亚洲最大无码中文字幕网站,国产清纯在线一区二区WWW,很黄很黄让你高潮视频,婷婷六月激情综合一区

職稱：副教授/碩士生導師

學歷：博士

電子郵件：xwei@fzu.edu.cn; weixinyao3@gmail.com

研究方向：食品微生物安全，低水分活度食品安全控制技術(shù)，預(yù)測食品微生物模型，新型食品控制加工技術(shù)。

教育工作經(jīng)歷：

2021年7月-至今：beat365在線體育官網(wǎng) | beat365在線體育官網(wǎng) | 副教授（旗山學者）

2018年1月-2021年5月：美國內(nèi)布拉斯加大學林肯分校 | 食品科學與技術(shù) | 博士

2015年8月-2017年12月：美國內(nèi)布拉斯加大學林肯分校 | 食品科學與技術(shù) | 碩士

2011年9月-2015年7月：西北農(nóng)林科技大學 | 食品科學與工程學院 | 食品科學與工程 | 本科

教學簡介：

研究生課程：《英文科技論文寫作與學術(shù)報告》、《食品加工技術(shù)前沿及其動力學計算》

科研簡介：

現(xiàn)任職于beat365在線體育官網(wǎng)beat365在線體育官網(wǎng)、應(yīng)用生物技術(shù)研究所、beat365在線體育官網(wǎng)食品科學與工程專業(yè)的碩士生導師。目前已在國際權(quán)威學術(shù)期刊發(fā)表論文共計20余篇，其中以第一作者發(fā)表的SCI論文11篇，多次在國內(nèi)外會議上進行學術(shù)報告。主要從事農(nóng)產(chǎn)品、食品加工工程方向的科研工作。在微生物的熱致死機理、農(nóng)產(chǎn)品介電特性、射頻滅菌技術(shù)與產(chǎn)業(yè)化、非熱滅菌技術(shù)以及超高壓肉制品處理及保鮮技術(shù)等方向有較深入的研究。

社會兼職：

Food Research International, Food Control, Institute of Food Technologists, International Association for Food Protection 評審專家

專業(yè)學術(shù)組織：

1. 美國農(nóng)業(yè)與生物工程師學會會員

2. 美國食品技術(shù)學會會員

3. 美國食品保護學會會員

4. 美國乳制品學會會員

5. 《食品研究與開發(fā)》青年編委

科研項目：

beat365在線體育官網(wǎng)-旗山學者啟動基金 （2022-2025，主持）

福建省自然科學基金 (2023-2026，主持）

beat365在線體育官網(wǎng)貴重儀器設(shè)備開放測試基金 （2022-2023，主持）

福建省中青年教師教育科研項目（科技類）（2022-2024，主持）

福建省教育廳-活性肽新型獸藥替代品關(guān)鍵技術(shù)開發(fā)與產(chǎn)業(yè)化（2021-2024，參與）

近五年發(fā)表的期刊論文：

1. Wei X, Verma T, Irmak S, et al. Effect of storage on microbial reductions after gaseous chlorine dioxide treatment of black peppercorns, cumin seeds, and dried basil leaves. Food Control, 2023, 148: 109627. https://doi.org/10.1016/j.foodcont.2023.109627.

2. Wei, X., Verma, T., Danao, M. G. C., Ponder, M. A., & Subbiah, J. (2021). Gaseous chlorine dioxide technology for improving microbial safety of spices. Innovative Food Science & Emerging Technologies, 102783. https://doi.org/10.1016/j.ifset.2021.102783.

3. Wei, X., Agarwal, S., & Subbiah, J. (2021). Heating of milk powders at low water activity to 95° C for 15 minutes using hot air-assisted radio frequency processing achieved pasteurization. Journal of Dairy Science. https://doi.org/10.3168/jds.2021-20449.

4. Wei, X., Vasquez, S., Thippareddi, H., & Subbiah, J. (2021). Evaluation of Enterococcus faecium NRRL B-2354 as a surrogate for Salmonella in ground black pepper at different water activities. International Journal of Food Microbiology, 109114. https://doi.org/10.1016/j.ijfoodmicro.2021.109114.

5. Wei, X., Lau, S. K., Chaves, B.D., Danao MC, Agarwal, S., & Subbiah, J. (2020). Effect of water activity on the thermal inactivation kinetics of Salmonella in dairy powders. Journal of Dairy Science，18298. https://doi.org/10.3168/jds.2020-18298.

6. Wei, X., Chen, L, Chaves, B.D., Ponder, M. A., & Subbiah, J. (2020). Modeling the effect of temperature and relative humidity on the ethylene oxide fumigation of Salmonella and Enterococcus faecium in whole black peppercorn. LWT. 110091. https://doi.org/10.1016/j.lwt.2020.110742.

7. Wei, X., Agarwal, S., & Subbiah, J. (2020). Evaluation of Enterococcus faecium NRRL B-2354 as a surrogate for Salmonella enterica in milk powders at different storage times and temperatures. Journal of Dairy Science, 19190. https://doi.org/10.3168/jds.2020-19190.

8. Wei, X., Lau, S. K., Stratton, J., Irmak, S., & Subbiah, J. (2019). Radiofrequency pasteurization process for inactivation of Salmonella spp. and Enterococcus faecium NRRL B-2354 on ground black pepper. Food Microbiology, 82, 388-397. https://doi.org/10.1016/j.fm.2019.03.007.

9. Wei, X., Lau, S. K., Reddy, B. S., & Subbiah, J. (2019). A microbial challenge study for validating continuous radio-frequency assisted thermal processing pasteurization of egg white powder. Food Microbiology, 103306. https://doi.org/10.1016/j.fm.2019.103306.

10. Wei, X., Lau, S. K., Stratton, J., Irmak, S., Bianchini, A., & Subbiah, J. (2018). Radio-Frequency Processing for Inactivation of Salmonella enterica and Enterococcus faecium NRRL B-2354 in Black Peppercorn. Journal of Food Protection, 81(10), 1685-1695. https://doi.org/10.4315/0362-028X.JFP-18-080.

11. Verma, T., Wei, X., Chaves, B. D., Howell Jr, T., & Subbiah, J. (2022). Antimicrobial efficacy of gaseous chlorine dioxide for inactivation of Salmonella and Enterococcus faecium NRRL B-2354 on dried basil leaves. LWT, 153, 112488. https://doi.org/10.1016/j.lwt.2021.112488.

12. Kar, A., Wei, X., Majumder, K., Eskridge, K., Handa, A., & Subbiah, J. (2020). Effect of traditional and radiofrequency assisted thermal processing on the gel firmness of egg white powder. LWT, 110091. https://doi.org/10.1016/j.lwt.2020.110091.

13. Lau, S. K., Wei, X., Kirezi, N., Panth, R., See, A., & Subbiah, J. (2020). A comparison of three methods for determining thermal inactivation kinetics: a case study on Salmonella enterica in whole milk powder methods for measuring thermal inactivation kinetics. Journal of Food Protection. https://doi.org/10.4315/JFP-20-232.

14. Chen, L., Wei, X., Chaves, B. D., Jones, D., Ponder, M. A., & Subbiah, J. (2020). Inactivation of Salmonella enterica and Enterococcus faecium NRRL B2354 on cumin seeds using gaseous ethylene oxide. Food Microbiology, 103656. https://doi.org/10.1016/j.fm.2020.103656.

15. Chen, L., Wei, X., Irmak, S., Chaves, B. D., & Subbiah, J. (2019). Inactivation of Salmonella enterica and Enterococcus faecium NRRL B-2354 in cumin seeds by radiofrequency heating. Food Control, 103, 59-69. https://doi.org/10.1016/j.foodcont.2019.04.004.

16. Verma, T., Wei, X., Lau, S. K., Bianchini, A., Eskridge, K. M., Stratton, J. & Subbiah, J. (2018). Response surface methodology for Salmonella inactivation during extrusion processing of oat flour. Journal of Food Protection, 81(5), 815-826. https://doi.org/10.4315/0362-028X.JFP-17-347.

17. Verma, T., Wei, X., Lau, S. K., Bianchini, A., Eskridge, K. M., & Subbiah, J. (2018). Evaluation of Enterococcus faecium NRRL B‐2354 as a Surrogate for Salmonella During Extrusion of Low‐Moisture Food. Journal of Food Science, 83(4), 1063-1072. https://doi.org/10.1111/1750-3841.14110.

18. Liu, S., Wei, X., Tang, J., Qin, W., & Wu, Q. (2021). Recent developments in low-moisture foods: microbial validation studies of thermal pasteurization processes. Critical Reviews in Food Science and Nutrition, 1-16.

受邀或參與的國內(nèi)外會議：

1. Wei, X., Sumargo F., & Danao MC. 2021. A challenge for high-pressure processing pasteurization of raw pet foods (Invited Speaker). American Feed Industry Association Annual Meeting, January 26, San Antonio, TX.

2. Wei, X., Verma T., Danao MC，Ponder MA, & Subbiah, J. 2021. Gaseous Chlorine Dioxide Technology for Improving Microbial Safety of Spices. International Association for Food Protection Annual Meeting, July 18-21, Phoenix, AZ.

3. Wei, X., Sumargo F., & Danao MC. 2021. Comparison of inactivation of Salmonella spp. by high-pressure processing in ground chicken meat sources used in raw pet foods. International Association for Food Protection Annual Meeting, July 18-21, Phoenix, AZ.

4. Wei, X., Lau, S. K., Chaves, B.D., Danao MC, Agarwal, S., & Subbiah, J. 2020. Effect of water activity on thermal resistance of Salmonella in dairy powders. International Association for Food Protection Annual Meeting, October 26-28, Cleveland, OH.

5. Wei, X., Chen, L., Lau, S. K., Irmak, S., Chaves, B.D., Danao MC., & Subbiah, J. 2020. Effect of temperature and relative humidity on ethylene oxide fumigation of Salmonella enterica and Enterococcus faecium NRRL B-2354 in black peppercorn. American Society of Agricultural and Biological Engineers Annual International Meeting, July 13-15, Omaha, NE.

6. Wei, X., Chaves, B.D., Danao MC., Agarwal, S., & Subbiah, J. 2020. Radio frequency assisted thermal process validation of dairy powder considering the effect of storage time. American Dairy Science Association Annual Meeting, June 22-24, West Palm Beach, FL.

7. Wei, X., Chen, L., Lau, S. K., Thippareddi, H., &Subbiah, J. 2019. Ethylene oxide fumigation for inactivation of Salmonella spp. in black peppercorn. International Association for Food Protection Annual Meeting, July 21-24, Louisville, KT.

8. Wei, X., Reddy, B. S., &Subbiah, J. 2019. Microbial challenge studies for continuous radiofrequency pasteurization of egg white powder. Institute of Food Technologists Annual Meeting, June 2-5, New Orleans, LA.

9. Wei, X., Reddy, B. S., &Subbiah, J. 2019. Microbial challenge studies for continuous radiofrequency pasteurization of egg white powder. Arkansas Association for Food Protection Annual Meeting, September 17-18, Fayetteville, AR.

10. Wei, X., Lau, S. K., Stratton, J., Irmak, S., Bianchini, A., & Subbiah, J. 2018. Radio Frequency Pasteurization Process for Inactivation of Salmonella spp. and Enterococcus faecium NRRL B-2354 on Ground Black Pepper. International Association for Food Protection Annual Meeting, July 8-11, Salt Lake City, UT

其他

個人主頁：https://www.researchgate.net/profile/Xinyao-Wei; https://scholar.google.com/citations?user=9tdNtYkAAAAJ&hl=en