孙爱丛�/h1>

林源活性物质筛选与功效评价、非热食品加工技术、微生物源致敏蛋白风险评估、基于DNA条形码技术的真伪鉴别、高附加值天然调味料开发以及食品加工过程中芳香物质形成与调控等、�/p>

1991�?005平� 在山东农业大学食品学院任教，食品科学系主任，教授，硕导。《食品质量与安全》本科专业学科带头人、�/p>

1999�?002平� 在山东农业大学园艺学院果树学博士后流动站工作：�/p>

2013.3-2013.9：在美国耶鲁大学医学院做高访学者；

2005－至仉� 在北京林业大学生物学院食品科技系任教，教授，博士生导师，食品学科教研室主任，教育部一流本科《食品科学与工程》专业建设点负责人、�/p>

主持国家自然基金“基于菌体蛋白泄漏探究超高压对酿酒酵母Saccharomyces cerevisiae烯醇化酶致敏性的影响”；

主持国家自然基金“微芯片脉冲电场对蓝莓汁中微生物的钝化机制及特征香气影响研究”；

主持国家自然基金“基于Escherichia coli O157:H7亚致死态细胞探究超高压与原儿茶酸协同杀菌机制”；

主持国家林草局行业公益性课题“藤本林药资源高效精准检测技术集成与示范”；

主持国家自然基金“蓝莓花青素酰化产物的稳定性及诱导肝癌细胞凋亡的机制研究”；

主持国家“十三五”食品重点研发计划子课题“生态经济林浆果超高压加工技术与工艺研究”；

主持国家林业局行业公益性课题“蓝莓定向高效培育及加工利用技术研究”；

主持国家人事部“苹果主要芳香物质的呈香机制及加工中香气调控的研究”；

承担国家自然基金“果汁加工中典型芳香成分的形态、变化及增香调控的研究”、�/p>

授权及申请国家发明专�?

孙爱丛�孙红甶�孙建霝�陈健;高雪娞�陶晓�?nbsp;一种减少苹果多酚在贮藏过程中损失量的高压脉冲处理方泔�

孙爱丛� 朱宁; 于宁; 韦玉龘� 朱月; 张嘉颕� 雷雨晴一种蓝莓汁非热 杀菌微处理室、杀菌系统以及杀菌方泔�/p>

孙爱�?韦玉�?于宁,朱月,甘芝�?郝静�?史君�?甲承�?一种蓝莓果中儿茶酚氧化酶的提取和纯化方泔�/p>

孙爱�?朱月,杨岚,韦玉�?甘芝�?一种黑果腺肋花楸果酱及其制备方泔�/p>

孙爱�?王雪,朱宁,于宁,韦玉�?朱月.发芽糙米蛋白—葡聚糖接枝复合物及其制备方法和应用.

孙爱�? 陈健, 李路�? 陶晓�? 张师.一种提高蓝莓花青素稳定性的处理方法

孙爱�? 陈健, 陶晓�? 李路�? 张师 一种提高蓝莓花青素含量和纯度的处理方法

成果推广应用情况:

浆果（蓝莓、黑果腺肋花楸、蓝靛果等）资源加工与利用；超临界流体（SFE）技术提取油脂、大蒜素、姜辣素技术；速冻蔬菜安全性评价；新型低糖果脯生产技�?/p>

表彰和荣誉：

“食品工艺学”获北京市课程思政名课及优秀团队（名师）；“食品工艺学”获北京市优质课程；获第十一届北京市青教赛优秀指导教师；获校青教赛优秀指导教师；获京津冀食品创新大赛一等奖优秀指导教师；获校教学成果奖、教学质量奖、优秀博士生（本科生）论文指导教师等多项奖励；获山东省大学生优秀毕业论文指导教师、�/p>

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[2]Wanbin Zhao, Pengju Cai, Nan Zhang, Tongtong Wu,Aidong Sun*,Guoliang Jia*. (2022) Inhibitory effects of polyphenols from black chokeberry on advanced glycation end-products (AGEs) formation, Food Chemistry, 392: 133295.(中科院二区，IF:9.23)

[3]Yulong Wei, Ning Yu, Yue Zhu, Chengli Jia, Yuhang Xiao, Yue Zhao, Pengju Cai, Wanbin Zhao, Mengmeng Ju, Tongtong Wu, Zhilin Gan,Aidong Sun*. (2022) Characterization of blueberry ( Vaccinium corymbosum L.) catechol oxidases III binding mechanism in response to selected substrates and inhibitors, LWT, 158: 113142.(中科院二区，IF:6.06)

[4]Zhilin Gan, Yuyu Zhang, Weiman Gao, Simin Wang, Yue Liu, Yuhang Xiao, Xibing Zhuang,Aidong Sun*,Ruixue Wang*. (2022) Effects of nonthermal plasma-activated water on the microbial sterilization and storage quality of blueberry, Food Bioscience, 49: 101857. (中科院三区，IF:5.32)

[5]Jiaying Zhang, Guoliang Jia, Zhao Wanbin, Jiang Minghao, Yulong Wei, Jingyi Hao, Xiaolin Liu, Zhilin Gan,Aidong Sun*. (2021) Nanoencapsulation of zeaxanthin extracted from Lycium barbarum L. by complex coacervation with gelatin and CMC. Food Hydrocolloids, 112: 106280.(中科院二区，IF:9.147)

[6]Yulong Wei, Ning Yu, Yue Zhu, Jingyi Hao, Junyan Shi, Yuqing Lei, Zhilin Gan, Guoliang Jia, Chao Ma,Aidong Sun*. (2021) Food Chemistry, 344: 128678.(中科院二区，IF:7.514)

[7]Zhilin Gan, Xiaoru Feng, Yanan Hou,Aidong Sun*, Ruixue Wang. (2021) Cold plasma jet with dielectric barrier confguration: Investigating its effect on the cell membrane of E. coli and S. cerevisiae and its impact on the quality of chokeberry juice. LWT - Food Science and Technology, 136: 110223. (中科院二区，IF:4.952)

[8]Hao, Jingyi, Yuqing Lei, Zhilin Gan, Wanbin Zhao, Junyan Shi, Chengli Jia, andAidong Sun*.(2021) Synergetic Inactivation Mechanism of Protocatechuic Acid and High Hydrostatic Pressure against Escherichia coli O157:H7. Foods , 12:, 3053.(中科院二区，IF:4.35)

[9]Guoliang Jia*, Vibeke Orlien, Haijie Liu,Aidong Sun. (2021) Effect of high pressure processing of pork ( Longissimus dorsi ) on changes of protein structure and water loss during frozen storage. LWT - Food Science and Technology, 135: 110084. (中科院二区，IF:4.952)

[10]Ning Zhu, Yan-li Wang, Yue Zhu, Lan Yang, Ning Yu, Yulong Wei, Haiping Zhang,Ai-dong Sun* (2017). Design of a treatment chamber for low-voltage pulsed electric field sterilization. Innovative Food Science & Emerging Technologies, 42: 180-189. (工程技术类2区，IF : 3.12)

[11]Mamadou Bado Traore,Aidong Sun*, Zhilin Gan, Hamidou Senou, Jacques Togo, Kankou Hadia Fofana. (2020) Antimicrobial capacity of ultrasound and ozone for enhancing bacterial safety on inoculated shredded green cabbage ( Brassica oleracea var. capitata ). Canadian Journal of Microbiology, 66(2): 125-137.(生物4区，IF�?.793 )

[12]Ning Zhu, Yue Zhu, Ning Yu, Yulong Wei, Jiaying Zhang, Yanan Hou,Ai-dong Sun*.(2019) Evaluation of microbial, physicochemical parameters and flavor of blueberry juice after microchip-pulsed electric field. Food Chemistry, 274: 146-155(工程技术类2区，TOP期刊，IF: 5.399)

[13]Yue Zhu, Yulong Wei, Jiaying Zhang, Nan Zhang, Yuqing Lei, Zhilin Gan,Ai dong Sun*.(2019) Isolation and Identification of procyanidins in Aronia Melanocarpa Using NMR, LC-IT-TOF/MS/MS and MALDI-TOF MS. SDRP Journal of Food Science & Technology, 4(2): 614-628.(Open Access Journals，IF:1.797)

[14]Ning Zhu, Ning Yu, Yue Zhu, Yulong Wei, Yanan Hou, Haiping Zhang,Ai-dong Sun*. (2018) Identification of spoilage microorganisms in blueberry juice and their inactivation by a microchip pulsed electric field system. Scientific report, 8:8160.(综合性期�?区，IF: 4.011 )

[15]Ning Zhu, Ning Yu, Yue Zhu, Yulong Wei, Haiping Zhang,Ai-dong Sun*. (2018) Inactivation of Pichia rhodanensis in relation to membrane and intracellular compounds due to microchip pulsed electric field (MPEF) treatment. Plos one, 13(6): e0198467.（生�?区，IF�?.806（�/strong>