工作學(xué)習(xí)經(jīng)歷
1997-2001年，甘肅農(nóng)業(yè)大學(xué)林學(xué)院學(xué)習(xí)，獲學(xué)士學(xué)位；
2001-2004年，甘肅農(nóng)業(yè)大學(xué)森林經(jīng)理學(xué)專業(yè)，經(jīng)濟(jì)林栽培生理方向?qū)W習(xí)，獲碩士學(xué)位，導(dǎo)師王有科教授；
2008-2011年，浙江大學(xué)果樹學(xué)專業(yè)，果實(shí)品質(zhì)生物學(xué)方向?qū)W習(xí)，獲博士學(xué)位，導(dǎo)師陳昆松教授。
2004年8月-2012年7月在石河子大學(xué)園藝系任教；
2012年8月至今在西南大學(xué)園藝園林學(xué)院任教。
研究領(lǐng)域
果實(shí)品質(zhì)形成與調(diào)控；果實(shí)營(yíng)養(yǎng)與人類健康。
近期科研項(xiàng)目
1. 主持國(guó)家自然科學(xué)基金《杏果實(shí)香氣物質(zhì)形成特異CCD基因家族成員的克隆及功能解析》，（31471855），2015.1-2018.12
2. 主持國(guó)家自然科學(xué)基金《桃果實(shí)內(nèi)酯類香氣物質(zhì)的生物合成及其調(diào)控機(jī)制研究》，（31260467），2013.1月-2015.12
3. 主持重慶市自然科學(xué)基金《川陳皮素調(diào)節(jié)肥胖小鼠能量代謝的動(dòng)力基礎(chǔ)研究》（cstc2013jcyjA80012），2013.9-2015.9
4. 主持中央高�；究蒲袠I(yè)務(wù)費(fèi)《果品營(yíng)養(yǎng)與質(zhì)量安全創(chuàng)新團(tuán)隊(duì)建設(shè)》（XDJK2013A014），2012.10-2014.10
5. 主持西南大學(xué)博士基金《桃果實(shí)香氣形成相關(guān)脂氧合酶（LOX）基因功能研究》（SWU112075）2012.10-2014.10
6. 主研重慶高校創(chuàng)新團(tuán)隊(duì)建設(shè)項(xiàng)目《果品營(yíng)養(yǎng)與質(zhì)量安全創(chuàng)新團(tuán)隊(duì)建設(shè)》（）2013.10-2015.10
7. 主研國(guó)家自然科學(xué)基金《庫(kù)爾勒香梨果實(shí)套袋后香氣成分的變化及其生理機(jī)制研究》（31260454）2013.1 -2015.12
8. 主研國(guó)家自然科學(xué)基金《桃果實(shí)青香型香氣向果香型香氣轉(zhuǎn)化的分子機(jī)制與調(diào)控》（31171937）2011.1 -2014.12
近期主要發(fā)表論文
[1] Xi WP, Zhang B, Liang L, Shen JY, Wei WW, Xu CJ, Andrew CA, Ferguson I, Chen KS(✉).Postharvest temperature influences volatile lactones production via regulation of acyl-CoA oxidases in peach fruit. Plant, Cell and Environment, 2012, 35(3): 534-545. (IF=5.145)
[2] Xi WP, Zhang QY, Lu XY, Wei CQ, Yu SL, Zhou ZQ (✉). Improvement of flavor quality and consumer acceptance during postharvest ripening in greenhouse peaches by carbon dioxide enrichment, Food Chemistry, 2014, 164: 219-227. (IF=3.334)
[3] Xi WP, Fang B, Jiao BN, Zhou ZQ (✉). Flavonoid compositions and antioxidant activities of Chinese local pomelo (Citrus grandis Osbeck.) cultivars. Food Chemistry, 161:230-238. (IF=3.334)
[4] Xi WP, Zhang, YM, Sun, Y, Shen, Y, Ye, XQ., Zhou, ZQ (✉). Phenolic composition of Chinese wild mandarin (Citrus reticulata Balnco.) pulps and their antioxidant properties. Industrial Crops and Products, 2014, 52(1): 466-474. (IF=2.468)
[5] Xi WP, Zhang B, Shen JY, Sun CD, Xu CJ., Chen KS. (✉). Intermittent warming alleviated the loss of peach fruit aroma-related esters by regulation of AAT during cold storage. Postharvest Biology and Technology, 2012, 74: 42-48. (IF=2.411)
[6] Zhang B, Xi WP (Co-first author), Wei WW, Shen JY, Ferguson I, Chen KS (✉).Changes in aroma-related volatiles and gene expression during low temperature storage and subsequent shelf-life of peach fruit. Postharvest Biology and Technology, 2011, 60(1): 7-16. (IF=2.256)
[7] Wei CQ, Xi WP, Nie XY, Liu WY, Wang Q, Yang BB, Cao D(✉). Aroma characterization of flaxseed oils using headspace solid-phase microextraction and gas chromatography-olfactometry. European Journal of Lipid Science and Technology, 2013, 115(9): 1032-1042. (IF=2.266)
[8] Zhang YM, Sun YJ, Xi WP, Shen Y, Qiao LP, Zhong LZ, Ye XQ, Zhou ZQ (✉). Phenolic compositions and antioxidant capacities of Chinese wild mandarin (Citrus reticulata Blanco) fruits. Food Chemistry, 2014, 145: 674-680. (IF=3.334)
[9] Lu Y, Xi WP, Ding XB, Fan SJ, Zhang Y., Jiang D., Li YM, Huang C, Zhou ZQ (✉). Citrange Fruit Extracts Alleviate Obesity-Associated Metabolic Disorder in High-Fat Diet-Induced Obese C57BL/6 Mouse. International Journal of Molecular Sciences, 2013, 14(12): 23736-23750. (IF=2.464)
[10] Jing L, Lei ZT, Xie RJ, Xi WP, Zhou ZQ, (✉). Antifungal activity of citrus essential oils: A review. Journal of Agricultural and Food Chemistry, 6: 3011−3033. (IF=2.9)
[11] Zhang B, Shen JY, Wei WW, Xi WP, Xu CJ, Ferguson I, Chen KS (✉). Expression of genes associated with aroma formation derived from the fatty acid pathway during peach fruit. Journal of Agricultural and Food Chemistry, 2010, 58 (10): 6157–6165. (IF=2.562)
[11] Su MS, Chen KS (✉), Ye ZW, Zhang B, Guo J, Xu CJ, Sun CD, Zhang JK, Li X, Wu AZ, Xi WP. Physical changes and physiology characteristics of red and green peel during nectarine (cv. Hu018) maturation. Journal of the Science of Food and Agriculture, 2012, 92(7): 1448-1454. (IF=1.36)
[12] Su MS, Chen KS (✉), Ye ZW, Zhang B, Guo J, Xu CJ, Sun CD, Zhang JK, Li X, Wu AZ, Xi WP. Physical changes and physiology characteristics of red and green peel during nectarine (cv. Hu018) maturation. Journal of the Science of Food and Agriculture, 2012, 92(7): 1448-1454. (IF=1.36)
[13] Zhang H, Xi WP, Wang HL, Zhou ZQ, (✉). Bioactivities and structure of polymethoxylated flavones in citrus. Journal of Food Agriculture and Environment, 2013, 11(2): 237-242. (IF=0.435)
[14] Tan S, Li MX. Ding XB, Fan SJ, Guo L, Ming Gu, Zhang Y, Feng L, Jiang D, Li YM, Xi WP, Huang C, Zhou ZQ (✉). Effects of fortunella margarita fruit extract on metabolic disorders in high-fat diet-induced obese C57BL/6 Mice, Plos one, DOI: 10.1371/journal.pone.0093510. (IF=3.77)
[15] Sun Q, Zheng L, Xi WP, He SL, Yi SL, Lv Qiang, Zheng YQ, Deng L, Xie RJ (✉). Transcriptome analysis of blood orange (Citrus sinensis) following fruit bagging treatment by digital gene expression profiling. Journal of Horticultural Science & Biotechnology, 2014, 89 (4 ): 397-407. (IF= 0.509)
[16] Xie RJ, Zheng L, Jing L, He SL, Xi WP, Lv Q, Yi SL, Zheng YQ, Deng L. The effect of cultivar and bagging on physicochemical properties and antioxidant activity of three sweet orange cultivars (Citrus sinensis (L.) Osbeck). American-Eurasian Journal of Agricultural & Environmental Sciences, 2013, 13 (2): 139-147. (IF=0.435)
[17] 席萬(wàn)鵬，郁松林，周志欽(✉). 桃果實(shí)香氣物質(zhì)生物合成研究進(jìn)展，園藝學(xué)報(bào), 2013，40(9): 1679–1690.
[18] 席萬(wàn)鵬，張波，梁莉，申濟(jì)源，徐昌杰，陳昆松 (✉). 溫度對(duì)采后桃果實(shí)內(nèi)酯類香氣生物合成的調(diào)控. 園藝學(xué)報(bào), 2011, 38: 2473.
近期獲得授權(quán)的發(fā)明專利
1. 席萬(wàn)鵬, 周志欽, 于杰. 油漆污跡去除劑. ZL 201410123132.3
2. 周志欽, 于杰, 席萬(wàn)鵬, 鐘濤, 劉燕. 包裝盒（佑安茶）. ZL 200910103539.9
3. 于杰, 周志欽,席萬(wàn)鵬, 鐘濤, 劉燕.手提袋（佑安茶）. ZL 201110414487.4
聯(lián)系方式: 辦公電話: 023 - 68251047
傳 真: 023 - 68251274
Email: xwp1999@zju.edu.cn
郵 編: 400715
通訊地址: 重慶市北碚區(qū)西南大學(xué)園藝園林學(xué)院
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