潘寒姁
性别：女
系别：生物工程系
职称：讲师
学历学位：博士
Email：phx@btbu.edu.cn
教育经历：
2010. 9 - 2014. 6，中国农业大学食品科学与营养工程学院，学士
2014. 9 - 2016. 6，中国农业大学食品科学与营养工程学院，硕士
2016. 9 - 2021. 6，中国农业大学食品科学与营养工程学院，博士
工作经历：
2021. 7 - 至今，北京工商大学BWIN必赢唯一官方网站，讲师
1. 微生物活的非可培养（VBNC）状态的形成及复苏机制
2. 食源性致病菌的检测及防控
本科生：《生物信息学概论》、《基因工程》
研究生：《基因工程与合成生物学》
主持北京工商大学青年教师科研启动基金1项。
1. Pan Hanxu, Yang Dong, Wang Yongtao, Rao Lei*, Liao Xiaojun* (2023). Acid shock protein Asr induces protein aggregation to promote E. coli O157:H7 entering viable but non-culturable state under high pressure carbon dioxide stress, Food Microbiology 109, 104136.
2. Pan Hanxu; Ren Qing* (2023). Wake Up! Resuscitation of viable but nonculturable bacteria: mechanism and potential application. Foods 12: 82.
3. Pan Hanxu, Dong Kai, Rao Lei., Zhao Liang, Wu Xiaomeng, Wang Yongtao*, and Liao Xiaojun* (2020). Quantitative detection of viable but nonculturable state Escherichia coli O157:H7 by ddPCR combined with propidium monoazide. Food Control 112, 107140.
4. Dong Kai#, Pan Hanxu#, Yang Dong#, Rao Lei, Zhao Liang*, Wang Yongtao*, and Liao Xiaojun (2020). Induction, detection, formation, and resuscitation of viable but non-culturable state microorganisms. Comprehensive Reviews in Food Science and Food Safety 19, 149-183.
5. Pan Hanxu#, Dong Kai#, Rao Lei., Zhao Liang, Wang Yongtao*, and Liao Xiaojun* (2019). The association of cell division regulated by DicC with the formation of viable but non-culturable Escherichia coli O157:H7. Frontiers in Microbiology 10, 2850.
6. Pan Hanxu, Wang Limin, Wang Rui, Xie Fang, and Cao Jiankang* (2018). Modifications of cell wall pectin in chilling-injured ‘Friar’ plum fruit subjected to intermediate storage temperatures. Food Chemistry 242, 538-547.
7. Pan Hanxu, Wang Rui, Li Lili, Wang Jiao, Cao Jiankang*, and Jiang Weibo (2016). Manipulation of ripening progress of different plum cultivars during shelf life by post-storage treatments with ethylene and 1-methylcyclopropene. Scientia Horticulturae 198, 176-182.
8. Wang Jiao#, Pan Hanxu#, Wang Rui, Hong Kai, and Cao Jiankang* (2016). Patterns of flesh reddening, translucency, ethylene production and storability of ‘Friar’ plum fruit harvested at three maturity stages as affected by the storage temperature. Postharvest Biology and Technology 121, 9-18.
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