2021.12-至今：中国农业大学，优秀人才引进，副教授

2017.01-2021.11：农业农村部食物与营养发展研究所，副研究员

2020.08：中国农业科学院所级“成果转化英才”称号

2013.06-2016.12：农业农村部食物与营养发展研究所，助理研究员

2009.10-2013.03：日本九州大学，农学博士

2007.09-2009.06：中国农业大学，工学硕士

2002.09-2006.06：天津商业大学，工学学士

1、功能性碳水化合物健康作用研究与利用

2、植物化学物质健康作用研究与利用

3、全谷物功能因子保持及品质提升关键加工技术

4、控糖降脂类食品研发与质量标准化

1、国家自然科学基金：肠道酵解过程中苦荞糖醇协同短链脂肪酸调控糖代谢的作用机制，2021年-2023年，主持

2、中国农业科学院基本科研业务费：农产品分等分级和标签标识研究，2021年，主持

3、食品安全国家标准制定、修订项目：苦荞食品，2019-2021年，共同主持

4、国家燕麦荞麦产业技术体系：苦荞降血糖功效及功能成分作用机制研究，2016-2020年，参与

5、国家重点研发计划重点专项：现代食品加工及粮食收储运技术与装备，2017-2020年，参与

6、企业技术服务项目：燕麦风味改良技术研究，2019-2020年，主持

7、企业技术服务项目：燕麦麸皮等为主要原料的食品开发，2018-2020年，主持

8、企业技术服务项目：以藜麦为主要原料的食品研制开发，2017-2019年，主持

9、企业技术服务项目：杂粮冲调粉类食品研制开发，2017-2018年，主持

10、教育部留学回国科研启动基金：苦荞黄酮降血糖功效的核心组分及其在骨骼肌中的降血糖机制研究，2015-2017年，主持

1、Wang L, Wang L, Wang T, Li Z, Gao Y, Cui SW, Qiu J*. Comparison of quercetin and rutin inhibitory influence on Tartary buckwheat starch digestion in vitro and their differences in binding sites with the digestive enzyme. Food Chemistry, 2022: 367, 130762.

2、Cao R, Liu X, Liu Y, Zhai X, Cao T, Wang A, Qiu J*. Applications of nuclear magnetic resonance spectroscopy to the evaluation of complex food constituents. Food Chemistry, 2021:342,128258.

3、Wang L, Wang L, Li Z, Gao Y, Cui SW, Wang T, Qiu J*. Diverse effects of rutin and quercetin on the pasting, rheological and structural properties of Tartary buckwheat starch. Food Chemistry, 2021:335, 127556.

4、Wang H, Cui S W., Wang A, Li Z, Qiu J*. Influence of superheated steam treatment with tempering on lipid oxidation and hydrolysis of highland barley during storage. Food Control. 2021, 127:108133.

5、Wang L, Wang L, Wang A, Qiu J*, Li Z*. Inhibiting effect of superheated steam processing on milling characteristics deterioration induced by storage of common buckwheat. LWT-Food Science and Technology, 2021:145,111375.

6、Wang L, Wang L, Wang A, Qiu J*, Li Z*. Superheated steam processing improved the qualities of noodles by retarding the deterioration of buckwheat grains during storage. LWT-Food Science and Technology, 2021, 138: 110746.

7、Zou S, Wang L, Wang A, Zhang Q, Li Z, Qiu J*. Effect of Moisture Distribution Changes Induced by Different Cooking Temperature on Cooking Quality and Texture Properties of Noodles Made from Whole Tartary Buckwheat. Foods. 2021, 10, 2543.

8、Wu W, Li Z, Qiu J*. Anti-diabetic effects of soluble dietary fiber from tartary buckwheat bran in diabetic mice and their potential mechanisms. Food & Nutrition Research, 2021:65, 4998.

9、Wang L, Wang L, Wang A, Qiu J*, Li Z*. Effects of superheated steam on starch structure and physicochemical properties of buckwheat flour during storage. Journal of Cereal Science, 2021: 99,103221.

10、         Zou S, Qiu J*, Meng X, Meng Y, Ma Y, Xu M, Zhang Q. Effect of freeze-thaw treatment on the quality and flavor of Nang. E3S Web of Conferences. 2021,792, 012013.

11、         Wang L, Wang L, Qiu J*, Li Z*. Effects of superheated steam processing on common buckwheat grains: Lipase inactivation and its association with lipidomics profile during storage. Journal of Cereal Science, 2020, 95: 103057.

12、         Wu W, Xie W, Tan Q, Wu L, Zhu S, Zhu H, Qiu J*. Advance on anti-diabetic effects of protein hydrolysates and peptides derived from cereals and pseudocereals. E3S Web of Conferences, 2020, s189, 02030.

13、         仇菊,吴伟菁,朱宏. 苦荞调控血糖功效及其在糖尿病主食开发中的应用.中国食品学报, 2021,8,18.

14、         仇菊，朱宏，吴伟菁. 苦荞中可溶及不可溶膳食纤维调控糖脂代谢的功效. 食品科学. 2021, 42(15): 129-135.

15、         吴伟菁, 仇菊*,吴兰兰,朱宏,马国宇,谢文. 糖苷结构对苦荞黄酮促进葡萄糖在C2C12小鼠骨骼肌细胞中摄取作用的影响. 食品工业科技, 2021.

16、         仇菊（专著）. 农产品质量分等分级及展望，中国农业出版社，2021年.

17、         仇菊（副主编）. 粮食加工与制造知识问答，中国农业出版社，2021年.

18、         仇菊（副主编）. 全谷物知识问答，中国农业出版社，2021年.

19、         仇菊（副主编）. 荞麦的营养与功能，科学出版社，2021年.

20、         仇菊（副主编）. 辣木营养功能与综合利用，中国轻工业出版社，2020年.

21、         Wu W, Wang L, Qiu J*, Li Z*. The analysis of fagopyritols from tartary buckwheat and their anti-diabetic effects in KK-Ay type 2 diabetic mice and HepG2 cells. Journal of Functional Foods, 2018:50, 137–146.

22、         Qiu J, Zhu H, Liu P, Lu L*. Protective effects of dietary polyphenols from black soybean seed coats on islet and renal function in streptozotocin-induced diabetic rats. Journal of the Science of Food and Agriculture, 2018: 98, 2350–2359.

23、         Liu Y¹, Qiu J¹, Yue Y, Qin Y, Ren G*. Dietary black-grained wheat intake improves glycemic control and inflammatory profile in patients with type 2 diabetes: a randomized controlled trial. Therapeutics and Clinical Risk Management, 2018:14, 247–256.

24、         Qiu J, Liu Y, Yue Y, Qin Y, Li Z*. Dietary tartary buckwheat intake attenuates insulin resistance and improves lipid profiles in patients with type 2 diabetes: a randomized controlled trial. Nutrition Research, 2016, 36, 1392-1401.

25、         Qiu J, Li Z, Qin Y, Yue Y, Liu Y*. Protective effect of tartary buckwheat on renal function in type 2 diabetics: a randomized controlled trial. Therapeutics and Clinical Risk Management, 2016, 12, 1721-1727.

26、         Qiu J, Maekawa K, Kitamura Y et al. Stimulation of glucose uptake by theasinensins through the AMP-activated protein kinase pathway in rat skeletal muscle cells. Biochemical Pharmacology, 2014, 87, 344–351.

27、         Qiu J, Terahara N, Matsui T. Bioactive Natural Products: Impacts & Prospects in Medicinal Chemistry. (Chapter 4) Structure-bioactivity relations of acylated anthocyanins and their related polyphenols. Narosa Publishing House, New Delhi, India and Alpha Science International, Oxford, UK. 2014.

28、         Qiu J, Kitamura Y, Miyata Y, Tanaka K, Tanaka T, Matsui T. Transepithelial transport of theasinensins through Caco-2 cell monolayers and their absorption in Sprague-Dawley rats after oral administration. Journal of Agricultural and Food Chemistry. 2012, 60, 8036−8043.

29、         Qiu J, Saito N, Noguchi M, Fukui K, Yoshiyama K, Matsugano K, Terehara N, Matsui T. Absorption of 6-O-caffeoylsophorose and its metabolites in Sprague-Dawley rats detected by electrochemical detector-high performance liquid chromatography and electrospray ionization-time-of-flight-mass spectrometry methods. Journal of Agricultural and Food Chemistry. 2011, 59, 6299-6304.

30、         Qiu J, Ren C, Fan J, Li Z. Antioxidant activities of aged oat vinegar in vitro and in mouse serum and liver. Journal of the Science of Food and Agriculture, 2010, 90, 1951-1958.