渠琛玲，40岁，bat365官网登录入口，博士，教授，硕士生导师，中国粮油学会储藏分会理事，粮食储藏技术团队团长。荣获河南省高等学校青年骨干教师、益楷奖教金青年优秀教学奖、第八届“我爱我师——我心目中最优秀的老师”等荣誉。

学术兼职

中国粮油学会储藏分会第九届理事会理事

教育与工作经历

2009年6月  获吉林大学分析化学博士学位。

2009年7月至今  于bat365官网登录入口从事粮食储藏相关方向科研及教学。

研究领域与方向

粮食储藏技术与品质控制；粮食代谢组学；粮食干燥技术。

教授课程

承担《粮食干燥技术》、《粮食储藏工程专业英语》、《食品工程原理》等课程的讲授。

研究成果

（一）科研项目

（1）国家自然科学基金：全麦粉储藏过程品质劣变控制机理的研究，主持；

（2）“十三五”国家重点研发计划子课题：稻谷、玉米储藏物流环境适宜参数研究,主持；

（3）省属高校基本科研业务费专项资金项目：全麦粉微波稳定化对小麦蛋白及品质特性的影响研究，主持；

（二）论文发表

(1) Chenling Qu, Zhuozhen Li, Xiupin Wang. UHPLC-HRMS-Based untargeted lipidomics reveal mechanism of antifungal activity of carvacrol against Aspergillus flavus. Foods, 2022, 11: 93.

(2) Chenling Qu, Zhuozhen Li, Qiankui Yang, Xueke Wang, Dianxuan Wang. Effect of drying methods on peanut quality during storage. Journal of Oleo Science, 2022, 71: 57-66.

(3) Chenling Qu, Qiankui Yang, Lina Ding, Xueke Wang, Shengqiang Liu, Min Wei. The effect of microwave stabilization on the properties of whole wheat flour and its further interpretation by molecular docking, BMC Chemistry, 2021, 15: 57.

(4) Chenling Qu, Lingkun Xin, Songcheng, Min Wei. A homogeneous electrochemical aptasensor based on DNA assembly for zearalenone detection. Journal of the Chinese Chemical Society. 2021, 1–8.

(5) Chenling Qu, Luyang Zhao, Xing He, Songcheng Yu, Min Wei. Magnetic beads–assisted fluorescence aptasensing approach based on dual DNA tweezers for detection of ochratoxin A and fumonisin B₁ in wine and corn. Analytical and Bioanalytical Chemistry, 2021, 413: 6677–6685.

(6) Chenling Qu, Xueke Wang, Ziwei Wang, Songcheng Yu, Dianxuan Wang. Effect of drying temperatures on the peanut quality during hot air drying, Journal of Oleo Science, 2020, 69: 403-412.

(7) Chenling Qu, Ziwei Wang, Xiaobo Jin, Xueke Wang, Dianxuan Wang. A moisture content prediction model for deep bed peanut drying using support vector regression，

Journal of Food Process Engineering, 2020, 43(17): e13510.

(8) Chenling Qu, Hongliang Wang, Shengqiang Liu, Fangting Wang, Chang Liu. Effects of microwave heating of wheat on its functional properties and accelerated storage. Journal of Food Science and Technology-Mysore. 2017, 54: 3699-3706.