个人简历

学习经历：\r
1998年9月-2002年7月，河南农业大学，农产品加工与贮藏，学士。\r
2002年9月-2005年3月，天津科技大学，食品科学，硕士。\r
2007年9月-2010年6月，华南理工大学，食品科学，博士。\r
2016年3月-2017年3月，康奈尔大学，食品科学，访问学者。\r
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教学及研究经历：\r
2005年3月-2008年3月，广州日日香食品有限公司，工程师。\r
2010年11月-2014年12月，江南大学，校聘副教授。\r
2015年1月-至今，江苏大学，副教授。\r
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【主讲课程】\r
生物化学，发酵食品工艺学，等.

研究领域

""硕士研究生：蛋白酶结构与功能，肉制品深加工，食品风味化学。"""蛋白酶结构与功能，肉制品深加工，食品风味化学"

近期论文

2020年\r
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[1] GaoXianli, Liu Ermeng, Yin Yiyun, Yang Lixin, Huang Qingrong, Chen Sui, Ho Chi-Tang. Enhancing activities of salt-tolerant proteases secreted by Aspergillusoryzae using atmospheric and room temperature plasma mutagenesis. Journal of Agricultural and Food Chemistry, 2020, 68 (9), 2757–2764.\r
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[2] GaoXianli, Liu Ermeng, Zhang Junke, Yang Lixin, Huang Qingrong, Chen Sui, Ho Chi-Tang Accelerating aroma maturation of raw soy sauce using low intensity sonication. Food Chemistry, Accepted.\r
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[3]符姜燕，滑欢欢，梁亮，刘占，杨俊，劳浩晶，陈穗，杨明泉，高献礼（通讯作者）. 以糙米为主要培养基延长米曲霉菌种保藏期. 现代食品科技，2020，（8），接收.\r
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2019年\r
[1] Gao Xianli, Yin Yiyun, Yan Jingkun, Zhang Junke, Ma Haile, Zhou Cunshan. Isolation, biochemical properties and salt-tolerance molecular mechanisms of alkaline protease from Aspergillus oryzae, Journal of the Science of Food and Agriculture, 2019, 99(7): 3359–3366. SCI\r
[2] Gao Xianli, Zhang Junke, Liu Ermeng, Yang Mingquan, Chen Sui, Hu Feng, Ma Haile, Liu Zhan, Yu Xueting. Enhancing the taste of raw soy sauce using low intensity ultrasound treatment during moromi fermentation, Food Chemistry, 2019, 298, 124928. SCI\r
[3] Gao Xianli, Liu Ermeng, Zhang Junke, Yang Mingquan, Chen Sui, Liu Zhan, Ma Haile, Hu Feng. Effects of sonication during moromi fermentation on antioxidant activities of compounds in raw soy sauce, LWT-Food Science and Technology, 2019, 108605, doi: 10.1016/j.lwt.2019.108605.\r
[4] 杨明泉，高献礼，刘占，余雪婷，胡锋，张军柯，陈穗. 国产酱油二次沉淀研究进展和展望. 食品与发酵工业，2019，45（10），250–255.\r
[5] 杨明泉，滑欢欢， 梁亮，余雪婷，陈穗，高献礼（通讯作者）. 嗜盐片球菌在减少酱油二次沉淀和生物胺中的应用. 现代食品科技，2019，35（7），1–6.\r
2018年\r
[1] Gao Xianli, Zhang Junke, Joe M. Regenstein, et al. Characterization of taste and aroma compounds in Tianyou, a traditional wheat flour-fermented condiment, Food Research International, 2018, 106: 156-163. SCI\r
[2] Gao Xianli, Yin Yiyun & Zhou Cunshan. Purification, characterisation and salt-tolerant molecular mechanism of aspartyl aminopeptidase from Aspergillus oryzae 3.042, Food Chemistry, 2018, 240: 377-385. SCI\r
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2017年\r
[1] Cunshan Zhou, Jiali Hu, Xiaojie Yu, Abu ElGasim A. Yagoub, Yanyan Zhang, Haile Ma, Xianli Gao, Phyllis Naa Yarley Out. Heat and/or ultrasound pretreatments motivated enzymolysis of corn gluten meal:Hydrolysis kinetics and protein structure. LWT - Food Science and Technology, 2017, 77(4): 488-496. SCI\r
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2016年\r
[1] 高献礼，周存山. 徽派黄酒关键香气化合物的分离、鉴定与香气特征分析，现代食品科技，2016，32（11）：267-273. EI\r
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2015年\r
[1] 束文举，何林霞，蒋双双，刘双玲，郭进，陆健，高献礼（通讯作者）. 甜油滋味物质及滋味特征研究. 食品工业科技，2015(11):54-58. CSCD核心\r
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2014年\r
[1] Gao Xianli, Yan Shuang, Yang Bao, et al. A novel method for beef potentiator preparation and identification of its characteristic aroma compounds, Journal of the Science of Food and Agriculture, 2014, 94(8):1648-1656. SCI\r
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2013年\r
[1] Gao Xianli, Sun Pengfei, Lu Jian, et al. Characterization and formation mechanism of proteins in the secondary precipitate of soy sauce, European Food Research and Technology, 2013, 237(4):647-654. SCI\r
[2] Gao Xianli, Yan Shuang, Yang Bao, et al. Comparison of physicochemical properties of beef potentiators prepared by synergistic fermentation and traditional method, International Journal of Food Science and Technology, 2013, 48(9):1932-1939. SCI\r
[3] Jin Zhao, Mu Yuwen, Sun Junyong, Li Xiaomin, Gao Xianli, Lu Jian. Proteome analysis of metabolic proteins (pI 4-7) in barley (Hordeum vulgare) malts and initial application in malt quality discrimination, Journal of Agricultural and Food Chemistry, 2013, 61(2):402-409. SCI\r
[4] Feng Yunzi, Cui Chun, Gao Xianli, et al. Effect of koji fermentation on generation of volatile compounds in soy sauce production, International Journal of Food Science and Technology, 2013, 48(3):609-619. SCI\r
[5] 高献礼, 赵斯薇, 孙，鹏飞, 等. 酱油渣蛋白质的分离、鉴定和氨基酸组成特征研究, 现代食品科技, 2013, 29(10):2512-2516. EI\r
[6] 高献礼, 闫爽, 孙鹏飞, 等. 食醋二次沉淀及其蛋白质组成特征, 食品与发酵工业，2013, 39(8):59-62. CSCD核心\r
[7] 高献礼, 闫爽, 陈燕斌, 等. 基于统计学方法的酱油二次沉淀形成的初步研究, 食品工业科技, 2013,34 (3) :188-192. CSCD核心\r
[8] 高献礼, 孙鹏飞, 闫爽, 等. 酱油二次沉淀制备方法的对比. 食品与发酵工业，2013, 39(1):46-50. CSCD核心\r
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2011年\r
[1] Gao Xianli, Zhao Haifeng, Zhao Mouming, et al. Changes in the chemical composition of traditional Chinese-type soy sauce at different stages of manufacture and its relation to taste. International Journal of Food Science and Technology, 2011, 46(2):243-249. SCI\r
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2010年\r
[1] Gao Xianli, Zhao Haifeng, Zhao Mouming, et al. Changes in volatile aroma compounds in traditional Chinese-type soy Sauce during fermentation and heat treatment. Food Science and Biotechnology, 2010, 19 (4):889-898. SCI\r
[2] Gao Xianli, Zhao Haifeng, Zhao Mouming, et al. A comparative study on physicochemical properties of Chinese-type soy sauces prepared using pure koji and mixed kojis. African Journal of Biotechnology, 2010, 9(40):6740-6747. SCI\r
[3] Yang Lan, Zhao Mouming, Zhao Haifeng, Su Guowan, Gao Xianli. Application of artificial neural network to prediction of Cantonese soy sauce brewing and changing pattern concerning total nitrogen and α-amino acid nitrogen, Journal of Food Processing Engineering, 2010, 34(6):1982-1999. SCI\r
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2009年\r
[1] Gao Xianli, Zhao Haifeng, Zhao Mouming, et al. Comparative study on volatile flavor compounds of traditional Chinese-type soy sauces prepared with soybean and defatted soy meal. Food Science and Biotechnology, 2009, 18 (12): 1447-1458. SCI\r
[2] 高献礼, 曹鸣凯, 赵谋明, 等. 高盐稀态酱油挥发性风味物质的分离与鉴定. 华南理工大学学报 (自然科学版), 2009, 37(10):117-123. EI
担任LWT-Food Science and Technology（JCR一区，TOP）编委及Trends in Food Science & Technology、Journal of Agricultural and Food Chemistry、Ultrasonics&sonochemistry、Food Chemistry、LWT-Food Science and Technology、Food Microbiology、Food Research International、Food & Function、Process Biochemistry和食品与发酵工业等20余家国内外期刊审稿人。