特聘教授、博士生导师
Email: mfwang@szu.edu.cn
教育背景：
2000年，美国罗格斯大学，食品科学，博士
1996年，中科院上海药物所，有机化学，硕士
1993年，中国海洋大学，化学，学士
工作经历：
2021/06-至今 深圳大学高等研究院，特聘教授
2005/07-2021/06香港大学生物科学学院，助理教授，副教授（终身教授）
2001/08-2005/06 美国罗格斯大学植物生理与病理系，研究助理教授
2000/06-2001/08 美国Quality Botanical Ingredients Inc.公司，研发科学家
2000/03-2000/06美国Triarco Industries Inc.公司，研发科学家
1999/05-2000/02 美国Solgar Vitamins and herbs Inc.公司，化学师II
学术兼职：
Journal of Functional Foods (Elsevier)期刊主编（2019-至今）
Food Frontiers (Wiley) 期刊科学编辑（2020-至今）
eFood (Atlantis Press) 期刊科学编辑（2020-至今）
Food Science and Nutrition (Wiley), 期刊编委（2019-至今）
Food Bioscience (Elsevier) 期刊编委（2012-至今）
Food Science and Human Wellness (Elsevier) 期刊编委(2012-至今)
吉林大学客座教授（2018-2023）
上海海洋大学兼职特聘教授（2014-2021）
所获奖项：
粤港澳大湾区高价值专利培养布局大赛，最具投资价值奖 (2019)
美国化学会AGFD Fellow Award (2018)
香港大学杰出青年学者奖 （2011-2012年度）
中国食品科学学会科技创新奖二等奖 (2008）
研究兴趣：
食品科学及天然产物化学,研究内容涉及食品化学、食品毒理、食品营养与健康及天然活性成分在食品、药物及化妆品中的应用
学术成果：
在国际知名刊物上共发表论文240余篇，包括100余篇发表在JCR食品科学与技术一区杂志上。多年来一直是“Agricultural Science”领域高被引用率的学者 (top 1%)（Google Scholar总引用率超过12000次，h-index: 61；SCI 总引用率7000余次，h-index：46)。作为主编出版英文专著2本，参与编写10余本；申请和授权发明专利10 余项。还成功地开发了一系列有自主知识产权及新作用机制的护肤产品（已上市）。
近五年主要论文*（通讯作者）
1. Zhang, N., Zhou, Q., Fan, D., Xiao, J., Zhao, Y., Cheng, K.-W.*, Wang, M.* Novel roles of hydrocolloids in foods: Inhibition of toxic Maillard reaction products formation and attenuation of their harmful effects (2021) Trends in Food Science and Technology, 111, pp. 706-715.
2. Yang, H., Ji, Z., Wang, R., Fan, D., Zhao, Y.*, Wang, M.* Inhibitory effect of selected hydrocolloids on 2-amino-1-methyl-6-phenylimidazo [4,5-b]pyridine (PhIP) formation in chemical models and beef patties (2021) Journal of Hazardous Materials, 402, art. no. 123486.
3. Wang, R., Tao, M., Zhu, Y., Fan, D., Wang, M.*, Zhao, Y.* Puerarin inhibited 3-chloropropane-1,2-diol fatty acid esters formation by reacting with glycidol and glycidyl esters (2021) Food Chemistry, art. No. 129843.
4. Liu, D., He, Y., Xiao, J., Zhou, Q.*, Wang, M.* The occurrence and stability of Maillard reaction products in various traditional Chinese sauces (2021) Food Chemistry, 342, art. no. 128319.
5. Liu, S., Zhu, Y., Liu, N., Fan, D., Wang, M.*, Zhao, Y.* Antioxidative properties and chemical changes of quercetin in fish oil: quercetin reacts with free fatty acids to form its ester derivatives (2021) Journal of Agricultural and Food Chemistry, 69 (3), pp. 1057-1067.
6. Zhang, X., Ni, L., Zhu, Y., Liu, N., Fan, D., Wang, M.*, Zhao, Y*. Quercetin inhibited the formation of lipid oxidation products in thermally treated soybean oil by trapping intermediates (2021) Journal of Agricultural and Food Chemistry, 69 (11), 3479-3488.
7. Teng, J., Liao, P., Wang, M.* The role of emerging micro-scale vegetables in human diet and health benefits - An updated review based on microgreens (2021) Food and Function, 12 (5), pp. 1914-1932.
8. Zhou, Q., Cheng, K.-W., Xiao, J., Wang, M.* The multifunctional roles of flavonoids against the formation of advanced glycation end products (AGEs) and AGEs-induced harmful effects (2020) Trends in Food Science and Technology, 103, pp. 333-347.
9. Zhang, N., Zhao, Y., Fan, D., Xiao, J., Cheng, K.-W.*, Wang, M*. Inhibitory effects of some hydrocolloids on the formation of heterocyclic amines in roast beef (2020) Food Hydrocolloids, 108, art. no. 106073.
10. Xu, H., Shen, J., Xiao, J., Chen, F., Wang, M.* Neuroprotective effect of cajaninstilbene acid against cerebral ischemia and reperfusion damages by activating AMPK/Nrf2 pathway (2020) Journal of Advanced Research, https://doi.org/10.1016/j.jare.2020.07.011.
11. Gao, J., Sun, Y., Li, L., Zhou, Q.*, Wang, M.* The antiglycative effect of apple flowers in ructose/glucose-BSA models and cookies (2020) Food Chemistry, 330, art. no. 127170.
12. Sun, M., Shen, Z., Zhou, Q.*, Wang, M.*Identification of the antiglycative components of Hong Dou Shan (Taxus chinensis) leaf tea (2019) Food Chemistry, 297, art. no. 124942.
13. Zhou, Q., Cheng, K.-W., Gong, J., Li, E.T.S., Wang, M.* Apigenin and its methylglyoxal-adduct inhibit advanced glycation end products-induced oxidative stress and inflammation in endothelial cells (2019) Biochemical Pharmacology, 166, pp. 231-241.
14. Zhou, Q., Gong, J., Wang, M.* Phloretin and its methylglyoxal adduct: Implications against advanced glycation end products-induced inflammation in endothelial cells (2019) Food and Chemical Toxicology, 129, pp. 291-300.
15. Zhao, Y., Zhou, Y., Wang, M.* Brosimone I, an isoprenoid-substituted flavonoid, induces cell cycle G1 phase arrest and apoptosis through ROS-dependent endoplasmic reticulum stress in HCT116 human colon cancer cells (2019) Food and Function, 10 (5), pp. 2729-2738.
16. Teng, J., Li, Y., Yu, W., Zhao, Y., Hu, X., Tao, N.-P., Wang, M.* Naringenin, a common flavanone, inhibits the formation of AGEs in bread and attenuates AGEs-induced oxidative stress and inflammation in RAW264.7 cells (2018) Food Chemistry, 269, pp. 35-42.
17. Ou, J., Huang, J., Wang, M.*, Ou, S.* Effect of rosmarinic acid and carnosic acid on AGEs formation in vitro (2017) Food Chemistry, 221, pp. 1057-1061.
18. Zhao, Y., Fan, D., Zheng, Z.-P., Li, E.T.S., Chen, F., Cheng, K.-W.*, Wang, M.* 8-C-(E-phenylethenyl)quercetin from onion/beef soup induces autophagic cell death in colon cancer cells through ERK activation (2017) Molecular Nutrition and Food Research, 61 (2), art. no. 1600437.
19. Wan, M.L.Y., Ling, K.H., Wang, M.F.*, El-Nezami, H.* Green tea polyphenol epigallocatechin-3-gallate improves epithelial barrier function by inducing the production of antimicrobial peptide pBD-1 and pBD-2 in monolayers of porcine intestinal epithelial IPEC-J2 cells (2016) Molecular Nutrition and Food Research, 60 (5), pp. 1048-1058.
20. Zhao, Y., Fan, D., Ru, B., Cheng, K.-W., Hu, S., Zhang, J., Li, E.T.S., Wang, M.* 6-C-(E-phenylethenyl)naringenin induces cell growth inhibition and cytoprotective autophagy in colon cancer cells (2016) European Journal of Cancer, 68, pp. 38-50.
