师资队伍
田晓静
刘浩驰
王慧芳
丁文涛
高霞
孟晶
张芹
李晓玉
陈君然
孟梦
杜婷
耿伟涛
郭峻
金艳
李红娟
李洪波
李萍
李贞景
刘欢欢
路来风
孟德梅
乔丽萍
隋文杰
王田心
武淑芬
姚云平
张晓维
张焱
朱巧梅
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田晓静

名:田晓静
别:女
出生年月:1990.09
族:蒙古
政治面貌:中共党员
职称职务:讲师

教育经历:
1.2015.09-2020.06 中国农业学食品科学与营养工程学院,博士

2.2011.09-2015.06 中国农业大学食品科学与营养工程学院,本科
3.2018.11-2019.11 俄亥俄州立大学(美国),访问学者
从事研究的学科专业领域:
1.食品科学
2.农产品加工及贮藏工程
主要研究方向:
1. 动物源性食品加工与控制

2. 肉制品的贮藏与保鲜
主要工作经历及业绩:
1. 2020.08至今 食品科学与工程学院 讲师

科研论文

近年来以第一作者或通讯作者发表论文11其中SCI收录11篇。

  1. Xiao-Jing Tian, Le-Le Shao, Qian-Qian Yu, Xing-Min Li, and Rui-Tong Dai*. (2020). Comparative analysis of quality and microbial safety of ohmic and water bath cooked pork batter during refrigerated storage. Journal of Food Science and Technology.

  2. Xiao-Jing Tian, Le-Le Shao, Qian-Qian Yu, Wladimir Silva-vera, Xing-Min Li, and Rui-Tong Dai*. (2020). Comparative analysis of quality uniformity of ohmic and water bath cooked pork batter with different fat content. Journal of Food Processing and Preservation, 00: e14377.

  3. Xiao-Jing Tian, Yi Liu, Qian-Qian Yu, Le-Le Shao, Xing-Min Li, and Rui-Tong Dai*. (2019). Label free-based proteomic analysis of Escherichia coli O157:H7 subjected to ohmic heating. Food Research International. 128, 108815.

  4. Xiao-Jing Tian, Le-Le Shao, Qian-Qian Yu, Yi Liu, Xing-Min Li, and Rui-Tong Dai*. (2019). Evaluation of structural changes and intracellular substances leakage of Escherichia coli O157:H7 induced by ohmic heating. Journal of Applied Microbiology.

  5. Xiao-Jing Tian, Le-Le Shao, Qian-Qian Yu, Huan Yang, Xing-Min Li, and Rui-Tong Dai*. (2019). Comparative study of survival of Escherichia coli O157:H7 inoculated in ground pork after ohmic cooking and water bath cooking. International Journal of Food Microbiology, 304 ,11-18.

  6. Xiao-Jing Tian, Qian-Qian Yu, Dong-Hao Yao, Le-Le Shao, Zhi-Hong Liang, Fei Jia, Xing-Min Li, Teng Hui, and Rui-Tong Dai*. (2018). New insights into the response of metabolome of Escherichia coli O157:H7 to ohmic heating. Frontiers in Microbiology, 9:2936.

  7. Xiao-Jing Tian, Qian-Qian Yu, Le-Le Shao, Xing-Min Li, and Rui-Tong Dai*. (2018). Sublethal injury and recovery of Escherichia coli O157:H7 after ohmic heating. Food Control, 94, 85-92.

  8. Xiao-Jing Tian, Qian-Qian Yu, Wei Wu, Xing-Min Li, and Rui-Tong Dai*. (2018). Comparative proteomic analysis of Escherichia coli O157:H7 following ohmic and water bath heating by capillary-HPLC-MS/MS. International Journal of Food Microbiology, 285, 42-49.

  9. Xiao-Jing Tian, Wei Wu, Qian-Qian Yu, Man Hou, Fang Gao, Xing-Min Li, and Rui-Tong Dai*. (2017). Bacterial diversity analysis of pork longissimus lumborum following long term ohmic cooking and water bath cooking by amplicon sequencing of 16S rRNA gene. Meat Science, 2017, 123:97-104.

  10. Xiao-Jing Tian, Wei Wu, Qian-Qian Yu, Man Hou, Fei Jia, Xing-Min Li, and Rui-Tong Dai*. (2016). Quality and proteome changes of beef M.longissimus dorsi cooked using a water bath and ohmic heating process. Innovative Food Science & Emerging Technologies, 34, 259-266.

联系方式
通信地址:天津经济技术开发区十三大街29
邮政编码:300457
话:022-60912390
Email tianxiaojing@tust.edu.cn