王軍

2005.10-2006.11：白俄羅斯國立農業大學，訪問學者。

2002.7-2005.10：東北林業大學林學博士後流動站，博士後。

1995.9-1998.7：西北農業大學園藝系，博士。

1988.9-1991.7：吉林農業大學園藝系，碩士。

1984.9-1988.7：河北農業大學園藝系，學士。 ^[1] 

2009.11-今：中國農業大學，教授，博士生導師。

2005.9-2009.11：東北林業大學，教授，博士生導師；

2002.7-2005.9：東北林業大學，研究員；

1991.7-2002.7：中國農業科學院特產研究所，研究實習員、助理研究員、副研究員、研究員；

葡萄花色苷生物合成後修飾作用相關基因克隆及功能鑑定；葉幕微氣候、庫源關係和砧木對葡萄品質和品質形成相關基因表達的影響；中國野生葡萄資源品質評價和利用；栽培技術對葡萄釀酒品質的調控；優質葡萄苗木生產。

1.現代農業產業技術體系建設專項資金，2016.01-2020.12，主持

2.葡萄酒生態莊園建設，2011.01-2011.12，主持

3.乳山產區釀酒葡萄優質栽培技術及釀酒工藝研發和集成，2014.01-2018.12，主持

1. 何非，許曉青，陳武，潘秋紅，段長青，王軍*. 葡萄品種‘赤霞珠’採收期果穗和果粒性狀的差異性分析. 植物遺傳資源學報, 2014, 15 (5): 975-985.

2. 朱燕溶，李文慧，梅瀟，石英，潘秋紅，段長青，王軍*. 葡萄果皮中黃酮醇糖苷的提取及HPLC-MS檢測方法的優化. 分析實驗室, 2014, 33 (10): 1189-1193.

3. 楊哲，成果，高媛，王雲鶴，董新平，陳武，段長青，王軍*. 疏穗處理對‘赤霞珠’葡萄果粒大小及花色苷積累的影響. 西北農業學報, 2015, 24 (2): 111-121.

4. 王宇，蘭義賓，孫亮，朱寶慶，何非，王軍*. 延遲採收對‘梅鹿輒’葡萄果實品質的影響. 西北農業學報, 2015, 24 (7): 84-91.

5.Liang, N.N., He, F., Bi, H.Q., Duan, C.Q., Reeves, M.J., Wang, J.*, Evolution of flavonols in berry skins of different grape cultivars during ripening and a comparison of two vintages. European Food Research and Technology 2012, 235, 1187-1197.

6. Li, Q., He, F., Zhu, B.Q., Liu, B., Sun, R.Q., Duan, C.Q., Reeves, M.J., Wang, J.*, Comparison of distinct transcriptional expression patterns of flavonoid biosynthesis in Cabernet Sauvignon grapes from east and west China. Plant Physiology and Biochemistry, 2014, 84: 45-56.

7. Wen, Y.Q., He, F., Zhu, B.Q., Lan, Y.B., Pan, Q.H., Li, C.Y., Reeves, M.J., Wang, J.*, Free and glycosidically bound aroma compounds in cherry (Prunus avium L.). Food Chemistry, 2014, 152: 29-36.

8. Sun, R.Z., Pan, Q.H., Duan, C.Q., Wang J.*, Light response and potential interacting proteins of a grape flavonoid 3′-hydroxylase gene promoter. Plant Physiology and Biochemistry, 2015, 97: 70-81.

9. He, F., Chen, W.K., Yu, K.J., Ji, X.N., Duan, C.Q., Reeves M.J., Wang, J.*, Molecular and biochemical characterization of the UDP-glucose: anthocyanin 5-O-glucosyltransferase from Vitis amurensis. Phytochemistry, 2015, 117: 363-372.

10. Xu, X.Q., Cheng, G., Duan, L.L., Jiang, R., Pan, Q.H., Duan, C.Q., Wang, J*., Effect of training systems on fatty acids and their derived volatiles in Cabernet Sauvignon grapes and wines of the north foot of Mt. Tianshan. Food Chemistry, 2015, 181: 198-206.

11. Liu, B., Xu, X.Q., Cai, J., Lan, Y.B., Zhu, B.Q., Wang, J.*, The free and enzyme-released volatile compounds of distinctive Vitis amurensis var. Zuoshanyi grapes in China. European Food Research and Technology, 2015, 240 (5): 985-997. ^[1] 

12.Chen, W.K., Yu, K.J., Liu, B., Lan, Y.B., Sun, R.Z., Li, Q., He, F., Pan, Q.H., Duan, C.Q., Wang, J.*, Comparison of transcriptional expression patterns of carotenoid metabolism in ‘Cabernet Sauvignon’ grapes from two regions with distinct climate. Journal of Plant Physiology 2017, 213: 75-86.

13. Sun, R.Z., Cheng, G., Li, Q., He, Y.-N., Wang, Y., Lan, Y.B., Li, S.Y., Zhu, Y.R., Song, W.F., Zhang, X., Cui, X.D., Chen, W.; Wang, J.*, Light-induced Variation in Phenolic Compounds in Cabernet Sauvignon Grapes (Vitis vinifera L.) Involves Extensive Transcriptome Reprogramming of Biosynthetic Enzymes, Transcription Factors, and Phytohormonal Regulators. Frontiers in Plant Science, 2017, 8.

14. Wang, Y., He, Y. N., Chen, W.K., He, F., Chen, W., Cai, X.D., Duan, C.Q., Wang, J.*, Effects of cluster thinning on vine photosynthesis, berry ripeness and flavonoid composition of Cabernet Sauvignon. Food Chemistry, 2018, 248: 101-110.

15.Chen, W.K, Wang, Y., Gao, X.T., Yang, X.H., He, F., Duan, C.Q., Wang, J.*, Flavonoid and aromatic profiles of two Vitis vinifera L. teinturier grape cultivars. Australian Journal of Grape and Wine Research, 2018, 24(3): 379-389.

16.Wang, Y., He, L., Pan Q.H., Wang, J.*, Effects of basal defoliation on wine aromas: A meta-analysis. Molecules, 2018, 23(4): 779.

17. Gao, X.T., Li, H.Q., Wang, Y., Peng, W.T., Cai, X.D., Li, S.D., He, F., Duan, C.Q., Wang, J.*, Influence of the harvest date on berry compositions and wine profiles of Vitis vinifera L. cv. 'Cabernet Sauvignon' under a semiarid continental climate over two consecutive years. Food Chemistry, 2019, 292: 237-246.

18.Wang, Y., Chen, W.K., Gao, X.T., He, L., Yang, X.H., He, F., Duan, C.Q., Wang, J.*,Rootstock-mediated effects on Cabernet Sauvignon performance: Vine growth, berry ripening, flavonoids, and aromatic profiles. International Journal of Molecular Science, 2019, 20(2): 401.

19.Wang, Y., He, Y.N., He, L., He, F., Chen, W., Duan, C.Q., Wang, J.*,Changes in global aroma profiles of Cabernet Sauvignon in response to cluster thinning. Food Research International, 2019, 122: 56-65. ^[2] 

王軍（3/5），基於中國葡萄酒風味品質調控理論的定向釀造技術及應用，中國酒業協會科學技術發明獎， 一等獎，2016

王軍（2/10），葡萄品質精準調控與葡萄酒定向釀造關鍵技術研發及應用，2013-2015年度中國食品工業協會科學技術獎，特等獎，2016

本科生課程《葡萄酒市場調查與文化推廣》

研究生課程《專業外語與文獻研讀》、《葡萄產業科技發展專題》 ^{[1]  [3]}