一、基本信息
周小飞，博士，讲师
二、工作经历
2023-06 ~ 至今 上海中侨职业技术大学
三、学习经历
2018-09 ~ 2023-06 天津科技大学 食品科学与工程（博士）
2016-09 ~ 2018-06 云南农业大学 食品工程（硕士）
2012-09 ~ 2016-06 南京中医药大学 食品质量与安全（学士）
四、科研成果
•近五年内，累计发表论文8篇（SCI论文7篇，EI论文1篇），其中以第一作者发表一区top SCI论文3篇，EI论文1篇。
•已发表论文：
（1）Zhou, Xiaofei, Zhang Bowei, Zhao, Xiuli, Zhang, Pixian, Guo, Jingting, Zhuang, Yuan, & Wang, Shuo. Coffee Leaf Tea Extracts Improve Hyperuricemia Nephropathy and Its Associated Negative Effect in Gut Microbiota and Amino Acid Metabolism in Rats. Journal of agricultural and food chemistry, 2023, 10.1021/acs.jafc.3c02797. Advance online publication. (SCI；农林科学一区top；第一作者)
（2）Zhou Xiaofei, Zhang Bowei, Zhao Xiuli & Wang Shuo. Chlorogenic Acid Prevents Hyperuricemia Nephropathy via Regulating TMAO-Related Gut Microbes and Inhibiting the PI3K/AKT/mTOR Pathway. Journal of Agricultural and Food Chemistry. 2022, 70(33), 10182-10193.（SCI；农林科学一区 top；第一作者）
（3）Zhou Xiaofei, Zhang Bowei, Zhao Xiuli, Wang Xiaowen & Wang Shuo. Chlorogenic acid supplementation ameliorates hyperuricemia, relieves renal inflammation, and modulates intestinal homeostasis. Food & Function. 2021, 12(12), 5637-5649.（SCI；农林科学一区top；第一作者）(2022年11月-2023年6月，均入选ESI全球“高被引论文”（前1%）)
（4）周小飞, 熊文艳, 吴恩凯, 龚加顺等. 食用玫瑰花水提物对大鼠肠道微生物和基因表达的影响[J]. 中国食品学报, 2020, 20(1), 10.（EI；第一作者）
（5）Zhao Xiuli, Liu Hengchao, Zhou Xiaofei & Wang Shuo. 2-Amino-1-methyl-6-phenylimidazo[4,5-b] pyridine Induced Colon Injury by Disrupting the Intestinal Bacterial Composition and Lipid Metabolic Pathways in Rats. Journal of Agricultural and Food Chemistry. 2021, 69(1), 437-446.（SCI 农林科学一区 top，第三作者）
（6）Zhao Xiuli, Shao Zeping, Zhou Xiaofei & Wang Shuo. Sub-chronic exposure to PhIP induces oxidative damage and DNA damage, and disrupts the amino acid metabolism in the colons of Wistar rats. Food and chemical toxicology. 2021, 153, 112249.（SCI 农林科学二区 top，第三作者）
（7）Zhuang Yuan, Wang Junping., Dong Lu, Zhang Yan, Zhou Xiaofei & Wang Shuo. Molecular Mechanisms Underlying the Effect of Lipid Oxidation Products on Digestibility and Conformation of Myoglobin under Thermal Treatment. Journal of Agricultural and Food Chemistry, 2023, 71(30), 11615-11626. （SCI；农林科学一区 top，第五作者）
（8）Zhuang Yuan, Dong Jun, He Xiaomei, Wang Junping, Li Changmo, Dong Lu, Zhang Yan, Zhou Xiaofei & Wang, Shuo. Impact of Heating Temperature and Fatty Acid Type on the Formation of Lipid Oxidation Products During Thermal Processing. Frontiers in nutrition, 2022, 9, 913297.（SCI 农林科学二区，第八作者）
