▶代表性纵向研究项目：

[1]基于代谢组学探究牛蒡叶抑制食源性致病菌生物膜的活性成分与机理，国家自然基金

[2]基于群体感应系统的唾液乳杆菌拮抗空肠弯曲杆菌的机制研究，国家自然科学基金

[3]高稳态化茶黄素酶促合成与制备关键技术研发，国家重点研发计划子课题

[4]金蝉花代谢活性物抗真菌机制与结构优化新药的研发，江苏重点研发计划

[5]乳杆菌对咽部菌群结构和局部免疫的调节作用与机理，国家重点实验室课题

[6]食品安全检测评价平台，江苏省农业科技项目

▶代表性横向研究项目：

[1]金蝉花及其菌丝体醇提物抗真菌有效成份的分离与鉴定及药效学研究

[2]减肥健康饮料产品开发和评价研究

[3]黄精保健饮料新产品开发

[4]保护胃黏膜功能新产品开发

[5]降血糖功效健康食品研究开发

[6]碧根果综合深度开发利用

[7]有机物降解菌生产技术研究

[8]马蹄保鲜加工技术研究

[9]蛋黄酥保质期延长技术研究

[10]茶叶、咖啡等冷萃技术及效果的研究

[11]抹茶保鲜技术及产品开发

[12]野樱莓花青素提取纯化分析研究

[13]杂粮冲调粉品质改进和产品升级研究

[14]茶叶资源高值化利用及茶多酚茶氨酸生产线

[15]功能性天然山茶油手工皂配方及加工技术研发

[16]天然防腐剂的开发

[17]调节免疫力产品的开发

[18]灵芝高值化利用及护肝保健产品开发

[1]Zaixiang. Lou, J. Chen, F. Yu, H. Wang, X. Kou, C. Ma, S. Zhu, The antioxidant, antibacterial, antibiofilm activity of essential oil from Citrus medica L. var. sarcodactylis and its nanoemulsion, LWT, 80 (2017) 371-377.

[2]Lou, Zaixiang，Song, Xinyi，Hong, Ying，Wang, Hongxin，Lin, Yiming，Separation and enrichment of burdock leaf components and their inhibition activity on biofilm formation of E-coli，Food Control，2013，32（1）：270-274.

[3]C. Wan, X. Fan, Zaixiang. Lou*, H. Wang, A. Olatunde, K.R.R. Rengasamy, Iturin: cyclic lipopeptide with multifunction biological potential, Critical Reviews in Food Science and Nutrition, (2021) 1-13. (IF:11.176)

[4]Lou, Z.X., et al., New perspectives for mechanisms, ingredients, and their preparation for promoting the formation of beneficial bacterial biofilm. Journal of Food Measurement and Characterization, 2023. 17(3): 2386-2403.

[5]Lou, Zaixiang，Wang, Hongxin，Rao, Shengqi，Sun, Juntao，Ma, Chaoyang，Li, Jing，p-Coumaric acid kills bacteria through dual damage mechanisms，Food Control，2012，25（2）：550-554.

[6]Zaixiang. Lou, H. Wang, Y. Tang, X. Chen, The effect of burdock leaf fraction on adhesion, biofilm formation, quorum sensing and virulence factors of Pseudomonas aeruginosa, Journal of Applied Microbiology, 122 (2017) 615-624.

[7]Lou, Zaixiang，Er, Chaojuan，Li, Jing，Wang, Hongxin，Zhu, Song，Sun, Juntao，Removal of caffeine from green tea by microwave-enhanced vacuum ice water extraction，Analytica Chimica Acta，2012，716：49-53.

[8]Lou, Zaixiang，Wang, Hongxin，Lv, Wenping，Ma, Chaoyang，Wang, Zhouping，Chen, Shangwei，Assessment of antibacterial activity of fractions from burdock leaf against food-related bacteria，FOOD CONTROL，2010，21（9）：1272-1278.

[9]Lou, Zaixiang, Tang, Y., Song, X., & Wang, H. (2015). Metabolomics-Based Screening of Biofilm-Inhibitory Compounds against Pseudomonas aeruginosa from Burdock Leaf. Molecules, 20(9), 16266-16277.

[10]Lou, Zaixiang，Wang, Hongxin，Zhu, Song，Zhang, Ming，Gao, Yang，Ma, Chaoyang，Wang, Zhouping，Improved extraction and identification by ultra performance liquid chromatography tandem mass spectrometry of phenolic compounds in burdock leaves，Journal of Chromatography A，2010，1217（16）：2441-2446.

[11]D. Bede, Lou. Zaixiang, Recent Developments in Resistant Starch as a Functional Food, Starch-Starke, 73 (2021).

[12]X. Chen, F. Yu, Y. Li, Z. Lou, S.L. Toure, H. Wang, The inhibitory activity of p-coumaric acid on quorum sensing and its enhancement effect on meat preservation, Cyta-Journal of Food, 18 (2020) 61-67.

[13]L. Chengcheng, J. Chengyu, J. Huijuan, J. Chao, W. Hongxin, D. Xiaojing, L. Zaixiang, Separation of phenolics from peony flowers and their inhibitory activities and action mechanism on bacterial biofilm, Applied Microbiology and Biotechnology, 104 (2020) 4321-4332.

[14]L. Chengcheng, J. Chengyu, J. Huijuan, L. Zaixiang, W. Hongxin, Effects of different extraction methods on yield, purity, composition, antioxidant and antimicrobial activities of phenolics from peony flowers, Journal of Food Measurement and Characterization, 14 (2020) 716-724.

[15]B. Dery, L. Zaixiang, Scanning Electron Microscopy (SEM) as an Effective Tool for Determining the Morphology and Mechanism of Action of Functional Ingredients, Food Reviews International, (2021).

[16]K.S. Letsididi, Z. Lou, R. Letsididi, K. Mohammed, B.L. Maguy, Antimicrobial and antibiofilm effects of trans-cinnamic acid nanoemulsion and its potential application on lettuce, LWT, 94 (2018) 25-32.

[17]J. Shao, Z. Pei, H. Jing, L. Wang, C. Jiang, X. Du, C. Jiang, Z. Lou, H. Wang, Antifungal activity of myriocin against Fusarium graminearum and its inhibitory effect on deoxynivalenol production in wheat grains, Physiological and Molecular Plant Pathology, 114 (2021).

[18]E. Wang, Y. Li, B.L. Maguy, Z. Lou, H. Wang, W. Zhao, X. Chen, Separation and enrichment of phenolics improved the antibiofilm and antibacterial activity of the fractions from Citrus medica L. var. sarcodactylis in vitro and in tofu, Food Chemistry, 294 (2019) 533-538.

[19]Y. Wang, Z. Pei, Z. Lou, H. Wang, Evaluation of Anti-Biofilm Capability of Cordycepin Against Candida albicans, Infection and Drug Resistance, 14 (2021) 435-448.

[20]L. Zaixiang, K.S. Letsididi, Y. Fuhao, P. Zejun, W. Hongxin, R. Letsididi, Inhibitive effect of eugenol and its nanoemulsion on quorum sensing-mediated virulence factors and biofilm formation by Pseudomonas aeruginosa, Journal of Food Protection, 82 (2019) 379-389.

[21]P. Zejun, L. Zaixiang, Z. Bingjie, W. Hongxin, L. Yaqin, Development of a compound oral liquid containing herbal extracts and its effect on immunity and gastric mucosa, Journal of Food Science, 86 (2021) 2684-2699.

[22]H. Zhang, Z. Lou, X. Chen, Y. Cui, H. Wang, X. Kou, C. Ma, Effect of simultaneous ultrasonic and microwave assisted hydrodistillation on the yield, composition, antibacterial and antibiofilm activity of essential oils from Citrus medica L. var. sarcodactylis, Journal of Food Engineering, 244 (2019) 126-135.

奖励

[1]娄在祥，成向荣，王洪新等，药食同源植物功能成分提取精制关键技术与产业化应用.中国商业联合会科技进步特等奖,科技进步特等奖, 2022

[2]娄在祥(2/6);高灵敏食品安全生物检测技术的研究与推广应用,中国商业联合会科技进步一等奖,科技进步一等奖, 2013，(孙秀兰;娄在祥;李林;钮伟民;刘杰;王毅谦)

[3]娄在祥(2/9);茶叶功能性成分提取加工关键技术及其工业化应用,中国商业联合会 特等奖,科技进步特等奖, 2013，(王洪新;娄在祥;马朝阳;朱 松;唐弟康;李永仙;兰海崇;吕文平;谭吉良)

[1]娄在祥,王洪新,李雅芹.一种制备细菌生物膜抑制剂的方法(专利号201310040028.3)

[2]娄在祥,王洪新,李雅芹.一种利用牛蒡叶制备霉菌抑制剂的方法(专利号201310040029.8）

[3]娄在祥,王洪新,李雅芹.一种豆腐保藏剂和鱼腥草豆腐的制备方法. 201610715995.9, 2019.6.21.

[4]娄在祥,王雨,王洪新.一种抑菌组合物及其应用. 202011510284.0, 2022.2.15.

[5]一种用于抑制禾谷镰孢菌产呕吐毒素的抑制剂 2020102377455

[6]一种库尔勒香梨多糖的制备方法，CN201010534391.7

[7]一种利用超声微波萃取制备牛蒡菊糖的方法，CN200910182291.X

[8]碱性氨基酸改性硅胶材料及其制备方法和应用CN201910191917.7

[9]一种离子液体为反应介质的酶法制备脂溶性茶多酚的方法，CN201610907557.2

[10]一种用亚临界水同时提取茶多糖和茶多酚的方法，CN201210263633.2

▶研究生和本科教学

食品安全案例、食品技术经济学