周倩，博士，食品学院副教授。博士毕业于香港大学生物科学学院。主要从事植物源食品中重要功能因子的挖掘、健康功效及其应用研究。主持国家自然科学基金青年基金、广东省基础和应用基础面上项目等；以第一/通讯作者在Food Chemistry等学术期刊发表多篇SCI论文，担任Journal of Future Foods青年编委。
教育背景
2015.07-2019.07：香港大学，生物科学学院（食品与营养科学方向），博士
2008.08-2011.03：浙江大学，食品科学与营养，硕士
2004.09-2008.06：华中农业大学，食品科学与工程，学士
工作经历
2024.09-至今：三亿)体育，食品学院，副教授
2020.12-2024.08：深圳大学，高等研究院，副研究员
2019.08-2020.11：香港大学，生物科学学院，博士后
2011.06-2015.06：农夫山泉股份有限公司，研发部，研发工程师
[1]国家自然科学基金青年科学基金项目：植物乳杆菌ATCC14917发酵苹果多酚对AGEs损伤的保护作用和机制，2022-2024，30万，主持
[2]广东省基础和应用基础面上项目：蒲公英花的解酒保肝机制及其功能化合物解析，2024-2026，15万，主持
[3]广东省基础和应用基础面上项目：从肠道菌群角度解析陈皮黄酮对AGEs损伤的保护作用，2022-2024，10万，主持
代表性论文
[1] Liu, F., Su, Y., Wu, J.,Zhou, Q.*, & Wang, M.*. Exploring the sensory acceptance, physicochemical properties, and phenolamide leaching characteristics of rose tea. Food Chemistry, 2025, 463: 141164.
[2]Wu, J., Gong, J., Chen, Q., Hao, W., He, J., Wang, M.*, &Zhou, Q.*. Unveiling kaempferol glycosides as the key antiglycative components in butterfly pea (Clitoria ternatea) flower. Current Research in Food Science, 2024, 9: 100896.
[3]Li, Y., Chen, Y., Zhou, Y., He, J.,Zhou, Q.*, & Wang, M.*. Unveiling the potentials and action mechanisms of Citri reticulatae Pericarpium as an anti-inflammatory food. Food Frontiers, 2024, 6(1): 1-22.
[4]Zhou, Q., Chen, Y., Peng, L., Wu, J., Hao, W., & Wang, M. Sprouting facilitates the antiglycative effect of black soybean (Glycine max (L.) Merr.) by promoting the accumulation of isoflavones. Current Research in Food Science, 2024, 9: 100827.
[5]Nawaz, M., Afridi, M., Ullah, I., …,Zhou, Q.*, and Wang, M.*. The inhibitory effects of endophytic metabolites on glycated proteins under non-communicable disease conditions: A review. International Journal of Biological Macromolecules, 2024, 269(1): 131869.
[6]Zhou, Y., Xu, H., Cheng, K. W., Chen, F.,Zhou, Q.*, and Wang, M.*. Oxidative stress mediates glycidol-induced endothelial injury and its protection by 6-C-(E-2-fluorostyryl)naringenin. Food Science and Human Wellness, 2024, 13(5): 2584-2594.
[7]Zhou, Y., Jin, W., Wu, Q., andZhou, Q.*. Acrolein: Formation, health hazards and its controlling by dietary polyphenols. Critical Reviews in Food Science and Nutrition, 2023, 63(15): 1-14.
[8]Ngan, H., Ip, S., Wang, M., andZhou, Q.*. Comparative study of sensory and physicochemical characteristics of green-tea-fortified cupcakes upon air frying and oven baking. Foods, 2023, 12(6): 1266.
[9]Zhang, X.#,Zhou, Q.#, Zhou, Y., Wang, Z.*, Wang, J., and Wang, M.*. Asymmetric synthesis of chiral chromanes and exploration on their structure-activity relationship in macrophages. RSC Advances, 2023, 13: 30391-30400.
[10] Zhou, Y., Xu, H., Cheng, K. W., Chen, F.,Zhou, Q.*, and Wang, M.*. Acrolein evokes inflammation and autophagy-dependent apoptosis through oxidative stress in vascular endothelial cells and its protection by 6-C-(E-2-fluorostyryl) naringenin. Journal of Functional Foods, 2022, 98: 105283.
[11]Zhou, Q., Xu, H., Zhao, Y., Liu, B., Cheng, K., Chen, F., and Wang, M.*. 6‑C-(E-phenylethenyl)-naringenin, a styryl flavonoid, inhibits advanced glycation end product-induced inflammation by upregulation of Nrf2. Journal of Agricultural and Food Chemistry, 2022, 70: 3842-3851.
[12]Zhou, Q., Zhang, N., Hu, T., Xu, H., Duan, X., Liu, B., Chen, F. *, and Wang, M.*. Dietary phenolic-type Nrf2-activators: Implications in the controlling of toxin-induced hepatic disorders. Food and Function, 2022, 13: 5480-5497.
[13]Hu, T.#, Yue, L. #, Tang, Q., Cheng, K., Chen, F., Peng, M.,Zhou, Q.*, Wang, M.*. The effect of quercetin on diabetic nephropathy (DN): A systematic review and meta-analysis of animal studies. Food and Function, 2022, 13: 4789-4803.
[14]Zhou, Q., Wang, L., Liu, B., Xiao, J., Cheng, K. W., Chen, F., and Wang, M.*. Tricoumaroylspermidine from rose exhibits inhibitory activity against ethanol-induced apoptosis in HepG2 cells. Food and Function, 2021, 12(13): 5892-5902.
[15]Zhou, Q., Cheng, K. W., Xiao, J., and Wang, M.*. The multifunctional roles of flavonoids against the formation of advanced glycation end products (AGEs) and AGEs-induced harmful effects. Trends in Food Science and Technology, 2020, 103: 333-347.
[16]Sun, Y., Gao, J.,Zhou, Q.*, and Wang, M.*. The antiglycative effect of apple flowers in fructose/glucose-BSA models and cookies. Food Chemistry, 2020, 330: 127170.
[17]Liu, D., He, Y.,Zhou, Q.*, and Wang, M.*. The occurrence and stability of Maillard reaction products in various traditional Chinese sauces. Food Chemistry, 2021, 324: 128319.
[18]Zhou, Q.#, Cheng, K.W.#, Gong, J., Li, E.T.S, and Wang, M.*. Apigenin and its methylglyoxal-adduct inhibit advanced glycation end products-induced oxidative stress and inflammation in endothelial cells. Biochemical Pharmacology, 2019, 166: 231-241.
[19]Zhou Q., Gong J., and Wang M.*. Phloretin and its methylglyoxal adduct: Implications against advanced glycation end products-induced inflammation in endothelial cells. Food and Chemical Toxicology, 2019, 129: 291-300.
[20]Sun, M., Shen, Z.,Zhou, Q.*, and Wang, M.*. Identification of the antiglycative components of Hong Dou Shan (Taxus chinensis) leaf tea. Food Chemistry, 2019, 297: 124942.
[1]王明福,周倩,陈峰,刘宾,郑家荣.香豆酰亚精胺亚生物及其提取方法和应用. 2022-04-19,中国, CN 113045449 B.
[2]王明福，徐慧，周倩等.黄烷酮类化合物及其制备方法和应用. 2022-06-08,中国, CN 114671841 A.
[3]王明福,陈俏纯,李嗣乾,周倩等.一种降低酱肉杂环胺和晚期糖基化终末产物含量的制备方法. 2024-07-26,中国, CN 117256809 B.