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马秀丽，女，山东龙口人，2020年1月毕业于中国农业大学，2020年7月到校任教。

目前研究方向或领域：

食物过敏原、天然产物分离提取、分子印迹、靶向蛋白组学

目前有代表性的论文：

[1] Ma, Xiuli, Hong Li, Jiukai Zhang, et al. Comprehensive quantification of sesame allergens in processed food using liquid chromatography-tandem mass spectrometry. Food Control 107 (2020): 106744.

[2] Ma, Xiuli, Wenhua Ji, Lingxiao Chen, et al. Molecularly imprinted polymers with N-vanillylnonanamide as dummy template for simultaneously selective separation and enrichment of capsaicin and dihydrocapsaicin from chili peppers. Journal of separation science 38.1 (2015): 100-107.

[3] Ji, Wenhua, Xiuli Ma(Co-first author), Hongkai Xie, et al. Molecularly imprinted polymers with synthetic dummy template for simultaneously removal and enrichment of ginkgolic acids from Ginkgo biloba L. leaves extracts. Journal of Chromatography A 1368 (2014): 44-51.  

[4] 马秀丽, 黄文胜, 张九凯, 等. 芝麻过敏原分子特征与检测方法研究进展[J]. 食品科学, 2019, 40(07):350-359.

[5] Ji, Wenhua, Xiuli Ma, Jinghua Zhang, et al. Preparation of the High Purity Gingerols from Ginger by Dummy Molecularly Imprinted Polymers. Journal of Chromatography A 1387 (2015): 24-31. (IF=4.169，2015年二区)