个人简历

学习经历：\r
1993年9月-1997年7月，北京化工大学，生物化工专业，学士学位。\r
1999年9月-2002年7月，中国科学院过程工程研究所，生物化工专业，硕士学位。\r
2004年9月-2011年2月，加拿大不列颠哥伦比亚大学，食品科学专业，硕博连读。\r
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教学及研究经历：\r
2017.09-至今，江苏大学食品与生物工程学院，金山特聘教授B类\r
2016.09-2017.08，加拿大不列颠哥伦比亚大学，食品、营养和健康系，研究员\r
2014.10-2016.04，加拿大不列颠哥伦比亚大学，食品、营养和健康系，讲师\r
2011.03-2016.08，加拿大不列颠哥伦比亚大学，食品、营养和健康系，博士后\r
2003.05-2003.11，北京，北京大学医学部肿瘤研究中心，研究助理\r
2002.08-2003.04，北京，中科院过程工程研究所生化工程国家重点实验室，研究助理

研究领域

"""""低附加值食品原料和食品加工副产物的高附加值加工；食品加工过程中的化学和功能变化；食品功能成分分离提取及其活性评价。"

近期论文

2018\r
26.Chen XM, Ma Z, Kitts DD. 2018. Effects of processing method and age of leaves on phytochemical profiles and bioactivities of coffee leaves. Food Chem 249:143-153.\r
25.Sangsawad P, Roytrakul S, Choowongkomon K, Kitts DD, Chen XM, Meng G, Li-Chan ECY, Yongsawatdigul J.2018. Transepithelial transport across Caco-2 cell monolayers of angiotensin converting enzyme (ACE) inhibitory peptides derived from simulated in vitro gastrointestinal digestion of cooked chicken muscles. Food Chem. Accepted.\r
2017年\r
24.Chen XM, Ma Z, Kitts and DD. 2017. Demonstrating the relationship between the phytochemical profile of different teas with relative antioxidant and anti-inflammatory capacities. Functional Foods in Health and Disease 7(6): 375-395. \r
23.Chen XM, Kitts DD. 2017. Flavonoid composition of orange peel extract ameliorates alcohol-induced tight junction dysfunction in Caco-2 monolayer. Food Chem Toxicol. 105:398-406.\r
22.Lacroix IME, Chen XM, Kitts DD, and Li-Chan E.C.Y. Li. 2017. Investigation into the bioavailability of milk protein-derived peptides with dipeptidyl-peptidase IV inhibitory activity using Caco-2 cell monolayers. Food Funct. (8):701-709.\r
21.Chen XM, Tait A, and Kitts DD. 2017. Flavonoid composition of orange peel and its association with antioxidant and anti-inflammatory activities. Food Chem 218:15-21.\r
2016年\r
20.Chen XM, Dai Y, Kitts DD.2016. Detection of Maillard Reaction Product ([5-(5,6-dihydro-4H-pyridin-3-ylidenemethyl)furan-2-yl]-methanol, F3-A) in Breads and Demonstration of Bioavailability in Caco-2 Intestinal Cells. J Agric Food Chem 64 (47), 9072–9077.\r
2015年\r
19.Chen XM and Kitts DD. 2015. Evidence for inhibition of nitric oxide and inducible nitric oxide synthase in Caco-2 and RAW 264.7 cells by a Maillard reaction product [5-(5,6-dihydro-4H-pyridin-3-ylidenemethyl)furan-2-yl]-methanol. Mol Cell Biochem 406 (1-2):205-215.\r
18.Chen XM, Chen G, Chen H, Zhang Y, and Kitts DD. 2015. Elucidation of the chemical structure and determination of the production conditions for a bioactive Maillard reaction product, [5-(5,6-dihydro-4 H -pyridin-3-ylidenemethyl)furan-2-yl]methanol, isolated from a glucose–lysine Heated Mixture. J Agric Food Chem 63 (6): 1739–1746.\r
17.Chen XM, Liang N and Kitts DD. 2015. Chemical properties and reactive oxygen and nitrogen species quenching activities of dry sugar-amino acid Maillard reaction mixtures exposed to baking temperatures. Food Res Int 76: 618-625.\r
2012年\r
16.Chen XM and Kitts DD. 2012. Characterization of antioxidant and anti-inflammatory activities of bioactive fractions recovered from a glucose-lysine Maillard reaction model system. Mol Cell Biochem 364 (1): 147-157.\r
15.Kitts DD, Chen XM, and Jing H. 2012. Demonstration of antioxidant and anti-inflammatory bioactivity from sugar-amino acid Maillard reaction products. J Agric Food Chem 60 (27): 6718–6727.\r
14.Kitts DD, Chen XM and Broda, P. 2012. Polyaromatic hydrocarbon content of smoked cured muscle foods prepared by Canadian Tl’azt’en and Llheidli t’ enneh first nation communities. J Toxicol Environ Health 75 (21):1249-52.\r
13.Allen KJ, Chen XM, Mesak, L. and Kitts, D.D. 2012. Antimicrobial activity of salmon extracts derived from traditional First Nation smoke processing. J Food Prot 75 (10):1878-82.\r
2011年\r
12.Chen XM and Kitts DD. 2011. Antioxidant and anti-inflammatory activities of Maillard reaction products isolated from sugar-amino acid model systems. J Agric Food Chem 59 (20):11294-11303.\r
11.Chen XM and Kitts DD. 2011. Identification and quantification of -dicarbonyl compounds produced in different sugar-amino acid Maillard reaction model systems. Food Res Int 44 (9): 2775-2782.\r
10.Chen XM and Kitts DD. 2011. Correlating changes that occur in chemical properties with the generation of antioxidant capacity in different sugar-amino acid Maillard reaction models. J Food Sci 76 (6): C831–C837.\r
2010年及以前\r
9.Chen XM, Hu C, Raghubeer E and Kitts DD. 2010. Effect of high pressure pasteurization on bacterial load and bioactivity of Echinacea Purpurea. J Food Sci 75 (6):C613-C618.\r
8.Chen XM, Elisia I and Kitts DD. 2010. Defining conditions for the co-culture of Caco-2 and HT29-MTX cells using Taguchi design. J Pharmacol Toxicol Methods 61 (3):334-342.\r
7.Chen XM and Kitts DD. 2008. Determining conditions for nitric oxide synthesis in Caco-2 cells using Taguchi and factorial experimental designs. Anal Biochem 381(2):185-192.\r
6.Chen XM and Kitts DD. 2008. Antioxidant activity and chemical properties of crude and fractionated Maillard reaction products derived from four sugar-amino acid Maillard reaction model systems. Ann N Y Acad Sci 1126:220-224.\r
5.陈秀敏，傅德贤，欧阳藩. 2003. 魔芋葡甘露寡糖铬(Ⅲ) 络合物的制备及其对小鼠血糖的影响. 中国生化药物杂志24(1):1-3.\r
4.Lu XJ, Chen XM, Fu DX and Ouyang F. 2002. Effect of Amorphophallus Konjac oligosaccharides on STZ-induced diabetes model of isolated islets. Life Sci 72 (6):711 -719.\r
3.陈秀敏，吕秀菊，傅德贤，欧阳藩. 2002. 魔芋葡甘露寡糖的制备、化学结构及对胰岛NO 自由基释放量的影响. 中国生物化学与分子生物学报18(6): 741-745.\r
2.陈秀敏，傅德贤，欧阳藩. 2002. 魔芋葡甘露聚糖化学结构及该性研究进展. 天然产物研究与开发14(2): 65-68.\r
1.陈秀敏，傅德贤，欧阳藩. 2001. 魔芋葡甘露聚糖的应用研究进展. 中国生化药物杂志 22(6): 318-320.
期刊审稿员: Food Research International，Food and Chemical Toxicology，Journal of Food Biochemistry 编委会成员: International journal of food science, nutrition and dietetics 国际美拉德反应协会会员：IMARS (International Maillard Reaction Society) 加拿大食品科学和技术协会会员：CIFST (Canadian Institute of Food Science and Technology) 加拿大天然健康产品研究协会会员：NHP Research Society of Canada