主要承担项目及成果（项目、论文、专利、获奖） |
1.承担项目 （1）陕西科技大学博士科研启动项目：酯型儿茶素调控食源性致病菌浮游生长及毒力因子的机制研究，15万，主持 （2）陕西省自然科学基金青年项目：酯型儿茶素调控食源性MRSA浮游生长及毒力因子的机制研究，3万，主持 （3）国家自然科学基金面上项目：脂环酸芽孢杆菌嗜酸耐热的分子机理研究，60万，参加 2.论文 共发表SCI论文十余篇。部分代表论文如下： （1）Liu Miaomiao, Feng Mingxing, Yang Kun, et al. Transcriptomic and metabolomic analyses reveal antibacterial mechanism of astringent persimmon tannin against methicillin-resistant Staphylococcus aureus isolated from pork [J]. Food Chemistry, 2020, 309, 125692. （2）Liu Miaomiao, Yang Kun, Wang Jing, et al. Young astringent persimmon tannin inhibits methicillin-resistant Staphylococcus aureus isolated from pork [J]. LWT - Food Science and Technology, 2019, 100, 48-55.（ESI高被引） （3）Liu Miaomiao, Wang Jing, Yang Kun, et al. Optimization of ultrasonic-assisted extraction of antioxidant tannin from young astringent persimmon (Diospyros kaki L.) using response surface methodology [J]. Journal of Food Processing and Preservation, 2018, 42(7), e13657. （4）Liu Miaomiao, Yang Kun, Qi Yiman, et al. Fermentation temperature and the phenolic and aroma profile of persimmon wine [J]. Journal of the Institute of Brewing, 2018, 124(3), 269-275. （5）Liu Miaomiao, Yang Kun, Qi Yiman, et al. Physicochemical characteristics and antioxidant activity of persimmon wine by technology of pectinase addition and different pre-macerations [J]. Journal of Food Processing and Preservation, 2018, 42(2), e13452. （6）Liu Yuxiu†, Liu Miaomiao†, Huang Shuhua, et al. Optimisation of the extrusion process through a response surface methodology for improvement of the physical properties and nutritional components of whole black-grained wheat flour [J]. Foods, 2021, 10(2), 437. （共同第一作者）
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