究。现主持国家重点研发计划课题1项、陕西重点研发计划项目1项;已主持完成国家自然科学基金项目2项、陕西省及西安市科技计划项目6项。在Biotechnology Advance, Comprehensive Reviews in Food Science and Food Safety, Critical Review in Food Science and Nutrition, Food Chemistry, International Journal of Nanomedicine等TOP期刊发表论文10余篇;授权发明专利1件并获陕西省专利奖一等奖;获国家技术发明奖二等奖1项、陕西省科学技术奖一等奖2项及第十三届陕西青年科技奖。

承担项目

     [1] 国家重点研发计划课题：秦巴山区食用菌营养健康因子挖掘与生物调控，2019-2022，主持

     [2] 陕西重点研发计划项目：薏苡仁油纳米免疫调节剂的关键制备技术及功效挖掘，2022-2023，主持

相关论文

     [1] Ye JM, Guo JQ, Li TR, Tian JX, Yu MX, Wang XC, Majeed Usman, Song W, Xiao JB, Luo YE *, Yue TL. Phage-based technologies for highly sensitive luminescent detection of foodborne pathogens and microbial toxins: A review. Comprehensive Reviews in Food Science and Food Safety, 2022, 1843-1867.

     [2] Zhang YX, Hai Y, Miao YQ, Qi X, Xue WM, Luo YE *, Fan HM, Yue TL. The toxicity mechanism of different sized iron nanoparticles on Human breast cancer (MCF7) cells. Food Chemistry, 2021, 341: 128263

     [3] Zhang N, Wu H, Liang YZ, Ye JM, Zhang H, Miao YQ, Luo YE *, Fan HM, Yue TL. Design and preparation of “corn-like” SPIONs@DFK-SBP-M13 assembly for improvement of effective internalization. International Journal of Nanomedicine, 2021, 16: 7091-7102.

     [4] Qi X, Zhang YX, Guo H, Hai Y, Luo YE *, Yue TL. Mechanism and intervention measures of iron side effects on the intestine. Critical Reviews in Food Science and Nutrition, 2020, 60(12): 2113-2125.

     [5] Xue WM, Liu YY, Zhang N, Yao YD, Ma P, Wen HY, Huang SP, Luo YE *, Fan HM. Effects of core size and peg coating layer of iron oxide nanoparticles on the distribution and metabolism in mice. International Journal of Nanomedicine, 2018, 13: 5719-5731.

社会兼职
     Food Frontiers 期刊青年编委

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