2019.09-2023.12，西北农林科技大学，食品科学与工程专业，博士研究生

2016.09-2019.06，西北农林科技大学，食品科学专业，硕士研究生

2012.09-2016.06，ポーカー テキサスホールデム 無料，食品科学与工程专业，大学本科

2024.03-至今，ポーカー テキサスホールデム 無料，讲师

1.食品生物技术

2.食品微生物安全控制

1. Xu Junnan, Qi Yiman, Fan Mingtao* et al. Effect of reduced glutathione on the quality characteristics of apple wine during alcoholic fermentation[J]. Food Chemistry, 2019, 300: 125130.

2. Xu Junnan, Guo Li, Fan Mingtao*, et al. Response mechanisms to acid stress of acid-resistant bacteria and biotechnological applications in food industry[J]. Critical Reviews in Biotechnology, 2023, 43(2): 258-274.

3. Xu Junnan, Guo Li, Fan Mingtao*, et al. Effect of inorganic and organic nitrogen supplementation on volatile components and aroma profile of cider[J]. Food Research International, 2022. 161: 111765.

4. Xu Junnan, Zhao Ning, Fan Mingtao* et al. Contribution of amino acids to Alicyclobacillus acidoterrestris DSM 3922^T resistance towards acid stress[J]. Food Microbiology, 2023, 113: 104273.

5. Xu Junnan, Zhao Ning, Fan Mingtao* et al. Transcriptomic and metabolomic profiling uncovers response mechanisms of Alicyclobacillus acidoterrestris DSM 3922^T to acid stress[J]. Microbiology Spectrum, 2023, 11(4): e00022-23.

6. Zhao Ning, Xu Junnan, Fan Mingtao*, et al. Acid adaptive response of Alicyclobacillus acidoterrestris: A strategy to survive lethal heat and acid stresses[J]. Food Research International, 2022, 157: 111364.（共同第一作者）

7. 徐俊南, 王静, 常婷婷, 樊明涛. 2018. 还原型谷胱甘肽在果酒酿造中的应用[J].中国酿造, 37(07): 1-5.

xujunnan@nxu.edu.cn