劉興泉，博士生導師，教授，bv伟德官方网站社會合作處處長、鄉村振興促進處處長。畢業于韓國忠南大學，長期從事糧食儲藏與加工、食品安全等領域教學與科研工作，現任國家糧食産業優質稻谷儲藏技術創新中心主任、浙江省食品學會副理事長，浙江省糧經學會副會長，發表學術論文80餘篇，其中SCI、EI收錄50餘篇，主持十三五國家重點研發計劃“北糧南運”散糧集裝箱保質運輸技術與裝備研發及示範子課題、浙江省儲糧生态區有害生物智慧檢測與綠色綜合防控技術研究及示範、新型優質森林食物資源挖掘及産業化技術研究等各類科研項目40餘項。獲中國酒業協會科學技術二等獎、國家質量監督檢驗檢疫總局科技興檢獎三等獎和浙江省科技二等獎等科研獎勵6項。導師團隊獲bv伟德官方网站2022年度研究生優秀導學團隊。
研究方向
長期從事糧食儲藏與加工、食品安全
主要科研項目
[1]新型優質森林食物資源挖掘及産業化技術研究，浙江省科技廳；
[2]浙江省儲糧生态區有害生物智慧檢測與綠色綜合防控技術研究及示範，浙江省科技廳；
[3]散糧集裝箱運輸害蟲治理技術與裝備集成研發，國家科技部；
[4]龍灣區釀酒技術提升與示範，浙江省科技廳；
[5]稻谷采後處理及中小規模儲藏關鍵技術與裝備研發，浙江省農業農村廳
[6]優質黃酒原料米的評價标準構建及篩選，浙江省科技廳；
發表的主要論文
[1]劉興泉，通訊，Monitoring longitudinal antimicrobial resistance trends of Staphylococcus aureus strains worldwide over the past 100 years to decipher its evolution and transmission [J].Journal of Hazardous Materials, 2024, 465: 133136. SCI一區IF=12.2
[2]劉興泉，通訊，pH-sensitive self-assembled nanofibers based on electrostatic interaction and Schiff base bonding for controlled release of curcumin [J].Food Hydrocolloids, 2022, 131 (2022) 107805. SCI一區IF=11.0
[3]劉興泉，通訊，Fractionation of phenolic compounds from hickory by-products using solid phase extraction-sonication: Chemical composition, antioxidant and antimicrobial activity [J].Food Chemistry, 2024, 460: 140633. SCI一區IF=8.5
[4]劉興泉，通訊，Explosion-puffing pretreatment effect on the microstructure of Camellia oleifera Abel. Seed and the quality of its oil [J].Food Chemistry, 2024: 140888. SCI一區IF=8.5
[5]劉興泉，通訊，Evaluation of cold plasma for decontamination of molds and mycotoxins in rice grain [J].Food Chemistry, 2023, 402: 134159. SCI一區IF=8.5
[6]劉興泉，通訊，Composite hydrogels formed from okara cellulose nanofibers and carrageenan: fabrication and characterization[J].International Journal of Biological Macromolecules, 2024, 258: 129079. SCI一區IF=7.7
[7]劉興泉，通訊，Potential volatile markers of brown rice in fested by the rice weevil, Sitophilusoryzae(L.) (Coleoptera:Curculionidae).Food Chemistry: X, 2023, 17: 100540. SCI一區IF=6.5
[8]劉興泉，通訊，Postharvest Variations of Rice Physicochemical Traits and Volatile Compounds under Granary Conditions During Long-Time Storage [J].Rice Science, 2023, 30(2): 92. SCI二區IF=5.6
[9]劉興泉，通訊，Inactivation effects of plasma-activated water on Fusarium graminearum [J].Food Control, 2022, 134: 108683. SCI一區IF=5.6
[10]劉興泉，通訊，Effects of Tea Powder on the Cooking Properties, Antioxidative Potential and Volatile Profiles of Dried Noodles [J].Foods, 2022, 11,858. SCI二區IF=4.7
[11]劉興泉，通訊，Trans-anethole is a potent toxic fumigant that partially inhibits rusty grain beetle (Cryptolestes ferrugineus) acetylcholinesterase activity [J].Industrial Crops and Products, 2021,161: 113207. SCI一區IF=5.6
[12]劉興泉，通訊，Microwave pretreatment on microstructure, characteristic compounds and oxidative stability of Camellia seeds [J].Industrial Crops and Products, 2021, 161: 113193. SCI一區IF=5.6
[13]劉興泉，通訊，The bioactive peptide screening from Torreya grandis meal protein hydrolysates [J].Food Bioscience, 2021, 44: 101419. SCI一區IF=4.8
[14]劉興泉，通訊，Fabrication of composite hydrogels by sonication‐assisted assembly of okara cellulose nanofibers and chitosan: structure and properties [J].Journal of the Science of Food and Agriculture, 2024, 104(6): 3458-3467. SCI二區IF=3.3
[15]劉興泉，通訊，1-Pentadecene, a volatile biomarker for the detection of Tribolium castaneum (Herbst) (Coleoptera: Tenebrionidae) infested brown rice under different temperatures [J].Journal of Stored Products Research, 2022, 97(2022)101981. SCI二區IF=2.7
[16]劉興泉，通訊，The attractiveness of a food based lure and its component volatiles to the stored-grain pest Oryzaephilus surinamensis (L.) [J].Journal of Stored Products Research, 2022, 98: 102000. SCI二區IF=2.7
[17]劉興泉，通訊，Proteomics analysis reveals the mechanism associated with changes in fatty acids and volatile compounds of brown rice infested by Sitophilus oryzae Motschulsky[J].Journal of Stored Products Research, 2022, 95: 101915. SCI二區IF=2.7
研究成果（獎項/專利/專著等）
[1]精品紹興酒釀制原材料選擇标準制定及品種培育開發研究，中國酒業協會科學技術獎二等獎
[2]黃酒質量與安全保障技術集成研究與開發，國家質量監督檢驗檢疫總局科技興檢獎三等獎
[3]黃酒中有害物質的風險預警研究應用，浙江省質量技術監督局組成黃酒色香味的機理研究和功能因子的确定，中國釀酒工業協會科學技術進步獎三等獎
[4]一種降低黃酒釀造過程中尿素和氨基甲酸乙酯含量的方法，發明專利
[5]一種富含β-苯乙醇的黃酒生産工藝，發明專利
教學工作
主講食品安全學、綠色食品概論、食品标準與法規等課程。
聯系方式
liuxq@zafu.edu.cn
