趙鳳

2010.09-2014.07，中國農業大學，食品科學，工學博士

2007.09-2010.07，東北農業大學，食品科學，工學碩士

2003.09-2007.07，東北農業大學，食品科學與工程，工學學士 ^[1] 

2016.06-2021，吉林大學，食品科學與工程學院，食品質量與安全系，講師

2014.07-2016.06，中國農業大學，工學院，博士後 ^[1] 

食品微生物，主要研究興趣在於食品致病微生物的毒素檢測、微生物活的非可培養（VBNC）狀態的形成及復甦機制。 ^[1] 

[1]Feng Zhao, Yongtao Wang, Haoran An, Yanling Hao, Xiaosong Hu, Xiaojun Liao*. New insights into the formation of viable but nonculturableEscherichia coliO157:H7 induced by high-pressure CO₂.mBio. 2016. Accept. (SCI收錄,IF=6.975)

[2]Feng Zhao, Linyan Zhou, Yongtao Wang, Xiaojun Liao*. Role of peach proteins in juice precipitation induced by high pressure CO₂.Food Chemistry. 2016, 209: 81-89. (SCI收錄,IF=4.052)

[3]Feng Zhao, Xiufang Bi, Yanling Hao, Xiaojun Liao. Induction of viable but nonculturableEscherichia coliO157:H7 by high pressure CO₂and its characteristics.PLOS ONE. 2013, 8(4): e62388. (SCI收錄,IF=3.534)

[4]Feng Zhao, Xingguang Qu, Xuena Lv, Li Xiang, Bing Yan, Yujun Jiang*. A modeling system to predictS.aureusgrowth and SEA production in milk.Journal of Dairy Science. 2009, 92(Suppl 1): 221. (國際會議論文, SCI收錄,IF=2.463)

[5]Feng Zhao, Yuqing Xue, Bo Li, Kunhao Xie, Chaoxin Man, Yujun Jiang*. Inhibition ofStaphylococcus aureusgrowth and enterotoxin production in milk by addition of carbon dioxide. 2009 Beijing International Conference on Non-thermal Processing Technologies. 2009. (國際會議論文)

[6] Jingyu Li,Feng Zhao, Haihua Liu, Renjie Li, Yongtao Wang, , Xiaojun Liao*. Fermented minced pepper by high pressure processing, high pressure processing with mild temperature and thermal pasteurization.Innovative Food Science & Emerging Technologies.2016, 36: 34-41. (SCI收錄,IF=2.997)

[7] Lei Rao, Xiufang Bi,Feng Zhao, Jihong Wu, Xiaosong Hu, Xiaojun Liao*. Effect of high-pressure CO₂processing on bacterial spores.Critical Reviews in Food Science and Nutrition. 2016, 56(11): 1808-1825. (SCI收錄,IF=5.492)

[8] Dan Li, Jiaxi Li,Feng Zhao, Guohong Wang, Qianqian Qin, Yanling Hao*. The influence of fermentation condition on production and molecular mass of EPS produced byStreptococcus thermophilus05-34 in milk-based medium.Food Chemistry. 2016, 197: 367-372. (SCI收錄,IF=4.052)

[9]趙鳳,梅瀟,張焱,廖小軍,王永濤*.超高壓和熱殺菌對枸杞汁品質的影響.中國食品學報. 2015.已接收. (EI收錄)

[10]趙鳳,曲行光,呂學娜,張光輝,滿朝新,姜毓君*.原料乳中金黃色葡萄球菌生長模型的建立.中國奶業協會年會論文集. 2009,下冊: 242-244. (被評為中國奶業協會2009年會優秀論文)

[11]張靜,趙鳳,胡小松,廖小軍*.食品微生物對超高壓處理的逆境響應.高壓物理學報. 2012, 26(3): 343-350.(EI收錄)

[12]侯志強,趙鳳,饒雷,王永濤,廖小軍*.高壓二氧化碳技術的殺菌研究進展.中國農業科技導報. 2015, 17(5): 40-48.(核心期刊)

[13]呂琦,趙鳳,畢宇涵,張光輝,周豔秋,遇曉傑,張劍峯,姜毓君.原料乳中多種致病菌的快速過濾富集及多重PCR檢測.食品與發酵工業. 2008, 34(12): 155-159. (核心期刊)

[14]李博,滿朝新,趙鳳,楊士芹,郎友,蔣亞男,姜毓君.原料乳中金黃色葡萄球菌生長預測模型的建立.食品科學. 2011, 32(15): 158-162. (核心期刊) ^[1] 

[1]廖小軍,趙鳳. 2012.一種誘導細菌進入活的非可培養狀態的方法.發明專利.專利號: ZL201210392524.0.（已授權）

[2] Xiaojun Liao,Feng Zhao. 2013. Method for inducing bacteria to enter into viable but nonculturable state. PCT國際專利.專利號: PCT/CN2013/000648.（已公開）

[3]廖小軍,趙鳳,張隱,王永濤. 2015.一種耐高壓乳酸菌及其製備方法.發明專利.專利號: 201510447032.0.（已公開）

[4]姜毓君,滿朝新,趙寧,呂琦,趙鳳,劉偉,韓希妍,畢宇涵,王明娜,張光輝,相麗,閆冰. 2008.一種同時檢測原料乳中多種致病菌的方法.發明專利.專利號: ZL200810137442.5.（已授權） ^[1]