陳延儒

陳延儒，男，2023年畢業(yè)于南昌大學(xué)食品學(xué)院，獲工學(xué)博士學(xué)位。現(xiàn)為齊魯師范學(xué)院講師，山東省食品科學(xué)技術(shù)學(xué)會(huì)食品營養(yǎng)與健康工作委員會(huì)委員。近年來主持和參與國家級和省部級等科研項(xiàng)目5項(xiàng)；授權(quán)發(fā)明專利1項(xiàng)；江西省科學(xué)技術(shù)進(jìn)步獎(jiǎng)一等獎(jiǎng)主要完成人；在SCI和國內(nèi)外重要期刊上發(fā)表論文30余篇，其中以第一/共一作者身份在《Critical Reviews in Food Science and Nutrition》《Food Bioscience》《LWT-Food Science and Technology》《Postharvest Biology and Technology》和《Food Chemistry》等期刊發(fā)表SCI論文9篇?，F(xiàn)主講本科專業(yè)課程《微生物學(xué)》《食品毒理學(xué)》《食品工藝學(xué)》等。

主要研究方向：

現(xiàn)代食品釀造技術(shù)與釀造微生物，發(fā)酵食品風(fēng)味生成機(jī)理和調(diào)控。

主持科研項(xiàng)目

南昌大學(xué)食品科學(xué)與資源挖掘全國重點(diǎn)實(shí)驗(yàn)室開放課題：AATase通路響應(yīng)乙醇誘導(dǎo)異常威克漢姆酵母調(diào)控乙酸乙酯合成機(jī)制，2024.05-2026.04（SKLF-KF-202402）；主持

獲得獎(jiǎng)項(xiàng)

2023年江西省科學(xué)技術(shù)進(jìn)步獎(jiǎng)一等獎(jiǎng)“原生質(zhì)體誘變-環(huán)境脅迫定向選育耐受菌株精準(zhǔn)釀造關(guān)鍵技術(shù)及應(yīng)用”主要完成人（6/15）

授權(quán)發(fā)明專利

付桂明,陳延儒,萬茵.一株高產(chǎn)苯乙醇的異常威克漢姆酵母及其應(yīng)用,國家發(fā)明專利,ZL202111237315.4,授權(quán)時(shí)間2023.05.30.

發(fā)表部分學(xué)術(shù)論文

（1）ChenYR, Yang YL, Cai WQ, et al. Research progress of anti-environmental factor stress mechanism and anti-stress tolerance way ofSaccharomyces cerevisiaeduring the brewing process. Critical Reviews in Food Science and Nutrition, 2022, 63(33): 12308-12323.（中科院SCI一區(qū)）

（2）Chen YR, Wan Y, Cai WQ, et al. Transcriptomic and metabonomic to evaluate the effect mechanisms of the growth and aroma-producing ofPichia anomalaunder ethanol stress. Food Bioscience, 2023. 56: 103176.（中科院SCI一區(qū)）

（3）Chen YR, Ge Y H, Zhao J R, et al. Postharvest sodium nitroprusside treatment maintains storage quality of apple fruit by regulating sucrose metabolism. Postharvest Biology and Technology, 2019, 154: 115-120.（中科院SCI一區(qū)）

（4）Li KM¹,Chen YR¹, Liu T, et al. Analysis of spatial distribution of bacterial community associated with accumulation of flavor compounds inJiupeiduring the brewing of special-flavor liquor. LWT-Food Science and Technology, 2020, 130: 109620.（中科院SCI一區(qū)）

（5）Ge YH¹,Chen YR¹, Li CY, et al. Effect of trisodium phosphate dipping treatment on the quality and energy metabolism of apples. Food Chemistry, 2019, 274, 324-329. (中科院SCI一區(qū)高被引)

（6）Chen YR, Wan Y, Cai WQ, et al. Effects on Cell membrane integrity ofPichia anomalaby the accumulating excessive reactive oxygen species under ethanol stress. Foods, 2022. 11(22): 3744.（中科院SCI二區(qū)）

（7）Chen YR¹, Li KM¹, Liu T, et al. Analysis of difference in microbial community and physicochemical indices between surface and central parts of Chinese special-flavorBaijiu Daqu[J]. Frontiers in Microbiology, 2021, 11: 592421.（中科院SCI二區(qū)）

（8）Chen YR, Wan Y, Cai WQ, et al. Study on the mechanism on synthesis of higher alcohols inWickerhamomyces anomalusunder ethanol stress. Flavour and Fragrance Journal, 2023, 39(1): 10-22.（中科院SCI三區(qū)）

（9）Ge YH¹,Chen YR¹, Li CY, et al. Effect of trisodium phosphate treatment on black spot of apple fruit and the roles of anti-oxidative enzymes. Physiological and Molecular Plant Pathology, 2019, 106, 226-231.（中科院SCI三區(qū)）

（10）陳延儒,葛永紅,魏美林,等.硝普鈉對粉紅單端孢的離體抑菌作用[J].食品科技, 43(11), 2018, 19-24.（中文核心）