欧隽滢，副教授，硕士生导师。主要从事热加工食品安全及功能性食品开发研究。主持国家自然科学基金面上及青年项目各1项，广东省基础与应用基础研究项目等省部级项目2项，海外博士后人才支持项目1项，中国博士后基金面上项目1项，以第一作者或者通讯作者发表SCI论文18篇，参编英文专著2本。担任杂志食品工业科技杂志青年编委、Frontiers in Nutrition的Reviewer Editor、以及杂志Molecules的特刊客座编辑及Journal of Agricultural and Food Chemistry, Journal of Hazardous Materials，Food Chemistry, Journal of Functional Foods等知名期刊审稿人。

2010.09～2014.06，华南农业大学生物科学专业，本科

2014.09～2018.12，香港大学食品与营养专业，博士

2019.10 入职暨南大学食品安全与营养研究院。

[1]Jiaman Hu, Kaiyu Jiang, Caihuan Huang, Jie Zheng, Hua Zhou, Juanying Ou*, Shiyi Ou*. (2022). Glycine and serine markedly eliminate methylglyoxal in the presence of formaldehyde via the formation of imidazole salts, Food Chemistry, 369, 130952.

[2] Kaiyu Jiang, Ping Zhou, Jie Zheng, Caihuan Huang, Jiaman Hu, Hongyang Guo, Juanying Ou*, Shiyi Ou*. (2021). Design of a naphthalimide-based probe for acrolein detection in foods and cells, Journal of Hazardous Materials, 128118.

[3] Guoqiang Li, Peifang Chen,Yiting Zhao, Qiaohui Zeng, Shiyi Ou, Yinghui Zhang, Pengcheng Wang, Nenghua Chen*, Juanying Ou*. Isolation, structural characterization and anti-oxidant activity of a novel polysaccharide from garlic bolt, Carbohydrate Polymers, 2021, 267, 118194.

[4] Zhao Yin, Kaiyu Jiang, Lei Shi, Jia Fei, Jie Zheng, Shiyi Ou, Juanying Ou*. Formation of di-cysteine acrolein adduct decreases cytotoxicity of acrolein by ROS alleviation and apoptosis intervention, Journal of Hazardous Materials, 2020, 387, 121686.

[5] Juanying Ou, Jie Zheng, Junqing Huang, Chitang Ho*, Shiyi Ou*. Interaction of acrylamide, acrolein, and 5-hydroxymethylfurfural with amino acids and DNA, Journal of Agricultural and Food Chemistry, 2020, 68(18), 5039-5048.

[6] Kaiyu Jiang, Zhao Yin, Ping Zhou, Hongyang Guo, Caihuan Huang, Guangwen Zhang, Wenzhong Hu, Juanying Ou*. The scavenging capacity of γ-aminobutyric acid for acrolein and the cytotoxicity of the formed adduct, Food & Function, 2020,11(9), 7736-7747.

[7] Juanying Ou, Mingfu Wang, Jie Zheng, Shiyi Ou. Positive and negative effects of polyphenol incorporation in baked foods, Food Chemistry, 2019, 284, 90-99.

[8] Juanying Ou, Jing Teng, Hani S.El-Nezami, Mingfu Wang*. Impact of resveratrol, epicatechin and rosmarinic acid on fluorescent AGEs and cytotoxicity of cookies, Journal of Functional Foods, 2018, 40, 44-50.

[9] Juanying Ou, Junqing Huang, Danyue Zhao, Bin Du, Mingfu Wang*. Protective effect of rosmarinic acid and carnosic acid against streptozotocin-induced oxidation, glycation, inflammation and microbiota imbalance in diabetic rats, Food & Function, 2018, 9(2), 851-860.

[10]Qianzhu Zhao,Juanying Ou, Caihuan Huang, Ruixia Qiu, Yong Wang, Fu Liu, Jie Zheng, Shiyi Ou*. Absorption of 1-dicysteinethioacetal-5-hydroxymethylfurfural in rats and its effect on oxidative stress and gut microbiota, Journal of Agricultural and Food Chemistry, 2018, 66(43), 11451-11458.

[11]Juanying Ou, Junqing Huang, Mingfu Wang*, Shiyi Ou*. Effect of rosmarinic acid and carnosic acid on AGEs formation in vitro, Food Chemistry, 2017, 221, 1057-1061.

[12]Juanying Ou, Junqing Huang, Yuan Song, Shengwen Yao, Xichun Peng, Mingfu Wang, Shiyi Ou*. Feruloylated oligosaccharides from maize bran modulated the gut microbiota in rats, Plant Foods for Human Nutrition, 2016, 71(2), 123-128.

[13]Juanying Ou, Zheng Sun*. Feruloylated oligosaccharides: structure, metabolism and function, Journal of Functional Foods, 2014, 7, 90-100.

[1] Ou, J. (2021). Incorporation of polyphenols in baked products. In Advances in food and nutrition research (Vol. 98, pp. 207-252). Academic Press.

[2] Zheng, J., Ou, J., & Ou, S. (2019). Alpha-dicarbonyl compounds. Chemical hazards in thermally-processed foods, 19-46.

主持国家自然科学基金面上及青年项目各1项，广东省基础与应用基础研究项目等省部级项目2项，海外博士后人才支持项目1项，中国博士后基金面上项目1项

《食品化学》、《食品标准与法规》、《食品专业英语》、《学术道德与写作》（硕士）、《学术道德与工程技术研究规范》（博士）。