王艳，女，四川南充人，博士，中级职称（暂未定级讲师），群众。
一、学习经历
2020.09-2023.12，四川大学，材料与化工，专业博士；
2016.09-2019.06，华南农业大学，食品科学，工学硕士；
2012.09-2016.06，四川大学锦江学院，酿酒工程，工学学士
二、科研工作
主要从事食品风味、微生物发酵、微生态因子互作、微生物合成转化等相关研究。发表学术论文10余篇，SCI收录9篇，其中以第一作者在Food Research
International，Food Microbiology，Journal of the Science of Food and Agriculture和Food Chemistry等期刊发表论文5篇。
1. 代表性论文：
[1] Yan Wang, Shikai
Quan, Yu Xia, Ran, Zhengyun Wu, Wenxue Zhang*. Exploring the regulated effects
of solid-state fortified Jiuqu and liquid-state fortified agent on Chinese
Baijiu brewing. Food Research International. 2024, 179, 114024. (农林科学1区Top, IF 8.1)
[2] Yan Wang, Shikai
Quan, Yajiao Zhao, Yu Xia, Rui Zhang, Maofang Ran, Zhengyun Wu, Wenxue Zhang*.
The active synergetic microbiota with Aspergillus as the core dominates the
metabolic network of ester synthesis in medium-high temperature Daqu. Food
Microbiology. 2023, 115, 104336. (农林科学1区Top, IF 5.3)
[3] Yan Wang, Yake
Du, Xuelian Jin, Yu Xia, Yajiao Zhao, Zhengyun Wu, Katsuya Gomib, Wenxue
Zhang*. Temperature-dependent alcohol acyltransferase reactions as the main
enzymatic way to produce short-chain (C4-C8) and medium-chain (C9-C13) esters
over the whole Daqu-making process. Journal of the Science of Food and
Agriculture. 2023, 103(8): 3939-3949. (农林科学2区, IF 4.1)
[4] Yan Wang,
Chaoyuan Xiang, Danqing Li, Minru Du, Yuli Mo, Zide Jiang, Jie Wang*.
Identification of key genes involved in the two lignifications in stored king
oyster mushrooms (Pleurotus eryngii) and their expression features. Postharvest
Biology and Technology. 2020, 169, 111289. (农林科学1区Top, IF 5.5)
[5] Yan Wang, Yuli
Mo, Danqing Li, Chaoyuan Xiang, Zide Jiang*, Jie Wang*. The main factors
inducing postharvest lignification in king oyster mushrooms (Pleurotus
eryngii): wounding and ROS-mediated senescence. Food Chemistry. 2019, 301,
125224. (农林科学1区,Top, IF 6.3)
[6] Yajiao Zhao, Yan
Wang, Haoyang Li, Ziyi Zhou, Zhengyun Wu, Wenxue Zhang*. Integrating
metabolomics and metatranscriptomics to explore the formation pathway of
aroma-active volatile phenolics and metabolic profile during industrial radish
paocai fermentation. Food Research International. 2023, 167, 112719. (农林科学1区, Top, IF 7.7)
[7] 王艳, 李亚欢, 莫宇丽, 胡晶晶, 张怡馨, 王杰. 杏鲍菇麦角硫因的体外抗氧化力及环境因素对其稳定性的影响. 食品与发酵工业. 2019, 45(14).（CSCD）
[8] 王艳, 周文, 权诗凯, 赵盈盈, 彭昱雯, 吴正云, 张文学. 生产季节对贮存期大曲的微生物群落结构和非挥发性代谢物组成的影响. 食品科技. 2023, 48(10).（北大核心）
2.专利：
[1] 一种高产醇脱氢酶和酰基转移酶菌株及培养方法及应，CN116656505A，2023.08.29，第三发明人；
[2] 一种杏鲍菇的贮藏保鲜方法，CN109122058A, 2019.01.04，第四发明人。