个人简历

1985年毕业于山东海洋学院（现中国海洋大学）水产品加工专业，获学士学位,同年考取原国家教委公派赴法国留学研究生；\r
1988年获得法国波尔多第一大学食品科学与质量管理专业深入研究文凭（DEA，相当于硕士学位）；\r
1991年获得法国南特大学食品科学与应用生化专业博士学位；\r
1994年起在中国农业大学食品科学与工程专业从事畜产品加工专业的教学与科学研究工作

研究领域

""肉品和水产品加工理论与技术\r
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肉品保藏理论与技术\r
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肉品风味品质控制理论与技术\r
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发酵肉制品开发\r
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淡水鱼加工理论与技术\r
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水产品加工下脚料综合利用技术""""

近期论文

1. Mingmin Xiong, Yumei Zhang, Xianbiao Li, Changwei Ma. Effects of Dietary Chinese Cured meat Subcutaneous Fat on lipid metabolism in rats. J. Food Chemistry. (accepted)\r
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2. Huan Liu, Lijun Yin, Nan Zhang, Shuhong Li, Changwei Ma. Purification and Characterization of Cathepsin B from the Muscle of Silver Carp (Hypophthalmichthys molitrix). J. Muscle Foods. (In press)\r
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3. ZHAO Lili, ZHANG Luda, SONG Zhongxiang, LI Yong, YAN Yanlu, MA Changwei. Quality Analysis of Chinese Bacon with Near Infrared Spectroscopy. Spectroscopy and Spectral Analysis, Vol. 27, No. 1, pp 4624-4629, January, 2007. (SCI, IF=0.557)\r
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4. Huan Liu, Lijun Yin, Nan Zhang, Shuhong Li, Changwei Ma. Purification and Characterization of Cathepsin L from the muscle of Silver Carp (Hypophthalmichthys molitrix). J. Agric. Food Chem., 2006，54 (25) ：9584-9591.(SCI, IF=2.507)\r
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5. Hongxia Bi, Changwei Ma. Synthesis of 3-methylbutanal by Strecker reaction at unelevated temperature and in acidic systems. Chinese Letter of Chemistry, 2006, 17 (8):1041-1044.(SCI, IF=0.355)\r
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6. Hongju Yang, Fadong Qiao, Yong Song, Changwei Ma, Min Du. Lipolysis in intramuscular lipids during ripening of traditional Xuanwei ham. Meat Science, 2005, 71 (4): 670-675.（SCI, IF=1.669）\r
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7. Haiyan Wang, Pinglan Li, Changwei Ma. The Influence of Processing Parameters on Leucine Catabolism by a Strain of Staphylococcus simulans. Proceedings of 52nd ICoMST, 2006.8, Dublin, Ireland.\r
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8. Hongju Yang, Changwei Ma, Yong Song, Min Du. Purification of phospholipase A2 from porcine skeletal muscle. Proceedings of 51st ICoMST, August 7-12, 2005. Baltimore, Maryland, USA.\r
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9. Yong Song, Hongxia Bi, Hongju Yang, Changwei Ma, Min Du. SPME-GC/MS analysis of key volatile compounds generated from unheated amino acid and reducing sugar mixtures. Proceedings of 51st ICoMST, August 7-12, 2005. Baltimore, Maryland, USA.\r
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10. QIAO Fa-dong, MA Chang-wei, Wu Xiufang. Analysis of Unique Flavor of Chinese Traditional Xuanwei Ham. Proceedings of 50th ICoMST, Helsinki, 2004.