个人简历

教育经历\r
1984.9-1987.6 河南科技学院 畜产品加工专业\r
1997.9-2002.6 中国农业大学食品科学与营养工程学院，硕士/博士研究生\r
2010.8-2011.2加拿大阿尔伯塔大学 访问学者\r
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工作经历\r
1987.6-1997.8 河南新乡肉类联合加工厂，技术员\r
2002.07-现在，中国农业大学食品科学与营养工程学院教师

研究领域

""1、肉品贮藏保鲜技术及加工工艺 2、肉品品质形成机理及质量安全控制技术 3、肉的欧姆加热技术""""

近期论文

1、Zhu, J. Y., Liu, F., Li, X. M., &Dai, R. T*.(2009).Effect of succinate sodium on beef patties metmyoglobin reduction and color stability. Journal of agricultural and food chemistry. 57: 5976-5981. IF=3.051\r
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2、WEIWEI ZHOU, LINGYI MENG, XINGMIN LI, LIZHEN MA, RUITONG DAI *.(2010). EFFECT OF THE INTERACTION BETWWEN CARRAGEENAN, GELLAN GUM AND FLAXSEED GUM ON QUALITY ATTRIBUTES OF STARCH-FREE EMULSION-TYPE SAUSAGE” Journal of Muscle Foods 21 :255–267. IF=0.944\r
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3、Liu, F., Dai, R*., Zhu, J., & Li, X. (2010). Optimizing color and lipid stability of beef patties with a mixture design incorporating with tea catechins, carnosine, and α-tocopherol. Journal of Food Engineering, 98(2): 170-177.IF=2.616\r
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4、Xu, Z., Tang, M., Li, Y., Liu, F., Li, X., &Dai, R*.(2010). Antioxidant properties of Du-zhong (Eucommia ulmoides Oliv.) extracts and their effects on color stability and lipid oxidation of raw pork patties. Journal of Agricultural and Food Chemistry, 58(12): 7289-7296. IF=3.209\r
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5、Dai Ruitong*, Yang Zhi, Li Xingmin, LiuYi , Li Yuan and Ma Lizhen . (2010) TENDERIZING AND PRESERVING YAK MEAT BY GINGER EXTRACT (ZINGIBER OFFICINALE ROSE). Journal of Muscle Foods757–768. IF=0.944\r
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6、FANG LIU, LINGYI MENG, XIAOGUANG GAO, XINGMIN LI, HAILING LUO and RUITONG DAI. (2013) EFFECT OF END POINT TEMPERATURE ON COOKING LOSSES,SHEAR FORCE, COLOR, PROTEIN SOLUBILITY AND MICROSTRUCTURE OF GOAT MEAT. Journal of Food Processing and Preservation 37 :275–283 IF=0.983 EI\r
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7、Dai, Y., Miao, J., Yuan, S. Z., Liu, Y., Li, X. M., &Dai, R. T*.(2013). Colour and sarcoplasmic protein evaluation of pork following water bath and ohmic cooking. Meat Science, 93(4): 898-905. IF=2.901\r
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8、Gao, X. G., Xie, L., Wang, Z. Y., Li, X. M., Luo, H. L., Ma, C. W*., Dai, R. T.* (2013). Effect of postmortem time on the metmyoglobin reductase activity, oxygen consumption, and colour stability of different lamb muscles，European Food Research and Technology, 236(4): 579-587(SCI) IF=1.818\r
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9、Yan Dai, Y.,Qiao-na Zhang, Lu Wang, Yi Liu, Xingmin Li, Ruitong Dai* (2014). Changes in Shear Parameters, Protein Degradation and Ultrastructure of Pork Following Water Bath and Ohmic Cooking. Food and Bioprocess Technology. （2014）7：1393-1403. IF=3.187Yan Dai, Yi Lu, Wei Wu, Xiao-ming Lu, Zhao-peng Han, Yi Liu, Xing-min Li, Rui-tong Dai*. (2014).\r
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10、 Changes in oxidation, color and texture deteriorations during refrigerated storage of ohmically and water bath-cooked pork meat. Innovative Food Science and Emerging Technologies. 26 (2014) 341–346 IF=3.342 IF=3.699\r
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11、Gao, X. G., Wang, Z. Y., Miao, J., Xie, L., Dai, Y., Li, X. M., Chen Y., Luo H. L.&Dai, R. T.* (2014). Influence of different production strategies on the stability of color, oxygen consumption and metmyoglobin reducing activity of meat from NingxiaTan sheep. Meat science, 96(2), 769-774. (SCI) IF=3.083\r
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12、Gao, Xiaoguang; Wang, Zhenyu; Tang, M.; Xie, Li; Li, Xingmin; Ma, C.; Dai, Ruitong*.(2014). Comparsion of succinate and NADH on postmortem metmyoglobin redcutase activity and beef colour stability. Journal of Integrative Agriculture. 13(8): 1817-1826 IF=0.850\r
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13、WEI WU, YU FU, MARGRETHE THERKILDSEN, XING-MIN LI, AND RUI-TONG DAI* (2014) Molecular Understanding of Meat Quality Through Application of Proteomics. Food Reviews International, 31:13–28, 2015 IF=2.531\r
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14、Wei Wu, Xiao-Guang Gao, Yan Dai, Yu Fu, Xing-Min Li , Rui-Tong Dai * (2015) . Post-mortem changes in sarcoplasmic proteome and its relationship to meat color traits in M. semitendinosus of Chinese Luxi yellow cattle. Food Research International 72 (2015) 98–105 IF=3.44\r
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15、Xiaoguang Gao,Wei Wu, Changwei Ma, Xingmin Li, Ruitong Dai.(2015). Postmortem changes in sarcoplasmic proteins associatedwith color stability in lamb muscle analyzed by proteomics. Eur Food Res Technol. (2016) 242:527–535 IF=1.802\r
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16、Wei Wu, Qian-Qian Yu, Yu Fu, Xiao-Jing Tian, Fei Jia, Xing-Min Li,Ruitong Dai. Towards muscle-specific meat color stability of Chinese Luxi yellow cattle: Aproteomic insight into post-mortem storage. Journal of Proteomics (2016), vol.147:108-118 IF=3.986\r
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17、Xiaojing Tian, Wei Wu, Qianqian Yu, Man Hou, Fei Jia, Xingmin Li,Ruitong Dai . Quality and proteome changes of beef M. longissimus dorsi cooked using Water Bath and ohmic heating process.Innovative Food Science and Emerging Technologies.2016. Volume: 34 P259-266 IF=3.758\r
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18、Xiaojing Tian, Wei Wu, Qianqian Yu, Man Hou, Fang Gao, Xingmin Li, Ruitong Dai*.Bacterial diversity analysis of pork M. longissimus dorsi following long term ohmic cooking and water bath cooking by amplicon sequencing of 16S rRNA gene. Meat science.（2017）123：97-104 IF=3.246