周鑫，女，汉族，1987年8月生，博士，副教授，原籍辽宁省营口市，中共党员。2015年12月留校任教，主要研究方向为果蔬采后生物学与贮运保鲜。

为本科生讲授《食品分子生物学概论》《食品物性学与无损检测》等课程。为硕士研究生讲授《分子生物学实验技术》《食品质量控制与监测》等课程。参编《食品质量与安全检测技术》、《食品分析实验技术指导》、《农产品储运技术》教材3部。

主持国家自然科学基金青年科学项目1项、辽宁省高等学校基本科研项目1项、辽宁省自然科学基金资助计划面上项目1项、辽宁省科技特派项目1项、沈阳农业大学引进人才项目1项。参与“十三五”国家重点研发计划（子课题）2项、“十四五”国家重点研发计划（子课题）1项。主持制定辽宁省地方标准1项，以第一完成人获辽宁农业科技贡献一等奖1项。在Food Chemistry、Postharvest Biology and Technology、Scientia Horticulturae等学术杂志发表论文13篇。

代表性论文

（1）Miaomiao Yao¹, Xin Zhou¹, Yongran Ji, Manli Luo, Yangyang Sun, Qian Zhou, Shujuan ji*. Potential of ethylene in alleviating cold-induced volatile esters loss of ‘Nanguo’ pears by regulating the lipoxygenase pathway. Environmental and Experimental Botany. 2022, 194, 104723.

（2）Manli Luo¹, Xin Zhou¹, Huajun Sun, Qian Zhou, Wanying Ge, Yangyang Sun, Miaomiao Yao, Shujuan Ji*.Insights into profifiling of volatile ester and LOX-pathway related gene families accompanying post-harvest ripening of ‘Nanguo’ pears. Food Chemistry, 2021, 335, 127665.

（3）Xin Zhou, Zhuo Tan, Qian Zhou, Fei Shi, Miaomiao Yao, Baodong Wei, Shunchang Cheng, Shujuan Ji*. Effect of intermittent warming on aroma-related esters of ‘Nanguo’ pears through regulation of unsaturated fatty acid synthesis after cold storage. Food and Bioprocess Technology, 2020, 13: 1119-1130.

（4）Manli Luo¹, Xin Zhou¹, Huajun Sun, Qian Zhou, Baodong Wei, Shunchang Cheng, Shujuan Ji^*. Glycine betaine treatment alleviates loss of aroma-related esters in cold-stored ‘Nanguo’ pears by regulating the lipoxygenase pathway. Food Chemistry, 2020, 316, 126335.

（5）Fei Shi¹, Xin Zhou¹, Qian Zhou, ZhuoTan, Miao-miaoYao, Bao-dongWei, Shu-juanJi^*. Membrane lipid metabolism changes and aroma ester loss in low temperature stored ‘Nanguo’ pears. Food Chemistry, 2018, 245,446-453.

（6）Fei Shi¹, Xin Zhou¹, Qian Zhou, Zhuo Tan, Miao-miao Yao, Bao-dongWei, Shujuan Ji^*. Transcriptome analyses provide new possible mechanisms of aroma ester weakening of ‘Nanguo’ pears after refrigeration. Scientia Horticulture, 2018, 237, 247-256.

（7）Fei Shi¹, Xin Zhou¹, Miao-miao Yao, Zhuo Tan, Qian Zhou, Lei Zhang, Shujuan Ji^*. miRNAs play important roles in aroma weakening during shelf life in ‘Nanguo’ pear after cold storage. Food Research International, 2018, 116, 942-952.

（8）Miaomiao Yao¹, Xin Zhou¹, Qian Zhou, Fei Shi, Baodong Wei, Shunchang Cheng, Zhuo Tan, Shujuan ji^*. Low temperature conditioning alleviates loss of aroma-related esters of ‘Nanguo’pears by regulation of ethylene signal transduction. Food Chemistry, 2018, 264, 263-269.

（9）Xin Zhou, Ling Dong, Rui Li, Qian Zhou, Junwei Wang, Shujuan Ji. 2015. Low temperature conditioning prevents loss of aroma-related esters from ‘Nanguo’ pears during ripening at room temperature. Postharvest Biology and Technology, 100: 23-32.

（10）Xin Zhou, Ling Dong, Qian Zhou, Junwei Wang, Nan Chang, Zhiyong Liu, Shujuan Ji. 2015. Effects of intermittent warming on aroma-related esters of 1-methylcyclopropene-treated ‘Nanguo’ pears during ripening at room temperature. Scientia Horticulturae, 185: 82-89.