吴茜，博士，副教授，湖北省相关人才项目入选者，研究方向为食品营养与安全，主要涉及美拉德反应过程中晚期糖化产物的形成及其抑制机制。先后在Journal of Hazardous Materials, Journal of Agricultural and Food Chemistry等国际学术刊物上以第一作者/通讯作者发表研究性SCI论文18篇（一区/二区论文12篇），主持湖北省自然科学基金等科研项目3项，申请国家发明专利数十项，入选湖北省“三区”科技人员专项计划，湖北省晨光计划，武汉市朝阳计划，武汉市科技特派员团队。 教育经历： 2010.09-2015.06华中农业大学，食品科学与工程，博士 2013.10-2015.03 美国麻省大学，食品科学，联合培养博士 2006.09-2010.06 华中农业大学，食品科学与工程，学士 工作经历： 2016.07-至今湖北工业大学，生物工程与食品学院，副教授 2015.07-2016.07香港浸会大学化学系，环境与生物分析国家重点实验室，博士后研究员

1. Wu Q, Zhao K, Chen Y, Xiao J, Zhou M, Li D, Feng N*, Wang C*. Ethanol as an accelerator for the formation of advanced glycation end products in glucose-lysine solution, LWT-Food Science and Technology, 2020, 124: 109135. 2. Wu Q, Zhao H, Chen X, Cai Z*. Interaction of bisphenol A 3, 4-quinone metabolite with human hemoglobin, human serum albumin and cytochrome c in vitro, Chemosphere, 2019, 220: 930-936. 3. Feng N, Ren L, Wu H, Wu Q*, Xie Y*, New insights on structure of lignin‐carbohydrate complex from hot water pretreatment liquor, Carbohydrate Polymers, 2019, 224: 115-130. 4. Wu Q, Luo Q, Xiao J, Tang S, Chen Y, Shen Y, Xu N, Zhou M, Hu Y, Wang C, Feng N*. Catechin-iron as a new inhibitor to control advanced glycation end-products formation during vinegar storage, LWT-Food Science and Technology, 2019, 112: 108245. 5. Wu Q, Min Y, Xiao J, Feng N, Chen Y, Luo Q, Zhou M, Li D, Hu Z, Wang C*. Liquid state fermentation vinegar enriched with catechin as an antiglycative food product, Food & Function, 2019, 10(8):4877-4887. 6. Chen Y, Tang S, Chen Y, Zhang R, Zhou M, Wang C, Feng N*, Wu Q*. Structure-activity relationship of procyanidins on advanced glycation end products formation and corresponding mechanisms, Food Chemistry, 2019, 272: 679-687. 7. Feng N, Tang S, Chen Y, Wu Q*. Optimizing the texture retrogradation properties of Niangao (rice cake) made with naturally fermented rice flour, Food science and Technology, 2019, 39(4): 810-817. 8. Hu K, Ding C, Zhou M, Wang C, Hu B, Chen Y, Wu Q*, Feng N*. Artifcial neural Network–Genetic Algorithm to optimize Yin Rice inoculation fermentation conditions for improving physico-chemical characteristics, Food Science and Technology Research, 2018, 24 (4): 729-737. 9. Wu Q, Fang J, Li S, Wei J, Yang Z, Zhao H, Zhao C, Cai Z*. Interaction of bisphenol A 3, 4-quinone metabolite with glutathione and ribonucleosides /deoxyribonucleosides in vitro, Journal of Hazardous Materials, 2017, 323:195-202. 10. Wu Q, Zhang Y, Tang H, Chen Y, Xie B, Wang C*, Sun Z*. Separation and identification of anthocyanins extracted from blueberry wine lees and the pigment binding properties toward β-glucosidase, Journal of Agricultural and Food Chemistry, 2017, 65 (1): 216-223. 11. Feng N, Fu Y, Wang C, Wu Q*. An effective modification with mild alkali pretreatment for enhancing the biodegradation of wheat straw by pycnoporus sanguineus NFZH-1, Bioresources, 2017, 13(1):704-714. 12. Wu Q#, Li S#, Xiao J, Sui Y, Xie B, Sun Z*. Analysis of distribution and pharmacokinetics of litchi pericarp procyanidins in rat plasma and organs by using liquid chromatography-tandem mass spectrometry, European Food Research and Technology, 2017, 243(1): 167-176. 13. Wu Q, Uluata S, Cui L, Wang C*, Li D*, Mcclements J, Decker A. Physical and oxidation stability of self-emulsifying krill oil-in-water emulsions, Food and Function, 2016, 7(8): 3590-3598. 14. Wu Q, Li S, Li X, Sui Y, Yang Y, Dong L, Xie B, Sun Z*. Inhibition of advanced glycation endproduct formation by lotus seedpod oligomeric procyanidins through RAGE−MAPK signaling and NF-κB activation in High-Fat-Diet rats, Journal of Agricultural and Food Chemistry, 2015, 63: 6989-6998. 15. Wu Q, Li S, Yang T, Xiao J, Chu Q, Li T, Xie B, Sun Z*. Inhibitory effect of lotus seedpod oligomeric procyanidins on advanced glycation end product formation in a lactose-lysine model system, Electronic Journal of Biotechnology, 2015,18(2):68-76. 16. Wu Q, Li S, Li X, Fu X, Sui Y, Guo T, Xie B, Sun Z*. A significant inhibitory effect on advanced glycation end product formation by catechin as the major metabolite of lotus seedpod oligomeric procyanidins, Nutrients, 2014,6:3230-3244. 17. Wu Q, Li S, Fu X, Yang T, Chen H, Guan Y, Xie B, Sun Z*. Spectroscopic studies on binding of lotus seedpod oligomeric procyanidins to bovine serum albumin, Journal of Applied Spectroscopy, 2014, 80(6): 884-892. 18. Wu Q, Chen H, Lv Z, Hu B, Guan Y, Xie B, Sun Z*. Oligomeric procyanidins of lotus seedpod inhibits the formation of advanced glycation end-products by scavenging reactive carbonyls, Food Chemistry, 2013, 138(2): 1493-1502.