1.学习经历：

2015.9-2018.7沈阳农业大学食品学院食品科学与工程专业，获博士学位

2012.9-2015.7沈阳农业大学食品学院食品科学专业，获硕士学位

2008.9-2012.7吉林农业科技学院食品学院食品科学与工程，获学士学位

农产品加工与贮藏

（1）FeiShi,XinZhou,QianZhou,ZhuoTan,Miao-miaoYao,Bao-dongWei,ShujuanJi*.Membranelipidmetabolismchangesandaromaesterlossinlowtemperaturestored‘Nanguo’pears.FoodChemistry,2018.（2）FeiShi,BingBai,ShufengMa,ShujuanJi,LingLiu*.Theinhibitoryeffectsγ-glutamylcysteinederivativesfromfreshgarliconglycationradicalformation.FoodChemistry,2016.（3）FeiShi,XinZhou,ZhuoTan,Miao-miaoYao,QianZhou,Bao-dongWei,ShujuanJi*.Transcriptomeanalysesprovidenewpossiblemechanismsofaromaesterweakeningof‘Nanguo’pearsafterrefrigeration.ScientiaHorticulturae,2018.（4）FeiShi,XinZhou,ZhuoTan,Miao-miaoYao,QianZhou,Bao-dongWei,ShujuanJi*.miRNAsplayimportantrolesinaromaweakeningduringshelflifein‘Nanguo’pearaftercoldstorage.FoodResearchInternational,2018.

（5）XimanKong,BaodongWei,ZhuGao,YingZhou,FeiShi,XinZhou,QianZhou,ShujuanJi*.ChangesinMembraneLipidCompositionandFunctionAccompanyingChillingInjuryinBellPeppers.Plantandcellphysiology,2017.

（6）MiaomiaoYao,XinZhou,QianZhou,FeiShi,BaodongWei,ShunchangCheng,ZhuoTan,shujuanji.Lowtemperatureconditioningalleviateslossofaroma-relatedestersof‘Nanguo’pearsbyregulationofethylenesignaltransduction.FoodChemistry.