刘兴泉，博士生导师，教授，国家重点研发计划首席科学家，浙江农林大学社会合作处处长、乡村振兴促进处处长。毕业于韩国忠南大学，长期从事粮食储藏与加工、食品安全等领域教学与科研工作，现任国家粮食产业优质稻谷储藏技术创新中心主任、浙江省食品学会副理事长，浙江省粮经学会副会长，发表学术论文80余篇，其中SCI、EI收录50余篇，主持十四五国家重点研发计划项目、浙江省重点研发计划项目等各类科研项目40余项。获中国酒业协会科学技术二等奖、国家质量监督检验检疫总局科技兴检奖三等奖和浙江省科技二等奖等科研奖励6项。导师团队获浙江农林大学2022年度研究生优秀导学团队。

研究方向

长期从事粮食储藏与加工、食品安全

主要科研项目

[1]粮食收储质量提升关键技术研究与产业化示范，国家重点研发计划项目；

[2]新型优质森林食物资源挖掘及产业化技术研究，浙江省重点研发计划项目；

[3]浙江省储粮生态区有害生物智慧检测与绿色综合防控技术研究及示范，浙江省重点研发计划项目；

[4]散粮集装箱运输害虫治理技术与装备集成研发，国家重点研发计划子课题；

[5]龙湾区酿酒技术提升与示范，浙江省团队科技特派员项目；

[6]稻谷采后处理及中小规模储藏关键技术与装备研发，浙江省三农九方项目

[7]优质黄酒原料米的评价标准构建及筛选，浙江省公益性项目；

发表的主要论文

[1]刘兴泉，通讯，Monitoring longitudinal antimicrobial resistance trends of Staphylococcus aureus strains worldwide over the past 100 years to decipher its evolution and transmission [J].Journal of Hazardous Materials, 2024, 465: 133136. SCI一区IF=12.2

[2]刘兴泉，通讯，pH-sensitive self-assembled nanofibers based on electrostatic interaction and Schiff base bonding for controlled release of curcumin [J].Food Hydrocolloids, 2022, 131 (2022) 107805. SCI一区IF=11.0

[3]刘兴泉，通讯，Fractionation of phenolic compounds from hickory by-products using solid phase extraction-sonication: Chemical composition, antioxidant and antimicrobial activity [J].Food Chemistry, 2024, 460: 140633. SCI一区IF=8.5

[4]刘兴泉，通讯，Explosion-puffing pretreatment effect on the microstructure of Camellia oleifera Abel. Seed and the quality of its oil [J].Food Chemistry, 2024: 140888. SCI一区IF=8.5

[5]刘兴泉，通讯，Evaluation of cold plasma for decontamination of molds and mycotoxins in rice grain [J].Food Chemistry, 2023, 402: 134159. SCI一区IF=8.5

[6]刘兴泉，通讯，Composite hydrogels formed from okara cellulose nanofibers and carrageenan: fabrication and characterization[J].International Journal of Biological Macromolecules, 2024, 258: 129079. SCI一区IF=7.7

[7]刘兴泉，通讯，Potential volatile markers of brown rice in fested by the rice weevil, Sitophilusoryzae(L.) (Coleoptera:Curculionidae).Food Chemistry: X, 2023, 17: 100540. SCI一区IF=6.5

[8]刘兴泉，通讯，Postharvest Variations of Rice Physicochemical Traits and Volatile Compounds under Granary Conditions During Long-Time Storage [J].Rice Science, 2023, 30(2): 92. SCI二区IF=5.6

[9]刘兴泉，通讯，Inactivation effects of plasma-activated water on Fusarium graminearum [J].Food Control, 2022, 134: 108683. SCI一区IF=5.6

[10]刘兴泉，通讯，Effects of Tea Powder on the Cooking Properties, Antioxidative Potential and Volatile Profiles of Dried Noodles [J].Foods, 2022, 11,858. SCI二区IF=4.7

[11]刘兴泉，通讯，Trans-anethole is a potent toxic fumigant that partially inhibits rusty grain beetle (Cryptolestes ferrugineus) acetylcholinesterase activity [J].Industrial Crops and Products, 2021,161: 113207. SCI一区IF=5.6

[12]刘兴泉，通讯，Microwave pretreatment on microstructure, characteristic compounds and oxidative stability of Camellia seeds [J].Industrial Crops and Products, 2021, 161: 113193. SCI一区IF=5.6

[13]刘兴泉，通讯，The bioactive peptide screening from Torreya grandis meal protein hydrolysates [J].Food Bioscience, 2021, 44: 101419. SCI一区IF=4.8

[14]刘兴泉，通讯，Fabrication of composite hydrogels by sonication‐assisted assembly of okara cellulose nanofibers and chitosan: structure and properties [J].Journal of the Science of Food and Agriculture, 2024, 104(6): 3458-3467. SCI二区IF=3.3

[15]刘兴泉，通讯，1-Pentadecene, a volatile biomarker for the detection of Tribolium castaneum (Herbst) (Coleoptera: Tenebrionidae) infested brown rice under different temperatures [J].Journal of Stored Products Research, 2022, 97(2022)101981. SCI二区IF=2.7

[16]刘兴泉，通讯，The attractiveness of a food based lure and its component volatiles to the stored-grain pest Oryzaephilus surinamensis (L.) [J].Journal of Stored Products Research, 2022, 98: 102000. SCI二区IF=2.7

[17]刘兴泉，通讯，Proteomics analysis reveals the mechanism associated with changes in fatty acids and volatile compounds of brown rice infested by Sitophilus oryzae Motschulsky[J].Journal of Stored Products Research, 2022, 95: 101915. SCI二区IF=2.7

研究成果（奖项/专利/专著等）

[1]精品绍兴酒酿制原材料选择标准制定及品种培育开发研究，中国酒业协会科学技术奖二等奖

[2]黄酒质量与安全保障技术集成研究与开发，国家质量监督检验检疫总局科技兴检奖三等奖

[3]黄酒中有害物质的风险预警研究应用，浙江省质量技术监督局组成黄酒色香味的机理研究和功能因子的确定，中国酿酒工业协会科学技术进步奖三等奖

[4]一种降低黄酒酿造过程中尿素和氨基甲酸乙酯含量的方法，发明专利

[5]一种富含β-苯乙醇的黄酒生产工艺，发明专利

教学工作

主讲食品安全学、绿色食品概论、食品标准与法规等课程。

联系方式

liuxq@zafu.edu.cn