博士，副研究员
联系邮箱：qzhou@szu.edu.cn
通讯地址：深圳大学沧海校区L4理工楼二楼办公室，518060
教育背景：
2015.07-2019.07：香港大学，生物科学，博士
2008.09-2011.03：浙江大学，食品科学，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：
2020.12至今：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，博士后
2011.07-2015.06：农夫山泉股份有限公司，研发工程师
学术兼职：
Journal of Functional Foods审稿人。
研究兴趣：
1. 利用微生物代谢调控AGEs诱导的机体损伤
2. 功能性植物化合物的分离纯化及其对代谢综合征的保护作用
代表性论文（近五年）：
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. Trends in Food Science and Technology, 2021, 111: 706-715.
2. Duan, X., Zhou, Q., Wan, J. M. F.*, and Yu, A. C. H.*. Sonoporation generates downstream cellular impact after membrane resealing. Scientific Reports, 2021, 11: 5161.
3. 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.
4. 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.
5. Liu, D., He, Y., Zhou, Q.*, and Wang, M.*. The occurrence and stability of Maillard reaction products in various traditional Chinese sauces. Food Chemistry, 2020, 128319.
6. 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.
7. Zhou, Q., Xu, H., Yu, W., Li, E.T.S., and Wang, M.*. Anti-inflammatory effect of an apigenin-Maillard reaction product in macrophages and macrophage-endothelial cocultures. Oxidative Medicine and Cellular Longevity, 2019, 2019: 9026456.
8. Zhou Q., Gong J., 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.
9. 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.
学术报告及会议：
1. 2018.09, 第16届中国肉类科技大会，中国沈阳
报告题目：芹菜素在HUVECs中抑制AGEs的形成及其诱导的氧化应激和炎症
2. 2017.08, the 254th ACS National meeting & exposition，美国华盛顿特区
报告题目：Protective effects of apigenin and its MGO adducts on AGEs- and H2O2-induced damages in HUVECs
3. 2016.08, the 2nd trilateral meeting of SNU-JNU-HKU，韩国首尔
报告题目：Inhibit the formation of AGEs by selected phenolics in HUVECs
